Hoki recipe in batter Bad. Calorie, chemical composition and nutritional value.

Where does it live?

Bacchus is found closer to the Australian mainland, and can also be found off the coast of New Zealand and Tasmania. You won’t find it closer to the surface, as it prefers the middle layers of the ocean. The fish feeds on small fish and crustaceans. All this is possible thanks to her teeth. Sharp and densely growing teeth, like bristles, allow the fish to eat rather tough food, and therefore it is a predator. Photos of this ocean inhabitant can be found on the Internet.

Red cod reproduce through what is known as broadcast spawning, where females simultaneously release eggs and males release sperm into the water column above the seabed. This method increases the likelihood that the eggs will be successfully fertilized and that the fertilized eggs will not be eaten by predators near the seafloor. Although they form large reproductive groups, researchers believe that dominant males receive exclusive (or near-exclusive) spawning rights with available females. She is a fast breeder. During her life, one female can lay about a million eggs.

Bacchus is found off the shelf and is most abundant between 300 and 600 meters. Adults were found at depths ranging from 50 to 900 meters. Juveniles often live in shallow waters where they grow quickly. An adult is from 5 to 20 years old. Outwardly, she has a large head with large eyes.

Yandex.Pictures

Hoki has tender white flesh and is suitable for most cooking methods (except crumbled or pan-poured hoki) as the fillet flakes easily. Fresh fillets are ideal for making fish cakes, fish pie, curry or chowder. Frozen hoki is a convenient option.

Hoka fish

This fish also has other names, such as red cod, bacchus, marcurus. Refers to marine predators that prefer to feed on fish. It is distinguished by quite tasty and nutritious meat, which contains a large amount of nutrients so necessary for the human body.

This fish is a member of the mora family, which is included in the subspecies of codfish. The fish is quite specific and got its name due to the characteristics of its body. After she is pulled out of the water, she begins to turn red. Hence the name “red cod”.

Appearance Features

The fish is characterized by a somewhat elongated body, on which there are many small scales. Externally, the color is somewhat inconspicuous: a gray tint predominates on top, and is characterized by a light pink tint closer to the bottom. The head is partially flattened from the sides, and a small dark spot can be seen outside the head.

The structure of her jaws is somewhat unusual: the upper jaw is somewhat more massive than the lower jaw, including longer.

On the jaws there are a large number of small but quite sharp teeth, resembling brushes in appearance. You can actually find a small whisker in the lower part of the jaw.

The length of the fish grows to a maximum of 70 cm, with an average weight of 1.5-2 kg, although there have been specimens up to 90 cm in length.

Habitats

Red cod is found in the coastal waters of Australia, New Zealand and Tasmania. It is mainly located at a distance from the shore in the middle layers of water, and approaches the coastline exclusively to find food for itself.

Reproduction

This species breeds in areas where they spend most of their lives. Before the spawning process, the bacchus moves closer to the coastal zone. This period begins at the end of spring or the beginning of summer.

To lay eggs, red cod choose places at a depth of 50 to 70 meters.

After the fry are born, their diet includes plankton, and as they grow older they switch to feeding on small living organisms, and then on eating fish.

Fishing

Since the fish is tasty, it is caught at a high rate. Within New Zealand, the red cod population is quite significant. The fish is found at depths from 10 to 200 meters. Up to 7 thousand tons of this tasty fish are caught annually. Australia and New Zealand are considered the main suppliers of this fish. It is supplied fresh frozen to almost all European countries.

Why is this fish interesting?

Interesting instructive facts about this fish are known. For example:

• Despite the fact that it belongs to the cod-like species, it has nothing to do with cod. She is different from her both in appearance and behavior.
• It can be easily distinguished from other fish by its characteristic dark spot located behind the head.
• It changes color as soon as you take it out of the water.
• This fish is prized, and meat-based dishes are considered a delicacy.

Useful properties of hoki

The usefulness of this fish lies in the fact that its meat contains a sufficient amount of iodine, which can only positively affect the functions of the human body, including:

• On the speed of biochemical reactions.
• To accelerate metabolic processes in the body.
• To normalize thyroid function.
• To optimize the functioning of the central nervous system.
• On the general condition of the entire nervous system.

It would be reasonable to include Hoku in every person’s diet at least once a week. It contains an incredible amount of vitamins and microelements. Due to the fact that there are practically no small bones in it, it is safe to give it to small children.

Taste characteristics

Hoki meat is white in color and incredibly tasty. If cooked correctly, it really tastes like cod meat. The meat is not fatty and is excellent for preparing various gourmet dishes.

Calorie content

100 grams of hoki meat contains about 73 kcal , including:

• Moisture – 81 grams.
• Protein – 17 grams.
• Fat – 0.6 grams.
• Omega-3 – 0.3 grams.

Availability of vitamins and minerals

Red cod is distinguished by the presence of the following beneficial substances:

• Yoda.
• Phosphorus.
• Gland.
• Calcium.
• Fluoride.
• Potassium.
• Magnesium.
• Selena.
• Many amino acids.
• Lenolenic and linoleic acids.
• Vitamins A, F, D, E, B.

Delicious Khoki Recipes

There are many recipes for incredibly delicious hoki fish. And it is not surprising, since the meat of this fish is very tasty and quite healthy.

