Women's Tips

Features of ice fish with photos, its benefits and cooking, recipes of dishes with this type of fish


Ice fish belongs to the delicacies due to the rich content of useful elements and rich taste. With the correct performance of various recipes, all the above qualities can be easily preserved.

Ice, it is bloodless, fish has a delicate meat with a sweetish taste, which in its fried form will be perfectly combined with tomatoes and greens.

The method of preparation consists in performing simple steps:

  1. Naturally thawed fish is cleaned and gutted.
  2. Carcass rubbed with salt, spices, grated lemon zest and sprinkled ⅓ part of olive oil.
  3. After the fish have marinated a little for 10 minutes, the carcasses crumble in flour.
  4. Fry the fish for about 10 minutes in a frying pan with the remaining hot butter.

Ice fish in the oven - an excellent low-calorie dish, excellent taste which emphasizes spicy herbs.

The cooking process consists in performing the following actions:

  1. Carcases are thawed and cleaned well.
  2. Juice is squeezed out of lemons, which is rubbed with fish.
  3. Also carcasses are sprinkled with herbs, salt and sent to the refrigerator.
  4. After 15 minutes, the fish is placed in a baking dish, sprinkled with oil and placed in an oven, where it is baked at 180 ° C for about 30 minutes.

The use of sour cream when baking in foil gives the ice fish spice. For the preparation of 5-6 carcasses 100 g of sour cream, some olive oil, spices and salt are also used.

Stages of preparation:

  1. The bowl mixes spices, salt, sour cream and olive oil.
  2. Prepared fish is coated with sour cream sauce and laid out on a baking sheet with a foil.
  3. A thick envelope is created from the foil, which is sent to the oven preheated to 180 ° C for 30 minutes.
  4. 5 minutes before the end of baking, the envelope unfolds to form a ruddy crust.

The way to create dishes for children:

  1. The main product is thoroughly cleaned, washed and dried, after which it is sent to boiling salted water for 7 minutes.
  2. Diced carrots, asparagus - in small pieces.
  3. Vegetables are lightly fried in butter.
  4. Fish and fried vegetables are laid out on one plate.

In the process:

  1. Thawed and cleaned fish is cut into pieces, which are sent to a saucepan with salted water, where they are cooked to readiness for about 15 minutes.
  2. The fish is removed, and the broth is filtered.
  3. Shredded onions, grated carrots, potato cubes, salt, sugar and some greens are sent to the broth.
  4. When the vegetables are cooked, fish is laid out in the soup.
  5. The first dish is ready.

In preparation:

  1. Fillet is prepared from fish.
  2. Slices of fillet, cubes of carrots and onions, tied with a bunch of greens, are placed in a pan.
  3. Products poured 1.5 liters of water.
  4. Everything is cooked until ready.
  5. The broth is filtered and salted, and the filet is stretched by hand.
  6. Gelatin is soaked in 100 ml of cold water, which is gradually diluted with hot broth.
  7. At the bottom of the form lay fillets, plates of boiled eggs and peas.
  8. Ingredients are poured with broth, after which the form is retracted into the refrigeration chamber until the filler solidifies.

Prepare products as follows:

  1. The ridge is removed from the fish and the fillet is prepared, which is passed through a meat grinder.
  2. Onions and carrots are cut into cubes, fried and sent to the fish.
  3. The stuffing is once again passed through a meat grinder, after which it is mixed with egg, salt, greens and sour cream.
  4. Cakes are formed from the mass, which collapse in breadcrumbs and fried on both sides.

Cooking method:

  1. Peeled fish is cut into portions.
  2. Onions cubes are laid out in a multicooker bowl and passaged in the Frying mode.
  3. After the vegetable has acquired transparency, fish pieces are laid on top of it, which are salted and seasoned.
  4. From the cream and grated cheese is prepared sauce, which is poured the contents of the slow cooker.
  5. Preparing the dish for 25 minutes in the mode of "stewing".

Thus, if you get ice fish in the supermarket, do not pass by. Such a valuable meat with proper preparation will delight the cook and his family with tenderness, nutritional value and excellent taste.

Icefish: properties

Calories: 906 kcal.

Energy value of the product Icefish:
Protein: 17.7 g.
Fat: 2.2 g
Carbohydrates: 0 g.

Ice fish combines several species of white fish. There is another name - pike, because it looks like it very much. It is extremely rare, so its meat is considered to be a delicacy. The fish is distinguished by its delicate flavor, which is similar to shrimp, and also by the absence of an unpleasant smell. The distinctive features of icefish include the fact that it has clear blood, as well as virtually no bones with the exception of the ridge (see photo). Already from the name it is clear that this fish lives in the waters of the Antarctic.

