Ice fish – the benefits and harms, cooking recipes in a pan or oven with a photo

The content of the article

• The benefits and harms of icefish
• Why is icefish so expensive
• How to cook icefish
• How to cook icefish in the oven
• Ice fish in a pan
• Icefish Recipes
• Ice fish for children
• Icefish in foil
• Cooking Ice Fish – Chef’s Secrets

Murmansk icefish lives in the arctic cold waters, where its name comes from. The length of the carcass is about 25-35 cm, weight – up to 600 grams. The low temperature of the Arctic water makes it unfavorable for pests, so the ice-cream has environmentally friendly meat that is good for humans. This type of fish is considered a delicacy, as it has no analogues.

The benefits and harms of icefish

What are the benefits and harms of icefish? It is endowed with a number of trace elements useful to humans, contains a minimum of fat and a large percentage of proteins. Due to these properties, ice cream 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 steam, baking, stewing – these methods of heat treatment will save the benefits of fish.

There are no harmful properties, the only exception is the product intolerance, an allergic reaction to fish products. Always monitor its expiration date to exclude the possibility of food poisoning. Do not freeze the product repeatedly, it kills all the nutrients. It is not recommended to give ice cream to children under 1 year old.

Why is icefish so expensive

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

How to cook icefish

Any product requires proper heat treatment. How to cook icefish? Trace elements, minerals contained in it: potassium, iron, magnesium, phosphorus, iodine, even sulfur and copper – are important for our body. To maximize their preservation in the finished dish, you must adhere to one of these useful ways to prepare white pike:

• boil the broth;
• bake in the oven;
• bake on the grill;
• to steam;
• put out.

This will help preserve not only its unique properties, but its unique sweet taste. It is important to properly defrost it: there should not be a sharp temperature difference, it is better to leave it overnight in the lower part of the refrigerator. It’s easy to clean and cut the ice: it does not have scales, only the fins, tail, entrails, head (if desired) are removed. No specific fish smell.

How to cook icefish in the oven

One useful way is to cook icefish in the oven. So its shrimp, slightly sweet delicate taste, all trace elements are preserved. White-pike pike cooks easily, quickly. The cleaned carcass is rubbed with oil, sprinkled with spices: thyme, basil, salt, pepper, sprinkled with lemon juice. Next, you need to wrap it with foil, put it on a baking sheet. The cooking time is minimal – only 20-30 minutes. 5 minutes before the end of the foil you need to deploy to get a crisp.

Ice fish in a pan

No less tasty and ice fish in a pan. To get a delicious crispy crust, you need to roll the breadcrumbs in a breading: to do this, mix flour, egg yolk, a mixture of dried herbs, salt, black pepper. 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, batter is sometimes used. For him, combine the egg, flour, water, mix well until smooth. The ice should be rolled in it before frying, or put it on speed, and then pour batter. There will be no crisp, but the fish will be much juicier and softer. Immediately before cooking, put small basil leaves in the pan, this will give an exquisite aroma to the dish.

Icefish Recipes

There are many recipes for making icefish. Fried white pike has an amazing crispy crust, it cooks quickly. Sprinkle the dish with sauteed onions, this will give the fish additional flavor notes. You can bake an ice-cream yourself and in tandem with vegetables: carrots, onions, lemon, bell peppers. Giving to the table, add to them fresh tomatoes, cucumbers. Spices that reveal its taste well: thyme, ginger, lemon balm. The ice-cream will become an excellent side dish for rice, it can act as the main component of the fish soup.

It is better for novice housewives to follow recipes with step-by-step photos – so you can learn a lot and learn how to cook icefish. Having experimented with different ingredients, cooking methods, choose your favorite recipe. Some people like crispy fried fish, others like fish soup, while others prefer an ice cream baked with cheese.

Ice fish for children

• Cooking time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 84 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: 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 a great flavoring addition to rice and baked vegetables, saturate the child’s body with useful trace elements that contribute to the brain and development of the muscular system. Such a recipe does not require large financial expenses and special culinary skills..

Ingredients:

• ice fish – 1 kg;
• salt – a pinch;
• vegetable oil.

Cooking method:

1. We cut the icefish on the fillet, get rid of the insides, fins and head. Rinse thoroughly, salt.
2. Cut the fillet in portions of 3-4 centimeters.
3. Place the pieces of fish on a double boiler grid or in a slow cooker and cook for 20 minutes.
4. The finished dish can be recommended for children after a year.

Icefish in foil

• Cooking time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 92 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Exceptional taste has ice fish in foil. Previously, the ice should be thawed, chopped and pickled with caraway seeds, saffron, dill. There should be few spices 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 it you can pickle fish or serve with an already prepared dish.

Ingredients:

• ice fish – 1 kg;
• saffron, thyme, salt – 1 gram each;
• lemon – 1 pc.;
• vegetable oil – 1 tablespoon.

Cooking method:

1. Free carcasses from viscera, remove fins. Leave the head and tail. If desired, you can make small pieces or cut into fillets.
2. Rinse, mix spices together, grate fish.
3. Put each carcass on a small piece of foil, sprinkle with lemon juice and vegetable oil.
4. Cover with a second piece of foil, send to the oven.
5. Bake for 20 minutes at 180 degrees.

Cooking Ice Fish – Chef’s Secrets

To get a tasty, fragrant dish, you need to know some professional secrets of making icefish. The recommendations of the chefs will help to significantly improve the taste of the ice. Here are some of them:

1. When frying ice cubes, it is better to add oil not to the pan, but to water the carcass itself.
2. Fry it quickly in a very hot pan. It is better to spread pieces at a distance from each other, so that the fish bakes better.
3. When cooking soup from this fish, you do not need to cook it for a long time – 20 minutes after boiling.
4. You can relieve ice from sticking to the grill by sprinkling it before baking with oil.
5. Try to bake the fish as a whole – so the ice-cream will retain all its taste qualities as much as possible.