We all know that residents of northern countries often look younger than their age. Researchers claim that the reason for this is the systematic consumption of fish, which contains the strongest antioxidants and omega-3 fatty acids, which help improve skin elasticity, as well as restore its healthy glow and eliminate wrinkles. Today we will talk about butter fish. It also contains substances necessary for the body, and also has a unique taste.
To eat or not to eat, that is the question
In our country you don’t often see it on tables, but among Americans it is a real delicacy. But on the Internet, as in many cookbooks, reviews about butterfish are quite contradictory. And the main reason for this is problems with assimilation. They arise due to excessive fat content of meat.
In general, the concept of “butterfish” does not refer to a specific species, but rather is a collective one. After all, underneath it lies varieties such as escolar, stromatea, and seriolella. The fat content of some of them can reach more than 20%.
But, despite all the controversy, these fish have their own impressive list of beneficial properties:
- They are recommended for consumption by those who suffer from diseases of the cardiovascular system, as they are one of the most significant sources of protein. In addition, it is the presence of such fish in the diet that helps strengthen blood vessels.
- If you suffer from constipation, this product is for you. It has a mild and, most importantly, natural laxative effect.
- It is beneficial for those who want to increase the body's defenses due to the content of well-known fish oil.
- Fish will be especially beneficial for women. The unsaturated fats included in its composition have a positive effect on the condition of hair, nails and skin. They also improve well-being during menstruation and menopause, reducing discomfort and reducing pain levels.
What then is the harm? It lies in the reverse side of the benefits of the laxative effect. If improperly processed or consumed excessively, the product can cause flatulence and diarrhea. In rare cases, nausea and even vomiting. All this happens due to the fact that gempilotoxin enters the body, which is not digested. But at the same time, a large amount of fat provokes the release of additional amounts of bile, which can neutralize and help remove this substance.
Such cases usually occur when consuming freshly frozen cooked carcasses. In the case of hot and cold smoked products, unpleasant consequences are almost never observed.
As you understand, the main thing in this case is proper preparation. And we will be happy to share several recipes with you.
Grilled
This is one of the most optimal ways to get rid of excess fat. For preparation you will need:
- fillet - 1 kg;
- garlic - 3 cloves;
- rosemary - 2 sprigs;
- lemon ‒ ½ piece;
- greenery;
- spices.
Cut the fillet into portions, sprinkle with spices, grate with crushed garlic, pour over lemon juice, place in a deep container, not forgetting about the rosemary. Place in the refrigerator for 1 hour.
Then bake on a wire rack for 15 minutes on each side. Serve with greens. Grilled vegetables are also suitable as a side dish.
Stuffed with fruits
This unusual recipe will appeal to fans of culinary experiments. Required:
- whole carcass - 1 kg;
- grapes - 100 g;
- apples - 1 piece;
- tomatoes - 2 pcs;
- onion - 1 piece;
- spices.
Unlike other types, it is better to bake butterfish with its scales, so it will be more juicy. But to get rid of excess fat, you need to make cuts on the carcass. After cleaning it inside, you need to stuff the middle with grapes and apple slices, as well as finely chopped vegetables. Bake in the oven for 1 hour.
In béarnaise sauce
It’s not at all difficult to prepare such a seemingly delicious dish. You will need:
- fillet - 4 pcs.;
- dry red wine ‒ ½ tbsp.;
- wine vinegar ‒ ½ tbsp.;
- shallots - 50-70 g;
- butter - 40 g;
- dill;
- thyme;
- black pepper;
- salt.
First you need to make the sauce. To do this, mix wine and vinegar in a deep container, add dill, onion and black pepper, let it boil, add thyme sprigs and cook until thickened. The result should be no more than 20-30 g of béarnaise. Then add butter to it, beat it well, season with salt and leave to cool at room temperature.
Fry the fillet in a small amount of hot olive oil, sprinkle with salt and pepper. Then place on a napkin, wait until the excess fat is gone, pour over the sauce and serve.
Undoubtedly, the butterfish dishes you prepare will be aromatic and tasty. But don't get carried away. One serving piece weighing about 150 g will be enough to satisfy your gastronomic curiosity and saturate your body with the right amount of protein. Bon appetit!
