Grenadier is a very tasty and relatively inexpensive fish. Its white meat contains a lot of water, so cooking must be done very quickly. If you don’t know how to cook grenadier, you should take the advice of experienced chefs - it is not recommended to boil or stew this fish, otherwise it will not only decrease in size, but also take on a not very appetizing appearance.

How to cook grenadier baked in the oven

It is very easy to bake grenadier in the oven, especially if you use the following recipe. The main condition is to strictly adhere to the recipe below and the most delicate fish with a delicious taste will be on the table. This dish is perfect for lunch in a narrow family circle, as well as treating invited guests at a festive dinner.

Ingredients:

• salt - to taste;
• tomato ketchup - to taste;
• garlic – 2-3 cloves;
• onion – 1 pc.;
• vegetable oil - a little;
• grenadier fillet – 1-2 pcs.

Preparation:

1. If using frozen fish fillets, defrost them first.
2. Cut the fish into small portions.
3. Peel the garlic, chop it, and transfer it to the fish fillet. Leave the grenadier for about one hour.
4. After the specified time has passed, first dip each piece of fish in vegetable oil and then in tomato sauce, transfer it to a previously prepared baking sheet, greased with a small amount of oil.
5. Sprinkle the fish on top with a small amount of salt and thinly sliced ​​onion.
6. Place the pan with the fish in the oven and bake until fully cooked.

Macrurus in batter - step-by-step recipe with photos

It is believed that grenadier is a very capricious fish when cooking, but this is not so. The main thing is to take into account one small nuance - the preparation of the dish, regardless of which recipe is chosen, must be quick, otherwise the fish jelly will not be very tasty. Provided that the fish is cooked correctly, you will end up with a delicious dish with a divine aroma and incredible taste.

Ingredients:

• vegetable oil - for frying;
• lemon - to taste;
• salt - to taste;
• spices - to taste;
• flour – 2-4 tbsp. spoons;
• eggs – 2 pcs.;
• sour cream – 1-2 tbsp. spoons;
• grenadier fillet – 2 pcs.

Preparation:

1. Defrost the grenadier fillet, remove the skin and backbone. The carcass is cut crosswise into portioned pieces (about 2 cm wide) and poured generously with lemon juice.
2. Next you need to prepare the batter - in a separate container, mix eggs, sour cream, add flour in small portions. Mix everything thoroughly until a mass of homogeneous consistency is formed. Add a small amount of spices and salt. First dip the fish pieces in the batter, then in the crackers.
   
   
3. The fish must be fried in a frying pan with hot oil on both sides until fully cooked.
4. A spicy sauce can complement the delicate taste of fried grenadier.
   
   

   The best grenadier recipe in a slow cooker

   Macrurus is prepared in various ways - it can be baked in foil, fried in breadcrumbs, batter, stewed in sour cream sauce, or cooked in a slow cooker. Modern housewives opt for the latter option, because cooking with a multicooker is much faster and more convenient.

   Ingredients:

   • salt - to taste;
   • egg – 1 pc.;
   • vegetable oil - a little;
   • flour – 2-3 tbsp. spoons;
   • spices - to taste;
   • ground pepper - to taste;
   • breadcrumbs - a little;
   • lemon juice – 1 lemon;
   • grenadier fillet – 1-2 pcs.

   

   Preparation:

   1. First, you need to wash and peel the fish fillet and cut into small portions (about 2 cm wide).
   2. Sprinkle all the grenadier pieces with lemon juice and leave for a while for the fillets to marinate.
   3. Prepare the batter - break the egg into a separate container, add spices, sour cream, salt, flour, and if desired, you can add a little pepper. Mix all components thoroughly until a mass of homogeneous consistency is formed. The consistency of the batter should be similar to thick sour cream.
   4. Turn on the multicooker, set the “Frying” program, pour in the oil and fry the fillet pieces in batter and breadcrumbs.
   5. Fry the fish on both sides until it acquires a delicate golden hue.
   6. Transfer the finished fish to a dish and serve with a side dish of cereals or fresh vegetables.

   Macrurus with vegetables in foil

   Baked grenadier in the oven with vegetables and fried mushrooms will be a worthy decoration for any holiday table. If we talk about the culinary and nutritional qualities of fish, it is several times superior to meat and better in terms of ease of digestion of proteins.

