Side fish is a sea delicacy!

The fish of the side belongs to the family of cod fish that swim directly in schools. On its sides there is a distinct white strip running parallel to the back, which is the main difference from other waterfucking brethren. There is one more small nuance that can be used to determine the type of fish - this is a small projection of the lower jaw forward.

Active migration period

The period of active migration of this species begins in the spring, when the fishes are moving together to the north. And in the autumn - choose the southern water spaces. In the summer, they can be seen near the Murmansk coast. Side fish at a young age eats exclusively as an aristocrat, its menu includes caviar and crawfish. But becoming older, declares a hunt for small fish. The period of her life span is 30 years.

Pleasant taste

Side fish is the owner of a characteristic flavor, which is very popular in the culinary world among experts in the preparation of seafood dishes. They have a saying: "If you have not tried the saithe once, you do not know the taste of real fish." It is characterized by a peculiar, and at the same time more pronounced marine flavor, distinguishing it from other species.

Habitat

Its habitat is: the North Sea, the northern part of the Atlantic and sometimes the Baltic Sea. Side fish swim in coastal areas, and when it gets to the open sea, it prefers a depth of 250 meters.

Beneficial features

Side fish, useful properties of which are very familiar to gourmets, is valued for its unusually tasty and tender meat, very nutritious and even curative. Being a real storehouse of proteins and vitamins B12, sodium, potassium and selenium, this product is used as a preventative against liver diseases. Also, doctors recommend adding this kind of fish to the diet for the treatment of the musculoskeletal system and the thyroid gland because of the high content of phosphorus and iodine in it.

Fried saithe with potatoes

The owner of grayish meat with a piquant delicate taste is the fish of the saithe. Recipes Cooking its fillets are very much in demand both in restaurants and at home. Mistresses who managed to buy this truly delicious marine life, scrupulously approach the preparation of fish dishes, looking forward to its elusive fragrance, as well as a refined combination of juiciness and fragility of the future delicacy.

Brush 6 potatoes, rinse and cut them into thin slices. Two bulbs clean and hold under cold water so that your eyes do not water. Slice them. Spread the frying pan, pour the vegetable oil and put the cooked ingredients there. Slightly frying, pour a glass of vegetable broth, a glass of cream, season with spices, and cook all the contents for about 30 minutes, without forgetting to stir occasionally.

Rinse the fish fillets under running water and dry with a napkin, then grate with salt and ground pepper. After 15 minutes, roll the fish in flour. Fry the fish pulp in a frying pan on both sides until a golden crust is formed, periodically turning it over.

On the plate put the stewed potatoes, from the side place a piece of saithe and decorate with a sprig of dill from above. Bon Appetit!