Ice fish is considered a delicacy due to its rich content of useful elements and rich taste. With proper execution of various recipes, all of the above qualities can easily be preserved.
Ice-cold, or bloodless, fish has tender meat with a sweetish taste, which, when fried, will go perfectly with tomatoes and herbs.
For preparation you will need:
- 4 carcasses;
- a shot of olive oil;
- lemon zest;
- a little flour;
- salt and spices.
The preparation method consists of following simple steps:
- Naturally thawed fish is cleaned and gutted.
- The carcasses are rubbed with salt, spices, grated lemon zest and sprinkled with ⅓ of the olive oil.
- After the fish has been marinated a little for 10 minutes, the carcasses are dredged in flour.
- Fry the fish for about 10 minutes in a frying pan with the remaining hot oil.
Ice fish in the oven is an excellent low-calorie dish, the excellent taste of which is emphasized by herbs.
To complete the recipe, it is enough to purchase the following products:
- fish – 1 kg;
- lemon – 2 pcs.;
- olive oil – 50 ml;
- cumin, saffron, rosemary and salt - to taste.
The cooking process consists of the following steps:
- The carcasses are defrosted and cleaned well.
- The juice is squeezed out of the lemons and rubbed onto the fish.
- The carcasses are also sprinkled with herbs, salt and sent to the refrigerator.
- After 15 minutes, the fish is placed in a baking dish, sprinkled with oil and placed in the oven, where it is baked at 180°C for about 30 minutes.
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The use of sour cream when baking in foil gives the ice fish a piquant flavor. To prepare 5-6 carcasses, 100 g of sour cream, a little olive oil, spices and salt are also used.
Preparation stages:
- Spices, salt, sour cream and olive oil are mixed in a bowl.
- The prepared fish is coated with sour cream sauce and placed on a baking sheet lined with foil.
- A thick envelope is created from foil, which is sent to an oven preheated to 180°C for 30 minutes.
- 5 minutes before the end of baking, the envelope is unfolded to form a golden brown crust.
The benefits and harms of ice fish
What are the benefits and harms of ice fish? It is endowed with a number of microelements that are beneficial for humans, contains a minimum of fat and a high percentage of proteins. Thanks to these properties, ice cream belongs to the category of dietary products. It is useful for people of different age groups and has a large amount of amino acids. Boiling in water and steaming, baking, stewing - these methods of heat treatment will preserve the benefits of the fish.
There are no harmful properties, the only exception may be intolerance to the product, an allergic reaction to fish products. Always check the expiration date to avoid the possibility of food poisoning. Do not refreeze the product, this kills all the beneficial substances. It is not recommended to give ice cream to children under 1 year of age.
Ice fish diet
Ice fish belongs to the category of typical predators. Such cold-resistant aquatic inhabitants prefer to feed on bottom-dwelling marine life. Most often, the prey for such representatives of the class Ray-finned fish, the order Perciformes and the family White-blooded fish are squid, krill and small fish.
It is precisely due to the fact that the main food product of ice fish is krill, the slightly sweet and tender meat of such an aquatic inhabitant is somewhat reminiscent of king prawns in its taste.
How to cook ice fish
Any product requires proper heat treatment. How to cook ice fish? Microelements, minerals contained in it: potassium, iron, magnesium, phosphorus, iodine, even sulfur and copper are important for our body. To preserve them as much as possible in the finished dish, you must adhere to one of these useful methods for preparing white-blooded pike:
- cook broth;
- bake in the oven;
- grill;
- steam;
- stew.
This will help preserve not only its unique properties, but also its unique sweetish taste. It is important to defrost it correctly: there should not be a sharp temperature change; it is better to leave it overnight in the lower part of the refrigerator. It’s easy to clean and cut up an ice fish: it has no scales, only the fins, tail, entrails, and head are removed (optional). There is no specific fishy smell.
Description of ice fish
Even Norwegian whalers in the nineteenth century very actively spread stories that in the distant Antarctic, near the island of South Georgia, in the southwest of the Atlantic Ocean, there were strange-looking fish with colorless blood. It is thanks to this feature that these unusual aquatic inhabitants received the name “bloodless” and “ice”.
This is interesting!
Today, in accordance with strict modern systematization, white-blooded or ice fish are classified in the order Perciformes, in which such aquatic inhabitants are represented by eleven genera, as well as sixteen species.
