Trumpeter cooking recipe. Cooking trumpeter clam: tips from the best chefs. Sea Clam in Garlic Sauce

trumpeter meat

The trumpeter is a gastropod mollusk caught in the coastal waters of the Far Eastern seas. Trumpeter meat is a protein product with a sweetish taste and has medicinal properties. The composition of mollusk meat includes such vital microelements for the human body as potassium, phosphorus, chlorides, as well as vitamins A, B, D.

Meat 600 g of meat pulp, 2 onions, 1 tablespoon of flour, 4 tablespoons of oil, bay leaf, salt, pepper to taste. Rinse the meat, pass through a meat grinder, put on a greased baking sheet and fry in the oven until tender, but do not dry . Then skip again

Meat Kashrut allows the consumption of meat, but, according to the Torah, you can only eat the meat of those animals that, firstly, have cloven hooves, and secondly, chew the cud (cow, sheep, goat, ram and even deer), that is, strictly herbivores. Pork is strictly prohibited.

MEAT AZU Required: 1 kg of beef, 100 g of margarine, 200 g of fresh tomatoes or 100 g of tomato puree, 300 g of water or broth, 50 g of wheat flour, 200 g of pickles, 200 g of onions, 0.6 g of black pepper, 3 cloves of garlic, 60 ml of whiskey, 30 g of herbs, 20 g of salt. Cooking method. Meat

MEAT According to the composition of nutrients and its taste properties, meat is a valuable food product. It contains a lot of proteins and fats. Most of the proteins found in meat are similar to those found in the human body and therefore they

Meat Most of the proteins that enter the body of a young child must be of animal origin. Only under this condition will protein digestibility be high, which will contribute to the retention of nitrogen in the body. The value of the latter for a growing organism

Meat We are accustomed to the fact that beef is the most popular type of meat. And in Greece, due to the peculiarities of the relief, not so many cattle are traditionally bred. Much more popular are lamb, lamb (meat of young lambs 2–3 months old, tender and not at all fatty) and

Trumpeter casserole For 1 kg of raw trumpeter meat - 3-4 eggs, 1/2 cup flour, 11/2 cups of milk, 3 onions. Slightly boil the sliced trumpeter meat (bring to the first boil). Place the blanched meat in a pan with melted butter.

Trumpeter meat in batter Cut the cooked raw trumpeter meat into 1 cm thick pieces. Prepare the batter as follows: mix the egg with flour, add salt, water, beat the mixture until smooth. Immerse a portion of the trumpeter in the batter, then deep-fry until

Solyanka from trumpeter meat Boil seaweed, cut into strips and fry. Separately, fry the onion and carrots in vegetable oil. Boiled trumpeter meat, vegetables, seaweed, tomato sauce mix and simmer in the oven

Pilaf with trumpeter meat Boil rice in salted water with butter and vegetable oil, put in the oven. Cut the trumpeter meat into small pieces, then stew or lightly fry. Mix boiled rice with trumpeter meat, browned onions,

Meat Meat is an excellent product both in terms of its nutritional and culinary qualities. It contains high-grade proteins, fats, extractive and mineral substances. From it you can cook a wide variety of dishes, snacks and sauces. Choosing the right piece of meat is one of the

Nutritionists are sure that the use of seafood is necessary to maintain human health. They are rich in proteins and minerals. The trumpeter mollusk is a wonderful representative of the marine world, which often remains in the shade. However, do not be afraid. This product will surprise you with its taste and properties.

Have you tried shellfish?

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cooking options

Culinary specialists from all over the world prepare trumpeter meat. It is baked, boiled, fried and stewed. It is combined with vegetables, meat, other seafood and dairy products. Dishes with a trumpeter will add zest to your daily meals. We have selected several interesting options for how to cook seafood in a home kitchen.

With mushrooms

The combination of seafood with vegetables is not only tasty, but also healthy. The recipe for cooking trumpeter clams with mushrooms requires a little time and ingredients.

50 min. Video recipe Print

It is recommended to serve the dish with rice or boiled potatoes.

Breaded

Seafood in batter is a gentle and healthy dish that saturates the body with protein.
Cooking time - 15 minutes.

