Fish and its various varieties are raw materials for preparing not only insanely delicious, but also very healthy dishes. However, some people mistakenly consider the red types to be the most beneficial. Of course, there are many elements in them that have a beneficial effect on the condition of the human body, skin and hair, but the red varieties are not leaders in terms of the benefits provided.
Instructions
Step 1
The leader in its taste and beneficial effect on the body is the so-called ice fish. She is a real champion in the content of phosphorus, potassium, fluorine, as well as other vitamins and minerals. Icefish is also the most environmentally friendly species, as it lives exclusively in the purest waters. Another plus of this product is the low calorie content against the background of high nutritional value and excellent taste (only 91 kcal per 100 grams of the product).
Step 2
Other names for this species are common ice fish, pike whitefish and common white-blooded pike. She belongs to the order of Perch-like and the White-blooded family. Another name for this species - "sea pike" - is the cause of great confusion, since this name is also common for barracuda. Icefish are found in the cold Antarctic waters around the southernmost continent. Occasionally, she also sails to South America.
Step 3
Icefish are not a very large variety. the maximum length is 66 centimeters and the weight is 1-1, 2 kilograms. The parameters of the largest specimen caught near South Georgia are 69.5 centimeters and 3.2 kilograms. This variety belongs to commercial and not the cheapest due to its great benefits and "vitamins". In addition to Russia, fishermen from Australia, Chile, Spain and Lithuania specialize in icefish catching. Earlier, back in Soviet times, before a detailed study of the composition of this species, icefish were classified as low-quality products, along with blue whiting and pollock.
Step 4
An important culinary advantage of ice fish is the absence of the smell characteristic of such a product. It is this property that makes it a good product for people who need it, but who cannot tolerate the fishy aroma. Icefish meat is very dense and lean (fat content is about 2-8 per 100 grams), but high in protein (17%). There are few bones in this variety: there is only a ridge, there are no rib bones and small bones. In addition, the ridge itself, due to the low calcium content, is very soft and edible.
Step 5
Ice fish is usually cooked either steamed or boiled, but true connoisseurs of culinary masterpieces believe that aspic is the best dish based on it. The Japanese, knowing about the purity and environmental friendliness of icefish meat, also like to eat it raw.