   Ingredients:

   • salt - to taste;
   • ground black pepper - to taste;
   • chopped basil – 1 tbsp. spoon;
   • lemon juice – 1 tbsp. spoon;
   • butter – 50-60 g;
   • sour cream – 3-4 tbsp. spoons;
   • fennel – 1-1.5 heads;
   • carrots – 1-2 pcs.;
   • asparagus – 100-120 g;
   • champignons – 200-220 g;
   • grenadier fillet – 500-600 g.

   

   Preparation:

   1. Wash the fillet, cut into small portions, season with salt, pepper, lemon juice. Marinate for about 15 minutes.
   2. Cut the champignons into pieces. Peel the fennel and carrots, wash them, and chop them into thin strips.
   3. Add some salt to the water, boil the asparagus, place in a colander to drain excess water and cut into small pieces.
   4. Place a frying pan on the stove and heat the oil.
   5. Fry the mushrooms in oil for about 10 minutes, add the prepared vegetables and fry for another 5 minutes, pepper and salt.
   6. Place pieces of fish on a sheet of foil, fried vegetables and basil on top, pour sour cream on top. We tightly connect the foil along the edges.
   7. The oven is heated to 200 °C.
   8. Bake the fish for about 20 minutes.
   9. Serve the finished dish sprinkled with fresh herbs and lemon slices.

Macrurus is considered a very useful fish. After all, it contains various macro- and microelements that help normalize metabolism. In addition, this fish contains a lot of easily digestible protein and some fat. Scientists note that the ratio of amino acids present in grenadier is ideal, and they are completely absorbed by the human body. Vitamins, iron, zinc, manganese, fluorine, phosphorus, lysine, methionine and much more are what a person gets by eating a grenadier dish. At the same time, the calorie content of the product is only 60 kcal per 100 g.

The meat of this fish has a pleasant and delicate color - it is white with a pinkish tint. The structure of grenadier is watery, but not loose or fibrous. You can prepare grenadier in various ways - either drying or subjecting it to various types of heat treatment. You can successfully make both soup and aspic from it; it can be stewed, baked, or boiled.

Fried grenadier

This dish, according to experts, is so tender that the fish literally melts in your mouth. True, you will have to tinker because of the unusual consistency of the fish.

Ingredients:

How to cook fried grenadier:

First, cut the fish fillet into pieces. It will be so difficult to do this, because there are few seeds in it. Rinse the meat. Then, without transferring the fish to a plate or frying pan, salt and pepper the grenadier directly on the cutting board.

Afterwards you can begin the frying process. The main thing here is to maintain the correct cooking time. Otherwise, if under-exposed, the meat will be slimy like a jellyfish, and if over-exposed, it will lose its shape and float.

Properly cooked grenadier resembles shrimp in taste and texture. Pour oil into the pan and place on low heat.

Keep an eye on the oil until it is thoroughly heated. After this, you can lay out the fish for frying. Do not lay out many pieces at once, because... due to the abundance of water they release, the fish will begin to stew rather than fry.

Fry grenadier until golden brown. Afterwards, immediately transfer the fish to a plate and you can serve it to the table.

Macrurus in the oven

Ingredients:

Grenadier fillet 300 g
boiled champignons 200 g
tomato sauce 125 g

How to cook grenadier in the oven:

To do this, you need to prepare it first. Clean the fish and cut into pieces. Add seasonings and sprinkle lemon juice over it.

Marinate the meat for 1 hour. You can cook grenadier with various additives. For example, mushrooms. Place the prepared pieces of meat in a baking dish, place chopped champignons on top and pour the sauce over everything.

Preheat the oven and place the baking sheet with the fish in the already hot oven. Bake until done.

Macrurus with potatoes

How to cook grenadier with potatoes:

Bread the fish fillet in flour or potato flakes. Fry in a hot frying pan to which a small amount of vegetable oil has been added.

Place sliced ​​potatoes on top. Sauté the onion into rings and place on top of the potatoes. All that’s left to do is pour the egg-milk mixture over everything and put it in the oven to bake until done.

Fish dishes, such as grenadier, are very healthy and nutritious. And if you master recipes for such interesting fish, you can make them the main characters of the table.

Commercial in nature. It has now begun to appear on the shelves of fish stores for sale in the form of frozen fillets or headless carcasses with scales removed. A living grenadier has an impressive, intimidating appearance and resembles some kind of ancient monster.

Long “rat” tail, bulging eyes, oversized head, jaws. But this sea monster has tender and tasty meat, long recognized by professional chefs as a delicacy. The liver of this fish is valued no less than the liver of cod. Caviar is no worse in quality than salmon caviar. Many dishes are prepared from grenadier, but some features of preparing the product should be taken into account. It can be boiled, fried, dried, prepared aspic, casserole, fish soup.