Ingredients:

trumpeter - 500 gr;
eggs - 2 pcs;
flour - 3-4 tbsp. l.;
sunflower oil - 2 tablespoons;
salt - a pinch.

Step by step recipe:

Prepare a batter from eggs and flour. To do this, beat the ingredients together with a blender. The dough should turn out liquid, like pancakes.
Pepper the clam pieces.
Dip them in the dough.
Heat up a pan with sunflower oil.
Fry each slice for 5 minutes.

The calorie content of the mollusk in batter is 289 kcal per 100 grams.

Proteins - 36.7.

Marinated

Pickled food tastes completely different. It turns out spicy and interesting. A trumpeter in a jar is perfect for a winter feast. It is quick and easy to prepare.

Preparatory stage - 5 minutes.

Cooking time - 45 minutes.

Ingredients:

shellfish trumpeter - 400 gr;
onion - 1 pc;
garlic - 4 cloves;
carrots - 2 pcs;
Bulgarian pepper - 3 pcs;
salt;
sugar;
tomato paste;
allspice;
Bay leaf;
vinegar - 2 tbsp.

Cooking method:

Boil seafood thoroughly.
Chop the onion in half rings, salt it.
Soak the rings in vinegar. Leave for 5 minutes.
Remove meat from heat. Let cool.
Cut the clam into thin strips.
Prepare a marinating container. It can be a jar or a glass.
Lay all the ingredients in layers: trumpeter meat, onion, garlic, chopped carrots and peppers. Repeat the sequence until the jar is full. The last layer should be the clam.
Boil water for the marinade. Remove from fire.
Add to it all the spices and tomato paste indicated in the list of ingredients. Do it to taste.
Wait for the water to cool down naturally.
Add tbsp. vinegar.
Pour the marinade over the contents of the jar.
Leave for a few hours.

The calorie content of pickled trumpeter is 156 kcal per 100 grams.

Proteins - 23.2.

Carbohydrates - 12.7.

Sea trumpeter salad

The trumpeter is a healthy and tasty seafood. It is rich in proteins and vitamins necessary for the human body. Adding such a product to salads will supplement them with nutrients, as well as make them more satisfying.

Preparatory stage - 5 minutes.

Cooking time - 15 minutes.

Ingredients:

shellfish - 1.5 kg;
canned peas - can;
boiled eggs - 2 pcs;
pickled cucumbers (you can take salted ones) - 4 pcs;
boiled rice - 100 gr;
onion - 1 pc;
vinegar;
mayonnaise - 3 tbsp

How to prepare salad:

Boil the trumpeter meat in salted water for a couple of minutes.
Chop the eggs.
Soak onion in vinegar. It can also be boiled over.
Cut pickled cucumbers into cubes.
Mix all ingredients in a salad bowl.
Season with three tablespoons of low-fat mayonnaise.
Sprinkle salt and pepper.

Calorie salad with a trumpeter - 215 kcal per 100 grams.

Proteins - 32.3

Carbohydrates - 15.6.

Summer salad with trumpeter

Preparatory stage - 5 minutes.

Cooking time - 10 minutes.

This option is suitable as an addition to the second dishes. The salad is light and juicy.

Ingredients:

mollusk - 0.2 kg;
leaf lettuce - 1 kg;
boiled eggs - 2 pcs;
fresh cucumber - 4 pcs;
tomatoes - 2 pcs;
low-fat mayonnaise or yogurt.

Cooking:

Tear lettuce leaves with your hands.
Boil the clam over low heat.
Cut tomatoes and cucumbers.
Mix all ingredients in a bowl.
Add spices.
Dress salad with light mayonnaise.

Calorie summer salad with a trumpeter - 165 kcal per 100 grams.

Proteins - 16.8.

With mushrooms and beef

The option of cooking a clam with red meat may seem extravagant to some housewives. However, such a treat will become the king of the table, hitting all the guests. This dish requires shellfish. Pure meat will not work.

Time to prepare the ingredients - 60 minutes.

Cooking time - 40 minutes.