How to choose and store?

Ice fish arrives on the shelves in the frozen and fresh, so to buy a quality carcass, you should follow these recommendations:

  1. First look fish in the eye. They should be convex and clear, the presence of turbidity is a sign of damage to the product.
  2. Look at the gills of the fish, they should be light and free from mucus.
  3. As you remember, ice fish should not smell, so be sure to smell the carcass.
  4. Press down on the surface of the carcass, the freshly formed hole will recover almost immediately.
  5. Choose frozen fish with a bit of ice, and it is important that it is transparent. Otherwise, you can be sure that it has been re-frozen.

Fresh ice fish can be stored in the refrigerator for no more than 2 days in a vacuum container. If you do not use it, send it to the freezer. In this case, the storage time is increased to 6 months.

Icefish benefits

The advantage of ice fish is the presence of a large number of vitamins, micro-and macro. In addition, it is found exclusively in clean waters, therefore, there can be no harmful substances in the composition. Given these facts, you can safely give this fish to children. Due to the high content of iodine, it is recommended for people who have problems with the thyroid gland. It is also useful in atherosclerosis, hypertension, as well as problems with metabolism and with the work of the cardiovascular system.

It is also worth mentioning the low calorie content of icefish, therefore, it can be used safely for your figure, and also included in the menu for weight loss. Due to the presence of potassium and sodium, excess fluid is released from the body, the swelling is reduced, and pressure is normalized. There is a lot of phosphorus in ice fish, which is important for the recovery of bone tissue.

Use in cooking

You can make many culinary masterpieces from the delicious meat of ice fish. It can be subjected to various heat treatments, for example, boil, simmer, bake, but best of all this fish is obtained in fried form. For a change in taste, it can be marinated, supplemented with various spices and herbs. It goes well with such fish melissa, basil and ginger. Icefish is especially popular in Asian cuisines. In Japan, they love to eat it raw. In addition, on its basis, the first and second courses are prepared, as well as snacks, salads, etc. You can also use it as a filling for baking.

How to make ice fish?

To make an ice fish dish tasty, you need to take into account some of the features:

  • To defrost an ice fish costs stage by stage. To do this, first leave it in the refrigerator, and then at room temperature. Time will have to spend a lot, but you save the taste and benefits of the product. Keep in mind that you can not freeze such fish again.
  • It is easy to clean the fish, since it has practically no scales. After that, remove the head, tail and fins, as well as the insides. Then rinse it thoroughly. Before heat treatment, the carcass should be dried with a paper towel.
  • Most often ice fish is fried. It should be cooked without a lid, pre-lightly rolled in flour. By the way, instead of flour, you can use curry and sesame. Cooking time is less than 15 minutes. You can not often turn the carcass, because you can not achieve a beautiful, ruddy crust.

Dweller northern waters

Ice fish lives mainly in the Northern Ocean, which is why it has an almost colorless appearance, which is explained by its insularity. For this, it is also called the pike.

Useful properties lie in the rich chemical composition, in particular, a high content of B vitamins, chromium, magnesium and iodine.

You can cook a large number of extremely tasty dishes from such a pike, so we offer you several useful recipes.

The easiest and fastest option that comes in handy when you need to feed your pets urgently. For this you will need:

  • fish - 0.5 kg,
  • flour - 100 g,
  • lemon juice - 2 tbsp.,
  • greenery,
  • spice.

Peel the carcasses, cut into small pieces, season with spices, sprinkle with lemon juice and let stand for a while. Heat the vegetable oil in the pan, put the pieces, roll them in flour, and fry on both sides. Serve with greens.


This recipe will require you a little time-consuming, but it is quite suitable for a festive feast. Take:

  • ice fish - 500 g,
  • potatoes - 400 g,
  • onions - 2 pcs.,
  • garlic - 2 tooth.,
  • sour cream - 50 g,
  • spice.

A huge plus of this ocean dweller is that there are no scales on it, and this greatly facilitates the process of cleaning. Season the peeled carcasses with spices and brush with sour cream, into which you need to squeeze the garlic. Onion cut into half rings and place inside the carcasses. Peel the potatoes, cut them into small cubes and place them around the ocean pike on the deco. Bake for 15-20 minutes. The main course and delicious side dish will be ready with no problems.

