Ice fish: cooking recipes

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

Icefish is not as popular as other seafood. But they ignored her undeservedly. With the right preparation and knowing how to cook icefish, it will take its rightful place in your diet. Here we'll show you how to best prepare it, as well as some recipes to inspire your creativity in the kitchen.

Where did she come from

Icefish (also called white-blooded) is a unique group of fish that live in Antarctica. In appearance, they resemble pikes, and many call them sea pikes, although this is not entirely correct. This fish feels great in water, the temperature of which is rarely higher than +1…+2 degrees Celsius. She has developed various interesting physiological and biochemical changes and adaptations that allow her to survive in cold waters. Her blood contains special substances that do not allow her to freeze. Her blood is colorless, because it contains little hemoglobin and red blood cells, which cause the red color of this biological fluid. It grows slowly due to cold water, and in 15 years of life it grows to a maximum of 60 centimeters. ice fish livesin several oceans: Southern, Atlantic and Indian.

Benefit

This fish contains a small amount of fat (only seven percent) and a lot of protein. Its meat is dense, very tender, not at all fatty and low-calorie (about 70 kcal per hundred grams), it contains potassium, phosphorus, fluorine, and many other useful elements and vitamins. It has almost no bones: ice fish consists only of a ridge and does not have ribs and small bones. Yes, and the backbone, since it has little calcium, is soft and edible (it chews easily). And, probably, the most important thing is the absence of a characteristic smell, which is not pleasant to everyone. And given that she lives in Antarctic waters, that is, in unpolluted places, she does not contain toxic substances. Its meat tastes sweetish and similar to shrimp.

Preparing ice fish

There are many cooking recipes, preparing the carcass will not take long:

1. Take a whole fish, cut off the head, cut open the belly and remove the insides. If you have a cat, she will be happy to have them.
2. After cleaning the head, you can remove the gills and use it to make delicious fish broth.
3. Using scissors, remove the fins from the top and bottom of the fish's body. You can also fillet, although you will lose more meat this way than when cooking whole or in pieces, the meat of the cooked fish easily lags behind the bones.

How to cook ice fish? Just like any other small pelagic fish like smelt.

You can just rub it with s alt without oil and bake in the oven at 180 degrees for 15-18 minutes. Or roll in a beaten egg and breadcrumbs or flour, put in the oven at 200 degrees for 15-20 minutes. It is best to use, of course, flour. As a seasoning, you can take special seasoned breadcrumbs or regular ones and use spices and spices separately to taste. Batter is necessary for fish so that its tender meat does not burn and does not dry out during cooking. The meat of the finished fish easily lags behind the ridge.

Fried fish with capers and garlic butter

Ingredients:

• ice fish (whole);
• mashed potatoes;
• cream;
• capers;
• garlic;
• parsley;
• butter.

Cooking:

1. Chop, mix and heat the garlic, parsley and butter in a pan.
2. S alt the fish and lightly brush with a mixture of oil and herbs.
3. Place under the grill for 6-7 minutes, turn and cook for the same amount.
4. Mash potatoes and add cream, s alt, pepper and capers to taste.
5. Place the puree in a pastry bag and squeeze nicely down the center of the plate. Place the fish on top.

Fried fillet

Ingredients:

• boneless ice fish fillet;
• s alt and pepper;
• egg yolk for tying;
• flour;
• breadcrumbs.

Cooking method:

1. Lightly flour the fillet,fry in ghee for 2-3 minutes on each side.
2. Mix the flour, egg and breadcrumbs, coat the fish with this mixture.
3. Deep-fry at 180 degrees Celsius for 3-4 minutes.

Ice Fish Sauce (Recipe):

• red pepper;
• saffron;
• shallot;
• white wine vinegar - 1 tbsp. spoon;
• olive oil - 3 tbsp. spoons.

Chop the red pepper very finely. Finely chop the onion, add olive oil, saffron, red pepper and simmer over low heat. Season to taste and add white wine vinegar.

Ice fish in the oven (with mustard sauce)

There are a lot of ways to cook this type of fish. It can be simply boiled, baked or fried. A very interesting dish is obtained if you cook it with mustard sauce in the oven with potatoes.

Ingredients:

• kg of fish;
• twenty grams of mustard;
• half a kilo of potatoes;
• three tablespoons (tablespoons) of vegetable oil;
• cream (minimum twenty percent fat) - glass;
• a couple drops of Tabasco sauce;
• bunch of parsley;
• s alt.

Since icefish is brought from afar, it can only be found in stores in frozen form. Do not forget that if it is thawed and re-frozen, a significant part of the nutrients will be lost. Therefore, before you buy, pay attention to the label, which will indicate where it was caught and whenfrozen.

Do not defrost fish with hot water or microwave. Best done ahead of time and at room temperature.

Now you need to clean it and remove the insides, cut off the fins with scissors and cut off the heads. Peel and cut the potatoes into slices, spread them in a greased dish, s alt. Put the fish on top. Wash and finely chop parsley, add cream, sauce and mustard. Whip with a blender or just mix. Pour the fish on top with this mixture and bake in a well-heated (up to two hundred degrees) oven. Cook for half an hour. Serve hot on the table, garnished with greens. A salad of fresh vegetables is perfect with fish.

In spicy sauce

Ingredients:

• fish (eight pieces);
• 200 ml fish broth;
• sunflower oil - 4 tablespoons (tablespoons);
• 6-8 garlic cloves;
• 4-5 sprigs of rosemary;
• spoon (teaspoon) ground chili pepper;
• two tablespoons (table) of flour;
• s alt.

Wash the fish, let it dry, then roll well in flour. Pour two tablespoons of oil into the pan, heat up and fry the fish for three minutes on each side. Transfer to a preheated dish. Now add oil to the same pan, put the garlic (no need to peel), rosemary leaves and cook for half a minute to let the oil absorb the aromas of spices. Pour everything with broth, stir and boil over fairly high heat until the sauce is reduced by half. At the end of cooking, add chili and stir. Pour this sauce over the fish andServe immediately.

Steam cooking

• ice fish (800 grams - kilogram);
• s alt - to taste;
• pepper to taste.

Cooking method:

1. Prepare the fish (gut, cut off the fins and head). Then rinse it well and dry it with a napkin. Carcasses should be s alted and sprinkled with pepper on the outside and inside.
2. Place in the steamer. It only takes 8-10 minutes to prepare. It turns out very tasty and he althy. We especially recommend this recipe to those who follow the figure.

Fish with vegetables

Ingredients:

• 4 pieces of icefish;
• 80 grams of fennel;
• 1 piece leeks;
• one white onion;
• sunflower oil;
• paprika (powder);
• starch (corn);
• lemon zest;
• parsley powder.

Wash and prepare the fish. Finely chop vegetables and herbs. Pour oil into a well-heated frying pan and add s alt. Put the vegetables there and fry, not forgetting to stir. Combine the zest, starch, herbs and paprika. Roll icefish in this mixture. Now fry it until a delicious golden color. Put the vegetables on the plate first, then the fish, garnishing it with thin slices of lemon.