There are people who cannot live without meat. There are others who like fish. But even the first category is sometimes worth paying attention to waterfowl - they carry those elements that are not very rich in meat of land animals.
But even fish lovers are forced to limit themselves to what is on sale. And sometimes, faced with something new, they scratch in the back of the head, puzzled by the question of how to cook it. Meanwhile, recently a lemonade has often flashed on store shelves - a fish that few people know about, and therefore potential consumers often refuse to buy it. But in vain! Taste qualities will conquer her even those who are not inclined to "fish eating".
Where did it come from and what is it
Lemonema is a fish found exclusively in the waters of the Pacific Ocean. The largest catch is from Japan, Alaska is in second place. But Russia also has its share in the fished lemonade. However, it is still endemic, that is, it can exist only in limited conditions. So the extraction of lemonema is reduced from year to year. But for now, you can find it on sale - naturally, in a frozen form, headless and gutted (which pleases, because money is not wasted on discarded “body parts”, and time - on carcass cutting).
What is it like?
Oddly enough, a lemoneme (fish) is quite inexpensive, has delicate white meat, tastes like cod. In addition to the carcass itself, the liver is very much appreciated - it contains a large amount of easily digestible fish oil (as, indeed, the liver of the same cod). It is present in the lemonem, because this fish lives in cold waters, and without fat there it will not last long. Her tail and fins are also highly regarded.
What is useful for a lemonade
In addition to the high content of polyunsaturated acids, for which they are advised to use seafood, lemoneme fish, whose beneficial properties are undeniable, is comparable in nutritional value to rather fatty meat, but is much better perceived by the body. It is also useful for those who have problems with the thyroid gland. Iodine, which is only 150 g of this fish, is enough for an adult. Moreover, it is absorbed completely, and not partially, as in special iodine-containing preparations.
For diabetics, a lemoneme (a fish in which there are absolutely no carbohydrates) will be simply irreplaceable. And for those who are losing weight, it is seductive with its very low calorie content.
Easy way to cook
The most delicious fish is fried or baked. Lovers of fish soup may well add lemonade to the soup, but still its taste is fully revealed only when baking or frying. The most simple is the last method.
In addition to the actual fish, onions with carrots (per item), spices, ketchup, salt, bay leaf and frying oil are useful.
How to prepare fish for subsequent manipulations - and tell laziness, everyone knows about it. But then the nuances. Lemonade fish, the preparation of which does not require much trouble, is cut, salted, rolled out in spices and placed, for example, in a frying pan lined with foil. On each piece of fish you must definitely put a small bay leaf. Fried onions and carrots are spread on a lemon, all this is poured with 1: 1 mixed ketchup with water, carefully wrapped in foil and put in the oven for forty minutes. The result is amazing! The main thing is not to burn yourself with steam when you remove the foil, and not to salivate when you lay out on plates.
Nice additions
Frying, baking is not difficult. But what if you want to deliciously decorate your life? Then sauces and gravy come to the rescue. One of the most successful, in our opinion, is the following. A hard-boiled egg is finely chopped, the same chopped cucumber is added to it (ideally light-salted, but it will go both salted and pickled). Paprika in a cut form will make the company, garlic is crushed, greens (optional) are cut, spices as desired. All this luxury is seasoned with mayonnaise. And no matter how the lemonade fish is cooked, the sauce recipe, put into practice, will give it freshness, originality and juiciness.
Gourmet cooking
Especially widely revealed is the taste of a lemoneme, if not too lazy and cook it in batter. A tube of mayonnaise, four eggs, a couple of onions and a few tablespoons of flour are taken per kilogram of fish.
Eggs are beaten to foam with salt. Then finely chopped onions and mayonnaise are added to the bowl. Beating does not stop. Flour is added. Depending on the size of the eggs and the fat content of the mayonnaise, it will take from three to five tablespoons. The result should be like a thick "bazaar" sour cream. Chopped and salted fish fillets are dipped in batter and fried to a beautiful blush over medium heat. If it is weak, the fish will soon be boiled, if too strong, it may burn.
You can eat such a cold lemon and hot. Potato (fried or mashed potatoes), vegetable stew or spring salad is especially good as a side dish.
So if you come across a previously unfamiliar lemonem (fish) in the supermarket, do not get lost, take it boldly and surprise your family with a delicious and delicate dish.