Toothfish is a fish that tastes and nourishes like a perch. It is found exclusively in the northern seas of Antarctica, feeds on sperm whales, squid, small fish and seals. It is exported only in frozen form. This valuable fish was first discovered in the 19th century - it is almost impossible not to notice it, since 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 rapidly plunges back. Over the past few decades, this population has been on the verge of extinction, which is why toothfish are banned in some countries. 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 absorption of phosphorus and calcium in the body, and also supports bone health and fights cancers (some species). This variety is also valued because it contains B vitamins, pyridoxine and riboflavin.
The average portion will provide the person with the norm of vitamin B 12, which is very important for blood cells. It contains vital trace elements and minerals (potassium, chromium, fluorine, magnesium, sodium, iodine). It should also be noted that there is a lot of protein and fat in sea bass. It is recommended to use it for cores, people suffering from fragility of blood vessels.
But do not forget that a very oily toothfish fish. The benefits to the body will depend on the method of its preparation. It is recommended to eat boiled, stewed and baked, not more than twice a week. It makes excellent kebab: juicy, buttery and very tasty. Now let's talk about how to cook toothfish in various interpretations.
Baked with buckwheat
The composition of the dish: 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, it is necessary to take a glass of buckwheat.
Cut the prepared fillet into small pieces, roll in a beaten egg, bread in flour, send to the pan to fry. 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, put porridge, slices of fillet on top, pour sour cream and fill with cheese. Bake for 10 minutes, decorate with fresh herbs.
Fry toothfish. Fish - you will lick your fingers!
The classic version of the dish, for which you need breadcrumbs, carcass, olive oil, lemon juice and garlic salt.
Cooking process: gut the fish, remove the skin, rinse, cut into pieces and flavored with lemon juice. Add seasonings to crackers, roll the carcass and fry on both sides. All ingenious - simple and amazingly tasty! Serve with boiled potatoes and fresh vegetables.
In white wine
Ingredients:
- half a kilogram of fillet;
- half a glass of white wine;
- black olives (seedless, two hundred grams);
- three cloves of garlic;
- a bunch of parsley;
- dessert spoon of basil and oregano;
- two hundred grams of vegetable oil;
- black pepper, salt.
In a bowl we mix olives, parsley, spices and vegetable oil. We cover the baking sheet with parchment, put the fish fillet on paper, fill it with wine and put it in the oven for 15-20 minutes.
Juicy sea bass kebab
Surely few people tried to cook kebab from this fatty fish, but, believe me, the taste and aroma will surprise you. You will need the following set of products: toothfish (fish), soy sauce, granulated sugar, rice, black tea, salt and pepper. Devices: barbecue, skewers, coals and slivers.
First, chop the carcass into small portions, pickle for half an hour in soy sauce, sugar, pepper and salt. In the brazier, put hot coal with chips. We put skewers with fish. Then in the brazier should be thrown a little sugar, loose tea and rice groats.
Sugar attracts the aroma of smoke to the fillet and gives the fish a pleasant smoked aftertaste. Leave to fry for 1.5 hours, periodically turning the skewers so that the pieces bake evenly. It turns out a delicious dish!
Rich ear
Components:
- a kilogram of frozen carcass;
- onion;
- potatoes (5 pcs.);
- carrot;
- parsley root;
- pepper peas (7 pcs.);
- Lavrushka (three leaves);
- vodka (50 g);
- garlic, dill, salt.
In a three-liter saucepan, boil chopped potatoes, carrots (chopped finely), parsley root whole and onion not peeled (cut the roots and rinse). Cook over medium heat for ten minutes.
Cut the fins and gills from the carcass, cut into pieces and lower them into the vegetable broth. Throw the lavrushka and pepper there - leave to cook for 15 minutes. Pour in alcohol to improve taste (optional).
Before serving, remove onion, lavrushka, pepper from the broth. Season the ear with butter and sprinkle with fresh herbs. The toothfish (fish) will add richness to the dish.
The recipes described above are easy to follow. Try it yourself - Bon appetit!