Hoki stew with tomatoes and olives

This dish can be prepared regularly as it takes very little time to prepare. For four people you need to prepare the following components:

• Hoki meat – 600 grams or 4 servings.
• Canned tomatoes – 300 grams.
• One onion.
• Olives – 170 grams, pitted.

How to prepare hoka fish:

1. Tomatoes are peeled and cut into cubes. The onion is peeled and chopped.
2. Turn on the oven at 180 degrees and, in a baking dish, fry the onions in vegetable oil.
3. After this, tomatoes, salt and spices are added to the onions to taste.
4. Then, after they sweat a little, fish meat is laid out on them.
5. The dish is in the oven for 15-20 minutes until it is cooked.
6. The fish is served to the table in the same form, seasoned with herbs.

Baked Khoka with Herbs

To prepare the dish, you should stock up on the following ingredients:

• 500-600 grams of fish meat.
• One lemon.
• Breadcrumbs.
• Pesto sauce.
• Crushed nuts - 2 tablespoons.
• Greenery.
• Garlic.

How the dish is prepared:

1. The oven is turned on at a temperature of 180-200 degrees.
2. Place foil on a baking dish.
3. The lemon zest is grated on a fine grater and mixed with breadcrumbs, pesto sauce, crushed nuts and parsley.
4. The fish meat is laid out on a baking dish, which must first be salted and peppered, and also chopped garlic must be added.
5. The sauce with herbs is poured onto the dish and the whole thing is sprinkled with vegetable oil.
6. The dish is baked for about half an hour until the fish meat is covered with a golden crust.

Fried hoka in oatmeal batter

The result is not only tasty, but also a beautiful dish, especially if before serving it is sprinkled with lemon juice and topped with cream or non-sweetened yogurt.

But first you need to prepare the following ingredients:

• 400 grams of clean fish meat.
• 0.5 cups oatmeal.
• 4 tbsp. spoons of flour.
• One egg.
• 1 teaspoon curry.
• Vegetable oil.
• Salt.
• Spices.

Method of preparing the dish.

1. It is better to grind oatmeal in a meat grinder, but if you use them this way, it will not be a mistake.
2. In a separate bowl, mix flour, curry, salt and spices. Place the beaten egg in another bowl and the cereal in another bowl.
3. The fish meat is cut into small pieces.
4. These pieces are alternately rolled in flour, beaten egg and cereal.
5. The fish is fried in a heated frying pan with vegetable oil. The fire should not be big. Cook the hoki meat until golden brown.

Baked khoka with sour cream sauce

This delicious dish will be ready in 20 minutes. To prepare it you will need:

• Hoki fillet – 0.5 kg.
• Three tomatoes.
• One lemon.
• One onion.
• 100 grams of sour cream.
• 100 grams of milk.
• One egg.
• 150 grams of hard cheese.
• Salt.
• Spices.

Cooking technology:

1. The fish meat is thoroughly washed, after which lemon juice, salt and spices are added to it to taste. Then you need to wait for it to marinate.
2. Onions and tomatoes are cut into rings.
3. Add a couple of tablespoons of vegetable oil, half of the cooked onions and half of the tomatoes to the baking dish.
4. The fish meat is placed on top, onto which the remaining onions and tomatoes are poured.
5. Beat the egg with sour cream, add milk and salt.
6. After which, the prepared sauce is poured onto the fish.
7. The dish is prepared in the oven at 180 degrees for half an hour. After this, the dish is removed from the oven and sprinkled with chopped hard cheese, after which it is again sent to the oven for a few minutes.
8. Before serving, the dish is seasoned with herbs.

Hoka fish or red cod has incredibly tasty and nutritious meat. It contains a sufficient amount of vitamins and minerals that are necessary for the normal functioning of the human body. All that remains is to prepare it correctly in order to preserve the maximum amount of various beneficial substances. At the same time, you need to remember that the smallest amount of them remains in fried fish.

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Igor12/19/2017

Source: https://FishingDay.org/ryba-xoka/

Chemical composition and KBZHU

100 grams of Hoki contains 35 kcal, 19.2 grams of protein, 0.3 grams of fat and 0.1 grams of carbohydrates. From these indicators we can conclude that hoki is a low-calorie and low-fat fish and brings many benefits to the body. In addition to the fact that fish is not fatty, it contains many useful substances, such as vitamins, useful chemical elements, amino acids, fatty acids, etc. Let's look at what vitamins are found in hoki meat:

• vitamin A;
• vitamin B - B1, B2, B6, B9;
• vitamin C;
• vitamin E;
• vitamin PP.

List of useful chemical elements that can be found in the meat of this fish:

• potassium;
• chlorine;
• manganese;
• calcium;
• sodium;
• cobalt;
• phosphorus;
• iron;
• chromium;
• magnesium;
• fluorine;
• copper;
• sulfur;
• iodine;
• molybdenum;
• zinc.

Longtail, as it is also called, contains amino acids that are necessary for the normal functioning of the human body, such as: arginine, methionine, valine, histidine, leucine, tryptophan, lysine, isoleucine, phenylalanine, threonine. It contains both essential and essential amino acids, as well as various fatty acids.

Baked hoki

Hoki is a tasty sea fish from the cod order and has another name - grenadier. Baked fish in the oven with cheese in foil turns out very tender, elastic and no doubt everyone will like it.