Braised with herbs

The unsurpassed flavor of this dish will gather in the kitchen of all households, who will look forward to the end of cooking. How to cook it? Will be needed:

  • pike - 500 g,
  • sour cream - 100 g,
  • Tomato paste - 3 tbsp.,
  • herbs - rosemary, thyme, basil,
  • spice.

Put fish cut into portions, seasoned with spices, in a high stew pan, put between pieces of grass. Pour the sauce of sour cream and tomato paste, simmer for 15-20 minutes over low heat.

Tasty, healthy, tender fish with a minimum of bones - an ideal dish for any occasion, be it a celebration or a regular family dinner.

The benefits and harm of ice fish

What are the benefits and harm of ice fish? It is endowed with a number of trace elements that are beneficial to humans, contains a minimum of fat and a large percentage of proteins. Due to these properties, ice-house belongs to the category of dietary products. It is useful for people of different age categories, has a large number of amino acids. Cooking in water and steaming, baking, stewing - these methods of heat treatment will preserve the benefit of the fish.

Harmful properties are absent, the only exception may be the intolerance of the product, an allergic reaction to fish products. Always monitor its expiration date to eliminate the possibility of food poisoning. Do not re-freeze the product, it kills all the nutrients. It is not recommended to give an ice-breaker to children under 1 year old.

Why ice fish is so expensive

In the 80s, striped fish was caught in large quantities, was in great demand among buyers. Its cost was low. Why is ice fish so expensive now? This is due to the collapse of the USSR, and with it the fishing industry. The result - the ice-house became expensive, the delivery price increased. Today its catch is under control, which also affects the final price of the implementation of this representative of the Antarctic fauna.

How to cook ice fish in the oven

One of the useful ways is cooking ice fish in the oven. So it preserves its shrimpy, slightly sweetish tender taste, all trace elements. Pike blood cooks easily, quickly. Purified carcass rubbed with oil, sprinkled with spices: thyme, basil, salt, pepper, sprinkled with lemon juice. Next, you need to wrap it with foil, put on a baking sheet. Cooking time is minimal - only 20-30 minutes. 5 minutes before the end of the foil must be expanded to obtain a crisp.

Ice fish in a skillet

No less tasty and ice fish in the pan. To get an appetizing crisp, you need to roll the fillets in breading: to do this, mix the flour, egg yolk, a mixture of dried herbs, salt, black pepper. It is fried whole, in small pieces or in the form of a fillet. This should be done over medium heat using vegetable or butter. So the carcass is fully cooked.

Instead of breading sometimes use batter. For him, combine the egg, flour, water, mix well until smooth. Ice boat need to roll in it before frying, or put it on speed, and then fill with batter. There will not be a crisp crust, but the fish will be much juicier and softer. Immediately before cooking, put small leaves of basil in the pan, this will give a refined flavor to the dish.

Ice Fish Recipes

There are many recipes for making ice fish. Fried pike has an amazing crisp, cooked quickly. Sprinkle the dish with browned onions, this will give the fish an extra flavor note. You can bake the ice-house independently and in tandem with vegetables: carrots, onions, lemon, bell pepper. Serving to the table, add to them fresh tomatoes, cucumbers. Spices, well revealing its taste: thyme, ginger, lemon balm. Ice boat will be a great side dish for rice, can make the main component of the soup.

Novice housewives better stick to recipes with step by step photos - so you can learn a lot and learn how to cook ice fish. Experiment with different ingredients, cooking methods, and choose your favorite recipe. Some people like crisp fried fish, others like fish soup, and still others prefer ice cream baked with cheese.

Ice fish for children

  • Cooking time: 20 minutes.
  • Servings: 6 persons.
  • Calorie dishes: 84 kcal.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • The difficulty of preparation: easy.

Fried ice fish for children is introduced into the diet at the age of 1 year. It contains phosphorus and many other vitamins. Try to diversify the child's menu with such a dish - it will be an excellent taste addition to rice and baked vegetables, saturate the children's body with useful microelements that contribute to the brain and the development of the muscular system. Such a recipe does not require you a lot of financial expenses and special culinary skills.

  • ice fish - 1 kg,
  • salt - pinch,
  • vegetable oil.

  1. Ice-boat we cut into fillets, we get rid of entrails, fins and head. Thoroughly wash, salt.
  2. Cut the fillet in portions of 3-4 cm.
  3. Place the fish pieces on a steamer grid or a slow cooker and cook for 20 minutes.
  4. The finished dish can be recommended to eat after a year.

