On the shelves of domestic stores, these types of fish are often represented, the names of which are not found even in the scientific classification. It is all the more difficult to choose the most optimal methods for their preparation. Among these marine inhabitants is snow fish. What kind of fish it is, where it lives and what taste qualities it possesses, we will consider in our article. Here we will offer the best recipes for its preparation at home.
Snowfish: description and distribution
“Snowy” is the trade name of several fish species at once, such as black cod, pollock, and charcoal. In the process of cooking fish of these varieties loses its inherent transparency and it turns snowy white. This is not documented, but it is possible that the trade name “snow fish” is explained by this fact. Coal fish is sold under this name in Russia. What is she like?
Coal is a commercial deep-sea fish that lives in the northern part of the Pacific Ocean, along the coast of Kamchatka and the Kuril Islands. Its distinctive feature is the presence of a thin caudal peduncle, an elongated head with a jaw strongly protruding forward and teeth as sharp as a predator, and the absence of a full swimming bladder. The body of the fish is usually black with light stripes on the sides and an almost white belly. Depending on the depth of habitat (from 300 to 3000 meters), the tint of the body can vary significantly.
According to some reports, snowfish can live up to 90 years, reaching a meter in length and 12 kg in weight. It feeds on other fish, squid, jellyfish and other invertebrates living on the bottom of the sea. Despite the fact that charcoal fish is often compared with cod, it belongs to another family, the Anoplopomidae, and is their only representative.
The taste of snowfish
Snow or coal fish is an object of deep-sea fishing and is characterized by exceptionally high taste. The meat has a fairly dense structure, but in the process of cooking it becomes unusually tender and aromatic.
By the content of polyunsaturated fatty Omega-3 acids, snowfish is not inferior to salmon. It is a source of important vitamins and minerals that help strengthen immunity, good blood circulation and improve vision. Boiled and baked, it is especially necessary for children, the elderly, pregnant and lactating women - snow fish is so useful.
The recipes for cooking fish are the same as for cod or sea bass. To taste the “snowy” meat resembles cod, even a little better. It is non-greasy, with a small number of bones, so it is suitable even for the organization of dietary nutrition.
Snow fish in breadcrumbs
Fillet prepared according to this recipe can be served as an alternative to beer chips or as an independent dish with a side dish in the form of mashed potatoes or peas. Of course, baked snow fish will be much more useful, the recipes for preparing it in foil are presented in our article. This baking option is more festive and ideal for the New Year and any other table.
The fillet washed and dried with a paper towel must be rolled alternately in different types of breading. To do this, you need to combine flour with salt and pepper in a separate plate, pour breadcrumbs into another dish, and beat the protein with a little water in the third. After this, the fillet must first be rolled in flour, then dip it on both sides in the protein, and then dip in breadcrumbs. Put the prepared fish on a baking sheet, greased with vegetable oil and send to the oven for 20 minutes for baking at a temperature of 170 degrees.
How to cook snowfish in foil
We offer two options for making snowfish in foil. According to the first recipe, the fillet must be washed, dried and laid out on a double sheet of foil. Then you need to salt and pepper the fish on both sides and add any herbs and spices, if desired, for example, thyme, rosemary, any herbs, garlic, lemon. Next, sprinkle the fillet with olive oil, seal the foil and send the fish to the oven preheated to 180 degrees for 20 minutes.
The second recipe for making snowfish in foil differs from the first in that the fillet is not just baked with salt, pepper and herbs. A special creamy cream is also added to it, thanks to which the meat becomes unusually juicy and tender. For its preparation, soft butter is whipped with lemon juice and garlic powder, after which the resulting mass is laid out on top of the fillet. During baking, the foil can be left open, you just need to make the sides with it to ensure that all the juice is stored inside the dish.