Ice fish called several species of white-blooded fish.
Their feature is the lack of blood hemoglobin and red blood cells, so that they get their name. These fish live exclusively in Antarctica. The most common type of ice is Gunnar fish that mainly inhabits the Antarctic islands.
The length of 30-40 cm of fish, especially large specimens can reach a length of 70 cm. The weight is 0, 3-1 kg. The largest instance fished mackerel icefish weighed 2 kg with a body length of 66 cm.
The body of the fish naked, semi-transparent, with dark wide horizontal stripes. Because of the peculiarities of blood in color fish are completely absent red tones. The head is almost a quarter of the size of the body, flattened on top and slightly elongated, with big toothy jaws. The mouth is large and is almost half the length of the head. In appearance very similar to fish for pike.
Skeleton in icefish soft low calcium, the bones a little.
In the 19th century Norwegian whalers were told that in the Antarctic in the south-western part of the Atlantic Ocean, off the island of South Georgia, fish with floating interest colorless blood, which they dubbed the "ice" or "bloodless". But skeptical scientists once believed in their existence. Research to investigate the fish began only in 1954.
Currently, ice fish caught by trawls of varying depth mainly in the area of the South Orkney Islands, South Georgia, Kerguelen and South Shetland. Number catch is from 1 to 4, 5000 units annually. The Russian fishing "ledyanki" fishermen became involved with the 70s of the 20th century, and their catches amounted to 100 thousand a year. Currently, the Russian the fishery does not occupy the entire "ledyankah" falls on the domestic market from abroad.
The composition and caloric content of icefish
The meat icefish contains large amounts of potassium, magnesium, iron, phosphorous, fluorine, iodine and other important macro- and micronutrients. Present in its composition vitamins PP, C, B1, B2, B6, B9.
Due to the unique taste, but also because of the remoteness of its habitat and the complexity of the catch this fish belongs to the category of "premium". The main food is fish, krill, making its meat tastes like shrimp and specific, and so many nasty, fishy odor she is completely absent.
The meat tastes tender, tight and lean. Caloric ice fish is 91 kcal per 100 g of product. In fish there is a high protein content, about 17%. Another undoubted advantage of the fish is the almost complete absence of bone, except for the ribs and ridge.
Since ice fish lives mainly in ecologically clean regions of our planet, it can be safely attributed to one of the cleanest fish. Moreover, its meat is one of the healthiest diets.
The most popular fish enjoyed in Japan, where many restaurants it is often served raw, which gives the opportunity to experience its unique taste of shrimp. Unfortunately, in recent years the number of ice-fish began to decline sharply, and therefore the price for it is quite high.
Recipes cooking fish there is quite a lot, so even the most exacting taste can find a dish to your liking. Well it is combined with all sorts of spices, herbs and roots, ginger, basil and lemon balm. Lean meat icefish excellent for cooking Asian cuisine, such as Indian curry. The simplest, but at the same time, very tasty recipe of its preparation is the usual roast sesame oil.
In our markets the fish comes mainly frozen. However, due to the fact that it has meat is very tender, do not allow it to re-freeze, otherwise it will significantly worsen the taste.