Ice fish where found. Ice fish: cooking recipes. How to cook delicious ice fish. Lifestyle, behavior

ice fish combines several types of white fish. There is another name - the white-blooded pike, since outwardly it is very similar to it. It is extremely rare, so its meat is considered to be a delicacy. The fish stands out with a delicate taste, which is similar to shrimp, as well as the absence of an unpleasant odor. To distinctive features ice fish can be attributed to the fact that it has transparent blood, as well as almost 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 Antarctica.

How to choose and store?

Ice fish comes to store shelves in frozen and fresh form, so in order to buy a quality carcass, you should follow these recommendations:

Fresh icefish can be stored in the refrigerator for up to 2 days in a vacuum container. If you will not use it, then send it to the freezer. In this case, the storage time is increased to 6 months.

The benefits of ice fish

The benefit of ice fish is the presence of a large amount of vitamins, micro and macro elements. In addition, it is found exclusively in clean water bodies, Therefore, the composition cannot contain harmful substances. Given these facts, you can safely give this fish to children. Due to the content of a large amount of iodine, it is recommended to eat it for people who have problems with the thyroid gland. It is also useful for atherosclerosis, hypertension, as well as for problems with metabolism and with the functioning of the cardiovascular system.

It is also worth mentioning the low calorie content of ice fish, therefore, it can be consumed without fear for your figure, and also included in the menu for weight loss. Due to the presence of potassium and sodium, excess fluid leaves the body, the manifestation of puffiness decreases, and pressure normalizes. There is a lot of phosphorus in ice fish, which is important for the restoration of bone tissue.

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

- Class - bony fish/ Subclass - Ray-finned fishes / Superorder - Perciformes

History of study

Even Norwegian whalers in the 19th century told that in distant Antarctica, near the island of South Georgia in the southwestern part Atlantic Ocean, there are strange fish with colorless blood, which they dubbed "bloodless" and "icy". However, this mystery of nature did not immediately attract the attention of skeptical scientists.

Scientific research on these fish began only in 1954.

The scientific classification (taxonomy) was carried out by the Swedish zoologist Einar Lönnberg in 1905.

Spreading

Lives in the waters of Antarctica - around Antarctica and South America are endemic to this region.

Appearance

The body is naked, often translucent, with wide transverse dark stripes. There are two or three longitudinal lateral lines on the body. The color completely lacks red tones due to the peculiarity of the blood, which does not contain red blood cells (erythrocytes). Blood is therefore colorless. The head is large, almost a quarter of the size of the body, elongated and flattened from above, has large toothy jaws. Large non-retractable "pike" mouth exceeds half the length of the head. The appearance and proportions of the head resemble pike, hence the corresponding names of this fish.

Structural features

The average length is 30-40 cm, it can reach 60-70 cm, the average weight is 300-1000 g. The largest recorded specimen of the pike whitefish weighed 2 kg with a body length of 66 cm.

The skeleton is soft, contains little calcium (weakly calcified). There are few bones.

reproduction

They begin to breed at the age of about 2 years, while the number of eggs spawned in autumn is relatively small - from 1.5 to 31 thousand. The usual length of adult fish aged 2 to 5 years is 22-30 cm, weight 200-700 g. There are specimens that have lived to 13 or more years, reaching more than half a meter in length and more than 3 kg of weight. After intensive fishing in the 1980s, such specimens have become rare.

Lifestyle

Considering that this fish is found in Antarctic ice, that is, in ecologically clean areas of the planet, it is clean, there are no harmful substances in it.

Food

It feeds on ice krill, its meat is slightly sweet, reminiscent of shrimp in taste. Not fish, but the dream of everyone who wants to eat healthy, dietary food.

population

Icy belongs to the white-blooded family, in total there are seventeen species of such fish. All of them have one common name ice fish.

Ice fish and man

Icy - valuable commercial fish. The weight of market ice fish is from 100 g to 1 kg, length is 25-35 cm.

Fish meat contains a large amount of potassium, phosphorus, fluorine and other valuable trace elements and vitamins.

For their unique taste qualities and due to the remoteness and complexity of the mining region, it belongs to price category"premium".

In addition to domestic fishing companies, Russian market icefish are supplied by anglers from Australia, Chile, Spain, and Lithuania.

It is noteworthy that in the Soviet fishing industry it belonged to the lowest price category, along with blue whiting and pollock.

