"Small-eyed grenadier" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Small-eyed grenadier is a species of deep-sea fish in the Macruridae family (grenadiers). It inhabits the northern part of the Pacific Ocean and is found in the Sea of Okhotsk, the Bering Sea, and the Sea of Japan.

The small-eyed grenadier has an elongated, laterally compressed body covered with small cycloid scales. It has large eyes on its head, which gave the fish its name.

The average length of an adult is 45-90 cm, and weight is 2-3 kg.

The small-eyed grenadier is a bottom-dwelling predator. It feeds mainly on benthic crustaceans and mollusks, as well as small fish.

The fish is valued for its tender, lean flesh with a pleasantly slightly sweet taste. However, it should be noted that the small-eyed grenadier has rather watery and loose flesh, so during cooking it may fall apart into pieces.

In the flesh of the small-eyed grenadier there are many beneficial substances, such as B vitamins, vitamins A, D, E, K, as well as minerals such as phosphorus, calcium, magnesium, sodium, potassium, zinc, iron, iodine, and others.

However, as with any other fish, the small-eyed grenadier has its contraindications. It is not recommended for people with seafood allergies, as well as with gastrointestinal and kidney diseases.

When preparing the small-eyed grenadier, take its features into account. To preserve the integrity of the fish, it is recommended to cook it by steaming or baking in foil. It can also be prepared in batter or in the form of cutlets.

Here are a few recipes featuring the small-eyed grenadier:

1. Small-eyed grenadier, baked in foil with vegetables.

Ingredients:

• Small-eyed grenadier fillet — 500 g;
• Onion — 1;
• Carrot — 1;
• Lemon — 1;
• Dill and parsley — to taste;
• Salt — to taste;
• Ground black pepper — to taste.

Preparation:

• Thaw the fillet, rinse and pat dry with a paper towel.
• Salt, pepper, and drizzle with lemon juice. Leave for 10-15 minutes.
• Slice the onion into half-rings and grate the carrot on a coarse grater.
• Place the onion and carrot on foil, top with the fillet of grenadier.
• Wrap the foil so the fish is completely enclosed.
• Bake in a preheated oven at 180°C for 30-40 minutes.
• Garnish the cooked fish with chopped greens.

2. Small-eyed grenadier in batter.

Ingredients:

• Small-eyed grenadier fillet — 500 g;
• Flour — 1 cup;
• Eggs — 2;
• Salt — to taste;
• Ground black pepper — to taste;
• Breadcrumbs — to taste;
• Vegetable oil — for frying.

Preparation:

• Thaw the fillet, rinse and pat dry.
• Cut the fillet into pieces.
• In a bowl whisk eggs with salt and pepper.
• In another bowl mix flour and breadcrumbs.
• Dip the fish pieces into the egg mixture, then coat with the flour and breadcrumbs.
• Fry the fish in a skillet with hot vegetable oil until golden brown on both sides.
• Transfer the cooked fish to a paper towel to remove excess fat.

3. Small-eyed grenadier cutlets.

Ingredients:

• Small-eyed grenadier fillet — 500 g;
• Onion — 1;
• White bread — 1 slice;
• Milk — 100 ml;
• Salt — to taste;
• Ground black pepper — to taste;
• Breadcrumbs — to taste;
• Vegetable oil — for frying.

Preparation:

• Thaw the fillet, rinse and pat dry.
• Soak the bread in milk.
• Peel and dice the onion.
• Pass the fillet, bread and onion through a meat grinder.
• Add salt and pepper to taste.
• Form cutlets, roll them in breadcrumbs.
• Fry the cutlets in a skillet with hot vegetable oil until golden brown on both sides.
• Place the finished cutlets on a paper towel to remove excess fat.