However, such a mystery of nature did not immediately arouse the interest of many skeptical scientists, so it was only possible to begin scientific research on fish in the middle of the last century. Scientific classification (taxonomy) was carried out by Swedish zoologist Einar Lenberg.
Appearance, dimensions
Icefish is a large fish
. In the population living from South Georgia, adult representatives of the species often reach a length of 65-66 cm, with an average weight of 1.0-1.2 kg. The maximum size of the fish recorded off the territory of South Georgia was 69.5 cm, with a total weight of 3.2 kg. The area near the Kerguelen Archipelago is characterized by the habitat of fish with a total body length not exceeding 45 cm.
The first dorsal fin has 7-10 flexible spiny rays, and the second dorsal fin has 35-41 segmented rays. The anal fin of the fish contains 35-40 segmented rays. A feature of the first lower part of the gill arch is the presence of 11-20 gill rakers, while the total number of vertebrae is 58-64 pieces.
Ice fish have a low and slender body. The rostral spine near the top of the snout is completely absent. The upper part of the lower jaw is located in the same vertical line with the apex of the upper jaw. The height of the relatively large head is slightly greater than the length of the snout. The mouth of the fish is large, with the posterior edge of the upper jaw reaching the anterior third of the orbital part. The eyes of the fish are relatively large, and the interorbital space is characterized by moderate width.
The outer edges of the forehead bones above the eyes are quite smooth, without the presence of crenulation, and not at all raised. The two dorsal fins are rather low located, touching the bases or slightly separated by a very narrow interdorsal space. On the body of an aquatic inhabitant there is a pair of lateral lines (medial and dorsal), without the presence of bone segments. The fins on the belly are of moderate length, and the largest middle rays do not reach the base of the anal fin. The caudal fin is of the notched type.
This is interesting!
The caudal, anal and dorsal fins of adult representatives of the species are dark or blackish in color, while the youngest individuals are characterized by lighter fins.
The general body color of the ice fish is silvery-light gray. In the area of the abdominal part of the body of the aquatic inhabitant there is a white color. The back area and head of the cold-resistant fish are dark in color. On the sides of the body there are irregularly shaped dark vertical stripes, among which the four darkest stripes stand out.
Lifestyle, behavior
Ice fish are found in natural reservoirs at depths of up to 650-800 m. Due to the obvious features of the biochemical composition of the blood, with a small amount of red blood cells and hemoglobin in the bloodstream, representatives of this species feel quite comfortable at a water temperature of 0°C and even slightly lower. It should be noted that due to the way of life and structural features, ice fish does not have an unpleasant specific fishy smell, and the taste of the meat of such fish is slightly sweet, tender and very tasty.
The main role in the respiratory process is played not by the gills, but by the skin of the fins and the whole body.
. Moreover, the total surface of the capillary network of such fish is approximately three times greater than the gill respiratory surface. For example, the Kerguelen whiteblood is characterized by a dense capillary network, reaching a length of 45 mm for each square millimeter of skin.
How long does ice fish live?
Ice fish are perfectly adapted to a rather unfavorable environment, but the heart of an aquatic inhabitant beats somewhat faster than that of most other fish, so the average life expectancy does not exceed two decades.
How to cook ice fish in the oven
One useful way is to cook ice fish in the oven. This preserves its shrimpy, slightly sweetish, delicate taste and all the microelements. White-blooded pike is prepared easily and quickly. The cleaned carcass is rubbed with oil, sprinkled with spices: thyme, basil, salt, pepper, and sprinkled with lemon juice. Next, you need to wrap it in foil and place it on a baking sheet. Cooking time is minimal - only 20-30 minutes. 5 minutes before the end, you need to unroll the foil to get a crispy crust.
Secrets of frying ice fish in a frying pan
If you want to cook a dish called ice fish, a recipe in the oven or in a frying pan will help you reveal all its taste in a new way. If you intend to fry this fish in a frying pan, remember that it should be fried without a lid, lightly dredged in flour. At speed, this fish cooks very quickly - in about 15 minutes. Experienced cooks advise not to turn this fish too often during frying from one side to the other, as you can damage the crispy, golden brown crust that covers them.
Ice fish in a frying pan
Ice fish in a frying pan is no less tasty. To get an appetizing crispy crust, you need to roll the fillet in breading: to do this, mix flour, egg yolk, a mixture of dried herbs, salt, and black pepper. Fried whole, in small pieces or as fillets. This must be done over medium heat using vegetable or butter. This way the carcass will be completely cooked.
