Escolar (fish oil): popular recipes, useful properties and nutritional value

It should be remembered that several species of ocean inhabitants are hidden under the trade name "oil fish": eskolar, toothfish, stromatheus, seriolella and "butterfly", which are caught off the coast of the United States. All these representatives of marine fauna belong to different families. The only thing that unites them is taste qualities. For what these fish are called oil? The meat is fat, even with excess. Therefore, a more preferred way of cooking oil fishes is to grill. If you expose them to another method of cooking, you must first cut off the head and hang the carcass by the tail. So drains excess fat. In this article we will consider only one of the representatives of oily fish - eskolar. About its useful properties and possible harm read in our article. We also give a few recipes for dishes from eskolar.

Fish description

The second name of the eskolar is a delicate gray mackerel. It is found in the thickness of the near-surface waters. Industrial fishing is not carried out on it, but it is caught in the net along with tuna. There is an abundance of delicacy mackerel off the shores of New Zealand and Australia, but also occurs in the seas of tropical and temperate latitudes. Escolar - the fish is quite large. On average, it grows to one meter and at the same time weighs as much as thirty kilograms. This fish belongs to the gempil family. Its color is dark brown, and the lateral keel is too prominent. Eskolar feeds on crustaceans, squid and small fishes. To taste this fish reviews are often compared with a fatty halibut. At the delicacy mackerel dense white meat of a gentle consistency. It is good for smoking and making balyk. On the shelves of our stores delicatessen mackerel comes already in a frozen form.

Fish eskolar: benefit and harm

The very name "oil" speaks for itself. There are a lot of fats in this fish. But, unlike salmon, salmon and chum, eskolar also contains additional oils - monoglycerides. When other unsaturated fish oils are absorbed by the human body, this wax is not. The stomach simply does not contain the necessary enzymes for the cleavage of this substance. Therefore, the use of eskolar can cause dyspepsia and diarrhea, which is intensified when you combine fish with tomatoes. Thus, delicacy mackerel is good for people suffering from constipation, since it has a laxative effect. Oily fish should be eaten with caution to people suffering from diseases of the gastrointestinal tract, especially the liver, as well as diabetics. It should be remembered that eskolar - calorie fish. And even very much. A hundred grams of the product contains one hundred and thirteen kilocalories. But at the same time, the tender white meat of this fish is rich in vitamins, amino acids, macro- and microelements. Ecolar is useful to eat cores, because potassium, in abundance contained in gray mackerel, strengthens the walls of the vessels. Unsaturated fats have a rejuvenating effect, make hair shiny and dense, and nails - strong.

Fish eskolar popular recipes. Fish oil in Argentine

Beef mackerel bake, fry or simmer. Here is the first recipe from Argentina. Mix half a glass of orange and two tablespoons of lemon juice. We'll take a shot from 2 tbsp. L. Olive oil and 1 tbsp. L. Soy sauce. In this emulsion add a generous pinch of chopped fresh basil, two chopped garlic cloves, black pepper, salt. Marinade poured into a tight bag. We'll put out four steaks of eskolar. Tightly tie the bag, shake it and put it in the refrigerator for two hours. We will bake a large Bulgarian pepper of red color. Cut, remove the seeds, remove the cuticle, cut the flesh into slices. We will add twelve olives, visited by ringlets, a chopped red onion and a pinch of basil. This mixture is seasoned with a soup spoon of vinegar with twice as much olive oil. In the frying pan fry eskolara. We garnish the vegetable mixture.

Baked butterfish

I will sow three cloves of garlic and a mortar with a few twigs of parsley, a pinch of salt and a spoonful of olive oil. If we have ice cream eskolar at our disposal, the fish should stand in the refrigerator for the night. Then water will not flow from it. We rinse four fillets, dry it and rub it with garlic marinade. We put it away in the refrigerator for an hour. We set the oven to warm up to 150 ° C. We lay the fillet on the grate, under which we put the pan - after all, the escalar is an oily fish and when baked will give a lot of fat. Cooking, not turning over half an hour. Five minutes before the expiry of the period, we will sprinkle the fish with three spoons of Parmesan. Quickly prepare the sauce: we knead in a mortar a clove of garlic with yolk and a spoon of lemon juice. Salting to taste. We serve fish with salad, watering it with sauce.

Eskolar with aromatic herbs

The trimmed fish carcass is cut in four places across. We rub the outside and inside with lime juice, pepper and salt. In the middle of the carcass we lay several branches of mint, parsley and rosemary, two rings of hot pepper. We lay the baking sheet with foil. We spread the fish. Insert the pieces of lime into the notches. We put pepper rings on top. Cover with a second piece of foil, protect with an envelope. Let's soak for an hour, then bake for ten minutes at a temperature of two hundred and thirty degrees Celsius. Served with a sauce made from a mixture of olive oil and chopped finely mint.

Delicacy gray mackerel with soy sauce

Fish eskolar, the recipes of which are available in many cuisines of the world, is very popular in the countries of South-East Asia. In a bowl, pour 120 ml of soy sauce. We dilute it with 50 ml of water. We put in the marinade another small bundle of chopped green onions and a teaspoon of ground ginger. With the fillet of eskolar (300-400 grams) we cut the skin. The fillet is marinated for at least half an hour. Periodically turn the pieces to make the eskolar impregnated from all sides. We spread on the towel. Then we place it on the grate, under which we put a pan for assembling the dripping fat. Bake for about fifteen minutes at a temperature of 220 degrees. Separately, cook boiled rice. We put pieces of fish on it. The recipe recommends mixing soy sauce with a spoonful of honey. Pour this dressing ready dish.

Risotto with fish

In a frying pan, put two tablespoons of cream and vegetable oil. When the fat warms up, we put a cup of prepared mushrooms there. Stew for four minutes, then add a spoonful of fresh thyme leaves. Fry for another two minutes. Add rice and white wine. Stew until fluid evaporates. In a separate frying pan, fry salted eskolar. Fish (reviews mention this) does not require much fat. It is enough to oil a frying pan, as for pancakes. The escalar is fried for three minutes for each side. We put the pieces of fish over the risotto. We put in the oven for another five minutes.