Hoki is a fairly large fish, so if you don’t want to cook it all, feel free to cut off a piece of the desired size. And it is this that you fillet, starting from one end of the ribs towards the other. Instead of onions, you can use parsley or basil.

If desired, the fish can be sprinkled with lemon juice, but we have enough acid from mayonnaise.

Purpose: For lunch / For dinner Main ingredient: Fish and seafood Dish: Hot dishes

• Hoki – 500 grams
• Cheese - 70 grams (hard)
• Mayonnaise - 2 tbsp. spoons
• Salt - To taste
• Black pepper - To taste
• Vegetable oil - To taste
• Green onion – 20 grams
• Bay leaf – 1 piece

Number of servings: 2

Prepare all the required ingredients to make baked khoki.

Clean the Hokies from scales and entrails, remove fins, entrails and bones. Rinse and dry.

Pour some water into a baking dish and line the pan with foil. That is, there should be a layer of water so that the fish does not stick to the foil. Season the fish with salt and pepper and place it skin side down on foil.

Rinse the green onions, dry and finely chop. Combine mayonnaise and onion in a bowl.

Grate the cheese on a coarse grater, add to a bowl with mayonnaise and onions, add salt and stir.

Cover the entire surface of the fish with the mixture.

Cover the top with foil so it doesn't touch the filling.

Place the pan in a hot oven and bake for 30 minutes at 180 degrees.

Remove the fish, open the foil and return it to the oven. Bake for another 10 minutes.

Bon appetit!

Benefits and harms

Fish products are an important part of a healthy, balanced diet. Hoku is a good source of protein and vitamins, and is a major dietary source of heart-healthy omega-3 fatty acids. Omega-3 fatty acids may: lower the risk of heart disease lower triglyceride levels slow the growth of plaque in the arteries and slightly lower blood pressure Fatty acids may also be beneficial for the health of developing children. Pregnant and breastfeeding women can pass this nutrient to their baby by eating properly cooked Hoki fish. Fish contains many useful substances, proteins and components necessary for the normal functioning of the body. During pregnancy, the need for these substances increases, making the use of this product at this time a necessity.

A pregnant woman should eat fish at least 1-2 times a week. When the mother is still breastfeeding, eating fish is a must.

If during pregnancy the mother did not eat hoki fish, then during lactation this product should be consumed gradually, after eating a small piece and carefully observing the baby’s reaction. If any side effects occur after eating this fish, you should discard it. It is best to consume grenadier during pregnancy and lactation boiled, stewed, or baked in foil. You should not eat raw, smoked or dried, as this can be dangerous to the health of mother and child. Hoki fish benefits and harms for each organism individually.

While eating hoki has nutritional benefits, it also has potential risks. Fish can absorb harmful chemicals from the water and food they eat. Chemicals such as mercury and PCBs can build up in their bodies over time. But this is not scary for our fish, since they live in the clean waters of the Atlantic and Pacific oceans.

Hoki can only be harmful to those people who are allergic to fish products. Also, do not forget that to obtain the full spectrum of vitamins and microelements, fish must be properly cooked.

How to cook Hoki fish: the best recipes for fried and baked fish with step-by-step descriptions and photos

> Fishing

Hoki fish or grenadier is a rather rare guest on the table of the average person in our country. Hoki lives in southern waters off the coast of New Zealand and Australia.

Cooked in a zesty lemon sauce or fried in a fragrant batter, makruronus can delight the taste buds of absolutely anyone.

In this article we will talk in detail about the benefits of hoki fish, as well as how to cook it correctly and tasty.

Briefly about the beneficial properties

The fish that lives in the depths of the ocean is very similar to the breadwinner of many people - the hake. Because of her appearance, she was popularly nicknamed Longtail. It contains practically no bones, so there is no need to waste time on unnecessary manipulations during cooking.

Difficult to prepare, but really tasty

If this is your first time dealing with hoki, then do not rush to cook such fish. Haste and inattention can lead to a spoiled dish that will look like porridge or fish pate.

The fact is that makruronus is a rather watery type of fish, which, if not prepared correctly, turns into a soup set. Experts note that the best way to prepare this type of fish is baking.

Intensive heat treatment will prevent the carcass from falling apart. Macuroronus is indeed not that easy to prepare, but if you manage to do it, the meal will be especially appetizing.

An important cooking rule is to properly defrost the carcass: under no circumstances defrost the fish in the microwave or hot water, as the quality of the carcass may deteriorate; It is best to defrost fillets on the top shelf of the refrigerator.

How to choose a fish when buying

Finding good quality grenadier in our country is not so easy. The thing is that this predatory fish is delivered to us from another hemisphere, and fresh hoki is simply not able to reach the shelves of our stores. But frozen fish also has many beneficial properties, you just need to know how to choose the right product:

1. First of all, you need to find a store that specializes in selling sea and ocean fish. Ask the seller about the date of delivery of the products, carefully inspect the carcass and check for any foreign odors.
2. You should also take into account the fact that when choosing hoki, you need to give preference to carcasses with a thin layer of ice.
3. Thawed fish fillets (if, of course, they are of high quality) will resemble shrimp meat in structure and shape.
4. Pay attention to the shape and smell of the fish fillet: if the carcass has been thawed and frozen again, then you should not buy such a product, because it will no longer have the beneficial properties that we described above. In addition, such fish will be very difficult to cook without wasting your nerves.

