"Carnivorous" food: Polaka fish

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

What do you want to eat on your free day? Probably not only sweets, but juicy meat or tender fish. True, not all delicacies can be freely purchased in the store. For example, polak fish is hardly familiar to you. After all, this is a real predator belonging to the Cod family.

This is an inhabitant of the seas and a close relative of cod, with the difference that the shape of the carcass is more elongated and more elegant. How to cook this fish? Are there any tricks?

A few facts

So, what is a polak fish? It is a mother-of-pearl gray with a black front. The back is usually slightly darker, and the bottom is white. The fish has rather large jaws, which distinguishes it from the background of others and immediately identifies a predator in it.

Polak fish lives in large schools, especially likes low or moderate water temperatures. This is a predator that preys on herring and sprat. In pursuit of yoursacrifices the individual overcomes great distances. Even her fry attack the eggs of other marine representatives.

Polaka fish is about 70 centimeters long, but there were exceptions when carcasses reached 130 cm. This fish can live up to 25 years.

Benefit or harm?

First of all, it's worth figuring out how many calories are in polak? Fish are quite nutritious. There are 344 kJ per 100 grams, which is approximately 82 calories per serving. But is it worth eating this product?

Denmark, Great Britain and Germany are considered its main suppliers. Sometimes the fish is called silver saithe or lure. Its fillet is rich in protein, but there are almost no fats and carbohydrates in it. Saithe is quite expensive - about 1,750 rubles per kilogram. Its taste is very unusual, but the main feature is considered to be a unique vitamin and mineral composition. Polak fish, or rather its fillet, is rich in vitamins of groups A, B, D and E. In addition, it contains potassium, sodium, phosphorus, manganese and calcium. Fish liver oil is especially valuable.

Do not eat this fillet for people with individual intolerance to the product, food allergies.

Cooking

Polak fish is widely used in cooking. It is baked, fried, boiled and put into cutlets. It is easy to prepare and the taste is very rich. Only one thing is required from the cook - not to spoil the fillet and not to overdo it with spices.

Polak fish fillet is grayish, with a light aroma and spicy taste. Very harmoniously combinedthis product with potatoes, carrots, herbs. For marinade for fish, you should use lemon or tomato juice, as the fillet is quite tender and completely absorbs the flavors of other ingredients.

In a hurry

If you are lucky enough to buy such a fish, then cook it with soul to fully enjoy the taste and save the maximum benefit.

So, here is a Polak fish. How to cook a delicious dish? Peel 6 potatoes and cut them into slices. Leave the product to dry to release excess starch.

In the meantime, peel and chop the onion. Put the onions in a pan with hot oil. You can add a clove of garlic and a little cilantro. Lightly fry the ingredients, pour a glass of vegetable broth and the same amount of cream into the pan. Put the potatoes in there. All ingredients must be stewed for at least half an hour.

Finish the fish for now. Rinse it, dry it with a napkin and marinate in a mixture of black pepper, s alt and paprika. You can replace such a marinade with a slightly more complex one (from mayonnaise and mustard). After a quarter of an hour, you can roll the carcass in flour and fry until golden brown. Or make a recipe truly French! To do this, the fish must be stewed in a mixture of dry red wine, onions, carrots and flour. Voila - the easiest recipe is done!

When serving, add a piece of fish with a portion of stewed potatoes and a sprig of dill. If you boiled fish in wine, then pour the fillet with the resulting wine sauce when serving. Bon appetit!