Baked butterfish
Butterfish is very tasty, nutritious (by the way, it tastes similar to halibut) and is rich in many essential elements for the human body. It contains phosphorus, magnesium, potassium, iron, and, most importantly, chromium, which allows the human body to constantly be in good shape - all these are unconditional arguments in favor of its use.
But there is also an argument against it: butterfish is quite fatty, and therefore should be consumed in small quantities. It is enough to just eat 150 grams of oil fish per day. By the way, it is this amount of oil fish that will provide the human body with half the daily requirement of protein.
But there are also contraindications - due to the same fat content of the fish: it is better to refrain from eating oily fish for people suffering from inflammatory diseases of the gastrointestinal tract and chronic liver diseases.
Well, you can cook butterfish in a variety of ways: boiling, stewing, frying, baking, and grilling.
Ingredients:
- butterfish fillet - 500-700 grams,
- lemon juice,
- vegetable oil,
- sleeve for baking,
- salt - to taste,
- pepper - to taste.
Method for preparing butter fish:
Butterfish fillets should be cut into portions.
Then you need to mix vegetable oil and lemon juice and marinate the fish fillet in this mixture (leave it for half an hour).
After this time, the fish must be salted and peppered, and then placed in a special baking sleeve.
Bake butter fish for about half an hour in the oven at 180 degrees.
Bon appetit!
Fish dishes are widely used in dietary and therapeutic nutrition; they are valued for their high nutritional value, lower calorie content compared to many types of meat, the presence of essential fatty acids, and the content of a huge amount of vitamins, especially group B, and microelements. In addition, fish is easily digestible, has a very good taste and has a beneficial effect on the nervous system, thanks to the B complex of vitamins.
Baked fish in the oven is not only a healthy food dish, but also extremely tasty. In addition, the fish cooks quite quickly, which saves time - this is another advantage of the product. In terms of protein and nutrient content, sea and river inhabitants can easily compete with the best varieties of meat. For example, pike perch is superior in nutritional value to chicken, and carp is superior to beef.
The process of baking fish in the oven is as follows: the fish or its components are placed in a dish greased with a small amount of fat and placed in an oven preheated to 230-280 degrees. Especially tasty in the baked version are such types of fish as dentex, crucian carp, carp, cod, notothenia, halibut, grenadier, bluefish, merrow, sardine, sole, butterfish (butterfish), sea bass, mackerel.
You can bake the product with vegetables, especially potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, etc. It is not recommended to bake sea fish in breadcrumbs; it is better to use wheat flour in combination with potato flour in a 4:1 ratio for this purpose.
Features of oily fish
Tasty and nutritious oil fish, similar in taste to halibut, contains many important elements for the human body: magnesium, phosphorus, iron, and calcium... But oil fish is especially rich in chromium, which plays a significant role in the functioning of our endocrine system, supplies us with energy and at the same time prevents the body from overworking.
But there is also a fly in the ointment: butterfish is a fairly fatty fish, and therefore it is recommended to eat it in small quantities. Although this small amount is quite enough to benefit the cause: for example, 150 grams of oil fish per day will provide our body with half the daily protein requirement, and 100 grams of oil fish contains the daily requirement of chromium.
It is impossible not to mention contraindications: for those who suffer from chronic liver diseases or diseases of the gastrointestinal tract, it is better to avoid eating oily fish altogether - due to the same fat content.
Fish selection
If you buy uncut chilled fish, you need to pay attention to the following points:
- The scales should be smooth and shiny, covered with mucus.
- The abdomen should be firm, not bloated.
- The eyes of fresh fish can only be transparent, elastic and shiny.
- The smell of fresh fish should not have any unpleasant or sour overtones.
Recipe for butterfish steak in the oven
Ingredients:
- butter fish (steaks) – 750 g;
- lemon juice – 20 ml;
- fresh rosemary – 2 sprigs;
- ground white pepper - to taste;
- garlic – 2-3 cloves;
- olive oil – 20 ml;
- salt - to taste.
Preparation
- We wash the butterfish steaks with running water, dry them, season with salt, ground white pepper and rub with a mixture of olive oil, lemon juice, peeled and squeezed garlic and finely chopped fresh rosemary needles.