Recipe for fried hoki in batter

Delicious sea fish Hoki will not fall into pieces if it is cooked in a fragrant batter.

Main Ingredients

To prepare this dish you will need the following ingredients:

• grenadier fish fillet - 600-700 g;
• 2 tbsp. l. flour;
• 2 eggs;
• 1 tbsp. l. mayonnaise;
• ground pepper and salt to taste;
• vegetable oil.

Seasonings in the form of combinations of Provençal herbs and hot Asian peppers are added as desired, but we suggest preparing this dish according to the classic recipe with the main ingredients.

Step-by-step recipe with photos

The step-by-step process of preparing khoki in batter is as follows:

1. First of all, you need to cut the fillet into small pieces. It is preferable to cut a medium hoki fillet into 10 equal pieces.
2. Now you need to prepare the batter using the following products: salt, pepper, eggs, flour and mayonnaise. Pour all the ingredients into one container and beat until a uniform consistency is obtained.
3. We select a suitable frying pan, grease it with vegetable oil and heat it up a little.
4. Now you need to dip each piece of chopped fish fillet into the batter and carefully place it on the frying pan, but do this as quickly as possible so that the fish does not burn.
5. Each piece of khoki is fried until golden brown, then flipped over to the other side.

Serving

Serve the finished fish on large plates: put several slices of lemon and 7-10 olives on each plate. The dish can also be decorated with herbs (finely chopped parsley and dill), slices of cucumbers and fresh tomatoes. Don't forget to put a teaspoon of some aromatic sauce on the edge of the plate.

Oven baked khoki recipe

Macroronus can also be baked in the oven, but in this case it is necessary to carefully study the cooking process, since improper heat treatment in the oven will disrupt the integral structure of the fish fillet.

Is fish suitable for everyone?

Experts say that grenadier is one of the most environmentally friendly species of marine fish, because it lives in waters where there are practically no salts of heavy metals.

That is why this product can be consumed by almost everyone: pregnant women, children, as well as people suffering from gastrointestinal diseases. The only contraindication can be considered individual intolerance to seafood. Now you know how to cook tasty and high-quality khoki.

If you have never eaten such fish before, we advise you to please your family with this delicious product of the seas of the Australian coast.

Hoki fish (macuronus) – 5 delicious recipes

Proper nutrition, which is receiving more and more attention in the modern world, requires the mandatory inclusion of sea fish in the diet. However, due to the characteristic smell of such products, many people do not want to eat them. Hoki fish with tender and sweetish meat, which stands out for its lack of a specific fishy aroma, will come to the rescue.

Hoki fish (macuronus) - what kind of fish is it

The name “macuronus” unites a numerous genus of large, deep-sea fish from the Cod family, numbering about 200 species.

Fish that look like sea monsters live in the Pacific and Atlantic Oceans, as well as in the Sea of ​​Okhotsk at a depth of 3.5-6 thousand meters.

The fish owes associations with a prehistoric monster to a large head with bulging eyes and a narrowed body up to 1 m long with spines, ending with a thin, needle-shaped tail.

The predatory hoki fish has long been studied by nutritionists and is recognized as one of the most useful representatives of marine fauna:

1. Macuronus contains a large amount of calcium, which stimulates the functioning of a number of hormones and thereby allows normalizing the acid-base balance.
2. Thanks to manganese, the regenerative abilities of cells and the development of the body as a whole are improved.
3. Fish is useful for people on a diet because of its low calorie content and high protein content, which is necessary for the body to function properly.
4. Phosphorus, which is also found in high concentrations in fish meat, prevents the development of diseases of the musculoskeletal system.

Criteria for the right choice when purchasing

Before studying recipes on how to deliciously cook hoki fish, you need to pay attention to its choice. The gastronomic properties of the dish will largely depend on the quality of the product.

When purchasing, you should consider the following nuances:

• Place and timing - when purchasing hoki, you should give preference to specialized stores that sell sea and ocean fish, and also check with the seller about the delivery date of the products of interest.
• The frosting, the layer of ice glaze, for a quality product should be quite thin.
• The structure of defrosted meat - if there is a chilled fillet on the counter, it should look like shrimp.
• The shape of the frozen carcass - if the meat has been re-frozen, as indicated by the shapelessness of the fish, then you should not purchase khokie.

Hoki fish fried in batter

Cooking grenadier in a frying pan is quite simple, but it is necessary to prepare a thick breading so that the delicate fish does not turn into mush.

To prepare 1 carcass you will need:

• egg;
• 50 g flour;
• bread crumb;
• fish seasoning and salt;
• sunflower oil.

Cooking method:

1. The carcass is cut into portions, the thickness of which should not exceed 2 cm.
2. Each piece is sprinkled with seasonings and salt, which helps draw out the liquid.
3. After 20 minutes, the resulting liquid is removed, and the pieces are again sprinkled with seasoning.
4. A batter of flour and eggs is prepared in a bowl.
5. The pieces are dipped in the egg mixture and then rolled in breadcrumbs.
6. To create a dense breading, the procedure is repeated twice.
7. Frying is carried out until golden brown, after which the pieces are left under the closed lid for 5 minutes.

