The sea hare fish, which is up to two meters long, is a popular dish among Europeans. Its tasty white meat is full of vitamins A, E and D, easily digestible protein, macro- and microelements, as well as fatty acids that lower cholesterol levels in the blood. The fish got its name because of the shape of the head, which resembles a hare's face.
Description of the hare fish
Sea hares are most common in the western Pacific, Mediterranean and tropical Indian Ocean waters. They have a medium size and an oval body, flattened from the sides, which is covered with the smallest inconspicuous scales. The head of the bearded seal has a triangular shape and a slightly elongated snout with a small mouth at the end. A hare fish is able to defend itself - for this it has sharp rays on its fins with poisonous glands, the pricks of which cause quite severe pain.
Sea hares are able to change their color and its intensity depending on their condition. Usually, hare fish can be found in algae and lagoons, where they live among schools of fry and surgeon fish. Seagulls spend most of the day chewing on low-calorie food in the form of algae from coral reefs - this way they provide themselves with the necessary amount of nutrients.
Despite the presence of venom glands, this type of fish is quite popular for food - especially among the island residents, who also sell their caught bearded seals to Korean, Taiwanese and Filipino bazaars. However, this fish is quite popular among many peoples of the world, including Russia. In addition to its taste, the sea hare has a great value for health, as its composition prevents the development of certain diseases.
Hare fish recipe
To prepare a bearded seal in pots, you will need 2 steaks of this fish, 2 onions, 1 carrot, 40 g of olive oil, 1 bunch of green onions, dill and parsley, 100 g of any cheese, 50 g of butter, half a lemon, 1 spoon of oyster sauce and salt / ground pepper to taste. Bones and ridge are cut from the steaks and the meat is cut into small squares. Cut onions, cheese and carrots into very small cubes, chop a bunch of greens and pour over lemon juice, mixing with onions.
Then a dressing is prepared for the fish - pour oyster sauce and olive oil into a bowl, sprinkle the mixture with ground pepper and leave to infuse for a few minutes. The prepared bearded seal is placed in pots, a few cheese slices, cubes of potatoes, carrots, half of the chopped greens and onions are placed on top. Also, butter with the remnants of cheese is added to the pots, after which all this is poured with ready-made dressing and sent to the oven, preheated to 200 ° C, for 15-20 minutes. The finished dish is served in pots.