Icefish is a member of a rare family. This is an individual of the white-blooded type, which is also called the "sea pike". Fish is a delicacy and has no analogues.

Description and habitat

Ice fish is found in the arctic cold water. AT natural environment she lives at a depth of 2000 meters, she considers such an environment ideal for normal life. There is a water representative at temperatures from 4 degrees Celsius to 2 degrees below zero. Fish feed on crustaceans and small plankton.

Icefish living in the oceans choose the deepest areas where the temperature is the lowest. The catch takes place in Antarctica, in the west of the Atlantic Ocean, in Norway. In Russia, on the shelves of stores you can find representatives that have a length of about 40 centimeters, while the largest individuals reach a length of 70 centimeters. Ice fish weighs from 300 to 1000 grams.

A large marine inhabitant has a low body, he has big eyes occupying more than 16% of the head. There are low dorsal fins, as well as ventral fins with an average length. The caudal fins, in turn, are notched. Ledyanka is distinguished by a naked translucent body, on which dark wide stripes are located across. The animal is painted in a light silver color, the abdomen is often white. Dorsal, caudal and anal fins are dark blackish in color.

Features of the blood deprived of the red color in the color of the animal. The size of the head of the icefish is a quarter of its body, from above it is flattened and elongated. The representative is characterized by large toothy jaws. The mouth opening is large, it has a length equal to half the size of the body. Outwardly, the ice fish is quite similar to the pike. It has very little calcium, so the skeleton is soft and almost devoid of bones. Ledyanka is a fish that has a commercial value. Individuals that are offered on the market weigh up to 1000 grams and have a length of up to 35 centimeters.

Composition and calories

Icefish meat is a delicacy food product that contains a large percentage of potassium, magnesium, iron, phosphorus, fluorine and iodine. The fillet is saturated with useful micro and macro elements, as well as vitamins PP, C, B1, B2, B6, B9. The taste of the product is unique, there is practically no smell. The pulp of the iceberg is characterized by density, tenderness, while it is non-greasy.

The calorie content of ice lolly fillet is 91 Kcal per 100 grams of product. Fish contains a lot of protein in its composition - about 17%, fat in it is about 2%. The cholesterol index is 55. This type of meat is one of the most environmentally friendly, so it can be an excellent basis for dietary nutrition. You can buy ice fish from us only frozen, while re-freezing the meat should not be allowed, as this will worsen the taste of the product.

Benefit and harm

Ice fish has mass useful properties for the body due to its rich composition. The low percentage of fat makes it an indispensable product for diets. Meat protein and amino acids are essential for proper functioning human body. The presence of Omega-3 and Omega-6 in the product contributes to the prevention of atherosclerosis and heart disease, as well as blood vessels.

The fish does not contain harmful substances, so you can eat it without fear of harming your health. Also useful product can be part of the diet baby food. Beneficial effects of eating icefish have been seen on the thyroid gland. The benefits of meat were appreciated by people who suffer from hypertension, as well as heart ailments. Ice fish can cause harm only with individual intolerance.

Why so expensive?

The average consumer may be surprised by the high cost of ice cubes. The first reason is that this fish is a delicacy. The second is due to catch restrictions, as well as high costs for importing the product to Russia. Even 30 years ago, the cost of ice fish was no more than pollock. The reason for this was the absence of high taxes, which have direct influence to the market price.

The cost of this product is fully justified, as it is not only tasty, but also absolutely safe. The habitat of the glacier is only ecologically clean areas aquatic environment, so the presence of harmful elements in the meat is practically excluded. When buying an expensive ice cube, you should take your choice responsibly. To get not only a high-quality, tasty, but also a healthy product during the acquisition of white-blooded pike, you need to pay attention to such points:

packaging of frozen carcasses must be airtight;
it is better to stop the choice on a whole copy that is sold with a head;
ice cube should be characterized by evenness, integrity, absence of ice build-up;

Fresh ice fish should not have an extraneous odor.

How to cook?

Every seafood needs proper heat treatment. To preserve the benefits and nutritional value of ice fish, it should be prepared in one of the following ways:

boiling for broth;
baking in the oven;
grilling;
steam cooking;
extinguishing.