How to bake deliciously in the oven

Hoki fish in the oven turns out very tasty, provided that a number of rules are followed that allow it to maintain the appropriate structure.

You need to prepare:

• ½ kg fillet;
• a piece of cheese;
• 15 g flour;
• salt;
• egg;
• spices for fish;
• sunflower oil.

During the cooking process:

1. Pieces are prepared from the fillet.
2. In a bowl, mix the egg, grated cheese, flour, salt and spices until smooth.
3. The refractory mold is greased with oil, after which it is evenly filled with fish pieces, previously dipped in batter.
4. The baking tray with the form is sent to the oven for 20 minutes, where the fish is baked at a temperature of 180°C.

Macuronus fish, stewed in a slow cooker

In order not to waste time standing near the stove and relax after a hard day watching your favorite movie while preparing dinner, you can use a multicooker.

All you need to have on hand is:

• 200 g fish fillet;
• 100 g mushrooms;
• 2 tomatoes;
• a piece of cheese;
• lemon juice;
• herbs, salt and spices.

Sequence of actions:

1. The fish is cut into pieces, which are sprinkled with lemon juice, and then rubbed with salt and spices.
2. Tomatoes are cut into rings, mushrooms into slices, cheese into strips, and greens are finely chopped.
3. Pieces of fish covered with a layer of tomatoes are placed into the multicooker bowl, which is set to the “Baking” mode for 30 minutes.
4. Next, mushrooms, herbs and cheese shavings are laid out in layers.

Very tasty 800 g of fish are obtained with a sauce from:

• 250 g pineapples;
• a similar number of apples;
• 30 ml lemon juice;
• the same volume of vodka;
• 200 g fruit juice;
• 15 g sugar;
• 2 garlic cloves;
• 15 g tomato paste.
• salt, starch, sunflower oil.

Progress:

1. The fish is cut into pieces, which are rolled in starch.
2. Fruit cubes, chopped garlic, sugar, paste and 2 types of juice are placed in a deep frying pan.
3. When boiling, the contents are salted and filled with vodka.
4. In another frying pan, fish pieces are fried, which, after forming a golden brown crust, are poured with sauce.

Tender fish cutlets

Hoki, which has virtually no bones, is ideal for cutlets.

It is enough to have:

• 1 kg fillet;
• 2 onions;
• 2 eggs;
• 200 ml milk;
• a piece of bread;
• salt and spices.

Source: https://slavarod.ru/rybalka/kak-prigotovit-rybu-hoki-luchshie-reczepty-zharenoj-i-zapechennoj-ryby-s-poshagovym-opisaniem-i-foto

Difficult to prepare, but really tasty

If this is your first time dealing with hoki, then do not rush to cook such fish. Haste and inattention can lead to a spoiled dish that will look like porridge or fish pate. The fact is that makruronus is a rather watery type of fish, which, if not prepared correctly, turns into a soup set.

Experts note that the best way to prepare this type of fish is baking. Intensive heat treatment will prevent the carcass from falling apart. Macuroronus is indeed not that easy to prepare, but if you manage to do it, the meal will be especially appetizing.

An important cooking rule is to properly defrost the carcass: under no circumstances defrost the fish in the microwave or hot water, as the quality of the carcass may deteriorate; It is best to defrost fillets on the top shelf of the refrigerator. Important! Many nutritionists believe that makruronus is best baked in foil.

This dish will be aromatic, tasty, healthy and with a minimum amount of calories. Also remember that khoki should be cooked only in high-quality vegetable oil. If we are talking about fried fish, then you should choose a frying pan with a thick bottom and sides. Frying should occur intensively and quickly.

Preparing stewed hoki without losing its natural shape is a little more difficult, but even stewed hoki will not lose its excellent taste.

Main Ingredients

To prepare this dish you will need the following ingredients:

Seasonings in the form of combinations of Provençal herbs and hot Asian peppers are added as desired, but we suggest preparing this dish according to the classic recipe with the main ingredients.

Is fish suitable for everyone?

Experts say that grenadier is one of the most environmentally friendly species of marine fish, because it lives in waters where there are practically no salts of heavy metals.

That is why this product can be consumed by almost everyone: pregnant women, children, as well as people suffering from gastrointestinal diseases. The only contraindication can be considered individual intolerance to seafood. Now you know how to cook tasty and high-quality khoki.

If you have never eaten such fish before, we advise you to please your family with this delicious product of the seas of the Australian coast.

Source: https://lifegid.com/bok/2634-kak-ne-isportit-rybu-hoki-dostupnye-poshagovye-recepty.html

Family

The grenadier, also called the rattail or rattletail, is any of about 300 species of numerous deep-sea fish in the family Macrouridae that live on the ocean floor in warm and temperate regions. The typical grenadier is a large-headed fish with a pointed body ending in a long rat tail, bordered above and below by the anal and second dorsal fins. The eyes are large, the mouth is on the underside of the head. The often extended snout probably aids in digging at the bottom in search of food. Some species have light organs, and some can produce sounds using paired muscles attached to the swim bladder. The length of the fish is usually from 30 to 60 cm. Marcus belongs to the cod family. The fish does not look very attractive, but when it is caught from the water, its back turns red.