Instead of breading, batter is sometimes used. For it, combine the egg, flour, water, knead well until smooth. The ice cube needs to be rolled in it before frying or put in quickly and then filled with batter. There will be no crispy crust, but the fish will be much juicier and softer. Just before cooking, add small basil leaves to the pan; this will add a delicious aroma to the dish.
Ice fish aspic
This fish has virtually no odor and is excellent for aspic.
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To enjoy the taste of tender meat, you will need:
- ½ kg of fish;
- 50 g onion;
- 100 g carrots;
- 200 g peas;
- a bunch of dill;
- 2 eggs;
- a packet of gelatin;
- salt.
In preparation:
- Fillet is prepared from the fish.
- Pieces of fillet, cubes of carrots and onions, and a bunch of herbs tied with a thread are placed in the pan.
- The products are filled with 1.5 liters of water.
- Everything is cooked until done.
- The broth is strained and salted, and the fillet is kneaded by hand.
- Gelatin is soaked in 100 ml of cold water, which is gradually diluted with hot broth.
- Place fillet, slices of boiled eggs and peas on the bottom of the mold.
- The ingredients are poured into the broth, after which the mold is put into the refrigerator until the aspic hardens.
Ice fish recipes
There are many recipes for making ice fish. Fried white pike has an amazing crispy crust and cooks quickly. Sprinkle the dish with sauteed onions, this will give the fish additional flavor notes. You can bake ice cream on your own or in tandem with vegetables: carrots, onions, lemon, bell pepper. When serving, add fresh tomatoes and cucumbers. Spices that reveal its taste well: thyme, ginger, lemon balm. Ice cream will be an excellent side dish for rice and can be the main component of fish soup.
It is better for novice housewives to stick to recipes with step-by-step photos - this way you can learn a lot and learn how to cook ice fish. After experimenting with different ingredients and cooking methods, choose your favorite recipe. Some people like the crispy crust of fried fish, others like fish soup, and still others prefer ice cream baked with cheese.
Properties of Ice Fish
Nutritional information | Vitamins | Minerals
How much does Ice Fish cost (average price per 1 kg)?
Moscow and Moscow region.
450 rub.
The icefish, which is also known as the striped whitefish and the whitefish, belongs to the whitefish family. Back in the 19th century, Norwegian whalers told a story that in the distant Antarctic there was a strange fish with colorless blood. Then it was dubbed “bloodless” and “icy”.
Whitefish and icefish in particular are a truly unique phenomenon in the ichthyofauna. Due to the fact that the blood of these fish is almost completely absent of hemoglobin and red blood cells, it is not red, like that of all vertebrates, but colorless. This evolution of the body and changes in its metabolic processes gave the ice fish the opportunity to exist in a rather harsh habitat, where the temperature is below the freezing point of water.
Ice fish is a valuable species of commercial fish. Its meat contains large amounts of magnesium, potassium, iron, phosphorus, iodine, fluorine and other important macro and microelements, as well as vitamins. Due to its unique taste and due to the remoteness and complexity of the production region, ice fish is classified in the “premium” price category. In addition, since the main food for this fish is krill, its meat has a sweetish taste of shrimp. By the way, it completely lacks an unpleasant specific fishy smell.
Icefish meat is tender, quite dense, low-fat (2.2 grams of fat per 100 grams of weight) and low in calories (90.6 kilocalories per 100 grams of product). This fish can “boast” of a high protein content, which reaches 17 percent, and this is quite a lot. At the same time, another advantage of ice fish is the absence of bones, if you do not take into account the spine and ribs.
Since this representative of the seabed lives in the most ecologically clean regions of the planet, ice fish can be considered one of the cleanest fish. In addition, this is one of the most useful varieties of fish for a healthy diet.
In many restaurants in Japan, ice fish has long become fashionable, where it is often served raw, due to the fact that its specific and beloved shrimp flavor is so particularly noticeable. But, unfortunately, due to the fact that recently the number of ice fish has begun to decline sharply, its price has begun to rise accordingly.
Today there are quite a few recipes for preparing ice fish, so you can choose dishes to suit any, even the most demanding taste. Don't be afraid to experiment - try cooking ice fish with different roots and herbs. It goes great with lemon balm, basil and ginger. The fairly lean and dense meat of this fish is perfect for all kinds of Asian dishes, for example, Indian curry. By frying ice fish in sesame oil, you will get a very simple but incredibly tasty dish. But do not forget that this fish is very delicate, so do not allow it to be re-frozen, as this may adversely affect its taste.
