On the shelves of domestic stores are oftensuch species of fish are presented whose names are not even found in the scientific classification. Moreover, it is more difficult to choose the most optimal ways of their preparation. Among these marine inhabitants is the snow fish. What kind of fish it is, where it lives and what taste it possesses, we consider in our article. Here we will offer the best recipes for its preparation at home.
Snow fish: description and distribution
“Snow” is the trade name of several species of fish at once, such as black cod, pollock, coal. In the process of cooking, the fish of these varieties lose their transparency and becomes snow white.This is not documented documented, but perhaps this fact explains the trade name "snow fish". Coal fish is sold under this name in Russia. What is she like?
Coal - commercial deep-sea fish,living in the northern part of the Pacific Ocean, along the coast of Kamchatka and the Kuril Islands. Its distinguishing feature is the presence of a thin tail stem, an elongated head with a strongly protruding jaw and sharp, like a predator, teeth and the absence of a full-fledged 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 the habitat (from 300 to 3000 meters) the shade of the body may differ significantly.
По некоторым данным, снежная рыба может доживать up to 90 years, reaching a meter in length and 12 kg in weight. It feeds on other fish, squid, jellyfish and other invertebrates living at the bottom of the sea. Despite the fact that coal fish is often compared to cod, it belongs to another family - Anoplopoma, and is their only representative.
Tastes of snow fish
Снежная, или угольная, рыба является объектом deep-sea fishing and is characterized by exceptionally high taste. The meat has a rather dense structure, but in the process of cooking it becomes unusually tender and fragrant.
According to the content of polyunsaturated fattyOmega-3-acid snow fish is not inferior to salmon. It is a source of important vitamins and minerals that contribute to the strengthening of the immune system, good blood circulation and improved vision. In boiled and baked form is especially necessary for children, old people, pregnant and lactating women - so useful is the snow fish.
The recipes for cooking fish are the sameas for cod or sea bass. To taste the "snow" meat resembles cod, even slightly better. It is non-greasy, with a small amount of bones, therefore it is suitable even for the organization of diet food.
Snow fish in breadcrumbs
Fillet cooked according to this recipe can beserve as an alternative to chips for beer or as a separate dish with a side dish in the form of potato or pea puree. Of course, baked snow fish will be much more useful, the recipes of which are in foil are presented in our article. This option of roasting is more festive and is ideal for New Year and any other table.
Промытое и обсушенное бумажным полотенцем филе need to roll alternately in different types of breading. To do this, you need to combine the flour with salt and pepper in a separate plate, pour the bread crumbs into another bowl, and beat the protein in a third with a small amount of water. After that, the fillet must be rolled first in flour, then dipped in protein on both sides, and then dipped in breadcrumbs. Put the prepared fish on a baking sheet, greased with vegetable oil and send to the oven for 20 minutes to bake at 170 degrees.
How to make snow fish in foil
Предлагаем два варианта приготовления снежной fish in foil. According to the first recipe, the fillets must be washed, dried and put on a sheet of foil folded in half. Then you need to salt and pepper the fish on both sides and add at will any herbs and spices, such as thyme, rosemary, any greens, garlic, lemon. Next you need to sprinkle the fillet with olive oil, seal the foil and send the fish to the oven heated to 180 degrees for 20 minutes.
The second recipe for making snow fish in foildiffers from the first in that the fillet is not just baked with salt, pepper and herbs. It also adds a special cream, thanks to which the meat becomes unusually juicy and tender. For its preparation, soft butter is whipped with lemon juice and garlic powder, after which the resulting mass is laid out on top of the fillet. In the process of baking, the foil can be left open; you just need to make sides with it, so that all the juice is kept inside the dish.
