Fang fish

Fang fish belongs to the notothenic family and includes 2 species: Antarctic and Patagonian. The usual habitat of these fish is called subantarctic and Antarctic waters. Fang fish were discovered relatively recently, around the end of the 19th century, during one of the expeditions to the South Pole. Both species are an important fishing object, but most often it is the Patagonian tusk that is caught.

The fat content of fish fish often reaches 30 percent, for which it received the nickname "buttery fish" and is quite often used for the manufacture of beamed products. This fat contains polyunsaturated fatty acids, which are not only able to reduce the amount of cholesterol in the blood, but also reduce the risk of developing vascular diseases. These distinctive properties and high palatability are due to the fact that she lives in very cold water.

Like any marine inhabitant, fang fish contain a considerable amount of useful macro and trace elements, as well as soluble vitamins, therefore, it is clear why its meat is highly valued. However, due to the great remoteness of the main commercial areas, fang fish are being sold to our shelves less and less often, and it can usually be found smoked or frozen.

Fang fish is very tasty in salty form, as well as as a balyk, which is quite difficult to cook at home, so it is easier to buy a finished one. But salting fish on your own is not at all difficult, the main thing is not to doubt the freshness of the purchased fish.

In cooking, there are many recipes for preparing a variety of dishes using fang fish. Like any other fish, it can be boiled, baked or fried. An ear made of fang fish along with burbot has a special taste - it turns out to be unusually rich and fragrant.