Ice fish in foil

  • Cooking time: 20 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 92 kcal per 100 grams.
  • Purpose: for lunch, for dinner.
  • Cuisine: Russian.
  • The difficulty of preparation: easy.

The ice fish in foil has exceptional taste properties. Pre-icing need to defrost, cut and marinate with cumin, saffron, dill. Spices should be a little so as not to interrupt the taste of the product. An important point in the preparation of ice cream is the addition of lemon juice - with its help you can pickle fish or serve to the already prepared dish.

  • ice fish - 1 kg,
  • Saffron, thyme, salt - 1 gram each,
  • lemon - 1 pc.,
  • vegetable oil - 1 tablespoon.

  1. Carcass free from entrails, remove the fins. Head and tail leave. Optionally, you can make small pieces or cut into fillets.
  2. Rinse, mix the spices together and rub the fish with them.
  3. Put each carcass on a small piece of foil, sprinkle with lemon juice and vegetable oil.
  4. Top cover with a second piece of foil, send in the oven.
  5. Bake for 20 minutes at 180 degrees.

Cooking Icefish - Chefs Secrets

To get a tasty, aromatic dish, you need to know some professional secrets of making ice fish. Chefs recommendations will help to significantly improve the taste of ice-boats. Here are some of them:

  1. When frying ice cream, it is better to add butter not to the pan, but to water the carcass with it.
  2. You need to fry it quickly in a very hot frying pan. It is better to lay out the pieces at a distance from each other, so that the fish bake better.
  3. When cooking soup from this fish, no need to cook it for a long time - 20 minutes after boiling.
  4. You can save the ice house from sticking to the grill by sprinkling it before baking with butter.
  5. Старайтесь запекать рыбку в целом виде – так ледянка максимально сохранит все свои вкусовые качества.

Рецепт запекания в духовке

Ледяная рыба в духовке – превосходное низкокалорийное блюдо, отменный вкус которого подчеркнут пряные травы.

Готовим для детского рациона

Since there are practically no bones in this kind of fish, instead there are a lot of minerals and a vitamin, you should pay attention to it when making the children's menu.

Icefish aspic

This fish has almost no odor and is excellent for flooding.

What is ice fish?

This variety is quite rare and, although it resembles a river pike with its appearance, is found exclusively in ocean waters, so cold that it led to the appearance of the name “ice”. In addition to the habitat (and, by the way, these are the most ecologically clean places on our planet), the ice fish also has transparent, almost colorless blood. From this, its shade is greyish-bluish, therefore it is also called “blond”. The red blood cells of red blood cells are completely absent in the blood, which explains the uniqueness of this underwater inhabitant.

Its meat is considered a delicacy - it resembles crab meat or shrimp and is not at all distinguished by a specific “sea spirit”. Caloric content is only 90 kcal per 100 grams of the finished product, but the protein here is not enough - only about 17-18 grams per 100 grams.

How to choose and prepare ice fish?

Naturally, the frozen fish comes to our market frozen, otherwise it would not have made such a long journey from the Arctic ice without consequences. But having defrosted it, it is better to cook it immediately and do not freeze it again.

Inspect the product: if it has too much ice, it is likely to freeze more than once. Defrosting fish for cooking, check its eyes - they should be clean and clear, without dregs, as well as the gills - they should have a light color and not contain mucus.

Usually the fish is quite small (from 100 to 200 grams), and there are almost no bones in it except for the ridge.

You can cook ice fish in different ways - fry in a frying pan, bake in the oven, steam and boil the fish soup.

Fried fish

It is best to take for this pan with non-stick coating. If ice fish is dietary and low-calorie in itself, why add calories with an abundance of cooking oil during cooking?

So, we grease the surface of the pan with a drop of vegetable oil and let it warm up well.

First you need to prepare the fish: slightly clean its skin (by the way, there are no scales here, so you don’t have to work too much), remove the head and tail, cut the carcass and remove the ridge. Roll the carcass in a mixture of flour and spices (black and allspice, rosemary, basil, a little ginger, salt to taste) and place in a pan.

It is necessary to fry for 5 minutes on each side, and you can serve with mashed potatoes, vegetables, rice.

Icefish Ear

And finally, we offer you a recipe for the first dish of ice fish - flavored fish soup. Your household and guests will be surprised when you tell them that this is fish ear, and not delicious shrimp soup, but all thanks to the tender taste of meat.

