Ice fish - benefits and harms, recipes for cooking in a frying pan or oven with photos

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.

How much does ice fish cost?

The price for 1 kg of fresh carcasses starts from 1000 rubles. The high price of a product depends on many factors. The cost can vary greatly depending on the specific area of the country. For everyday food, such a product will be expensive, but it can be consumed on holidays. Gourmet food has a number of positive properties, so you should sometimes dilute your usual diet with it.

Conclusion

The ice fish, the photo of which is presented in the article, is considered a very rare specimen, which is why its catching is limited. A wide variety of dishes are prepared from it, which are considered gourmet foods. Almost all people, without exception, can consume seafood products without fear for their own health. Even children under 1 year of age are allowed to consume this food product.

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.

Why did the ice fish disappear?

Today this fish is not caught in Russia. Why fishing in this direction was stopped is not completely known. There is an assumption that at the present time there is simply no suitable fleet, and when it will appear, and whether it will appear at all, is not clear.

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Ice fish is available in sufficient quantities on store shelves in China and Japan. These countries invested in the fishing industry in a timely manner and are still fishing today. In Japan, ice fish are especially valued; they believe that they are absolutely clean and safe, as they live in the most environmentally friendly waters. It is eaten raw when preparing sashimi.

Do you know that not only ice fish disappeared from the shelves after the collapse of the USSR? You might be interested to know how the prices for this product differ today compared to those back then.

Thank you for your attention to our publication. Share the link with your friends - there is a lot of interesting material ahead. Tell us if you were able to try ice fish and whether it is found in stores in your city today. We are waiting for this information in the comments.

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.

Why did the ice fish “melt”?

In Soviet times, ice fish was caught in significant quantities and was cheap. They didn’t even consider it a fish and bought it for cats. Now a kilogram of ice costs about a thousand rubles

Photo: Mikhail Tereshchenko/TASS

Ice fish has become a delicacy. In Soviet times there was a lot of it, it was affordable, slightly more expensive than pollock or hake. In the 2000s, ice fish disappeared from Russian stores, and a few years ago it appeared again, but at a completely different price. Every year it became more expensive. What is the reason and is it possible to replace ice fish with something?

Just five years ago, frozen ice fish could be bought for about 400 rubles per kilogram. Today they are asking about a thousand, or even more, for it, and it is not available everywhere. In economy class chains you don’t even have to look for ice, it doesn’t exist there at all. In Soviet times, the same kilogram of ice fish cost about 70 kopecks. Only capelin was cheaper. Many in the Soviet Union did not even consider ice fish to be fish and bought it for cats. Today you can go broke on such food.

Alexander Khodos, director of Fish Breeding Enterprise No. 1, explains what happened to the ice fish.

Alexander Khodos, Director of Fish Breeding Enterprise No. 1 “In Soviet times, our country caught a lot of this fish on its own, there was a lot of it on the shelves, it was quite cheap. Today, our country does not catch anything in those waters, and, unfortunately, all the fish that reaches our shelves today is made in China. But what does made in China mean? The Chinese, naturally, do not grow anything themselves, they simply catch this fish, after which they take it either to their port somewhere, or, perhaps, directly to us. This fish is very good, it is of very high quality, very clean, very healthy, and I think that those who catch this fish, understanding its quality and understanding the high demand all over the world for this fish, are beginning to gradually raise the price in order to earn money. she has more."

Icy, who else remembers, the fish is very tasty. Its meat is tender and lean, there are few bones, it is easy to clean, and it does not have a fishy smell - this is important for many. All icefish are wild fish, meaning they are not farmed. Accordingly, there are no antibiotics in its meat. In general, a dream, not a fish.

There are no analogues of ice fish, but there is fish that tastes similar, continues Dmitry Terekhin, director of the Murmansk fishing industry enterprise “Seven Islands”.