Ice fish for children
- Cooking time: 20 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 84 kcal.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Fried ice fish is introduced into the diet of children from the age of 1 year. It contains phosphorus and many other vitamins. Try to diversify your child’s menu with such a dish - it will be an excellent flavor addition to rice and baked vegetables, and will saturate the child’s body with useful microelements that promote brain function and the development of the muscular system. This recipe will not require large financial outlays or special culinary skills from you.
Ingredients:
- ice fish – 1 kg;
- salt - a pinch;
- vegetable oil.
Cooking method:
- We cut the ice cream into fillets, get rid of the entrails, fins and head. Wash thoroughly and add salt.
- Cut the fillet into portions of 3-4 centimeters.
- Place the fish pieces on a steamer rack or in a slow cooker and cook for 20 minutes.
- The finished dish can be recommended for children after one year of age.
Ice fish in foil
- Cooking time: 20 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 92 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Ice fish in foil has exceptional taste. The ice cube must first be defrosted, cut and marinated with cumin, saffron, and dill. There should be little spices so as not to overwhelm the taste of the product. An important point in preparing ice cream is the addition of lemon juice - you can use it to marinate fish or serve it with a ready-made dish.
Ingredients:
- ice fish – 1 kg;
- saffron, thyme, salt - 1 gram each;
- lemon – 1 pc.;
- vegetable oil – 1 tablespoon.
Cooking method:
- Remove the carcasses from the insides, remove the fins. Leave the head and tail. If desired, you can make small pieces or cut into fillets.
- Rinse, mix the spices together, rub the fish with them.
- Place each carcass on a small piece of foil, sprinkle with lemon juice and vegetable oil.
- Cover the top with a second piece of foil and place in the oven.
- Bake for 20 minutes at 180 degrees.
Ice fish - how to cook dishes in the oven or frying pan according to recipes with photos
The Murmansk icefish lives in the cold Arctic waters, which is where its name comes from. The length of the carcass is about 25-35 cm, weight – up to 600 grams. The low temperature of Arctic water makes it unfavorable for harmful organisms, so icefish has environmentally friendly meat that is beneficial for humans. This type of fish is considered a delicacy, as it has no analogues.
The benefits and harms of ice fish
What are the benefits and harms of ice fish? It is endowed with a number of microelements that are beneficial for humans, contains a minimum of fat and a high percentage of proteins. Thanks to these properties, ice cream belongs to the category of dietary products. It is useful for people of different age groups and has a large amount of amino acids. Boiling in water and steaming, baking, stewing - these methods of heat treatment will preserve the benefits of the fish.
There are no harmful properties, the only exception may be intolerance to the product, an allergic reaction to fish products. Always check the expiration date to avoid the possibility of food poisoning. Do not refreeze the product, this kills all the beneficial substances. It is not recommended to give ice cream to children under 1 year of age.
In the 80s, striped fish were caught in large quantities and were in great demand among buyers. Its 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 is that the ice pack has become expensive, and the delivery price has increased. Today, its catch is under control, which also affects the final selling price of this representative of the Antarctic fauna.
How to cook ice fish
Any product requires proper heat treatment. How to cook ice fish? Microelements, minerals contained in it: potassium, iron, magnesium, phosphorus, iodine, even sulfur and copper are important for our body. To preserve them as much as possible in the finished dish, you must adhere to one of these useful methods for preparing white-blooded pike:
- cook broth;
- bake in the oven;
- grill;
- steam;
- stew.
This will help preserve not only its unique properties, but also its unique sweetish taste. It is important to defrost it correctly: there should not be a sharp temperature change; it is better to leave it overnight in the lower part of the refrigerator. It’s easy to clean and cut up an ice fish: it has no scales, only the fins, tail, entrails, and head are removed (optional). There is no specific fishy smell.
How to cook ice fish in the oven
One useful way is to cook ice fish in the oven. This preserves its shrimpy, slightly sweetish, delicate taste and all the microelements. White-blooded pike is prepared easily and quickly. The cleaned carcass is rubbed with oil, sprinkled with spices: thyme, basil, salt, pepper, and sprinkled with lemon juice. Next, you need to wrap it in foil and place it on a baking sheet. Cooking time is minimal - only 20-30 minutes. 5 minutes before the end, you need to unroll the foil to get a crispy crust.
Ice fish in a frying pan
Ice fish in a frying pan is no less tasty. To get an appetizing crispy crust, you need to roll the fillet in breading: to do this, mix flour, egg yolk, a mixture of dried herbs, salt, and black pepper. Fried whole, in small pieces or as fillets. This must be done over medium heat using vegetable or butter. This way the carcass will be completely cooked.
