2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Saithe fish belongs to the cod family, swimming directly in flocks. A clear white stripe is visible on its sides, running parallel to the back, which is the main difference from other waterfowl counterparts. There is also one small nuance by which you can determine the type of fish - this is a small protrusion of the lower jaw forward.
Active migration period
The period of active migration of this species begins in spring, when the fish flock together to the north. And in the fall - they choose the southern water spaces. In summer, they can be seen not far from the Murmansk coast. Saithe fish at a young age eats exclusively like an aristocrat, its menu includes caviar and crayfish. But having become older, he announces the hunt for small fish. Her lifespan is 30 years.
Taste good
Saithe fish has a characteristic flavor that is very popular in the culinary world among seafood specialists. They have a saying: "If you have never tasted saithe, you do not know the taste of real fish." It is characterized by a peculiar, and at the same time more pronounced marine taste.a shade that distinguishes it from other species.
Habitats
Its habitat is: the North Sea, the northern part of the Atlantic and sometimes the B altic Sea. Saithe fish swims in coastal areas, and when it enters the open sea, it prefers a depth of up to 250 meters.
Useful properties
Saida fish, whose beneficial properties are very well known to gourmets, is valued for its unusually tasty and tender meat, very nutritious and even healing. Being a real storehouse of proteins and vitamins B12, sodium, potassium and selenium, this product is used as a prophylactic against liver diseases. Also, doctors recommend adding this type of fish to the diet for the treatment of the musculoskeletal system and the thyroid gland due to the high content of phosphorus and iodine in it.
Fried saithe with potatoes
The owner of grayish meat with a spicy delicate taste is saithe fish. Recipes for cooking her fillets are in great demand both in restaurants and at home. The hostesses who managed to buy this truly delicious sea creature scrupulously approach the preparation of a fish dish, anticipating its elusive aroma, as well as an exquisite combination of juiciness and fragility of the future delicacy.
Clean 6 potatoes, rinse and cut them into thin slices. Peel two onions and hold under cold water so that your eyes do not water. Cut them up. Heat up a frying pan, add vegetable oil andput the cooked ingredients in there. After lightly frying, pour in a glass of vegetable broth, a glass of cream, season with spices, and simmer the entire contents for about 30 minutes, remembering to stir occasionally.
Rinse the fish fillets under running water and dry with a napkin, then rub with s alt and ground pepper. After 15 minutes, roll the fish in flour. Fry the fish flesh in a pan on both sides until golden brown, turning occasionally.
Put stewed potatoes on a plate, place a piece of saithe on the side and garnish with a sprig of dill on top. Bon appetit!
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