Fish argentina

As a biological species, Argentine fish belong to the family of silver herring-like orders. By appearance, it can be recognized by a thin, elongated body, compressed laterally and narrowed to the tail. Despite its small head, Argentina's fish have rather large eyes and a slightly pointed nose. The back of the fish has a yellow or greenish-gray color. A distinctive feature of Argentine fish is a silver ribbon with a bluish sheen along the sides. It belongs to flock bottom fish and lives in the northern waters of European countries at a depth of up to 550 meters. Argentina fish is one of the most important catch sites in Iceland, Norway, Denmark, Ireland and the Faroe Islands. As for our country, in Russian waters it can be found in the southern part of the Barents Sea.

The nutritional properties of Argentina's fish are undoubtedly due to its diet, which is quite diverse and includes shrimp, krill, various species of invertebrates, ctenophores, squid, and sometimes small fish. This type of fish is rich in vitamins (PP and B

2), as well as macro and trace elements, which are vital for human health.

Among seafood lovers, frying is considered the best way to prepare Argentinean fish, although quite often it is prepared with the most delicious filling. Fried argentines can be enjoyed both hot and cold, but since the cooled fish dries quickly, it is advised to marinate. Regarding table varieties of fish, white meat of Argentine fish, which contains a low amount of fat and at the same time a high amount of protein, is tastefully characterized as premium. Quite interestingly, the meat of Argentine fish, like smelt, has the smell of fresh cucumbers.

To reveal the excellent taste properties of Argentine fish, one of the numerous cooking options is stewing with vegetables. Connoisseurs and lovers of white fish will appreciate Argentina in boiled form with dill under white sauce. In this case, the gastronomic properties of Argentine fish will manifest themselves in a tender, juicy taste and subtle aroma.