Lemonema (fish): cooking recipes and useful properties

There are people who can not live without meat. There are others who like fish. But even the first category is sometimes worth paying attention to waterfowl creatures - they carry in themselves those elements that are not too rich in meat of land animals.

But even fish lovers are forced to limit themselves to what is on sale. And sometimes, faced with something new, scratching in the back of the head, puzzled by the question of how to cook it. Meanwhile, recently on the shelves of stores often flashes a lemonema - a fish that very few people know about, in this connection, potential consumers often refuse to buy it. And in vain! Taste qualities it will conquer even those who are not inclined to "fish".

Where did it come from and what is it

Lemonema is a fish that is found exclusively in the waters of the Pacific Ocean. The largest catch is in Japan, Alaska takes the second place. But Russia also has its share in the lemoneme caught. However, it is still endemic, that is, it can exist only under limited conditions. So the production of lemonema is reduced from year to year. But so far you can find it on sale - naturally, in a frozen form, headless and gutted (which pleases, because money is not wasted on the "parts of the body" being thrown out, and time for carcass cutting).

What is it like?

Ironically, lemonema (fish) is quite inexpensive, it has delicate white meat, taste like cod-liver meat. In addition to the carcass itself, the liver is highly valued - it contains a large amount of easily digestible fish oil (as, indeed, the liver of the same cod). He is present in lemonema, because this fish lives in cold waters, and without fat there will not last long. Its tail and fins are also highly appreciated.

What is useful lemonema

In addition to the high content of polyunsaturated acids, for which they are advised to consume seafood, lemonema fish, whose useful properties are undeniable, are comparable in nutrition to fatty meat, but much better perceived by the body. It is also useful to those who have problems with the thyroid gland. Yoda, which is only 150 grams of this fish, is sufficient for an adult. In this case, it is absorbed completely, and not partially, as in special iodine-containing preparations.

For diabetics, lemonema (a fish in which there are absolutely no carbohydrates) will simply be irreplaceable. And for those who lose weight, it is tempting with its very low calorie content.

Easy way of cooking

The most delicious fish in fried or baked form. Lovers of fish soup may well add lemonyu to the soup, but still the taste of it is fully revealed only when baking or frying. The most simple is the last method.

In addition to the fish proper, onions with carrots (on the piece), spices, ketchup, salt, bay leaf and oil for frying are useful.

How to prepare a fish for subsequent manipulations - and tell laziness, everyone knows about it. But the further nuances. Fish lemonema, the preparation of which does not require much trouble, is cut, salted, rolled out in spices and put, for example, in a frying pan, lined with foil. For each piece of fish, you must put a small laurel leaf. Roasted onions and carrots spread on lemon, all this is poured in a mixed 1: 1 ketchup with water, carefully wrapped in foil and put for forty minutes in the oven. The result is amazing! The main thing - do not burn yourself with steam, when you take the foil, and do not run out of saliva, when you lay out on plates.

Pleasant additions

Fry, bake - it's easy. But what if you want to decorate your life deliciously? Then sauces and gravies come to the rescue. One of the most successful, in our opinion, is the following. Finely cut hard-boiled egg, to it is added the same crushed cucumber (ideally salted, but will go salty and marinated). The Bulgarian pepper in the cut form will make the company, garlic chokes, greens (at choice) are cut, spices at will. All this luxury is filled with mayonnaise. And no matter how prepared the lemonema fish, the sauce recipe, embodied in life, will give it freshness, originality and juiciness.

Elegant way of cooking

Especially widely disclosed is the taste of lemonema, if not be too lazy and cook it in batter. A kilo of fish is taken with a tube of mayonnaise, eggs in the amount of four pieces, a pair of onions and a few spoons of flour.

Eggs are beaten up to foam together with salt. Then, finely chopped onions and mayonnaise are added to the bowl. Whipping is not stopped. Flour is added. Depending on the size of eggs and the fat content of mayonnaise, it will take from three to five tablespoons. The result should be like a thick "bazaar" sour cream. The chopped and salted fish fillets are dipped in the batter and fried until a beautiful blush on medium heat. If it is weak, the fish will be cooked rather boiled, if too strong, it can burn out.

This lemony can be eaten cold and hot. As a side dish is especially good potatoes (fried or in the form of mashed potatoes), vegetable stew or spring salad.

So if you find a previously unknown lemonema (fish) in the supermarket, do not get lost, take boldly and surprise your family with a delicious and delicate dish.