Thanks to one of the above cooking options, you can save not only the composition, but the sweetish taste of meat. Before starting cooking, the white-blooded pike must be properly thawed, for this it must be left on the bottom shelf of the refrigerator. Cleaning and cutting ice will not be difficult, since this water dweller has no scales. To prepare the fish, you need to remove the fins, tail, internal organs, head if necessary.

In the oven

One of the healthiest options for preparing icefish is oven roasting. This option allows you to save a sweetish, shrimp flavor, as well as the irreplaceable benefits of meat. It does not take much time to cook white-blooded pike in the oven. After cleaning the carcass, it is smeared with oil, seasoned with various spices and sprinkled with lemon juice. After preparation, the product is wrapped with foil and laid out on a baking sheet. Bake ice cube for 20-30 minutes. 5 minutes before the end of cooking, the foil unfolds, this event contributes to the formation of a delicious crisp.

in a frying pan

Highly delicious option cooking ice fish is frying it in a pan. In order for the fish to be characterized by the presence of an appetizing crust, it must be rolled in breading, which consists of mixed flour, egg yolk, dry herbs, salt and pepper. Fish can be fried whole, sliced or filleted. For high-quality cooking, the product is fried over medium heat in butter or vegetable oil.

This cooking method can take place using a batter, which is prepared on the basis of an egg, water and flour, which are mixed until a homogeneous consistency. This cooking method does not imply the formation of a crust, but the fish will turn out juicy and soft. For an exquisite aroma, basil leaves are laid out in the pan.

Popular Recipes

More than one recipe for making ice fish is known. White-blooded pike is characterized by quick cooking, as well as excellent taste. Sauteed onions go well with this product, which should be sprinkled with seafood. When serving, a fish dish can be supplemented with fresh vegetables, spices and a rice side dish.

For kids

The dish prepared according to this recipe is simple, it will take 20 minutes, while its calorie content is 84 Kcal per 100 grams of product. After the first year of life, children can be introduced into the diet of fried ice-cream, as it is able to saturate the body with phosphorus and vitamins. To prepare a children's dinner, it is worth preparing 1 kilogram of ice cubes, a little salt and vegetable oil. The fish should be cut into fillets, washed and salted. Then it is cut into portions, no larger than 4 centimeters in size. Seafood must be sent to the double boiler for 20 minutes.

Soup

To prepare a fragrant and tasty first course of ice cubes, the following ingredients are needed:

0.5 kilograms of fish;
1 carrot;
1 onion;
4 potatoes;
0.5 lemon;
a little sugar;
salt and herbs.

After the fish is cleaned and washed, it should be cut and sent to boil in salted water for a quarter of a minute. After the passage of time, the meat must be removed, and the resulting broth should be filtered. Sliced vegetables, salt, a pinch of sugar and herbs should be sent to the liquid. After the vegetables are fully cooked, you need to put the seafood in the broth. The first dish is ready.

cutlets

Tender cutlets from a delicacy type of fish are prepared using the following products:

50 grams of sour cream;
2 carrots;
2 onions;
1 egg;
1 kilogram of ice;
greens, salt to taste and breadcrumbs.

The fish carcass must be freed from the ridge, and the fillet must be passed through a meat grinder. Onions and carrots cut into cubes, fry and send to the fish. Minced meat should be re-passed through a meat grinder, and then mixed with sour cream, salt, pepper and egg. From the resulting mass, make cakes, roll them in breadcrumbs and fry.

In a slow cooker

Using a slow cooker will make the process of preparing ice fish simple and quick. To prepare 0.7 kg of white-blooded pike, you need several onions, 200 milliliters of cream, a small piece of cheese, salt, seasonings and a little vegetable oil. The iceberg needs to be thawed, cleaned and cut into portions. Onion cubes should be passed through in a slow cooker. When the vegetable becomes transparent, put the fish on it, salt it and season with spices to taste. On the basis of cheese and cream, a delicate sauce should be made, with which the dish is poured and cooked for 20 minutes until an appetizing crust forms.

Jellied

The following ingredients are needed to prepare fish aspic:

1000 grams of ice;
1 onion;
1 carrot;
20 grams of gelatin;
1 bay leaf;
5 peppercorns;
60 grams of cranberries;
3 sprigs of parsley and the same amount of dill;
0.5 lemon;
90 grams of water;
100 grams of olives;
salt and pepper to taste.

