Red-eyed fish

Red-eyed fish are a bright representative of the order of perch-like red-eyed families. Pink-silvery or reddish fish are distinguished by an elongated, slightly laterally compressed or almost fusiform body with small scales. The catch of red-eyed fish is unlikely to boast of a Russian angler, since the habitat of this beauty is considered to be the coastal zones of Australia, Africa, Chile and New Zealand, as well as the waters of Indonesia, Japan, Sri Lanka, India and the Philippine Islands. In general, the distribution of this family is confined to subtropical and tropical areas.

Red-eyed fish is mainly supplied to the Russian market from New Zealand. At the same time, the average weight of commercial fish should not exceed one kilogram. Red-eyed fish meat is saturated with vitamins, macro and trace elements, while optimally balanced in terms of fat and protein composition.

For culinary purposes, red-eyed fish are used quite often, resembling Atlantic herring to taste, but possessing denser meat. And it is appreciated much higher. This fish is suitable for almost all types of culinary processing. Both cooked and after frying, red-eyed fish meat remains light, coarse-fiber, juicy, tender and very tasty. You can make a broth based on this seafood, then it turns out to be fatty, transparent, with a pleasant smell and taste. But still, connoisseurs recommend cooking hot second courses from red-eyed fish.