"Predatory" food: Polaka fish

What do you want to eat on a free day? Probably not only sweets, but juicy meat or tender fish. True, not all delicacies can be freely purchased at the store. For example, you probably do not know the Polaka fish. After all, this is a real predator belonging to the Treskov family.

It is an inhabitant of the seas and a close relative of cod with the difference that the shape of the carcass is more elongated and more elegant. How to cook this fish? Are there any tricks?

Few facts

So, what is the Polaka's fish? This is a pearl-gray specimen with a black front part. The back is usually slightly darker, and the bottom is white. The fish have large jaws that distinguish it from the background of others and immediately determine the predator in it.

Fish Polaka lives in large flocks, especially likes a low or moderate water temperature. It is a predator that hunts herring and sprat. In pursuit of their victims, the individual overcomes huge distances. Even her fry attack the eggs of other marine representatives.

The fish of the Polaka is about 70 centimeters long, but there were exceptions when carcasses reached 130 cm. This fish can live up to 25 years.

Benefit or harm?

To begin with it is necessary to understand, how much kolorijna polaka? The fish are quite nutritious. At 100 grams, there are 344 kJ, that is, about 82 calories per serving. But is it worth it to eat this food?

Its main suppliers are Denmark, Great Britain and Germany. Sometimes a fish is called a silver saithe or lur. Its fillet is rich in protein, but there are almost no fats and carbohydrates in it. Saida is quite expensive - about 1750 rubles per kilogram. Its taste is very unusual, but the main feature is the unique vitamin-mineral composition. Fish polaka, or rather her fillets, rich in vitamins A, B, D and E. In addition, it has potassium, sodium, phosphorus, manganese and calcium. Especially valuable is the fat obtained from the liver of fish.

Do not eat this fillet to people with an individual intolerance to the product, food allergies.

In cooking

Polka fish is widely used in cooking. It is baked, fried, boiled and allowed to be cutlet. It's easy to cook, and the taste is very rich. The cook only needs one thing - do not spoil the fillet and do not overdo it with spices.

Fillet Polka fish has a grayish, with a slight aroma and piquant taste. This product is very harmoniously combined with potatoes, carrots, greens. For marinade for fish it is necessary to use lemon or tomato juice, as the fillet is rather tender and completely absorbs the aromas of other ingredients.

Hastily

If you were lucky enough to buy such a fish, then prepare it with a soul to fully enjoy the taste and save the most benefit.

So, before you is the fish of the Polaka. How to cook a delicious dish? Peel 6 potatoes and slice them. Leave the product to dry to allow excess starch to come out.

Meanwhile, peel the onion and cut it. Spread the onion in a frying pan with hot oil. You can add a clove of garlic and a little coriander. Lightly fry the ingredients, pour into the pan a glass of vegetable broth and the same amount of cream. Then lay the potatoes. All ingredients should be stewed for at least half an hour.

While working on fish fillets. Rinse it, dry with a napkin and marinate in a mixture of black pepper, salt and paprika. You can replace this marinade with a slightly more complex (from mayonnaise and mustard). After a quarter of an hour you can roll the carcass in flour and fry until golden brown. Or make a recipe truly French! To do this, the fish must be smoked in a mixture of dry red wine, onions, carrots and flour. Voila - the simplest recipe is realized!

When serving a piece of fish, add a portion of stewed potatoes and a sprig of dill. If you boiled fish in wine, then when filing, pour the fillet with the resulting wine sauce. Bon Appetit!