- Next, you can do it in two ways: bake the steaks in foil, having previously wrapped each of them and placed them on a baking sheet in an oven preheated to 180 degrees and left for thirty minutes. Or simply place the fish on a baking sheet and fry at a temperature of 200 degrees until the desired brownness.
- When ready, place the fish steaks on napkins or a paper towel and let the excess fat be absorbed. Then we transfer it to a dish and we can serve.
Butterfish with risotto
Ingredients:
- 1 shallot
- 1 cup mushrooms
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- 500 grams of sea fish fillet
- Seasoning for fish
- ¼ tsp. dry celery
- ¼ tsp. ground coriander
- ¼ spoon of salt
How to cook butter fish?
- First, you need to prepare the mushrooms. Heat the vegetable oil, put the butter in the container too. Add the mushrooms and simmer for 4 minutes, then add the thyme leaves, fry for another 2 minutes and remove from the heat, reserving the liquid for the risotto.
- Preheat the oven to 180 degrees. Heat vegetable oil in a saucepan over medium heat, add rice, stir. Cook it for 1 minute, then pour in the white wine and stir constantly. Most of the liquid should evaporate.
- Then add the mushrooms and the liquid that remained after frying them, as well as the spices. Simmer over medium heat until all the liquid is gone.
- In a separate frying pan, fry the salted fillet on each side for 3 minutes, then place in a preheated oven for 5 minutes.
- Serve risotto with fish.
Fish dishes are widely used in dietary and therapeutic nutrition; they are valued for their high nutritional value, lower calorie content compared to many types of meat, the presence of essential fatty acids, and the content of a huge amount of vitamins, especially group B, and microelements. In addition, fish is easily digestible, has a very good taste and has a beneficial effect on the nervous system, thanks to the B complex of vitamins.
Baked fish in the oven is not only a healthy food dish, but also extremely tasty. In addition, the fish cooks quite quickly, which saves time - this is another advantage of the product. In terms of protein and nutrient content, sea and river inhabitants can easily compete with the best varieties of meat. For example, pike perch is superior in nutritional value to chicken, and carp is superior to beef.
The process of baking fish in the oven is as follows: the fish or its components are placed in a dish greased with a small amount of fat and placed in an oven preheated to 230-280 degrees. Especially tasty in the baked version are such types of fish as dentex, crucian carp, carp, cod, notothenia, halibut, grenadier, bluefish, merrow, sardine, sole, butterfish (butterfish), sea bass, mackerel.
You can bake the product with vegetables, especially potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, etc. It is not recommended to bake sea fish in breadcrumbs; it is better to use wheat flour in combination with potato flour in a 4:1 ratio for this purpose.
Features of oily fish
Tasty and nutritious oil fish, similar in taste to halibut, contains many important elements for the human body: magnesium, phosphorus, iron, and calcium... But oil fish is especially rich in chromium, which plays a significant role in the functioning of our endocrine system, supplies us with energy and at the same time prevents the body from overworking.
But there is also a fly in the ointment: butterfish is a fairly fatty fish, and therefore it is recommended to eat it in small quantities. Although this small amount is quite enough to benefit the cause: for example, 150 grams of oil fish per day will provide our body with half the daily protein requirement, and 100 grams of oil fish contains the daily requirement of chromium.
It is impossible not to mention contraindications: for those who suffer from chronic liver diseases or diseases of the gastrointestinal tract, it is better to avoid eating oily fish altogether - due to the same fat content.
Fish selection
If you buy uncut chilled fish, you need to pay attention to the following points:
- The scales should be smooth and shiny, covered with mucus.
- The abdomen should be firm, not bloated.
- The eyes of fresh fish can only be transparent, elastic and shiny.
- The smell of fresh fish should not have any unpleasant or sour overtones.
Recipe for butterfish steak in the oven
Ingredients:
- butter fish (steaks) – 750 g;
- lemon juice – 20 ml;
- fresh rosemary – 2 sprigs;
- ground white pepper - to taste;
- garlic – 2-3 cloves;
- olive oil – 20 ml;
- salt - to taste.