The iceberg must be thawed and rinsed well under running water. Cut off the head from the carcass, divide the fins into portions. The white-blooded pike must be put in a saucepan, poured with water and, adding bay leaf, vegetables, lemon, pepper, boil for a quarter of an hour. The resulting broth should be filtered. Gelatin should be soaked in 100 milliliters of water, then add it to the broth. The liquid must be heated without boiling. Put boiled vegetables, olives, fish meat and greens in plates. After that, the products are poured with broth.

The dish should harden for 8 hours in the refrigerator.

To prepare hearty and fragrant ice fish dishes, you can use the following recommendations:

while frying ice fish vegetable oil do not pour into the pan, it is better for them to pour the product on top;
frying should be fast and at the same time in a hot frying pan;

There should be a distance between the fish pieces to ensure best cooking;

cooking soup should not be long, 20 minutes after boiling is enough for the first dish to be ready;
so that the ice cube does not stick to the grill during frying, it must be sprinkled with vegetable oil;
roasting a whole carcass contributes to the maximum preservation of vitamins and taste characteristics.

Does it have analogues?

The appearance of the ice cap resembles a pike. The fish has no analogues, judging by consumer reviews, its meat is similar to beluga, catfish. Of course, you can replace the ice in the diet, as it is expensive. Do not forget that it is environmentally friendly and safe; in this no other marine representative can be compared with ice ice. If on the counter of a supermarket or a fish store you were lucky enough to find an ice cube, then you should not bypass this product. Properly cooked icefish is a healthy delicacy that will bring a lot of taste pleasures.

For how to cook fried icefish, see the following video.

Here are my author's articles about lawlessness in the domestic agriculture, plundering agricultural land, official bribes, infringement of the rights of villagers, turning estate complexes into amusing establishments and much more. Draw your own conclusions.

"Ice" conspiracy

IGOR NECHAYEV - Chief Editor"Villages"

Somehow I talked with my wife about the Soviet era, remembered the ice fish. Thursday in the USSR was a fish day. You will go to the Fish store that day and buy frozen ice fish for a penny. For dinner, fry small carcasses with a crust - you will lick your fingers! Something strange happened to this fish today. Ice has risen sharply in price, the price per kilo sometimes reaches one thousand rubles. And in some stores, it has disappeared altogether! What happened? We'll figure out.

To begin with, a little information about icefish from Wikipedia: “Common icefish, or pike whitefish, or common white-blooded pike - fish of the white-blooded fish family. Lives in Antarctic waters. Even Norwegian whalers in the 19th century told that in the distant Antarctic, near the island of South Georgia in the southwestern part of the Atlantic Ocean, there are strange fish with colorless blood, which they dubbed “bloodless” and “ice”. Only in 1954, researchers took up ice fish and were surprised to find that its blood was really not red, like that of all vertebrates, but colorless, almost like water, since it lacks red blood cells and hemoglobin. Ice is a valuable commercial fish. The weight of market ice fish is from 100 g to 1 kg, length is 25-35 cm. Fish meat contains a large amount of potassium, phosphorus, fluorine and other valuable microelements and vitamins. For its unique taste and due to the remoteness and complexity of the region of production, it belongs to the price category "premium". In addition to domestic fishing companies, fishermen from Australia, Chile, Spain, and Lithuania supply icefish to the Russian market. Deliveries from Australia, Spain are prohibited by the Government of the Russian Federation. It is noteworthy that in the Soviet fishing industry it belonged to the lowest price category, along with blue whiting and pollock.

It is not surprising that in Soviet time ice fish cost 70 kopecks per kilogram and were fed to cats. In the USSR, little was said about the value of ice fish, but a lot was mined. The taste properties of ice fish are truly unsurpassed. In Antarctic waters, this fish feeds mainly on krill, so its meat has a slight sweetish shrimp flavor. The protein content is about 17%. Ice has practically no bones, and the ridge itself is soft and easy to chew, because it contains a small amount of calcium. Since the ice fish lives in the most environmentally friendly regions of the planet, it can be considered one of the cleanest fish, it does not contain any harmful substances. well just perfect fish!
So what happened, why did it disappear from the shelves, and where did it stay, it costs three times more than a pork tenderloin? I have been looking for an answer for a long time, but it turned out to be the simplest. So tell me, what gives rise to a high price for a product? High demand and shortage of supply. Ice fish in Russia has become a delicacy because in our country there has been an almost complete collapse of the fishing industry. New Russia for some 20 years ruined the rich heritage of the USSR. And there was simply nothing and no one to catch the miracle fish.