Slice the meat of ice fish into slices, place in boiling water. There also add carrots and potatoes, cut into slices. While everything is being cooked, prepare the dressing. Take onion, finely chop and pass through in vegetable oil. Dust with a pinch of flour and cover with heavy cream. Now put the dressing in the soup, cook another 5-7 minutes, and the soup is ready!

How do you like our recipes? Now you know how tasty and easy it is to make ice fish, as well as everything about its properties and benefits.

Snow fish: description, taste, cooking recipes

November 21, 2016

On the shelves of domestic stores are often represented by these types of fish, whose names are not found even in the scientific classification. Moreover, it is more difficult to choose the most optimal ways of their preparation. Among these marine inhabitants is the snow fish. What kind of fish it is, where it lives and what taste it possesses, we consider in our article. Here we will offer the best recipes for its preparation at home.

Snow fish: description and distribution

“Snow” is a trade name of several species of fish at once, such as black cod, pollock, coal. In the process of cooking, the fish of these varieties lose their transparency and become snow white. This is not documented documented, but perhaps this fact explains the trade name "snow fish". In Russia, coal fish is sold under this name. What is she like?

Coal - commercial deep-sea fish living 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 tail stem, an elongated head with a strongly protruding jaw and sharp predator-like teeth and the absence of a full-blown swim bladder. The body of the fish is usually black with light stripes on the sides and a practically white belly. Depending on the depth of the habitat (from 300 to 3000 meters) the shade of the body may differ significantly.

According to some reports, the snow fish can live to 90 years, reaching a meter in length and 12 kg in weight. It feeds on other fish, squid, jellyfish and other invertebrates living at the bottom of the sea. Despite the fact that coal fish is often compared to cod, it belongs to another family - Anoplopomovye, and is their only representative.

Tastes of snow fish

Snow, or coal, fish is the object of deep-sea fishing and is characterized by exceptionally high taste. The meat has a rather dense structure, but in the process of cooking it becomes unusually tender and fragrant.

According to the content of polyunsaturated omega-3-fatty acids, the snow fish is not inferior to salmon. It is a source of important vitamins and minerals that contribute to the strengthening of the immune system, good blood circulation and improved vision. In boiled and baked form, it is especially necessary for children, old people, pregnant and lactating women - the snow fish is so useful.

The recipes for cooking fish are the same as for cod or sea bass. To taste "snow" meat resembles cod, even a little better. It is non-greasy, with a small amount of bones, therefore it is suitable even for the organization of diet food.

Snow fish in breadcrumbs

The fillet cooked according to this recipe can be served as an alternative to beer chips or as a separate dish with a side dish in the form of potato or pea puree. Of course, baked snow fish will be much more useful, the recipes of which are in foil are presented in our article. This option of roasting is more festive and is ideal for New Year and any other table.

The fillets washed and dried with a paper towel should be rolled alternately in different types of breading. To do this, it is necessary to combine the flour with salt and pepper in a separate plate, pour the bread crumbs into another bowl, and beat the protein in the third with a small amount of water. After that, the fillet must be wrapped first in flour, then dipped in the protein from both sides, and then dipped in breadcrumbs. Put the prepared fish on a baking sheet, greased with vegetable oil and send to the oven for 20 minutes to bake at 170 degrees.

How to make snow fish in foil

We offer two options for making snow fish in foil. According to the first recipe, the fillets must be washed, dried and put on a sheet of foil folded in half. Then you need to salt and pepper the fish on both sides and add at will any herbs and spices, for example, thyme, rosemary, any greens, garlic, lemon. Next you need to sprinkle the fillet with olive oil, seal the foil and send the fish to the oven heated to 180 degrees for 20 minutes.

The second recipe for making snow fish in foil differs from the first one in that the fillet is not just baked with salt, pepper and herbs. It also adds a special cream, 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. In the process of baking, the foil can be left open; you just need to make sides with it, so that all the juice is kept inside the dish.

20 photos of cats made at the right time Cats are amazing creatures, and everyone knows about this. And they are incredibly photogenic and always know how to be at the right time in the rules.

Contrary to all stereotypes: a girl with a rare genetic disorder conquers the world of fashion This girl's name is Melanie Gaidos, and she broke into the fashion world rapidly, shocking, inspiring and destroying stupid stereotypes.

Unforgivable mistakes in films that you probably never noticed. Probably there are very few people who would not like to watch movies. However, even in the best movie there are mistakes that the viewer may notice.

Why are some babies born with the “kiss of an angel”? Angels, as we all know, are kind to people and their health. If your child has a so-called angel kiss, then you are not.

