Coal fish: a detailed description and cooking methods

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Among the inhabitants of the underwater world, there are such amazing individuals that their description is sometimes difficult to imagine. People give these animals unusual names, thereby emphasizing their individuality and special unique properties. Coal fish is considered the most prominent representative of the numerous inhabitants of the deep sea. People have learned to appreciate and put into practice its individual characteristics and useful properties.

Habitat Features

Sable fish is one of the representatives of the Anoplopomidae family, which mainly live in the depths of the Pacific Ocean. Most often it can be found along the west coast of America from Alaska to Baja California.

There, this type of fish has been an object of mass fishing since the 19th century. On the territory of our country, the largest number of individuals are found along the coast of the Kuril Islands and Kamchatka, starting from the Bering Strait. Representatives of this species of fish can be found mainly at a depth of 300 to 2700 meters. There mainlyadults live. Fry and larvae are pelagic organisms, since during their growth they live in the surface layers of water away from the ocean floor. Coal fish is among the centenarians. It is perfectly adapted to external conditions. This is probably why the maximum life expectancy of some individuals reaches 65 years, which is not typical for other inhabitants of the deep sea.

Nutritional value

Coal fish, according to experts, is considered a very tasty and he althy product. There is very little protein in it (the edible part of the carcass contains about 12-13 percent). And the fat in its meat contains only about 16-17 percent. The peculiarity lies in the fact that it is evenly distributed along the entire length. This makes the consistency of the meat itself perfect, and also improves its taste and aroma. This fish is just a storehouse of micro and macro elements. It contains a large amount of potassium, chlorine, fluorine, sulfur and sodium. In addition, no less important magnesium, calcium, nickel, iron and molybdenum are present. There are a lot of vitamins in this product. The meat contains PP and B_{2, and the liver is rich in A and D, unique in their benefits. The total calorie content of 100 grams of the edible part of the product is 200.9 kilocalories. This does not allow you to constantly use it in your daily diet. But the high nutritional value suggests that such a product in limited quantities is simply necessary for the human body.}

Detailed description

In order not to confuse the product in the store, you need to know what coal looks likefish. The photo helps to see all her smallest features.

The shape of the body of such a fish resembles a torpedo. It has an elongated, rounded head without spines, but with two lateral nostrils, and a thin caudal peduncle. The whole body of this fish is covered with small scales. A pair of fins is located on the back, and the tail has a small notch. The maximum length of some individuals can reach 120 centimeters with a weight of 30 kilograms. However, in nature, smaller specimens are more common. Interestingly, this fish has several names. In California, because of the color of the skin, it is called black or blue cod, and the inhabitants of Alaska call such a beautiful sable fish. Outwardly, it also resembles an elongated spindle. Hence the name of the detachment of such animals is taken - Scorpioformes. Many states are fishing for this deep-sea fish because of its wonderful oily, fragrant and very tasty meat.

Baked black cod

In our stores, such a fish is still extremely rare. Therefore, those who are lucky enough to get it are interested in how coal fish is prepared. Recipes for this can be used a variety of. After all, the white oily meat of black cod, due to its high fat content, lends itself perfectly to cooking. It can be safely fried, smoked, stewed or baked. In any case, the dish will turn out tender, juicy and very fragrant.

For an example, you can consider the option of baking it in foil. For work you will need:kilogram of black cod fillet 1 lemon, 200 grams of olives (pitted), a bunch of dill, a clove of garlic, 75 grams of olive oil, s alt, a quarter teaspoon of cumin, ground pepper, and ½ teaspoon of dill seeds and cumin.

Cooking this dish is easy:

1. First cut the meat into 4 pieces.
2. Then finely chop the dill, add chopped garlic, as well as some ingredients (pepper, oil, seeds and s alt). Pour the mixture into the pan and cook covered for 10 minutes, then cool.
3. Four sheets of foil smear with oil. Put a piece of fish on each of them and cover it with the prepared mixture, adding slices of lemon and circles of olives. Fold the edges of the foil in the form of an envelope so that there is free space inside.
4. Place the blanks on a baking sheet and send it to the oven, which is preferably preheated to 180 degrees.

After 15-17 minutes, the envelopes can be taken out and enjoy the excellent taste of delicate fragrant fish.

Fish in batter

Seafood lovers must love the sable fish. Cooking recipes, despite its uniqueness, can be very ordinary.

The easiest way to cook a juicy fillet in batter. To do this, you will need: 1 kilogram of pure fish meat, 3 eggs, 200 grams of hard cheese, s alt, vegetable oil and some seasonings.

The whole process consists of three steps:

1. First, the fillet must be washed, dried with a paper towel anddivide it with a sharp knife into equal portions.
2. In a separate bowl, prepare the batter. To do this, beat the eggs well with a whisk or mixer, and then add s alt, grated cheese and selected spices to them. The mass should be thick and as homogeneous as possible.
3. Put the pieces of fish in a frying pan with heated oil, after dipping them in batter. It is necessary to fry on both sides until a characteristic crust appears.

Any vegetable will do as a side dish for this dish. And you can decorate it by adding more greens to the plate.

Grilled black cod

It is very simple and tasty to cook coal fish on the grill. It must be remembered that its meat is soft and tender. Therefore, it is not recommended to use skewers for baking. It is better to lay the cleaned carcass on the barbecue grill. So it will bake well, and at the same time retain its shape.

To work, you need to think through all the points. Firstly, you need to soak the chips for the barbecue for 45 minutes in advance so that it does not burn out quickly on hot coals. If desired, a little wine can be added to the solution for flavor. Secondly, fish is sometimes marinated before cooking. If a fresh product is used, then this is not necessary. But after a long stay in the freezer, the meat sometimes loses its natural tenderness. To return the product to its former qualities, the fish must be coated with oil, and put a little fennel and a slice of lemon inside. After that, the prepared product will only need to be placed on the wire rack andbake until done. Large pieces must be processed on both sides, and thin ones can not even be turned over. Fish fried in this way remains juicy, tender and acquires an additional smoky flavor after the wood chips and spices used in the cooking process are burned.