In the Soviet Union, the world's largest ocean fishing fleet was created, which included: fishing, research, fish protection vessels, fish processing complexes. In 1980, the per capita catch of fish was 36 kg (in the US 16 kg, in the UK 15 kg). In 1989, Soviet fishermen caught 11.2 million tons of fish, which amounted to 56 kg per capita. After the destruction of the USSR in 1991, the Russian fishing fleet left the oceans, including the Antarctic, where icefish live. Some of the ships were written off by stupid officials and sold to the side. Not only civil servants, but also dashing entrepreneurs who went under the "roofs" of bandits participated with pleasure in this division. Only for the period 1991-1995. the fleet was reduced from 3.2 to 2.5 thousand ships, that is, by 700 units, and continued to decline and wear out. The massive write-off of the fleet led to the same mass unemployment, an army of poachers appeared, the construction and repair of fishing vessels stopped, factories were left without orders, many of them went bankrupt. Such a "perestroika" resulted in a fall in catch volumes by about 2.4 times, and in fishing collective farms - by 6 times. These collective farms, established as far back as 1929-1930, have shrunk and fallen into disrepair as a superfluous structure. The Ministry of Fisheries was disbanded and the Committee on Fisheries was formed. Then it was renamed the State Committee for Fisheries of the Russian Federation, and later - federal agency for fisheries of the Ministry of Agriculture of the Russian Federation. All this speaks of degradation and loss of control fisheries. Soviet-built ships are completely worn out, and for the entire period new Russia the president and the government never organized commercial shipbuilding. But the Japanese and Chinese did their best for us, having mastered our fishing areas and mastered the high technologies of deep-sea fishing.

The period when Soviet stores were full of fish, including ice fish, we owe to the "leader of all peoples" Comrade Stalin. Under him, the creation of a fishing fleet began with the use of serial construction of ships at Severnaya Verf in Leningrad. After the Great Patriotic War and recovery National economy the fishing fleet gained power and strength, entered the oceans, including the Antarctic, taking a leading place in the world. Under Yeltsin, the fleet left the ocean. Yeltsin's case for the destruction of the fishing fleet was continued by his successor Putin, who did not support the construction of modern ships at domestic shipyards. And Putin in 2009 banned the use of bareboat charter ships in economic zone Russia and created the United Shipbuilding Corporation, in which the oil and gas industry (tanker transportation of hydrocarbons) has priority.
Reference: Bareboat charter - a charter agreement, according to which the shipowner transfers the ship without a crew to the charterer on a lease basis. For the duration of the lease, the charterer is the temporary owner of the vessel and bears all the costs of its operation.
Due to the low production of fish, Russia was forced to buy it for dollars earned from the sale of oil and gas abroad. For example, in 1996, Russia exported 1.15 million tons of fish, and imported 351 thousand tons. As a rule, imported fish is of low quality: in 2001, 42.6% of imported fish and fish products were rejected and reduced in grade. Falling catches and rising prices for many types of fish, especially today, are accompanied by a steady decline in fish consumption. Compared to the 80s, it has fallen by more than 2 times. We and our children are undernourished fish, and therefore do not receive vitamins and nutrients in full. This is such a concern for the health of the nation on the part of our state. A real conspiracy against your own people! I think that it has now become clear to readers where the delicious ice fish has disappeared.

Volumes of fish catch in the USSR and Russia, in million tons

R.S. In March 2009 Russia and South Korea signed a "Memorandum of Understanding" on the construction in the city of Nakhodka on the basis of OJSC "Primorsky Zavod" of a shipbuilding enterprise specializing in the construction of vessels for the fishing fleet. It is assumed that after the commissioning of the necessary capacities, the Russian-Korean Shipbuilding Plant LLC will be able to build all types of vessels for the fishing fleet. I think even this a good idea will not save our fishing industry from further degradation. And finally, a little positive. This is a recipe for a lucky person who suddenly finds a coveted fish at a reasonable price.

Ice fish with potatoes and garlic

Ingredients:
4 carcasses of ice fish weighing 100 g each,
4 young potatoes
1 head of garlic
4 sprigs of green basil
50 g melted butter,
20 ml olive oil,
salt pepper.