Dmitry Terekhin, director of the Murmansk fishing industry enterprise “Seven Islands” “I myself remember going to the store with my mother and buying it. It was relatively cheap by Soviet standards. This confirmed that, in general, there were no difficulties with the fishery. What to replace it with? You know, it's hard to say. There is a polar cod. It is a bit like ice fish and is also caught in the Barents Sea, in the area of the Spitsbergen archipelago. Commonly called “polar cod”. Someone may not agree with me, but from personal experience: I myself went to sea as a trainee on steamships, caught it ourselves, froze it, and, in general, it tastes like ice fish.”

No one could explain to Business FM why ice fish are not caught in Russia today. There is an assumption that there is simply no suitable fleet left and it is unknown when it will appear. So anyone who wants to enjoy an ice-cold one will have to fork out the cash. Because the same cod, which tastes like ice fish, is almost impossible to buy in Russia. It is mined, but too little. It simply does not reach most stores.

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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 in a slow cooker - recipe

Ice fish with vegetables is a wonderful light dish that, with the help of a slow cooker, turns into a healthy dietary dish. It makes no sense to talk about the advantages of the gadget, since it copes with the most complex tasks and is able to combine components that cook at different speeds, preserving the juiciness, aroma and texture of each of them.

Ingredients:

ice fish - 500 g;
bell pepper - 1 pc.;
eggplant - 1 pc.;
onion - 1 pc.;
oil - 75 ml;
lemon juice - 20 ml.

Preparation:

Chop the vegetables and fry in the “Baking” for 15 minutes.
Cut the fish, sprinkle with juice, brush with oil.
Place on vegetables and cook in “Baking” for 20 minutes.

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:

Use of ice fish

The fish has practically no small bones, so it is extremely easy to cut. Ice fish can be prepared in various ways. To preserve all the beneficial properties, it is not recommended to fry or smoke fish. It is best given to children boiled. The ideal cooking method is steaming.

In Japan, it is customary to eat this fish raw. When purchasing fresh fish, it is important to pay attention to the eyes and gills; they should be light in color and free of any turbidity. Under no circumstances should you buy ice fish with an odor present. Frozen fish should have a small and transparent layer of ice. If the ice is thick and has a different color, then most likely the fish was frozen more than once and it has lost all its useful microelements. A chilled carcass can be stored in the refrigerator for up to two days, and in the freezer for up to six months.

Nutritionists, if possible, recommend including ice fish in your diet menu. This lean fish makes it easy to shed pounds thanks to its low calorie content and ability to affect digestion. Unfortunately, due to the high price, not all dieters can afford to pamper themselves with such a delicacy. You can add various seasonings and herbs to the fish; it goes best with lemon balm, ginger and basil.

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 in creamy sauce

Ice fish is a recipe that allows you to master the preparation of delicious and quick dishes. Tender fish in creamy sauce is a culinary classic, with special requirements for the sauce: it should be moderately thick, not too high in calories and ideally highlight the taste of the fish without interrupting it. Heavy cream, lemon juice and zest are ideal ingredients for ice fish.

Ingredients:

ice fish - 450 g;
cream -200 ml;
butter - 50 g;
lemon juice - 40 ml;
zest - 10 g.

Preparation:

Cut the fish into portions.
Reduce the cream, zest and juice for 2 minutes.
Add oil, fish and simmer for 10 minutes.

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.

Story

In the 19th century, Norwegian whalers said that in Antarctica, in the southwestern part of the Atlantic Ocean, near the island of South Georgia, interesting fish with colorless blood were swimming, which they dubbed “ice” or “bloodless”. But skeptical scientists did not immediately believe in their existence. The fish began to be scientifically studied only in 1954.

Currently, icefish are caught by trawls of varying depths, mainly in the area of the South Orkney, South Georgia, Kerguelen and South Shetland islands. The amount of catch ranges from 1 to 4.5 thousand pieces annually. In Russia, fishermen began fishing for ice fish in the 70s of the 20th century, and their catch amounted to up to 100 thousand per year. Currently, this fishery is not used in Russia and all the “ice” comes to the domestic market from abroad.