Note! It is very important to thoroughly clean the shells of the mollusk from sand. It is recommended to use a toothbrush for this. The presence of dirt in the shell will negatively affect the properties of the dish.

Ingredients:

shells - 40 pcs;
Chinese mushrooms - 10 pcs;
beef - 350 gr;
green onion - a bunch;
garlic - 4 cloves;
egg - 1 pc.
soy sauce - 2 tablespoons;
salt;
black and red pepper.

Cooking method:

Defrost sinks, rinse thoroughly and clean.
Pour the clams with salt water. Leave for an hour.
Pour Chinese mushrooms with warm water for 40 minutes.
Wipe the mushrooms with a dry towel to remove moisture. Cut off the legs.
Cut the caps into thin strips.
Put the trumpeter to boil for 6 minutes. Wait for a boil.
Extract the clam meat from the boiled shells.
Grind beef in a meat grinder or blender.
Mix minced meat with trumpeter, mushrooms, onion and garlic. Also add a raw egg. Mix well.
Add soy sauce and spices.
Stuff the shells with a little stuffing.
Send them to the steamer for 10 minutes.

Note! If there is no double boiler, you can use a colander, which is installed on a pot of boiling water. An example in the photo.

Calorie trumpeter with beef and mushrooms - 304 kcal per 100 grams.

Proteins - 35.9.

Fats - 10.2.

Carbohydrates - 15.6.

Braised in cream

The most common method of preparing seafood is boiling. However, he is not the only one. The trumpeter clam stewed in cream turns out to be especially tender and juicy, and only 3 components are required for cooking.

Preparatory stage - 8 hours.

Cooking time - 25 minutes.

Ingredients:

shellfish - 400 gr;
cream 10% - 250 ml;
large onion - 1 pc.
spices - to taste.

Step by step recipe:

Pour the washed clam meat with a glass of low-fat cream.
Send to refrigerator overnight.
Chop up a large onion.
Fry it in a pan.
Catch the trumpeter from the cream, cut into small pieces.
Add the clam to the onion in the pan.
Pour the cream, in which the trumpeter marinated, to the languishing ingredients.
Add spices.

Note! Keeping the dish on fire for a long time is not worth it. The clam can become rubbery. The photo shows an example of the color of a properly boiled trumpeter.

Calorie trumpeter in cream - 170 kcal per 100 grams.

Proteins - 25.

Carbohydrates - 10.6.

Fricassee

Preparatory stage - 5 minutes.

Cooking time - 30 minutes.

Ingredients:

trumpeter clam meat - 1.5 kg;
tomatoes - 1.2 kg;
vegetable oil - 2 tablespoons;
garlic - 4 cloves.

Step by step cooking recipe:

Boil a liter of water over medium heat.
Add clams to the pot, cook for 2 minutes.
Scald the tomatoes with boiling water, remove the skin from them and remove the seeds.
Cut vegetables into cubes.
Fry tomatoes in vegetable oil along with garlic. Bring to a state of thick porridge.
Add sliced trumpeter to the pan.
Salt, pepper to taste.
Leave to simmer over low heat for 3 minutes.
Serve with boiled rice, fresh vegetables or salads.

Calorie fricassee - 180 kcal per 100 grams.

Proteins - 28.6.

Calorie snack - 288 kcal per 100 grams.

Proteins - 34.6.

Fats - 11.3.

Carbohydrates - 12.

Conclusion

Seafood is easy to combine with other ingredients. In the absence of some ingredients, they can be replaced. Recipes can be transformed based on the personal preferences of the hostess. Do not be afraid to combine seafood with vegetables or red meat. Clam trumpeter is in perfect harmony with mushrooms, peppers and tomatoes. It absorbs the taste of other products, saturated with their aroma. It is easy to work with him in the kitchen. Trumpeter meat is supple and soft, a hostess of any level will cope with it.

Meat trumpeter clam increasingly appearing on store shelves. So I brought some frozen trumpeter from my last trip to Sakhalin. But before you use it, let's figure out what kind of animal it is, how it lives, and how to cook it properly.