Cooking method:

• Cut the fish into portions, add salt and, if desired, sprinkle with lemon juice.
• Roll the fish pieces in breadcrumbs and fry over high heat until golden brown. Place the fried fish in a baking dish.
• Fry grated carrots and chopped onions in a sunflower
• oil
• Beat eggs and milk as for an omelet, add salt. Add fried onions and carrots, grated cheese and 2 pinches of dried dill to the resulting mixture, mix.
• Pour the fish over the “omelet” and bake in the oven at 180 degrees for 30 minutes.
• Eat for your health!

https://www.holiday.ordinci.ru/cat/obj/36160/

Hoki baked with vegetables and cheese

Taste characteristics

New Zealand Hoki is available to us frozen, both in boneless fillets and carcasses. Hoki's flesh is off-white and is more flavorful when cooked than most other waterfowl species, due to its low fat content. Most New Zealand Hoki exported to our mainland are deep-skinned and have a slight brown fat line. Premium New Zealand Hoki fillets without thin tail are also available from most processors.

The highest quality hoki is caught on hatchery trawlers from January to June, and some buyers believe the flesh will be whiter and more tender than when frozen ashore. Quality can vary widely so buyers are advised to be confident in what they are purchasing. The taste of the dish depends on the quality of the fish. The calorie content of hoki fish depends on the method of its preparation and additional ingredients.

Hoki meat is tender, juicy and slightly sweet in taste, and once cooked it produces medium-thick flakes. It is more flavorful than most other white fish due to its higher fat content, but is still relatively mild in flavor.

pixabay.com

Buying the right carcass can be difficult. Your recipe calls for a specific type of fish—hoki fish.

Fish can be very regional and sometimes there are only a few options to choose from at the seafood counter, so how do you choose the right type of fish? Here are some tips to help you buy the right Hoki fish.

Criteria for the right choice when purchasing

Before studying recipes on how to deliciously cook hoki fish, you need to pay attention to its choice. The gastronomic properties of the dish will largely depend on the quality of the product.

When purchasing, you should consider the following nuances:

• Place and timing - when purchasing hoki, you should give preference to specialized stores that sell sea and ocean fish, and also check with the seller about the delivery date of the products of interest.
• The frosting, the layer of ice glaze, for a quality product should be quite thin.
• The structure of defrosted meat - if there is a chilled fillet on the counter, it should look like shrimp.
• The shape of the frozen carcass - if the meat has been re-frozen, as indicated by the shapelessness of the fish, then you should not purchase khokie.

Tips for choosing

1. Ask the fishmonger. Tell the person behind the counter what you're cooking and he'll help you choose the right type of hoku.
2. Think about thickness. If a recipe calls for a fillet to be a certain thickness, that thickness is really important because it will determine how long it will take to cook. Priority is given to fish of the specified thickness.
3. Look for clues in the recipe. Whether the recipe calls for simply shredding cooked fish or it is cooked with a variety of other ingredients in a chowder, choose an inexpensive option as it is not necessarily the star of the recipe.
4. Aim for freshness. Since this is an extremely perishable ingredient, if there are several options available, ask which one is the freshest, or quickly sniff the options and choose the one that smells the least fishy.
5. Don't forget about sustainability. The privilege of eating fish comes with a responsibility to care for our oceans and sea-dwelling populations.

We bought the fish, let's start preparing our recipes. Let's look at the most delicious dishes that can be prepared from khoki. As you know, fish can be baked, fried, or stewed.

Is fish suitable for everyone?

Experts say that grenadier is one of the most environmentally friendly species of marine fish, because it lives in waters where there are practically no salts of heavy metals. That is why this product can be consumed by almost everyone: pregnant women, children, as well as people suffering from gastrointestinal diseases.

The only contraindication can be considered individual intolerance to seafood. Now you know how to cook tasty and high-quality khoki. If you have never eaten such fish before, we advise you to please your family with this delicious product of the seas of the Australian coast.

Nutrition Recipes Fish Food Main courses

Baked with herbs

For this we need:

• fillet – 4-6 pieces;
• olive oil;
• salt;
• pepper;
• cherry tomatoes – 4-6 pieces;
• a few slices of lemon;
• dried chili pepper;
• honey – 1 teaspoon;
• garlic;
• aromatic herbs: marjoram, anise, oregano (and others that you like).

Let's start cooking:

We wash and clean the fillets, if necessary, dry them and place them on a baking sheet. Pre-grease the baking sheet with olive oil. Cut the tomatoes into slices and place them on top of the fish.

Let's make the gas station. A few tablespoons of olive oil, add the zest of one lemon, 1 tablespoon of lemon juice, salt, pepper, a spoonful of honey, dried chili pepper, chopped garlic, mix it all and pour over the fish. After this, put in the oven at a temperature of no more than 160 degrees. Because if the temperature is high, it will simply dry out and lose all its wonderful taste. Place in a preheated oven for 15-20 minutes. After the time has passed, take it out, sprinkle with dried herbs and leave for another 5 minutes, lower the temperature to 100-120 degrees so that the herbs do not burn, but only release their piquant aroma.