Cooking:
Clean the fish, remove the fins, rinse and dry. Wash the potatoes and, without peeling, cut into slices 0.5 cm thick. Cover the baking sheet with parchment paper, lay out the potatoes and season with spices, sprinkle not large quantity melted butter. Bake potato circles in the oven at 200 degrees for 7-9 minutes. Then lay the fish on the potatoes, generously smeared with butter and seasoned with salt and pepper. Next, put a head of garlic divided into cloves and continue to bake for another 12 minutes at the same temperature. Serve the fish hot on a bed of potatoes, garnished with basil and olive oil.

The Murmansk ice fish lives in the cold Arctic waters, hence its name. The length of the carcass is about 25-35 cm, weight - up to 600 grams. Low temperature Arctic waters make it unfavorable for harmful organisms, so icefish 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 ice fish

What are the benefits and harms of ice fish? It is endowed with a number of trace elements useful for 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 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 can be product intolerance, an allergic reaction to fish products. Always check the expiration date to avoid food poisoning. Do not refreeze the product, it kills all the useful substances. It is not recommended to give ice cream to children under 1 year old.

Why is icefish so expensive

In the 1980s, striped fish were caught in in large numbers, was in great demand among buyers. At the same time, 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. As a result, the ice cube became expensive, the price of delivery 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? Trace elements, minerals contained in it: potassium, iron, magnesium, phosphorus, iodine, even sulfur and copper are important for our body. In order to preserve them as much as possible ready dish, you must follow one of these useful ways cooking white-blooded pike:

cook broth;
bake in the oven;
grill;
cook for a couple;
stew.

This will help to save not only her unique properties, but unique sweetish taste. It is important to defrost it correctly: there should not be a sharp temperature drop, it is better to leave it overnight in the lower part of the refrigerator. It is easy to clean and cut ice: it does not have scales, only fins, tail, entrails, head (optional) are removed. 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 shrimp, slightly sweet, delicate taste, all trace elements. White-blooded pike is prepared 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. Cooking time is minimal - only 20-30 minutes. 5 minutes before the end, the foil must be unfolded to obtain a crisp.

Ice fish in a pan

Ice fish in a frying pan is no less tasty. To get a delicious crispy crust, you need to roll the breaded fillet: for this, you should mix 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 must be done over medium heat, using vegetable or butter. So the carcass is completely cooked.

Instead of breading, batter is sometimes used. For him, combine the egg, flour, water, knead well until smooth. Ice lolly needs to be rolled in it before frying, or put it on a plate, and then fill it with batter. There will be no crispy crust, but the fish will be much juicier and softer. Just before cooking, put small basil leaves in the pan, this will give exquisite fragrance dish.

Ice Fish Recipes

There are many recipes for making ice fish. Fried white-blooded pike has an amazing crispy crust, it cooks quickly. Sprinkle the dish with browned onions, this will give the fish additional flavor notes. You can bake ice cubes on their own and in tandem with vegetables: carrots, onions, lemon, bell pepper. Serving to the table, add to them fresh tomatoes, cucumbers. Spices that reveal its taste well: thyme, ginger, lemon balm. Ledyanka will be an excellent side dish for rice, it can be the main component of fish soup.

Beginning housewives are better off sticking to recipes with step by step photo- so you can learn a lot and learn how to cook icefish. Experiment with different ingredients, cooking methods, choose your favorite recipe. Some people like crispy 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.
Cuisine: Russian.

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, it will saturate the child's body with useful trace elements that promote brain function and the development of the muscular system. Such a recipe will not require you to spend a lot of money and special culinary skills.

Ingredients:

ice fish - 1 kg;
salt - a pinch;
vegetable oil.

Cooking method:

We cut the ice lolly into fillets, get rid of the entrails, fins and head. Rinse thoroughly, salt.
Cut the fillet into portions of 3-4 centimeters.
Place the fish pieces on the steamer grid or in the slow cooker and cook for 20 minutes.
The finished dish can be recommended for children after a year.

Ice fish in foil

Cooking time: 20 minutes.
Servings: 4 persons.
Calorie content of the dish: 92 kcal per 100 grams.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Exceptional taste properties has ice fish in foil. First, the ice cube must be thawed, cut and marinated with cumin, saffron, dill. There should be little spices so as not to interrupt the taste of the product. An important point in the preparation of ice cubes is the addition lemon juice- with it, you can marinate fish or serve with a ready-made dish.