Trumpeter Description

Trumpeter clams owe this name to their spiral shells. Large shells of trumpeters (and they can be more than 25 cm) were used in antiquity as signal pipes. The shell of the trumpeter is closed with a lid that protects it from other predators. The mollusk has a muscular leg, which not only allows trumpeters to move quickly enough along the ground, but also to hold prey.

Busicon is one of the many molluscs of the trumpeter family.

For breathing, trumpeters use a special organ - a siphon - a tube through which water containing oxygen enters the mantle cavity of the mollusk. Trumpeters have a rather long siphon (up to 2 body lengths), which allows them to breathe, buried in the sand for several centimeters. In addition, by sucking water through a siphon, trumpeters can smell their prey. For food, trumpeters use the proboscis formed by the radula, the walls of the pharynx and oral cavity.

Trumpeter's food

The trumpeter is a predatory mollusk. It feeds on crustaceans, worms, echinoderms, bivalves and even other snails. Does not disdain and carrion. Interestingly, the trumpeter's saliva is poisonous - it paralyzes the victim, giving the predator the opportunity to enjoy dinner in peace. To make a poisonous bite, trumpeters go to various tricks. In most cases, they drill a hole in the victim's shell with a radula ("tongue"). If the trumpeter comes across a bivalve mollusk with a strong and thick shell, the trumpeter grabs the bivalve with his large muscular leg, and, using his own shell as a wedge, opens the “house” of the victim.

Reproduction and distribution

Reproduction is sexual, fertilization is internal. Trumpeters lay capsules filled with eggs.

Trumpeter eggs

Trumpeters live in the seas of the Northern and Southern Hemispheres, they prefer sandy soil, they are also found on muddy soils. Found at different depths.

The use of trumpeters

The trumpeter is used as bait when catching fish, and the colorful shells of the trumpeter are prized by collectors. But most of all, the trumpeter is known as a seafood delicacy. The clam meat is delicious, with cod liver swelling (in my opinion).

Beautiful trumpeter shells are still valued today

How to cook a trumpeter?

Trumpeter Meat

There are many recipes for making a trumpeter, but the main idea is as follows: meat thawed in the refrigerator must be put in ice water (possible with ice) and nearly boil. Then the trumpeter will be soft. If overexposed, it will become rubbery, then it will have to be boiled and stewed for a long time.

Here is a good recipe for cooking trumpeter clam from the Sakhalin forum:
Place the cleaned and washed trumpeter in a pot of cold water (preferably spring water). Place the pot on the hot stove. Use your hand to stir the trumpeter in the pan until you feel that you are already unbearable))) Remove the pan from the stove. It is necessary that the trumpeter cool down in the same water. Actually everything. The trumpeter will be very soft. Buy Korean sauce. Enjoy your meal!

Pretty simple trumpeter to cook.Trumpeter fried, stewed, in vinegar or dry white wine, boiled in any broth - chicken, fish, vegetable or water - is good in any form.

Ta shirt is a screw shell, scientifically a gastropod mollusk.The leg of the clam, with which it moves along the ocean floor, is the edible part of this shell, which has been an expensive delicacy in cooking since ancient times.

Trumpeter is a natural protein, it is perfectly digestible and contains not only microelements necessary for the human body, especially iodine and fluorine, but also vitamins. The high content of glycogen in the meat of the trumpeter helps to maintain strength during serious physical exertion, yes italso very tasty.

This shellfish can be eaten raw - it has a pleasant sweetish taste.

I love trumpeter cooking. Fried trumpeter on Sakhalin is cooked less often than other dishes from this mollusk, but I prefer just such a recipe.

Products:

Frozen trumpeter - 500 g, breadcrumbs - 200 g, salt and black pepper to taste, vegetable oil.

Before cooking, the trumpeter must be properly thawed - removed from the refrigerator in advance and left at room temperature. AndDo not use hot water or microwave to defrost. Of course, no one will forbid you to do this, but the quality of the product will suffer.

Cooking:

defrosted the clam can be cleaned out by cutting open the abdomen and removing everything that is inside along with the sucker. And it is quite acceptable to cook it entirely. But in any case, the trumpeter must be thoroughly rinsed.