Benefits and contraindications

The pulp of rattail fish contains a lot of useful substances: vitamins, amino acids, microelements. In addition, it is an easily digestible protein and low-calorie food. No carbohydrates were found in the meat of this fish. There are almost no coarse connective tissues. Therefore, grenadier is considered a dietary product. Baked grenadier is an excellent option for eating before physical activity. The meat of this fish is quickly digested, and the muscles receive the building elements they need. But fat does not appear on the human body. Phosphorus, present in abundance in grenadier pulp, helps strengthen bone tissue in adults, and accelerates its formation in children. There are almost no contraindications for use, except that allergy sufferers should be careful, as well as nursing mothers and small children.

We're preparing rattail, but it's not that easy.

If you bought this fish, but do not feel like an experienced cook, then you will probably think about how to cook grenadier. If you don't follow certain rules, you can ruin everything. And what you end up with is either something shapeless or just a fish porridge. After all, rattail meat is very watery. For cooking, they usually take a fillet or a carcass without a head. The dishes turn out especially juicy. It is not recommended to just simmer. The best option for preparing grenadier is baking. After all, the main secret of its preparation is intensive heat treatment.

When buying a carcass or fillet of this fish, you should pay attention to its appearance. If there is a suspicion that the meat has been frozen and thawed several times, then you should not buy grenadier. This fillet will simply fall apart in the pan when you try to cook it. The ice glaze should not be too thick or too white. You need to defrost the pulp in the refrigerator, on the top shelf. Do not do this in the microwave or in hot water. This can ruin the raw materials. Before preparing grenadier, you need to select the dishes. Fry should be in a good large frying pan with a thick bottom and sides. Use only refined vegetable oil. Heat the oil well before cooking the grenadier in a frying pan. Fry quickly, in small portions, over high heat. One minute will be enough for each side. During the cooking process, the original raw material is significantly reduced in volume. It is better not to stew this fish, as it crumbles into mush. If everything is done correctly, the macrorus will have virtually no fishy smell. And the delicate taste of its pulp is only slightly reminiscent of seafood.

How to cook macrorus in batter

Tender pieces of fillet will not crumble before your eyes if you dip them in the “correct” batter before frying in a deep fryer or in a frying pan. Ingredients: one kilogram of fish fillet, one egg, one lemon, two tablespoons of sour cream, two tablespoons of flour, vegetable oil for frying, salt and pepper to taste, breadcrumbs.

Cut the fillet into small pieces. Squeeze the juice of one lemon, mix it with salt and pepper. Soak the fish pieces in this marinade for 15 minutes. Meanwhile, prepare the batter. To do this, mix the egg, flour, and sour cream until the pancake batter becomes thick. Then, dip each piece of fish in batter and roll in breadcrumbs. Fry in a frying pan or in a deep fryer until the dough begins to brown. Serve as a second course with mashed potatoes, fresh vegetable salad, and herbs.

How to cook macrorus in foil

Let's use an excellent Mediterranean recipe to prepare delicious and original macrorus. We will need: 600 grams of fish fillet, 200 grams of champignons, 100 grams of asparagus, two carrots, one head of fennel, half a glass of sour cream, 60 grams of olive oil, juice of one lemon, basil, pepper, salt - to taste.

The fillet must be cut into large portions, marinated for 15 minutes in lemon juice, pepper and salt. Cut the champignons into pieces, chop the carrots and fennel. Boil the asparagus in salted water, then cut into pieces. Fry the mushrooms in a frying pan, add the vegetables and fry until done. Place the fish on double pieces of foil. On top are mushrooms and vegetables. Sprinkle with basil and pour sour cream. Salt and pepper. Wrap it in foil. Bake in the oven at 200 degrees for 15-20 minutes. Before cooking, you need to briefly open the foil. Serve the dish hot. This is one way to cook grenadier in the oven.

Recipe for cooking in a slow cooker

Ingredients: half a kilogram of grenadier fillet, three red tomatoes, one onion, one bunch of parsley, one bell pepper, juice of one lemon, half a glass of low-fat sour cream, three tablespoons of vegetable oil, salt and pepper - to taste.

How to cook grenadier in a slow cooker? Wash and dry the fish fillet pieces, sprinkle them with salt and pepper. Pour vegetable oil into the multicooker bowl, place onions and tomatoes, cut into half rings. Place the fish on top and cover it again with onions and tomatoes. Salt. Drizzle with sour cream. Turn on the “Baking” mode and cook for 20-25 minutes.

