Coal fish: detailed description and methods of preparation

Among the inhabitants of the underwater world are so amazing individuals that their description is sometimes difficult to imagine. People give these animals unusual names, thereby emphasizing their individuality and special unique properties. Coal fish is considered to be the brightest representative of numerous inhabitants of the sea depths. People have learned to appreciate and apply in practice its individual characteristics and useful properties.

Habitat features

Coal fish is one of the representatives of the Anoplopov family, which mainly inhabit the depths of the Pacific Ocean. Most often it can be found along the western coast of America from Alaska to Lower California.

There, this type of fish has been an object of mass fishing since the 19th century. On the territory of our country, the largest number of individuals are found along the coast of the Kuril Islands and Kamchatka, starting from the Bering Strait. Representatives of this species of fish can be found mainly at a depth of 300 to 2700 meters. There mainly live adult individuals. Fry and larvae are pelagic organisms, since during their growth they live in the surface layers of water far from the ocean floor. Coal fish is one of the long-lived. It is perfectly adapted to external conditions. Probably, therefore, the maximum life expectancy of some individuals reaches 65 years, which is not typical for other inhabitants of the sea depths.

The nutritional value

Coal fish, according to experts, is considered a very tasty and useful product. There is very little protein in it (the edible part of the carcass contains about 12-13 percent). And fat in its meat contains only about 16-17 percent. The peculiarity is that it is evenly distributed over the entire length. This makes the ideal consistency of the meat itself, and also improves its taste and aroma. This fish is just a storehouse of micro- and macro-elements. It contains in large quantities potassium, chlorine, fluorine, sulfur and sodium. In addition, there are no less important magnesium, calcium, nickel, iron and molybdenum. There are a lot of vitamins in this product. Meat contains PP and B ₂ , and the liver is rich in unique A and D benefits. Total calorie content of 100 grams of edible part of the product is 200.9 kilocalories. This does not allow to constantly use it in the daily diet. But high nutritional value suggests that such a product in limited quantities for the human body is simply necessary.

Detailed description

In order not to confuse the product in the store, you need to know what the coal fish looks like. The photo helps to see all its smallest features.

In shape, the body of such a fish resembles a torpedo. It has an elongated, rounded head without spines, but with two nostrils located at its sides and a thin caudal peduncle. The whole body of this fish is covered with small scales. On the back is a pair of fins, and the tail has a small notch. The maximum length of some individuals can reach 120 centimeters with a weight of 30 kilograms. However, in nature more often small specimens come across. It is interesting that this fish has several names. In California, because of the color of the skin, it is called a black or blue cod, and Alaska residents call such a beautiful sable fish. Outwardly it also resembles an elongated spindle. Hence the name of the squad of such animals is taken: Scorpion-shaped. Many states are engaged in the fishing of this deep-sea fish because of its wonderful oily, fragrant and very tasty meat.

Baked black cod

In our stores, such a fish is still extremely rare. Therefore, those who were fortunate enough to buy it, are interested in the preparation of coal fish. Recipes for this you can use a variety of. After all, the white oil of black cod due to its high fat content is perfectly culinary. It can be easily fried, smoked, stewed or baked. In any case, the dish will turn out to be tender, juicy and very fragrant.

For example, you can consider the option of baking it in foil. To work, you will need: per kilo of black cod fillets 1 lemon, 200 grams of olives (pitted), a bunch of dill, a clove of garlic, 75 grams of olive oil, salt, a quarter teaspoon cumin, ground pepper, and ½ teaspoon fennel seeds and Zira.

It is not difficult to cook such a dish:

1. First, the meat should be cut into 4 parts.
2. Then finely crumble the dill, add crushed garlic, as well as some ingredients (pepper, butter, seeds and salt). Put the mixture on a pan and cook under the lid for 10 minutes, then cool.
3. Cover four sheets of foil with oil. Put on each of them a piece of fish and cover it with the prepared mixture, adding slices of lemon and circles of olives. Turn the edges of the foil in the form of an envelope so that there is free space inside.
4. Blanks put on a baking sheet and send it to the oven, which is pre-warmed up to 180 degrees.

After 15-17 minutes envelopes can be obtained and enjoyed the excellent taste of tender fragrant fish.

Fish in batter

Lovers of seafood necessarily must like coal fish. Recipes of cooking, despite its uniqueness, can be the most common.

The easiest way to prepare a juicy fillet in batter. To do this, you need: 1 kilogram of pure fish meat, 3 eggs, 200 grams of hard cheese, salt, vegetable oil and a few spices.

The whole process consists of three stages:

1. First, the fillet should be washed, dried with a paper towel and divided with a sharp knife into identical portions.
2. In a separate bowl, cook the dessert. To do this, it is necessary to whip the eggs well with a whisk or a mixer, and then add salt, grated cheese and selected spices to them. The mass should be dense and as homogeneous as possible.
3. In a frying pan with preheated oil put the pieces of fish, pre-dipping them in the batter. Fry should be from two sides until the appearance of a characteristic crust.

As a side dish for this dish, any vegetables are suitable. And you can decorate it by adding more greens to the plate.

Black cod on the grill

It is very simple and delicious to cook charcoal on the grill. It should be remembered that the meat is soft and tender. Therefore, for baking skewers are not recommended. It is better to lay the cleaned carcass on a barbecue grill. So it will be well baked, and at the same time it will retain its shape.

For work you need to think through all the points. First, you need 45 minutes to soak the chips for the barbecue so that it does not burn quickly on hot coals. If desired, a little wine can be added to the solution. Secondly, fish is sometimes marinated before cooking. If you use a fresh product, then this is not necessary. But after a long time in the freezer, the meat sometimes loses its natural tenderness. To return the product its former qualities, the fish should be oiled, and inside put a little fennel and a slice of lemon. After this, the prepared product will only be placed on the grate and baked until ready. Large pieces must be processed from two sides, and thin ones can not even be turned over. The fish roasted in this way remains juicy, tender and acquires an additional flavor of smoke after burning of wood chips and used in the process of making spices.