Among the inhabitants of the underwater world, such amazing individuals come across that their description is sometimes difficult to imagine. People give these animals unusual names, thereby emphasizing their individuality and special unique properties. Coal fish is considered the most striking representative of numerous inhabitants of the deep sea. People have learned to appreciate and put into practice its individual characteristics and useful properties.
Habitat features
Charcoal fish is one of the representatives of the Anoplopom family, which mainly live in the depths of the Pacific Ocean. Most often, it can be found along the west coast of America from Alaska to Baja California.
Since 19th century this species of fish has been the subject of mass fishing. On the territory of our country, the largest number of individuals are found along the coast of the Kuril Islands and Kamchatka, starting from the Bering Strait. Representatives of this type of fish can be found mainly at a depth of 300 to 2700 meters. Mostly adults live there. Fry and larvae are pelagic organisms, since during their growth they live in the surface layers of water away from the ocean floor. Coal fish is among the centenarians. She is perfectly adapted to external conditions. This is probably why the maximum life expectancy of some individuals reaches 65 years, which is not characteristic of the remaining inhabitants of the deep sea.
The nutritional value
Coal fish, according to experts, is considered a very tasty and healthy product. It contains very little protein (the edible part of the carcass contains about 12-13 percent). And the fat in her meat contains only about 16-17 percent. The peculiarity is that it is evenly distributed along the entire length. This makes the consistency of the meat itself ideal, and also improves its taste and aroma. This fish is just a storehouse of micro and macro elements. It contains a large amount of potassium, chlorine, fluorine, sulfur and sodium. In addition, no less important magnesium, calcium, nickel, iron and molybdenum are present. There are a lot of vitamins in this product. The meat contains PP and B 2 , and the liver is rich in A and D, which are unique in their benefits. The total calorie content of 100 grams of the edible part of the product is 200.9 kilocalories. This does not allow you to constantly use it in your daily diet. But the high nutritional value suggests that such a product in limited quantities is simply necessary for the human body.
Detailed description
In order not to confuse the product in the store, you need to know what coal fish looks like. A photo helps to see all its smallest features.
The shape of the body of such a fish resembles a torpedo. It has an elongated rounded head without spines, but with two nostrils located on the sides, and a thin caudal stem. The whole body of this fish is covered with small scales. A pair of fins is located on the back, and the tail has a small indentation. The maximum length of some individuals can reach 120 centimeters with a weight of 30 kilograms. However, in nature, smaller specimens are more often found. Interestingly, this fish has several names. In California, because of the color of the skin, it is called black or blue cod, and the inhabitants of Alaska call such a beautiful sable fish. Outwardly, it also resembles an elongated spindle. Hence the name of the detachment of such animals - Scorpion-like. Many states are fishing for this deep-sea fish because of its wonderful oily, aromatic and very tasty meat.
Baked black cod
In our stores, such fish is still extremely rare. Therefore, those who are fortunate enough to purchase it are interested in how coal fish is prepared. The recipes for this can be used in a variety of ways. After all, the white butter meat of black cod, due to its increased fat content, lends itself perfectly to culinary processing. It can be safely fried, smoked, stewed or baked. In any case, the dish will turn out to be tender, juicy and very fragrant.
For example, consider baking it in foil. For work you will need: per lemon black cod fillet 1 lemon, 200 grams of olives (seedless), a bunch of dill, a clove of garlic, 75 grams of olive oil, salt, a quarter teaspoon of caraway seeds, ground pepper, and also ½ teaspoon of dill seeds and zirs.
Cooking such a dish is easy:
- First, the meat must be cut into 4 parts.
- Then finely chop the dill, add chopped garlic, as well as some ingredients (pepper, oil, seeds and salt). Put the mixture in a pan and cook under the lid for 10 minutes, and then cool.
- Oil four sheets of foil. Put a piece of fish on each of them and cover it with the prepared mixture, adding slices of lemon and circles of olives. Wrap the edges of the foil in the form of an envelope so that there is free space inside.
- Place the billets on a baking sheet and send it to the oven, which is previously desirable to heat up to 180 degrees.
After 15-17 minutes, envelopes can be reached and enjoy the excellent taste of delicate fragrant fish.
Fish in batter
Seafood lovers should definitely like charcoal fish. Recipes, despite its uniqueness, can be the most common.
The easiest way to cook a juicy fillet in batter. For this you will need: 1 kilogram of pure fish meat, 3 eggs, 200 grams of hard cheese, salt, vegetable oil and a little seasoning.
The whole process consists of three stages:
- First, the fillet must be washed, dried with a paper towel and divided with a sharp knife into the same portioned portions.
- Prepare batter in a separate bowl. To do this, beat the eggs well with a whisk or mixer, and then add salt, grated cheese and selected spices to them. The mass should be as thick and as homogeneous as possible.
- Put fish pieces in a pan with heated oil, after dipping them in batter. It is necessary to fry on both sides until a characteristic crust appears.
As a side dish for such a dish, any vegetables are suitable. And you can decorate it by adding more greens to the plate.
Grilled black cod
It is very simple and delicious to cook charcoal grilled fish. It should be remembered that its meat is soft and tender. Therefore, it is not recommended to use skewers for baking. It is better to lay the cleaned carcass on the barbecue grill. So it is well baked, and at the same time retains its shape.
To work, you need to think through all the points. Firstly, you need to soak chips for barbecue for 45 minutes in advance so that it does not burn out quickly on hot coals. If desired, a little wine can be added to the solution for flavor. Secondly, before cooking, fish is sometimes pickled. If a fresh product is used, then this is not necessary. But after a long stay in the freezer, meat sometimes loses its natural tenderness. To return the product to its former qualities, the fish should be coated with oil, and inside, put a little fennel and a slice of lemon. After this, the prepared product will only be placed on the wire rack and baked until cooked. Large pieces must be processed from two sides, and thin pieces can not even be turned over. Fish fried in this way remains juicy, tender and acquires an additional aroma of smoke after burning wood chips and spices used in the cooking process.