For serving, you can use fresh vegetables or a side dish of potatoes.

pixabay.com

Difficult to prepare, but really tasty

If this is your first time dealing with hoki, then do not rush to cook such fish. Haste and inattention can lead to a spoiled dish that will look like porridge or fish pate. The fact is that makruronus is a rather watery type of fish, which, if not prepared correctly, turns into a soup set. Experts note that the best way to prepare this type of fish is baking. Intensive heat treatment will prevent the carcass from falling apart.

Macuroronus is indeed not that easy to prepare, but if you manage to do it, the meal will be especially appetizing. An important cooking rule is to properly defrost the carcass: under no circumstances defrost the fish in the microwave or hot water, as the quality of the carcass may deteriorate; It is best to defrost fillets on the top shelf of the refrigerator.

Important! Many nutritionists believe that makruronus is best baked in foil. This dish will be aromatic, tasty, healthy and with a minimum amount of calories.

Also remember that khoki should be cooked only in high-quality vegetable oil. If we are talking about fried fish, then you should choose a frying pan with a thick bottom and sides. Frying should occur intensively and quickly. Preparing stewed hoki without losing its natural shape is a little more difficult, but even stewed hoki will not lose its excellent taste.

In crispy batter

Preparation time: 10-15 minutes.

Cooking time: 16-20 minutes.

Servings: 4

Ingredients for fried fish in oatmeal batter:

• boneless fish fillet 2 pcs;
• oatmeal 1 cup;
• lemon juice 2 tablespoons;
• turmeric powder 1/4 teaspoon;
• 1/2 teaspoon red chili powder;
• salt to taste;
• ginger-garlic paste 1 teaspoon;
• butter 2 tablespoons;
• mustard seeds 1/2 teaspoon;
• curry leaves 12-15;
• lemon acid;
• sugar 1 teaspoon;
• egg - 2 pieces;
• wheat flour a few tablespoons.

Let's start cooking:

Step 1 Cut the fillet diagonally into large pieces. Place them on a plate and sprinkle with lemon juice, half the turmeric powder, red chilli powder, salt, ginger garlic paste and mix well. Let them marinate for 15 minutes.

Step 2: Mix flour, salt, pepper and pour into a flat bowl. Pour the oatmeal into another plate and beat the eggs in a bowl.

Step 3. Dry the fillets, dip them lightly and one at a time in the prepared plates. First dip in flour with salt, then in egg and oatmeal.

Step 4 Fry in a hot frying pan for 3 minutes on each side. Let's serve, the dish looks delicious!

The dish is ready! You can try!

Yandex.Pictures

Recipe for fried hoki in batter

Delicious sea fish Hoki will not fall into pieces if it is cooked in a fragrant batter.

Main Ingredients

To prepare this dish you will need the following ingredients:

• grenadier fish fillet - 600-700 g;
• 2 tbsp. l. flour;
• 2 eggs;
• 1 tbsp. l. mayonnaise;
• ground pepper and salt to taste;
• vegetable oil.

Seasonings in the form of combinations of Provençal herbs and hot Asian peppers are added as desired, but we suggest preparing this dish according to the classic recipe with the main ingredients.
Check out the beneficial properties of fish milk, saury, haddock, shrimp, caviar, tuna and flounder.

Step-by-step recipe with photos

The step-by-step process of preparing khoki in batter is as follows:

1. First of all, you need to cut the fillet into small pieces. It is preferable to cut a medium hoki fillet into 10 equal pieces.

2. Now you need to prepare the batter using the following products: salt, pepper, eggs, flour and mayonnaise. Pour all the ingredients into one container and beat until a uniform consistency is obtained.

3. We select a suitable frying pan, grease it with vegetable oil and heat it up a little.
4. Now you need to dip each piece of chopped fish fillet into the batter and carefully place it on the frying pan, but do this as quickly as possible so that the fish does not burn.

5. Each piece of khoki is fried until golden brown, then flipped over to the other side.

Did you know? When anglers remove the hoki from the water, it changes its color to light red.

It is necessary to remember that you need to fry the fillet in moderation, otherwise you may end up with fish porridge or pieces of coal.

Serving

Serve the finished fish on large plates: put several slices of lemon and 7-10 olives on each plate. The dish can also be decorated with herbs (finely chopped parsley and dill), slices of cucumbers and fresh tomatoes. Don't forget to put a teaspoon of some aromatic sauce on the edge of the plate.

How to bake deliciously in the oven

Hoki fish in the oven turns out very tasty, provided that a number of rules are followed that allow it to maintain the appropriate structure.

• ½ kg fillet;
• a piece of cheese;
• 15 g flour;
• salt;
• egg;
• spices for fish;
• sunflower oil.

1. Pieces are prepared from the fillet.
2. In a bowl, mix the egg, grated cheese, flour, salt and spices until smooth.
3. The refractory mold is greased with oil, after which it is evenly filled with fish pieces, previously dipped in batter.
4. The baking tray with the form is sent to the oven for 20 minutes, where the fish is baked at a temperature of 180°C.

Where is it found?

Hoki fish prefers the cold waters of the Atlantic and Pacific oceans, as well as the Sea of ​​Okhotsk, and lives at a depth of two kilometers.

The largest populations of individuals of this breed are found off the coasts of Australia, Tasmania and New Zealand. Every year up to 7 thousand tons of this fish are caught there.