In a steamer

This method of preparing fish allows you to preserve both its shape and the beneficial substances contained in it as much as possible. The fact that the fat content in macrorus is sometimes 70 percent can play an important role in the preparation of the product. In a double boiler, the fish will not spread, and the dish will be as healthy as possible. How to steam macrorus? Place the fish fillet on a bed of vegetables (potatoes, carrots, onions) and place in a steamer for 15-20 minutes. It makes an excellent quick-cooking dietary dish.

Cooking in the microwave

This fish fillet can be wonderfully baked in the microwave. In addition, when cooked in a microwave oven, tender meat will not fall apart. How to cook macrorus in the microwave?

Boiled macrorus

Ingredients: half a kilogram of fish, salt. Place the prepared fillet in a microwave-safe dish, sprinkle with salt, add a little water and cook for 3-5 minutes at maximum power.

Fried macrorus

Ingredients: half a kilogram of fish, salt, one tablespoon of butter. Place the pieces of fish in a bowl and pour melted butter over them. Fry until done for 3-5 minutes (without lid). The oil will give the fish a golden color.

Macrurus unites a whole genus of deep-sea marine fish, the fishing of which plays an important role in the food industry. To date, more than three hundred of its species are known.

Where does grenadier live?

This fish is classified as a cod-like fish and has the following features:

The habitats of grenadier are:

• waters of the Pacific and Atlantic oceans;
• Arctic;
• Antarctica.

In addition, the fish’s habitat is the cold waters washing the shores of Russia. It can be found on the coasts of Kamchatka, the Commander or Kuril Islands in the Sea of ​​Okhotsk.

Macrurus lives at great depths. At first, young fish are found near the surface of the water, and with age they descend to the bottom layers.

Benefits and harms

The specific appearance of the fish is justified by its beneficial properties. Meat is rich in vitamins:

• C, B and A;
• iron;
• manganese;
• phosphorus;
• calcium;
• potassium;
• iodine

Please note that fish contains organic and amino acids.

Grenadier meat is easily digestible and digestible. Therefore, it can be eaten before training or other activities that require physical strength.

Macrurus is very useful for young children and the elderly. The only negative qualities of grenadier include its high cost and contraindications for use by pregnant women, during the lactation period, and by allergy sufferers.

How to catch more fish?

I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
2. More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
3. Lures using pheromones.

You can get the rest of the secrets of successful fishing for free by reading our other articles on the site.

The nutritional value

The main positive quality of fish is its low calorie content. It is perfect for dietary nutrition. Meat is useful for post-operative recovery and for problems with the musculoskeletal system.

One hundred grams of raw fish accounts for 67.6 kcal. The meat contains 13.3 grams of protein and 1.6 grams of fat. Grenadier meat does not contain carbohydrates.

Use in cooking

Macrurus has tender, lean meat, which is why it is very widely used in cooking. In fish, its caviar and liver are valued, so they are salted in large quantities. There are spines on the body, for this reason it is most often sold as fillets, frozen.

This fish produces very tasty fish soup, which has a delicate taste and aroma. You can fish:

• bake in the oven;
• salt;
• dry;
• marinate;
• make minced meat or puree from it.

The fish meat is a little watery, so you need to fry it carefully. The fish begins to burn and spread throughout the pan. For this reason, fish needs to be cooked for a certain period of time. Otherwise, the meat will be dry or burnt.

When cooked correctly, fish has a slight seafood smell, so it can be combined with almost all foods.

To cook grenadier at home, you need to know a few tricks:

1. Most often, for any dish they take a whole carcass without a tail and head or a ready-made fillet.
2. When choosing a grenadier in a store, you need to pay attention to its appearance. If you suspect that the fish has been defrosted several times, it is better not to take it. In this case, you won’t be able to prepare the desired dish: the fish will turn into mush or burn.
3. You need to defrost the fillet in the refrigerator. If you do this using a microwave or hot water, the meat will spoil.
4. You need to fry grenadier in a deep frying pan with thick sides and bottom. Before doing this, the vegetable oil must be well heated. Pieces of fish for two minutes on each side over high heat.
5. Very tasty fish is obtained if it is baked in the oven;
6. During stewing, the fish turns into a watery mess.

The grenadier fishery began relatively recently. This is due to the fact that fish live almost at the bottom of the seas. But lovers of gourmet dishes have already appreciated its beneficial properties, and the tender pink meat will not leave everyone indifferent. Longtail liver and caviar make up one tenth of its weight, so in most countries of the world they are considered a delicacy.

