Snowfish: description, taste, recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

On the shelves of domestic stores, there are often such types of fish, the names of which are not found even in the scientific classification. It is even more difficult to choose the most optimal methods for their preparation. Among such marine inhabitants is snow fish. What kind of fish it is, where it lives and what taste qualities it has, we will consider in our article. Here we will offer the best recipes for its preparation at home.

Snowfish: description and distribution

"Snezhnaya" is a trade name for several types of fish at once, such as black cod, pollack, coal. In the process of cooking, the fish of these varieties loses its inherent transparency and becomes snow-white. This is not documented, but it is possible that this fact explains the trade name "snowfish". In Russia, coal fish is sold under this name. What is it?

Coal is a commercial deep-sea fish that lives in the northern part of the Pacific Ocean, along the coast of Kamchatka and the Kuril Islands. Its distinguishing feature is the presencea thin caudal peduncle, an elongated head with a strongly protruding jaw and sharp, like a predator, teeth, and the absence of a full-fledged swim bladder. The body of the fish is usually black with light stripes on the sides and an almost white belly. Depending on the depth of habitat (from 300 to 3000 meters), the shade of the body can vary significantly.

According to some reports, snowfish can live up to 90 years, reaching a meter in length and 12 kg in weight. It feeds on other fish, squid, jellyfish and other invertebrates that live at the bottom of the sea. Although often compared to cod, sablefish belong to a different family, Anoplopomidae, and are their only representative.

Taste of snowfish

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

In terms of 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 strengthen the immune system, improve blood circulation and improve vision. Boiled and baked, it is especially necessary for children, the elderly, pregnant and lactating women - snow fish is so useful.

Recipes for cooking fish are the same as for cod or sea bass. The taste of "snow" meat resembles cod meat, even a little better. It is non-greasy, with littlenumber of bones, so it is suitable even for organizing dietary meals.

Snowfish in breadcrumbs

Fillets prepared according to this recipe can be served as an alternative to beer chips or as an independent dish with a side dish of mashed potatoes or peas. Of course, baked snow fish will be much more useful, the recipes for which are presented in foil in our article. This roast is more festive and perfect for Christmas and any other table.

The fillet, washed and dried with a paper towel, must be rolled alternately in different types of breading. To do this, combine the flour with s alt and pepper in a separate bowl, pour the breadcrumbs into another bowl, and beat the protein with a little water in the third. After that, the fillet must first be rolled in flour, then dipped on both sides in protein, and then dipped in breadcrumbs. Put the prepared fish on a baking sheet greased with vegetable oil and put in the oven for 20 minutes to bake at a temperature of 170 degrees.

How to cook snowfish in foil

We offer two options for cooking snowfish in foil. According to the first recipe, the fillet must be washed, dried and laid out on a sheet of foil folded in half. Then the fish needs to be s alted and peppered on both sides and add any herbs and spices if desired, for example, thyme, rosemary, any herbs, garlic, lemon. Next, you need to sprinkle the fillet with olive oil, seal the foil and send the fish to a preheatedto 180 degrees oven for 20 minutes.

The second recipe for cooking snowfish in foil differs from the first one in that the fillet is not just baked with s alt, pepper and herbs. A special butter cream is also added to it, thanks to which the meat becomes unusually juicy and tender. To prepare it, soft butter is whipped with lemon juice and garlic powder, after which the resulting mass is laid out on top of the fillet. The foil can be left open during the baking process, you just need to make sides with it so that all the juice is preserved inside the dish.