Hoki production is also of great importance for the fishing industry of South America, especially Chile and Argentina. In these waters, its color is slightly different with a darker back color.

Ingredients

• Hoki fish – 900 g__NEWL__

__NEWL__Batter:__NEWL__

• chicken egg – 3 pcs.__NEWL__
• flour – 150 g__NEWL__
• salt__NEWL__
• pepper__NEWL__
• vegetable oil__NEWL__

Khoki can be prepared in different ways: boiled, baked, fried. For people on a diet, of course, the first two options are suitable. It will turn out great in any form! We will try a more high-calorie option - khokie in egg batter. This is an appetizing and very tasty dish that can be served for lunch, dinner, or when guests arrive. Fish in batter cooks very quickly, it will become one of your favorite dishes on your table.

Recipe:

Break the eggs into a bowl.

Add flour, a little salt and pepper.

Whisk the mixture thoroughly with a whisk or fork until no lumps remain.

Crack the pan well and pour more oil into it. Dip the fish pieces in the resulting batter and immediately fry.

Fry each piece for about 2-3 minutes on each side until crispy. The fish is fried quickly.

Today you are offered a new dish - fish in batter, a photo recipe of which was kindly sent to the Yummy on your table website by one reader. Her name is Daria. By the way, thank you Dasha, otherwise I would have remained in the dark about the existence of this fish.

Below is the text and photo of the author of the recipe

Today, the Internet and other various sources in the field of cooking are filled with recipes for preparing fish: fried, boiled, baked, and so on.

The product is healthy and no less popular than meat. Fish is a rich source of omega-3, fish oil, calcium, and vitamin D, which is necessary for pregnant and lactating women.

Hoki belongs to the cod family; I really like it because its meat is tender, white and juicy. No matter how you prepare it, the biggest plus is the taste, and the fact that this fish has just a minimum of bones, only the backbone, and of the small ones, only fins.

Hoki is a fish without scales, with thin skin, sold without a head and ice, which of course is not unimportant in terms of price and weight. Cooking fried fish in batter is as easy as shelling pears, everything turns out quickly, tasty and beautiful. I want to share a simple dish with you.

Cooking method:

Pass the hoki fillet and sautéed onions through a meat grinder twice. Add salt, seasoning, steamed rice to the resulting mass, dilute with a small amount of water and mix. Form 2-3 balls from the resulting mass. per serving, bread in flour, place in a hot oven, then pour in tomato sauce and simmer for 10–15 minutes. Serve with stewed cabbage or mashed potatoes, garnished with herbs.

Fish in marinade

Unusual meat and fish cutlets Surprise

This story and recipe for unusual meat and fish cutlets was sent by Irina Kryukova from Saransk (38 years old)

*****

“This was in the late 80s. One day, on March 8, it turned out that my parents were working, and there was no one to cook the festive dinner. And I really wanted to cook something tasty for my mother that day, but as if on purpose, the refrigerator was also almost empty. Soon my father came home from work, tired and hungry.

I finished the lazy cabbage rolls my mother had prepared, lay down on the sofa and immersed myself in reading the newspaper.

I realized that my mother would have nothing to eat for dinner and began pestering my father to start preparing dinner.

He said that he would go to the store for sausage and candy, and I would have to cook dinner myself, since I was already big.

At that time I was 14 years old. Of course, I knew how to cook, but I didn’t know what to cook today. In the refrigerator there were only eggs, 2 small frozen fish and a piece of pork. In those years, in stores, and even on holidays, it was useless to look for something more.

And when dad returned home and said that there was no sausage, I was not surprised. But don’t “feed” mom tea and sweets! Together with my father, we began to think about what we could cook from our meager set of products. There is not enough fish for frying, there is not enough meat for cutlets, and the pork is too fatty.

Then I suggested making cutlets from fish and meat. The father, after thinking, agreed: “Who knows, maybe it will be delicious!” He went to the kitchen to peel potatoes for mashed potatoes, and I started preparing cutlets from all the products that we had in the house.

I wanted to make more of them so that there would be enough for everyone.

When my mother came home, she asked from the doorway: “What is it that smells so good here?” And when she went into the kitchen, a real festive dinner awaited her, consisting of ruddy cutlets with mashed potatoes and tea with sweets.

Having tried one meat and fish cutlet, my mother at first did not believe that it was I who made them. But then my father stood up for me and said that only I prepared them - from beginning to end.

I myself did not expect that the first cutlets I created would turn out to be so tasty! I was so glad that my parents liked my cooking.

After that dinner, my mother made these fish and meat cutlets herself more than once, we really liked them! Now I cook them often, though this time for my family.

I don’t know the exact proportions, I always do it by eye and taste. But I can describe the approximate number of products.”

Next, cutlets with meat and fish are prepared by Oksana (Rainbow)

For some reason, my sincere love for fried crucian carp and mullet does not prevent me from treating fish cutlets with contempt. Intrigued by the flattering reviews from our reader’s household, I decided to take a risk and fry fish and meat cutlets. I don’t regret the experiment at all; I liked the taste of the cutlets. Thank you, the surprise was obviously a success, the cutlet recipe is really interesting!

This recipe belongs to the group: cutlet recipes

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Source: https://www.vseblyuda.ru/item/823/kotlety-iz-myasa-i-ryby-recept-foto/