The fish meat tastes a little sweet, white or pink in color. It resembles shrimp, but does not have the specific smell of fish. The skeleton of the longtail consists of a small number of bones that are easily separated from the meat, and the caviar resembles salmon in taste and appearance.

The longtail fishery is growing every year. And world-famous culinary experts come up with unusual recipes that delight gourmets and lovers of delicious food.

If you have seen grenadier fish, you will definitely remember its impressive and even frightening appearance. The fish looks like a historical monster. Protruding big eyes, long tail, which can scare away all consumers. If you are not afraid and do not prefer something else, you can prepare a very healthy and tasty dish from it. This is a real delicacy from the Atlantic and Pacific Oceans.

Macrurus: what kind of fish is this?

The fish is classified as cod-like. Her peculiarities:

1. The body is elongated, can be black, gray, gray-brown in color;
2. The fish is covered with scales with sparse spines;
3. Monster-like, with bulging eyes and a large head;
4. Three rows of teeth. Two rows on the upper jaw, one on the lower jaw;
5. The length of the individual is more than a meter, and its weight is up to thirty kilograms;
6. The sense of smell and vision are well developed, which helps to survive even in places where there is very little food. It feeds mainly on mollusks, small fish and crustaceans.

Grenadier habitats:

• Antarctica;
• Atlantic and Pacific Oceans;
• Arctic.
• It is found in cold waters that wash the shores of Russia. Can be found on the coasts of the Kuril or Commander Islands in the Sea of ​​Okhotsk.

Macrurus lives deep. Young fish are initially found close to the surface of the water, and then sink closer to the bottom.

Composition and calorie content of grenadier

Macroros contains many macro- and microelements. The fish represents easily digestible protein, the ratio of amino acids in it is at an optimal level, the body absorbs it very easily. The composition contains elements such as nickel, zinc, fluorine, calcium, magnesium, phosphorus and others, as well as vitamins C, PP, B.

Fish, despite the abundance of useful components, is very low in calories. 100 grams of meat contains 1.6 grams of fat, 13.3 grams of protein and no carbohydrates. Calorie content is 67 kcal.

Useful properties of fish

It was noted above that when properly prepared, grenadier is very healthy and tasty, which is known to many cooks in all countries of the world. This fish is best prepared by residents of the northern regions near the sea.

Grenadier has light, slightly pinkish meat with a watery texture. It must be dried or cooked, such as frying, boiling or stewing. Makes an excellent fish soup or aspic dish.

The benefit of fish is that it is digested due to a small amount of coarse connective tissue. Therefore, grenadier is considered a dietary product. When baked, this is an excellent food option before or after physical activity - the muscles receive the building blocks they need without a gram of fat.

Including dishes from this fish in your diet, people receive the substances the body needs. Help prevent disruptions to its operation. The compounds of tryptosan, methonine and lysine form an ideal protein that is completely and easily absorbed in the gastrointestinal tract.

Its meat is enriched with vitamins and is useful for everyone who consumes dietary dishes. Fish should be eaten during recovery, after diseases of the skeletal system, operations and fractures. After all, the composition contains phosphorus, which is beneficial for bones. In children, with its help, bone tissue is better formed, and in the elderly, it is easier to maintain.

If you will eat fish 2-3 times a week, you will receive the necessary amount of calcium for excellent condition of bones, hair, skin and nails.

Contraindications

Macrurus can be eaten by almost everyone. Women during lactation, allergy sufferers and children need to be more careful in consumption.

Macrurus: how to cook?

After purchasing this product for the first time, you will definitely think about how to cook it. That's right, it's not that simple. If you act carelessly, then instead of tasty and appetizing pieces on the plate you will end up with something similar to porridge, shapeless and unappetizing. After all, this is a very watery fish.

For cooking, they usually take a carcass without head and tail. We choose the recipe that suits you best and get juicy and tasty fish.

Subtleties of cooking

It is better not to extinguish grenadier. And the best way is cook it in the oven, because of which the fish will be very tasty. The secret is intensive and fast heat treatment. If you don’t want complications, then simply chop onions, cheese and spices for the fish. Bake it all in the oven.

You can also cook it in a frying pan, but fry it quickly and intensely. If you make a mistake, the fish will dry out or, conversely, fall apart and turn into jelly.

Macrurus cooked in batter- a wonderful tasting dish. Dip small pieces of fish into the thick batter prepared in advance and fry over high heat, sparing no vegetable oil.

The fish is also suitable for filling the pie. It costs more to prepare fillings because the grenadier decreases in size as a result of heat treatment.

Grenadier fish