Snow fish: description, taste, recipes
On the shelves of domestic stores oftenThese are species of fish whose names are not found even in the scientific classification. It is all the more difficult to find the most optimal ways of preparing them. Among such marine inhabitants is the snowfish. What kind of fish is it, where it lives and what flavoring qualities it has, consider in our article. Here we will offer the best recipes for cooking it at home.
Snowfish: description and distribution
"Snow" is the trade name for several species of fish, such as black cod, saithe, and coal. In the process of cooking, the fish of these varieties lose its characteristic transparency and it becomes snow-white. This is not documented in documentary form, but it is possible that this fact explains the trade name "snowfish". In Russia, under this name is sold coal fish. What is it?
Coal - commercial deep-sea fish,Living in the northern part of the Pacific Ocean, along the coast of Kamchatka and the Kuril Islands. Its distinctive feature is the presence of a thin caudal peduncle, an elongated head with a very prominent forward jaw and sharp teeth like a predator, and a lack of a full-blown swim bladder. The body of the fish is usually black with light stripes on the sides and a practically white belly. Depending on the depth of habitat (from 300 to 3000 meters), the shade of the trunk may differ significantly.
According to some reports, snowfish can surviveup to 90 years, reaching a meter in length and 12 kg in weight. It feeds on other fish, squid, jellyfish and other invertebrates living on the seabed. Despite the fact that coal fish is often compared to cod, it belongs to another family - Anoplopovye, and is their only representative.
Taste qualities of snowfish
Snow, or coal, fish is the object ofdeep-sea fishery and is characterized by exceptionally high palatability. Meat has a fairly dense structure, but during the preparation it becomes unusually tender and fragrant.
By the content of polyunsaturated fatty acidsOmega-3-acid snowball is not inferior to salmon. It is a source of important vitamins and minerals that help to strengthen immunity, good blood circulation and vision improvement. In boiled and baked form is especially necessary for children, the elderly, pregnant and lactating women - so useful is the snowball.
Recipes for cooking fish are used the same,as for cod or sea bass. To taste, "snow" meat resembles cod, even slightly better. It is low-fat, with a small number of bones, so it is suitable even for the organization of dietary nutrition.
Snowfish in breadcrumbs
A fillet cooked with this recipe can beserve as an alternative to chips for beer or as an independent dish with a side dish in the form of potato or pea puree. Of course, it will be much more useful to bake a snowy fish, the recipes of which are presented in foil in our article. This version of baking is more festive and ideal for New Year's and any other table.
Washed and dried with a paper towel filletit is necessary to roll in turns in different types of breading. To do this, you need to combine the flour with salt and pepper in a separate plate, pour the breadcrumbs into another dish, and in the third, whisk the protein with a little water. After this, the fillets must be firstly wrapped in flour, then dipped on both sides in the protein, and then lowered into biscuits. Prepared fish put on a baking sheet, greased with vegetable oil and sent to the oven for 20 minutes for baking at a temperature of 170 degrees.
How to prepare snow fish in foil
We offer two options for cooking snowfish in foil. According to the first recipe, the fillets should be washed, dried and put on a sheet of foil, folded in half. Then the fish should be salted and peppered from two sides and add at will any herbs and spices, for example, thyme, rosemary, any greens, garlic, lemon. Next, you need to sprinkle the fillet with olive oil, seal the foil and send the fish to a preheated 180 degree oven for 20 minutes.
The second recipe for the preparation of snowy fish in foilIt differs from the first in that the fillet is not simply baked with salt, pepper and herbs. It also adds a special cream cream, due to which the meat becomes unusually juicy and tender. For its preparation, a soft butter is beaten with lemon juice and garlic powder, after which the resulting mass is laid out on top of the fillet. Foil in the baking process can be left open, it is enough only to make with its help the sides, so that all the juice is stored inside the dish.