stdClass Object ( [id] => 1182967 [title] => Hama ima visokokvalitetno meso i vrlo je zahvalna za kulinarstvo. Evo kako je spremaju u popularnom splitskom restoranu [alias] => hama-ima-visokokvalitetno-meso-i-vrlo-je-zahvalna-za-kulinarstvo [catid] => 420 [published] => 1 [introtext] => [fulltext] =>

Već više od deset godina uspješno se uzgaja i plasira na tržište kao kornatska hama iako je njezino prirodno stanište daleko od otoka, na ušćima rijeka, gdje je nekoć bila prisutna duž cijelog Jadrana. Neobično ime nema veze s istoimenim gradom u Siriji, ali svejedno pridonosi auri mističnosti i nerijetkom mišljenju kako je u pitanju neka uvozna vrsta.

Po obliku je ta riba iz obitelji sjenki najsličnija kavali i može narasti do nevjerojatnih stotinu kilograma, što je uz visoku kvalitetu bijeloga mesa očito kumovalo njezinu istrebljenju. Za kulinarstvo je vrlo zahvalna jer se isporučuje u veličinama od jednog do pet kilograma, pa se lako može spremati na niz načina, odnosno, u svakom receptu gdje ide bijelo meso.

Među mjestima gdje se često koristi hama je i splitski restoran ARTiČOK, vrlo popularan među ljubiteljima maštovitih zalogaja. To se, naravno, i očekuje kad u svome nazivu mediteranskog jestivog cvijeta krije riječi art (umjetnost) i čok (kolokvijalno pojesti zalogajčić).

Moderan, a opet ne pretenciozan ambijent odlično funkcionira za dnevne i večernje prigode. Kapacitetom od svega tridesetak sjedala jasno daje do znanja kako nije baždaren na količinu, već malo drukčiji gastro-doživljaj. Još ako ste raspoloženi pa se navučete na priču o namirnicama i pripremi jela, domaćini će vas stručno provesti kroz pravi muzej osjetila.

S takvim iskustvom rado se upisujete na virtualnu listu sljedbenika i s veseljem se vraćate po novu lekciju mediteranske škole kuhanja.

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image

U publici ima svega tridesetak mjesta

Božidar Vukičević/Cropix
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Riblja juha

Sastojci:
400 g hame
4 mrkve
1 češnjak
1 vezica peršina
maslinovo ulje
3 l vode
sol
papar u zrnu
korijen celera

Riblju juhu smo skuhali od hame, ali na isti način se može napraviti i od drugih vrsta ribe. U lonac s vodom stavimo polovicu svih sastojaka, te kuhamo na laganoj vatri. Nakon dva sata kuhanja juhu procijedimo u drugi lonac, u nju stavimo drugu polovicu sastojaka te kuhamo juhu u juhi. Kada je juha prokuhala, smanjimo vatru na lagano te kuhamo tri sata. Za kraj štapnim mikserom izradimo te procijedimo. Može se poslužiti u više varijanti, no u ovom slučaju smo je poslužili s dagnjom i kunjkom, malo očišćenih kozica, te spužvom od sipina crnila.

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image

Duplo kuhana riblja juha

Božidar Vukičević/Cropix
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Hama s Verdurom

Sastojci:
200 g hame
1/2 tikvice
1 luk
1 češanj češnjaka
1 mrkva
maslinovo ulje
1dl riblje juhe
sol
papar
peršin
bijelo vino
100 g skuhanog krumpira
20 g cherry rajčice

Na ugrijanoj tavi i maslinovu ulju ispečemo ribu s obje strane. Najprije dobro zapečemo ribu na stranu kože kako bi ostala hrskava. Na drugoj tavi, na maslinovu ulju, dinstamo luk na listiće. Kada je luk dobio zlatnožutu boju, dodamo sitno isjeckani češnjak i mrkvu, te dinstamo. Nakon nekoliko minuta dodamo tikvicu narezanu na polumjesece, te kratko nastavimo dinstati. Nakon toga podlijemo bijelim vinom. Kada je alkohol ispario, dodamo riblju juhu i krumpir, te kuhamo desetak minuta. Za kraj začinimo, dodamo cherry rajčicu, peršin i pjenicu od crnoga vina.

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image

Hama s verdurom i pjenicom od reduciranog crnog vina

Božidar Vukičević/Cropix
---

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Za Otvoreno more pišu Tonka Alujević i Edo Šegvić, na pitanja čitatelja odgovara Alen Soldo. Pogledajte i predivne galerije Srđana Vrančića koji snima vrhunske podvodne fotografije, a na njima su najčešće tropske ribe i ostale egzotične morske životinje. 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Kornatska hama

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Kornatska hama

Božidar Vukičević/Cropix ) [1] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2020/03/25/13334606.jpg [title] =>

Duplo kuhana riblja juha

Božidar Vukičević/Cropix ) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2020/03/25/13334616.jpg [title] =>

U publici ima svega tridesetak mjesta

Božidar Vukičević/Cropix ) [3] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2020/03/25/13334634.jpg [title] =>

Hama s verdurom i pjenicom od reduciranog crnog vina

Božidar Vukičević/Cropix ) ) [bgPosition] => [text] => {OCMSplitter}

Već više od deset godina uspješno se uzgaja i plasira na tržište kao kornatska hama iako je njezino prirodno stanište daleko od otoka, na ušćima rijeka, gdje je nekoć bila prisutna duž cijelog Jadrana. Neobično ime nema veze s istoimenim gradom u Siriji, ali svejedno pridonosi auri mističnosti i nerijetkom mišljenju kako je u pitanju neka uvozna vrsta.

