MacRus fish

Fish is a deep-sea fish that lives in the waters of the Pacific and Atlantic Oceans. It is a source of high-grade easily assimilated fat and protein, which in macrurus is 16.5%. Macurus has a high content of such important amino acids as tryptophan, methionine and lysine. In addition, the meat of this fish contains vitamin C, vitamins B and PP, rich in iodine, sulfur, manganese, zinc and copper, which are necessary for the human body for normal metabolism. Macurus fish in its body concentrates a variety of different trace elements - chrome, nickel, cobalt, fluorine, calcium, iron, phosphorus and magnesium.

Meat of fish is white with a pinkish tinge, it has a slightly fibrous, but rather dense, slightly watery consistency. Regardless of the chosen method of cooking, it has a good taste, it can be cooked, fried, cooked from it to the ear and the jellied. The meat of the macrouric is digested much faster and easier than animal meat. For example, for the digestion of beef, the human body will need more than five hours, and for digesting lean sea, not containing coarse fibers, the fish are only two or three.

On the shelves of our shops, the fish of the Makurus comes in chilled form and in the form of frozen fillets. If you decide to cook some dish from this delicious fish, remember that frozen macrourus fillets, like any other meat, do not tolerate extreme defrosting methods, such as hot water or a microwave oven. Thawing of meat should pass naturally, ie, at room temperature.

Fish Macrus: recipes

Despite its unusual name and appearance, the Makurus fish is cooked in the same way as other ocean fish, and there are a lot of ways how to cook a fish.

1. Salad with green peas and meat of the fish Makurus.

For the preparation of salad you need: 200 grams of fish fillet of makrus, aromatic roots and spices, 100 grams of green canned peas, one carrot, 10 grams of vegetable oil and the same amount of vinegar, 2 tomatoes, dill. In addition, to prepare the sauce you will need: one raw yolk, 60 grams of butter, sugar, salt, 3% vinegar, 50 grams of cream.

Fish fillets boil in salt water and allow to cool. Chop the frozen fillets and carrots into cubes, add green peas to them , pour a mixture of vegetable oil and vinegar into a refrigerator for one hour. In the meantime, cook the sauce, for this, grind the egg yolk with salt, vinegar and sugar, add the previously crushed butter. Then in a water bath bring the sauce to the consistency of sour cream (stirring constantly). After the sauce has cooled down, add whipped cream to it.

After staying for an hour in the fridge, pour the fish with sauce, mix, put in a beautiful salad bowl, decorate with a sprig of dill and tomato slices.

2. Fried macrus in sauce.

For its preparation, you will need: 500 grams of macrouric fillet, 3-4 cloves of garlic, green onions, one lemon, vegetable oil, soy and sesame sauces.

Wash the fillets and cut into small pieces. Garlic peel and rub, mix with the juice of one lemon, add one tablespoon of soy and sesame sauces. Fry the meat on the warmed up vegetable oil before the haze (15-20 seconds each side), put on a plate, decorate with greens and pour with sauce. As a side dish, rice is perfect.

3. Fillet of the macrouras in batter.

Wash the fillet, cut it in small pieces 2 cm thick and sprinkle with lemon juice. Prepare thick paste from sour cream, flour and eggs, add spices. Pieces of fish dip first in the batter, then in the breadcrumbs. Fry over medium heat in large quantities of oil.

Bon Appetit!