Pour vegetable oil into a frying pan and heat up. Mix breadcrumbs with salt and black pepper. Roll the whole washed trumpeter fillet in breadcrumbs.
breadcrumbs and put in a frying pan in hot oil.

Like other seafood, the flesh of the trumpeter becomes “rubber” from prolonged heat treatment.

This ancient animal has come down to our days since the Cenozoic era, which began sixty-six million years ago. The species has more than a hundred existing genera and extinct ones. Mollusks have long been an object of fishing in Western Europe and the Far East. In Russia, as elsewhere, the trumpeter is valued for its taste and beautiful shells; it is mined in the Sea of Okhotsk all year round.

Description of the species and lifestyle of the mollusk

The body of the mollusk is hidden in a shell and consists of a well-developed head with two tentacles, at the ends of which are eyes, and a body consisting of a leg and an inner sac. Trumpeters have shells of various sizes from a few millimeters to twenty-five centimeters, coloring from light, almost white, to deep brown.

The bottom of tropical and subtropical seas is a favorite place where molluscs are found, they also live in temperate waters of the northern and southern hemispheres. From food, they prefer to hunt bivalve mollusks, eat annelids and do not disdain the corpses of animals. To obtain food from the trumpeters, a poisonous secret is secreted from the salivary glands, with the help of which the mollusk paralyzes the victim. The animal is bisexual and reproduces by laying eggs in capsules.

Composition, nutritional value and calorie content of the mollusk

In terms of nutritional value, the trumpeter is a nutritious product, it contains a rich set of vitamins, micro and macro elements, a high protein content with a low proportion of fat and carbohydrates. Mollusk meat is quickly digested and beneficial for the human body.

The content of vitamins and how they affect the body

The product contains:

Vitamin A - 0.026 mg, helps to strengthen the immune system;
Vitamin B1 - 0.026 mg, improves appetite;
Vitamin B2 - 0.107 mg, normalizes metabolism;
Vitamin B5 - 0.342 mg, promotes the production of cellular energy;
Vitamin B9 - 6 mcg, calms the nervous system;
Vitamin B12 - 9.07 mcg, an important component for the formation of blood cells;
Vitamin C - 4 mg, immunity activator;
Vitamin E - 0.13 mg, promotes recovery processes in the body;
Vitamin K - 0.1 mcg, is responsible for blood clotting;
Vitamin PP - 1.05 mg, especially useful for smokers;
Choline - 65 mg, is needed for the proper functioning of the nervous system.

Minerals and daily allowance

The ratio of the daily norm is indicated approximately, since the indicator depends on gender, age and conditions of human activity. Based on the minimum daily allowance for an adult.

The composition of the product includes:

Calcium (Ca) - 57 mg 7% of the daily requirement;
Magnesium (Mg) - 86 mg 22% of the daily requirement;
Sodium (Na) - 206 mg 10% of the daily value;
Potassium (K) - 347 mg 17% of the daily requirement;
Phosphorus (P) - 141 mg 14% of the daily requirement;
Iron (Fe) - 5.03 mg 50% of the daily requirement;
Zinc (Zn) - 1.63 mg 10% of the daily requirement;
Copper (Cu) - 103 mg 100% DV;
Manganese (Mn) - 0.447 mg 11% of the daily requirement;
Selenium (Se) - 44.8 mcg 100% of the daily requirement;

Calorie content and nutritional value

The product is ideal for therapeutic and preventive nutrition and low-calorie diets.

The composition of the product per 100 gr contains:

Proteins 17.1 gr;
Fats 0.4 gr;
Carbohydrates 2.8 gr.

The calorie content of clam meat is 23.8 kcal.

Benefits and harms, contraindications for use

The main benefit of trumpeter meat is an easily digestible protein for the human body, unlike the meat of domestic animals and birds. It contains phospholipids, which perfectly dissolve cholesterol and maintain the plasticity of cell membranes, and in case of their violation, they contribute to recovery, affect blood clotting and tissue regeneration.

The glycogen contained in the meat of the mollusk is important for sports nutrition, as it helps to restore strength in the muscles. The product is rich in iodine, which has a positive effect on the state of the thyroid gland. A wide range of vitamins and minerals can satisfy most of the body's needs for these substances. The trumpeter is ideal for diet food due to its low calorie content.

