Toothfish (fish): useful properties and cooking recipes

Toothfish is a fish that, like taste and nutritional properties, resembles a perch. It occurs exclusively in the northern seas of Antarctica, feeds on sperm whales, squid, small fishes and seals. It is exported only in frozen form. For the first time this valuable fish was discovered in the 19th century - it's almost impossible to notice it, because its size reaches 2 meters and its weight is up to 80 kg.

During the hunt, the Chilean sea bass (the second name of the fish) very quickly floats to the surface of the water, and then quickly sinks back. In the last few decades, this population has been on the verge of extinction, therefore in some countries toothfish catching is prohibited. The fillet is very dense, fatty and oily, containing a rich amount of omega-3 fatty acids.

Benefits and composition

Like all fatty varieties, toothfish is a fish that is a source of vitamin D. It is responsible for the regulation and assimilation of phosphorus and calcium in the body, and also maintains bone health and fights against cancers (some species). This grade is also prized because it contains vitamins of group B, pyridoxine and riboflavin.

The average serving will provide the person with the norm of vitamin B 12, which is very important for blood cells. It contains vital microelements and minerals (potassium, chromium, fluorine, magnesium, sodium, iodine). It should also be noted that seabass is full of protein and fat. It is recommended to use it for cores, people suffering from the fragility of blood vessels.

But do not forget that very fat fish toothfish. Benefits for the body will depend on the way it is prepared. It is recommended to eat in boiled, stewed and baked form, not more than twice a week. It produces an excellent shish kebab: juicy, oily and very tasty. Now let's talk about how to make fish toothfish in different interpretations.

We bake with buckwheat groats

Ingredients: 800 grams of frozen carcass (fillet), egg, grated cheese (one hundred grams), a spoonful of flour, butter (50 g) and half a liter of sour cream. In addition, you need to take a glass of buckwheat.

We cut the prepared fillet into small pieces, roll in the beaten egg, paniruem in flour, send to the frying pan. During this time, boil buckwheat, seasoning with a pinch of salt. When all the ingredients are ready, we take a large cauldron or a deep form, grease with butter, spread the porridge, on top of the fillet pieces, pour sour cream and cover with cheese. Bake for 10 minutes, decorate with fresh herbs.

Fry toothfish. Fish - lick your fingers!

Classic version of the dish, which will require breadcrumbs, carcass, olive oil, lemon juice and garlic salt.

The cooking process: gut the fish, remove the skin, rinse, cut into pieces and savor with lemon juice. In the rusks, add seasonings, crumble the carcass and fry on both sides. All genius is simple and amazingly delicious! Serve with boiled potatoes and fresh vegetables.

In white wine

Ingredients:

- half a kilo of fillet;

- half a glass of white wine;

- black olives (pitted, two hundred grams);

- three cloves of garlic;

- a bunch of parsley;

- a dessert spoon of basil and oregano;

- two hundred grams of vegetable oil;

- black pepper, salt.

In the bowl we mix olives, parsley, spices and vegetable oil. The pan is covered with parchment, we put fish fillets on paper, pour wine and send it to the oven for 15-20 minutes.

Juicy shish kebab from sea bass

For sure, few people have tried to cook shish kebab from this fat fish, but, believe me, the taste and aroma will surprise you. You will need the following set of products: toothfish (fish), soy sauce, sugar, rice, black tea, salt and pepper. Fixtures: brazier, skewers, coals and chips.

First, chop the carcass into small portions, marinate for half an hour in soy sauce, sugar, pepper and salt. In the brazier, we put incandescent coal with chips. We put the skewers with the fish. Then in the brazier should be thrown a little sugar, leaf tea and rice cereals.

Sugar sand attracts to the fillet aroma of smoke and gives the fish a pleasant smoked taste. Leave to roast for 1.5 hours, periodically turning the skewers, so that the pieces are evenly baked. It turns out a delicious dish!

Filled ear

Components:

- a kilogram of frozen carcass;

- onion;

- potatoes (5 pcs.);

- carrot;

- root of parsley;

- bell pepper (7 pcs.);

- Lavra (three leaves);

- vodka (50 g);

- garlic, dill, salt.

In a three-liter pot, boil the sliced potatoes, carrots (preliminarily finely chopped), the whole parsley root and the onion (cut off the roots and rinsed). Cook over medium heat for ten minutes.

We cut off the fins and gills from the carcass, cut them into pieces and put them into the vegetable broth. There we throw a laurel and pepper - leave for 15 minutes to cook. Pour in alcohol to improve taste (optional).

Before serving, pull the onions, laurel and peppers from the broth. Season the soup with butter and sprinkle with fresh herbs. The richness of the dish will be made by toothfish (fish).

The recipes described above are simple to perform. Try it yourself - bon appetit!