Fish has long been firmly established in our menu. For those who live on the banks of rivers, lakes, seas and oceans, this is not surprising - because the gifts of water are the most affordable source of food. But the population, remote from the vast expanses of water and arteries, does not deny itself the pleasure of at least sometimes enjoying a fish. Why? Yes, because everyone wants variety, and the fish is not at all like walking or crawling on land (as well as what flies over it). And the discoveries of doctors (including nutritionists) of recent years have only strengthened people in the idea that fish meat not only does not cause obesity, but also contributes to the general health of many, many organs of our body.
What is useful sea fish
It is worth noting that fish, like different types of meat, is more wholesome or nourishing, but there is a neutral in relation to health or completely dietary. So, river fish, although it has a high content of phosphorus and calcium (very necessary elements!), But is not known for any more useful features. While the inhabitants of saltwater are sources of the much needed Omega-3 acids, which are necessary for the smooth functioning of the heart, vascular strength, stable brain function and getting rid of bad cholesterol. In addition to this, any (including the so-called red) cod contains tryptophan, which can turn into serotonin - a substance of “good mood”. And the sulfur that this fish contains also improves the condition of nails and hair. Plus tenderness, non-greasy and anti-allergenicity of cod meat - all this makes it an ideal component of baby food.
What cod is called red?
However, upon seeing the recipe with the red cod ingredient, many people are perplexed: what is it? And this is not from a lack of education! It's just that under such a term different people (and culinary specialists are also people) mean very different fish. The most common option is a hoka, which is also a bacchus. Fish is common in the waters of Tasmania, Australia and New Zealand. She received the title of “red cod” due to the fact that when pulled out of the water her skin becomes juicy pink, and sometimes scarlet.
The second option is a unique and therefore very expensive fish that is found exclusively in a small lake in the Barents Sea. For the Murmansk region it is a unique nature reserve. The lake actually consists of several layers, each of which differs from the others in salinity, and the lower water is also saturated with hydrogen sulfide. The red cod that lives in it has adapted to such harsh conditions and learned to live in these waters. However, its population is decreasing from year to year, as meat is considered delicious. So, if you managed to buy such cod, you can be almost completely sure - you stimulated poachers with your purchase.
And finally, the third - and the most common interpretation of the term "red cod". Most often this is what everyone has long known the pollock, so if you haven’t come across anything “exclusive”, you can take it for cooking.
The most familiar fried version can be made very special
There are an unimaginable array of ways to cook red cod. However, people who prefer it to the second love fried fish. And at the same time, they often do not realize that such a cooking method has a lot of different options. For example, the same red cod can be fried in batter - and it will very surprise and delight those who eat it. A pound of fish will require only two eggs, a glass of flour and milk and lemon juice - as much as you like.
The cod itself must be cut into fillets, washed, dried with a napkin and cut. The resulting pieces are marinated, salted and put in a stewpan or pan. Treated onions are chopped (small ones into rings, large ones into half rings), watered with lemon juice and set aside to pickle. At this time, the flour is diluted with milk so that the result resembles sparse sour cream. The eggs are separated: the yolks are introduced into the dough immediately, the proteins are only beaten to a thick, dense foam. Pieces of fish are dipped in the batter and then fried - the child will cope with this already! A rosy onion is laid out in a bowl with cod on top - and it's served!
Unusual “oven” recipe
The cooking options for fish by baking are innumerable. However, with regard to the fish called red cod (well, maybe it’s ordinary), we liked the following method. For each fish you will need a little thing onion, tomato, sweet pepper. In addition: two tablespoons of rice, 3 cloves of garlic, a little butter, and salt, pepper and other spices - to taste.
If we follow our recommendations, the red cod in the oven will turn out tender, but it will not fall apart, and its taste will amaze everyone who happens to try it. Onions - in half rings, garlic - through a crush, pepper - in cubes or strips, tomato - in small cubes. The whole vegetable mixture is fried in vegetable oil, boiled rice is added to it. The resulting composition is put into the washed, dried and grated with pepper and salt cod, and the tummy is stabbed with toothpicks or sutured. A fish is placed on a greased sheet, painted with mayonnaise on top and sent to the oven to bake until a beautiful crust is formed. This red cod, baked in the oven with various pleasant additions, will surely appeal to you and your guests.
Norwegians know a lot about cod!
And it is understandable - this is the most common fish in the fjords! So it would be wise to take advantage of their experience. They have their own idea of what red cod is; recipes at the same time are suitable for its any kind. For example, there is an absolutely simple, but very elegant and enjoyable dish. A bottle of red loose wine, an onion or two, seasonings and breadcrumbs will go to one fish carcass. Washed and gutted cod is cut in portions, the fins with the head either left in the ear or sacrificed to the cat. Onion is laid out in a deep bowl (as always, in half rings), on top - fish, which is then salted, peppered and supplied with other seasonings, if they are provided for you, after which the container is filled with wine. About eight hours later, when the pieces are pickled, they are removed from the marinade, rolled in breadcrumbs and fried. The remaining marinade is filtered and boiled away about three times. It will be needed - dilute it with some water (if salty) or, on the contrary, add the missing one. Pour over the finished fish with this sauce - you can’t imagine any better.
Pickled fish
Pickling cod is generally popular. Here is another recipe that goes without wine: onion, carrot, a tablespoon of flour and two - tomato paste, a glass of water, parsley, dill, peppercorns and salt - to taste. Steamed vegetables are combined with finely chopped herbs, pasta, flour, salt and peas. All this is mixed and boiled over low heat for about five minutes. Then traditionally fried pieces of cod are put into the saucepan (one and a half kilograms of fish will suffice the marinade), and the whole contents simmer for a quarter of an hour under the lid. Then the same amount it does not insist on fire and not covered. Very unusual and attractive taste!