Contraindications for use is the presence of an allergy to seafood.

How to choose and how to store a shellfish

There are several rules for choosing seafood, following which will help you get a quality product on your table.

Rule one: product freshness. It is a dubious pleasure to purchase a seafood delicacy of the best quality at low prices; most likely, the expiration date of such a product has already expired or is coming to an end. To determine the freshness of the meat, smell it, there should not be a sharp "fishy" smell.

Rule two: if there is a choice between frozen and chilled, feel free to choose the chilled version, this is a guarantee that the product has not been subjected to repeated frosts, which means that its taste remains at its best.

Rule three: when choosing a frozen option, inspect the packaging, expiration date and amount of ice. A large amount of loose ice indicates a repeated freezing of the goods. Pay attention to the temperature regime at which the product is stored in the store. The temperature should be below fifteen degrees.

Rule four: choose a trusted and reliable store to buy, best of all with a lot of customer traffic, so you are more confident that the goods are fresh and not stale.

Let's talk about how to properly store a trumpeter. Frozen at a temperature of minus eighteen, the product can be stored for up to twenty days. If the meat is chilled, then the shelf life will be only two or three days, the finished dish has several hours. In the refrigerator, the fillet should be stored separately from other products in an airtight bag.

How to cook?

Before you cook the mollusk, you need to observe a number of important points. If you bought it frozen, then in no case should you defrost it in hot water or a microwave, this will greatly spoil the taste of the meat. Defrosting should take place naturally in the refrigerator or at room temperature. Next, you should choose how to cook the trumpeter: right in the sink or remove it from there.

If you didn’t buy a fillet, then the question of how to clean will be relevant . As a rule, this can be done with a knife, having worked hard on the sink, so it is better to purchase an already peeled mollusk. If you have fresh and unpeeled meat, then you need to dissect the abdomen, pull out all the insides, cut off the suction cup and rinse in cold water. You need to cook seafood with care so that it does not become hard and rubbery. Heat treatment in time should be minimal, often the meat is simply poured with boiling water and allowed to stand for half a minute.

There are many recipes for cooking shellfish, both from compatriots from Sakhalin, and from famous chefs from different countries. The trumpeter is boiled, stewed in cream, fried in batter, baked in the oven with various sauces, fricassee, used in light salads with other seafood, combined with mushrooms, marinated, made stroganina and used in a variety of dishes. This product is highly valued in cooking in many countries of the world for its excellent taste. He is loved in Europe, and in Asia, and in America. It is combined with many products, served as an independent dish and as an appetizer, it goes especially well with beer.

Simple and delicious trumpeter recipes

You always want something tasty and quick, we present to your attention simple and quick ways to cook seafood.

Fricassee

Ragout is a simple and tasty dish. Boil the clams in acidified water and remove from the pan. Take fresh tomatoes one and a half times more by weight than seafood and scald with boiling water, peel. Chop the garlic and tomatoes, fry them in vegetable or olive oil. Next, add the trumpeter fillet and cook for a couple more minutes. Serve with rice.

Snack for beer with garlic sauce

In well-salted water, boil the clam meat for a couple of minutes, so that the fillet does not become hard, fold it into a colander. Prepare the sauce: chop the parsley leaves together with garlic until smooth, melt the butter in a water bath, mix everything together and pour into the saucepan. The snack is ready.

Trumpeter in cream

Soak the trumpeter meat in cream and leave overnight in the refrigerator. Chop and fry the onion, add the chopped and soaked fillet, pour over the cream, add the basil, salt, pepper and simmer with the lid closed for ten to fifteen minutes, the main thing is that the meat remains soft. Best served with mashed potatoes.

Trumpeter in batter

Beat not a thick batter, add herbs, salt and spices to it to your liking. Prepare breadcrumbs. Heat the oil in a frying pan to instantly set the batter on the meat. Dip the clam in the batter, then roll in the breadcrumbs and dip again in the batter. Send to the pan, fry in boiling oil until golden brown. Don't overcook or the meat will be tough.

Enjoy your meal!