Macrourus fish is a deep-sea fish that lives in the waters of the Pacific and Atlantic oceans. It is a source of complete digestible fat and protein, which in the macrouse is 16.5%. Macrourus is high in essential amino acids such as tryptophan, methionine and lysine. In addition, the meat of this fish contains vitamin C, vitamins of groups B and PP, it is rich in iodine, sulfur, manganese, zinc and copper, which are necessary for the human body to have a normal metabolism. Macrourus fish in its body concentrates many different trace elements - chromium, nickel, cobalt, fluorine, calcium, iron, phosphorus and magnesium.
The meat of the fish is white macroscopic with a pinkish tinge, has a slightly fibrous, but fairly dense, slightly watery consistency. Regardless of the chosen method of cooking, it has a good taste, it can be boiled, fried, prepared from it ear and aspic. Macrrus meat 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 the digestion of low-fat marine, not containing coarse fibers, macrocrusfish - only two or three.
On the shelves of our stores, the fish comes in chilled form and in the form of frozen fillet. If you decide to cook some dish from this delicious fish, remember that frozen macro fillet, like any other meat, does not tolerate extreme defrosting methods, such as hot water or a microwave. Thawing of meat should take place naturally, i.e. at room temperature.
Macrourus fish: recipes
Despite its unusual name and appearance, the fish is cooked in the same way as other ocean fish, and there are many ways to cook fish.
1. Salad with green peas and fish meat makrus.
To make a salad you will need: 200 grams of macrourus fish fillet, aromatic roots and spices, 100 grams of canned green 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.
Boil the fish fillet in salt water and allow to cool. Cut the chilled fillet and carrot into cubes, add green peas to them , add a mixture of vegetable oil and vinegar, put in the refrigerator for one hour. Meanwhile, prepare the sauce, for this, grind the egg yolk with salt, vinegar and sugar, add pre-crushed butter. Then in a water bath bring the sauce to the consistency of sour cream (stirring constantly). After the sauce has cooled, add whipped cream to it.
After staying in the refrigerator for an hour, pour the fish with sauce, mix, put in a beautiful salad bowl, garnish with a sprig of dill and tomato slices.
2. Fried Macrourus Sauce.
To prepare it, you will need: 500 grams of macro fillet, 3-4 cloves of garlic, green onions, one lemon, vegetable oil, soy and sesame sauces.
Wash the fillet and cut into small pieces. Peel and grate the garlic, mix with the juice of one lemon, add one tablespoon of soy and sesame sauces. Fry the meat in vegetable oil preheated until a haze appears (for 15-20 seconds each side), put on a plate, garnish with herbs and pour over the sauce. As a side dish, rice is perfect.
3. Filet of macrourus in batter.
Wash the fillet, cut across in small pieces 2 cm thick and sprinkle with lemon juice. Cook a thick batter from sour cream, flour and eggs, add spices. Dip the pieces of fish first in batter, then in breadcrumbs. Fry over medium heat in a large amount of oil.
Enjoy your meal!