Herring
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Carp. Types of carp. Record-breaking carp.
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Fish monkfish
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Directory of commercial fish

Centrolophidae – Stromateidae – Perciformes

Seriolella porosa, Seriolella punctata Silver warehou, Savorin

length: 67 cm; weight: 3 kg (average 500g); the production season: in bycatch, almost all year round.

Habitat

Savarin inhabits the Eastern Indian ocean (South Australia),South-West Pacific (New Zealand) and Southeast Pacific (Chile).

General information

Savarin (Warehou) – marine fish squad okuneobraznyh, common in tropical and subtropical seas.

Nutritional value

The content of mineral substances and trace elements: potassium (282 mg/100g), phosphorus (200 mg/100g), sodium (100 mg/100g), calcium (20 mg/100g).

Water: g, protein: 19.4 g, fat: 7.9 g, carbs: 0г. Calories: 91 kcal.

Culinary use

Different fish juicy and flavorful white meat and relatively little waste and bones. Is a great culinary product, and can also be Wimpfen hot and cold the ways of the fish you can get great dried product.

Recipes

Savory with paprika

Pods sweet pepper cut into cubes, and onion and garlic chopped. Fry them gently together in 2 tbsp. spoons of vegetable oil, season with pepper, add broth and cream. Boil for 10 minutes on low heat. Pepper,roll in flour and fry for 4 minutes on both sides. On a garnish submit boiled young potatoes.

Savarin in a special way

Warehou 500g fillet or sea bass, pasta (rigatoni) – 300 g, sour cream – 150 g, onions – 2 PCs egg (yolk) – 1 PC melted butter – 2 tbsp cheese (grated) – 2 tbsp, salt, ground pepper – to taste.

Boil rigatoni in salted water, put in a colander and letting water to drain, season with melted butter. Onions finely chop and lightly fry.

Savorin fillet cut into slices (2-3 per serving), season with salt and pepper. Put it in a pot with heated fat half horns, put the fish and onions. Close remaining horns. Season with sour cream raw egg yolk and salt, pour it horns with the fish, sprinkle with grated cheese. Bake in the oven for 20min. At 180°C.

Savarin in pumpkin tempura

1 kg of fish, 20 g pumpkin, 2 onions, 4 eggs, cream – 1/2 Cup, flour – 1.5 Cup pepper, salt – to taste.

The pieces of pumpkin, along with onions skip through Mincer, add the cream, eggs, flour. Mass mix well, whisking lightly. Fish fillets with pepper and salt, dip in batter and fry in hot fat.

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