Preparation
- We wash the butterfish steaks with running water, dry them, season with salt, ground white pepper and rub with a mixture of olive oil, lemon juice, peeled and squeezed garlic and finely chopped fresh rosemary needles.
- Next, you can do it in two ways: bake the steaks in foil, having previously wrapped each of them and placed them on a baking sheet in an oven preheated to 180 degrees and left for thirty minutes. Or simply place the fish on a baking sheet and fry at a temperature of 200 degrees until the desired brownness.
- When ready, place the fish steaks on napkins or a paper towel and let the excess fat be absorbed. Then we transfer it to a dish and we can serve.
Butterfish with risotto
Ingredients:
- 1 shallot
- 1 cup mushrooms
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- 500 grams of sea fish fillet
- Seasoning for fish
- ¼ tsp. dry celery
- ¼ tsp. ground coriander
- ¼ spoon of salt
How to cook butter fish?
- First, you need to prepare the mushrooms. Heat the vegetable oil, put the butter in the container too. Add the mushrooms and simmer for 4 minutes, then add the thyme leaves, fry for another 2 minutes and remove from the heat, reserving the liquid for the risotto.
- Preheat the oven to 180 degrees. Heat vegetable oil in a saucepan over medium heat, add rice, stir. Cook it for 1 minute, then pour in the white wine and stir constantly. Most of the liquid should evaporate.
- Then add the mushrooms and the liquid that remained after frying them, as well as the spices. Simmer over medium heat until all the liquid is gone.
- In a separate frying pan, fry the salted fillet on each side for 3 minutes, then place in a preheated oven for 5 minutes.
- Serve risotto with fish.
Butterfish has several types. That is why you need to carefully read the label to see what you were able to purchase. There are escolara, seriolella, and stromatea on sale, which differ only in the amount of fat. On the counter you can find toothfish, which is a valuable species of fish, so it is recommended to buy it without hesitation. These species come to Russia from China, Indonesia and Vietnam. But the most widespread is “butterfish”, an American butterfish.
Therefore, if we talk about its composition, we must keep in mind that these are approximate data, just like the caloric content indicator. On average, the latter is about one hundred and twenty calories per hundred grams.
The chemical composition contains large amounts of sodium, fluorine and potassium, as well as magnesium. That is why oily fish is recommended for nutrition for heart patients, as well as for patients with a lack of proteins in the body.
But among the microelements that it contains, chromium occupies a central place. You can include less than one hundred grams in your diet to meet the daily requirement of such an important and very rare microelement, which plays the most important role in the functioning of the endocrine system.
Due to its mild laxative effect, it can be included in your menu in small quantities if you have constipation.
Oily fish contains a large amount of unsaturated fats, which can rejuvenate the body's cells, keeping hair, nails and skin healthy and fresh for a long time. It is also necessary to take into account that such external effects are a reflection of the rejuvenation of internal organs. Therefore, it is recommended to eat a small piece of this fish several times a week.
In addition to fat, it contains a large amount of valuable protein necessary for our health. To achieve half of its daily requirement, an adult can eat only one hundred and fifty grams of this fish.
It contains many vitamins, the main place being occupied by vitamin PP.
Now let's look at who is contraindicated in oil fish. The consequences can be quite severe. It is harmful for people with chronic liver diseases, as well as inflammatory diseases of the gastrointestinal tract due to the large amount of fat. Because some varieties contain up to twenty-five percent.
But, you need to keep in mind that this fish is quite fatty, so how beneficial the result will be depends only on its proper preparation. There is no need to consume it smoked or salted in large quantities.
You can properly prepare butterfish at home as follows.
Cut four large tomatoes into two parts, put them in boiling water, and then immediately into water at room temperature. Peel and chop. Preheat the oven to a temperature of two hundred degrees, place four pieces of fillet on the grill. Each person must weigh no less and no more than two hundred grams. Fry the fish on both sides for seven minutes until the characteristic golden color appears. Only after this we salt each piece, add a little pepper and roll it in very finely chopped dill. Place them in a deep dish, pour a glass of white wine, and top with the tomato mixture. Heat in the oven for about five minutes and serve. The dish turns out not only very appetizing, but not very greasy.
Oilfish can live exclusively in clean water. Therefore, eat an environmentally friendly product and prepare it correctly.