It turns out that sometimes even the loudest glory ends in failure, as is the case with these celebrities.

How to look younger: the best haircuts for those over 30, 40, 50, 60 Girls in 20 years do not worry about the shape and length of hair. It seems that youth is created for experiments on appearance and daring curls. However, the last

Features of the preparation of ice fish

Many people know that doctors recommend eating fish at least once a week, and for good reason. It contains important for the body phosphorus, proteins and other trace elements. Icefish is valued primarily by culinary experts for its tenderness and special taste that resembles shrimp. In addition, this product contains a small amount of calories, which makes it ideal for a diet food.

In restaurants for such culinary delicacy you will have to pay a tidy sum, because the waiter will certainly advertise its special flavor. But creating a real masterpiece is quite possible at home, and we will gladly share with you the recipes.

Snow fish (Coal fish) - who is it?

With this fish, fate brought me to the store. On the counter among the species of fish known to me lay a rather large carcass of sea fish, referred to as “snow fish”. Honestly, I was somewhat surprised, as I have been engaged in fish for a long time, but I have never heard about snow fish. I bought a try, but at the same time I decided to figure out what kind of animal it is.

As I thought, there is no fish with such a name in the scientific classification. Wikipedia also does not find the article "snow fish". After a long search, it was still possible to find out that coal fish is sometimes sold under the name “snow fish” in our stores. Apparently, the sellers decided that the name “coal fish” is not very attractive for buyers, and the snow fish is normal.

Although someone like. Sometimes under the brand "snow" can be sold and the usual cod, and pollack, and much more. You need to look at the price tag - coal fish is quite expensive, and if under the guise of "snow" you want to sell cod or fish even simpler, then the price will be approximately like that of cod. In general, one gets the impression that the price tag “snow fish” is hung on any fish products that have been lying in the freezer for a long time, covered with frost, and now it’s absolutely impossible to determine what kind of fish it was.

In general, since I have had such an opportunity, I will tell you what I know about coal fish - how it lives, where it usually happens, and a few words about taste.

So, Coal fish (Anoplopoma fimbria ) - belongs to the Anoplopoma family, where there are only two types: she and the Sea Monk. Detachment - Scorpoobraznye. In English - Sablefish. Sometimes also called “black cod”, although coal fish is not a relative at all. In the USA, this fish is often called “oil” (Butterfish), but it is not at all the kind of fish that we know by the name “oil”. This is the confusion of trade and scientific names :).

They live in the Pacific Ocean from Japan and California in the south to the Bering Sea in the north.

Map from http://fishbase.org/

Deep-sea species, lives at depths from 300 to 3000 meters. They feed on what they manage to catch in the depth — other fish (sand eels, herring, cape-trees, etc.), squid, jellyfish, krill, and bottom invertebrates.

The range of nutrition of coal fish is quite wide

Due to its high taste, coal fish is a valuable commercial object. With a controlled catch, the species numbers are not at risk.

Interestingly, the coal fish cannot be detected by an echo sounder - it does not have a full-fledged swim bladder, only a small “gas bag”. (Let me remind you that the echo sounder determines the presence and size of the fish by the sound waves reflected from their swimming bubbles). In addition, these fish live too deep for trawl surveys. The only effective way to catch them is longline fishing. The tier is a multimeter rope to which thousands of hooks are attached to leashes. Set the tier for 3-10 hours, after which the entire catch is lifted onto the vessel with the help of winches. Here is a diagram for clarity.

Industrial fishing tier

By the way, this method also catches cod, halibut, pollock and tuna.

But not only people consider coal fish tasty. In addition to us, coal fish is not averse to feasting on sperm whales, who have learned to carefully “tear” fish from industrial tiers, leaving the hook empty.

According to some reports, coal fish can live up to 90 years. Spawns at depths not exceeding 1000 meters. Copper fish larvae occur in the surface waters on the shelf in April and May, and over the next six months the fry begin to migrate to the shore. Until puberty (3-5 years), coal fish fry feed in coastal waters.

It grows up to a meter long and weighs about 12 kg.

Adult coal fish weigh up to 12 kg

Meat is valued for its high content of omega-3 polyunsaturated fatty acids (according to this indicator is not inferior to salmon) and low mercury content.

What to cook from snow fish? I, of course, prepared the purchased fish. The meat looks like cod, but a little tastier. The fish is not fat, there are very few bones. Suitable for cooking the same dishes as cod or sea bass. I did fideua. It was delicious 🙂