Po obliku je ta riba iz obitelji sjenki najsličnija kavali i može narasti do nevjerojatnih stotinu kilograma, što je uz visoku kvalitetu bijeloga mesa očito kumovalo njezinu istrebljenju. Za kulinarstvo je vrlo zahvalna jer se isporučuje u veličinama od jednog do pet kilograma, pa se lako može spremati na niz načina, odnosno, u svakom receptu gdje ide bijelo meso.

Među mjestima gdje se često koristi hama je i splitski restoran ARTiČOK, vrlo popularan među ljubiteljima maštovitih zalogaja. To se, naravno, i očekuje kad u svome nazivu mediteranskog jestivog cvijeta krije riječi art (umjetnost) i čok (kolokvijalno pojesti zalogajčić).

Moderan, a opet ne pretenciozan ambijent odlično funkcionira za dnevne i večernje prigode. Kapacitetom od svega tridesetak sjedala jasno daje do znanja kako nije baždaren na količinu, već malo drukčiji gastro-doživljaj. Još ako ste raspoloženi pa se navučete na priču o namirnicama i pripremi jela, domaćini će vas stručno provesti kroz pravi muzej osjetila.

S takvim iskustvom rado se upisujete na virtualnu listu sljedbenika i s veseljem se vraćate po novu lekciju mediteranske škole kuhanja.

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image

U publici ima svega tridesetak mjesta

Božidar Vukičević/Cropix
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Riblja juha

Sastojci:
400 g hame
4 mrkve
1 češnjak
1 vezica peršina
maslinovo ulje
3 l vode
sol
papar u zrnu
korijen celera

Riblju juhu smo skuhali od hame, ali na isti način se može napraviti i od drugih vrsta ribe. U lonac s vodom stavimo polovicu svih sastojaka, te kuhamo na laganoj vatri. Nakon dva sata kuhanja juhu procijedimo u drugi lonac, u nju stavimo drugu polovicu sastojaka te kuhamo juhu u juhi. Kada je juha prokuhala, smanjimo vatru na lagano te kuhamo tri sata. Za kraj štapnim mikserom izradimo te procijedimo. Može se poslužiti u više varijanti, no u ovom slučaju smo je poslužili s dagnjom i kunjkom, malo očišćenih kozica, te spužvom od sipina crnila.

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image

Duplo kuhana riblja juha

Božidar Vukičević/Cropix
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Hama s Verdurom

Sastojci:
200 g hame
1/2 tikvice
1 luk
1 češanj češnjaka
1 mrkva
maslinovo ulje
1dl riblje juhe
sol
papar
peršin
bijelo vino
100 g skuhanog krumpira
20 g cherry rajčice

Na ugrijanoj tavi i maslinovu ulju ispečemo ribu s obje strane. Najprije dobro zapečemo ribu na stranu kože kako bi ostala hrskava. Na drugoj tavi, na maslinovu ulju, dinstamo luk na listiće. Kada je luk dobio zlatnožutu boju, dodamo sitno isjeckani češnjak i mrkvu, te dinstamo. Nakon nekoliko minuta dodamo tikvicu narezanu na polumjesece, te kratko nastavimo dinstati. Nakon toga podlijemo bijelim vinom. Kada je alkohol ispario, dodamo riblju juhu i krumpir, te kuhamo desetak minuta. Za kraj začinimo, dodamo cherry rajčicu, peršin i pjenicu od crnoga vina.

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image

Hama s verdurom i pjenicom od reduciranog crnog vina

Božidar Vukičević/Cropix
---

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Božidar Vukičević/Cropix Božidar Vukičević/Cropix Božidar Vukičević/Cropix Božidar Vukičević/Cropix
Božidar Vukičević/Cropix

Duplo kuhana riblja juha

Božidar Vukičević/Cropix

U publici ima svega tridesetak mjesta

Božidar Vukičević/Cropix

Hama s verdurom i pjenicom od reduciranog crnog vina

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StoryEditorOCM

morski kuharHama ima visokokvalitetno meso i vrlo je zahvalna za kulinarstvo. Evo kako je spremaju u popularnom splitskom restoranu

Piše Gordan Jelavić
10. travnja 2022. - 09:35

Već više od deset godina uspješno se uzgaja i plasira na tržište kao kornatska hama iako je njezino prirodno stanište daleko od otoka, na ušćima rijeka, gdje je nekoć bila prisutna duž cijelog Jadrana. Neobično ime nema veze s istoimenim gradom u Siriji, ali svejedno pridonosi auri mističnosti i nerijetkom mišljenju kako je u pitanju neka uvozna vrsta.

Po obliku je ta riba iz obitelji sjenki najsličnija kavali i može narasti do nevjerojatnih stotinu kilograma, što je uz visoku kvalitetu bijeloga mesa očito kumovalo njezinu istrebljenju. Za kulinarstvo je vrlo zahvalna jer se isporučuje u veličinama od jednog do pet kilograma, pa se lako može spremati na niz načina, odnosno, u svakom receptu gdje ide bijelo meso.

Među mjestima gdje se često koristi hama je i splitski r...

12. svibanj 2024 01:58