Instead of breading, batter is sometimes used. For it, combine the egg, flour, water, knead well until smooth. The ice cube needs to be rolled in it before frying or put in quickly and then filled with batter. There will be no crispy crust, but the fish will be much juicier and softer. Just before cooking, add small basil leaves to the pan; this will add a delicious aroma to the dish.
Ice fish recipes
There are many recipes for making ice fish. Fried white pike has an amazing crispy crust and cooks quickly. Sprinkle the dish with sauteed onions, this will give the fish additional flavor notes. You can bake ice cream on your own or in tandem with vegetables: carrots, onions, lemon, bell pepper. When serving, add fresh tomatoes and cucumbers. Spices that reveal its taste well: thyme, ginger, lemon balm. Ice cream will be an excellent side dish for rice and can be the main component of fish soup.
It is better for novice housewives to stick to recipes with step-by-step photos - this way you can learn a lot and learn how to cook ice fish. After experimenting with different ingredients and cooking methods, choose your favorite recipe. Some people like the crispy crust of fried fish, others like fish soup, and still others prefer ice cream baked with cheese.
Ice fish for children
- Cooking time: 20 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 84 kcal.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Fried ice fish is introduced into the diet of children from the age of 1 year. It contains phosphorus and many other vitamins. Try to diversify your child’s menu with such a dish - it will be an excellent flavor addition to rice and baked vegetables, and will saturate the child’s body with useful microelements that promote brain function and the development of the muscular system. This recipe will not require large financial outlays or special culinary skills from you.
Ingredients:
- ice fish – 1 kg;
- salt - a pinch;
- vegetable oil.
Cooking method:
- We cut the ice cream into fillets, get rid of the entrails, fins and head. Wash thoroughly and add salt.
- Cut the fillet into portions of 3-4 centimeters.
- Place the fish pieces on a steamer rack or in a slow cooker and cook for 20 minutes.
- The finished dish can be recommended for children after one year of age.
Ice fish in foil
- Cooking time: 20 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 92 kcal per 100 grams.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Ice fish in foil has exceptional taste. The ice cube must first be defrosted, cut and marinated with cumin, saffron, and dill. There should be little spices so as not to overwhelm the taste of the product. An important point in preparing ice cream is the addition of lemon juice - you can use it to marinate fish or serve it with a ready-made dish.
Ingredients:
- ice fish – 1 kg;
- saffron, thyme, salt - 1 gram each;
- lemon – 1 pc.;
- vegetable oil – 1 tablespoon.
Cooking method:
- Remove the carcasses from the insides, remove the fins. Leave the head and tail. If desired, you can make small pieces or cut into fillets.
- Rinse, mix the spices together, rub the fish with them.
- Place each carcass on a small piece of foil, sprinkle with lemon juice and vegetable oil.
- Cover the top with a second piece of foil and place in the oven.
- Bake for 20 minutes at 180 degrees.
Cooking ice fish - secrets of chefs
To get a tasty, aromatic dish, you need to know some professional secrets of preparing ice fish. The chefs' recommendations will help significantly improve the taste of the ice cream. Here are some of them:
- When frying ice cream, it is better to add oil not to the frying pan, but to pour it over the carcass itself.
- You need to fry it quickly in a very hot frying pan. It is better to place the pieces at a distance from each other so that the fish is better baked.
- When cooking soup from this fish, you do not need to cook it for a long time - 20 minutes after boiling.
- You can prevent the ice from sticking to the grill by spraying it with oil before baking.
- Try to bake the fish as a whole - this way the ice cream will retain all its taste as much as possible.
Video: Ice fish in the oven
sovets.net
Cooking ice fish - secrets of chefs
To get a tasty, aromatic dish, you need to know some professional secrets of preparing ice fish. The chefs' recommendations will help significantly improve the taste of the ice cream. Here are some of them:
- When frying ice cream, it is better to add oil not to the frying pan, but to pour it over the carcass itself.
- You need to fry it quickly in a very hot frying pan. It is better to place the pieces at a distance from each other so that the fish is better baked.
- When cooking soup from this fish, you do not need to cook it for a long time - 20 minutes after boiling.
- You can prevent the ice from sticking to the grill by spraying it with oil before baking.
- Try to bake the fish as a whole - this way the ice cream will retain all its taste as much as possible.
