Snow fish: description, taste, recipes

On the shelves of domestic stores are often presented such species of fish, whose names are not found even in the scientific classification. It is all the more difficult to find the most optimal ways of preparing them. Among such marine inhabitants is the snowfish. What kind of fish is it, where it lives and what flavoring qualities it has, consider in our article. Here we will offer the best recipes for cooking it at home.

Snowfish: description and distribution

"Snow" is the trade name for several species of fish, such as black cod, saithe, and coal. During the cooking process, the fish of these varieties lose its characteristic transparency And it becomes snow-white. This is not documented, but it is possible that this fact explains the trade name "snowfish". In Russia, this name sells coal fish. What is it?

Coal - commercial deep-sea fish, inhabiting the northern part of the Pacific Ocean, along the coast of Kamchatka and the Kuril Islands. Its distinctive feature is the presence of a thin caudal peduncle, an elongated head with a very prominent forward jaw and sharp teeth like a predator, and a lack of a full-blown 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 habitation (from 300 to 3000 meters), the shade of the trunk may differ significantly.

According to some reports, snowfish can survive to 90 years, reaching a meter in length and 12 kg in weight. It feeds on other fish, squid, jellyfish and other invertebrates inhabiting the bottom of the sea. Despite the fact that coal fish is often compared to cod, it belongs to another family - Anoplopovye, and is their only representative.

Taste qualities of snowfish

Snow, or coal, fish is an object of deep-sea fishing and is characterized by exceptionally high taste qualities. Meat has a fairly dense structure, but during the preparation it becomes unusually tender and fragrant.

According to the content of polyunsaturated fatty Omega-3-acids, snowfish is not inferior to salmon. It is a source of important vitamins and minerals that help to strengthen immunity, good blood circulation and vision improvement. In boiled and baked form is especially necessary for children, the elderly, pregnant and lactating women - so useful is the snowball.

Recipes for cooking fish are used the same as for cod or sea bass. To taste, "snow" meat resembles cod, even slightly better. It is low-fat, with a small number of bones, so it is suitable even for the organization of dietary nutrition.

Snowfish in breadcrumbs

A fillet cooked according to this recipe can be served as an alternative to chips to beer or as an independent dish with a garnish in the form of a potato or pea puree. Of course, it will be much more useful to bake a snowy fish, the recipes of which are presented in foil in our article. This version of baking is more festive and ideal for New Year's and any other table.

Washed and dried with a paper towel fillets must 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 breadcrumbs into another dish, and in the third, whisk the protein with a little water. After this, the fillets must be firstly wrapped in flour, then dipped on both sides in the protein, then lowered into biscuits. Prepared fish put on a baking sheet, greased with vegetable oil and sent to the oven for 20 minutes for baking at a temperature of 170 degrees.

How to prepare snow fish in foil

We offer two options for preparing snowy fish in foil. According to the first recipe, the fillets should be washed, dried and put on a sheet of foil, folded in half. Then the fish should be salted and peppered on both sides and add any herbs and spices as desired, for example, thyme, rosemary, any greens, garlic, lemon. Next, you need to sprinkle the fillet with olive oil, seal the foil and send the fish to a pre-heated oven for 180 minutes for 20 minutes.

The second recipe for making snowy fish in foil differs from the first in that the fillet is not simply baked with salt, pepper and herbs. It also adds a special cream cream, due to which the meat becomes unusually juicy and tender. For its preparation, a soft butter is beaten with lemon juice and garlic powder, after which the resulting mass is laid out on top of the fillet. Foil in the baking process can be left open, it is enough only to make with its help the sides, so that all the juice is stored inside the dish.