Dishes from the saber

Subtropical waters of the Atlantic and Pacific oceans. Ryba-sablya/lepidop (yc) lives in coastal and shelf waters at depths of 60-150 m Attains a length of 2 m, usually in the commercial catches - 1.1-1.3 m feeds exclusively on plankton. The body is laterally compressed, the scales do not.
The meat is different pleasant taste and aroma. The meat tasty and tender, the skin is destroyed by heat treatment, a good culinary raw materials. Sell ​​frozen, smoked and canned.
Useful for healthy skin and mucous membranes, nervous and digestive systems, regulates blood sugar, antioxidant. It contains phosphorus. Phosphoric acid is involved in the construction of numerous enzymes (phosphatases) - the main engines of chemical reactions of cells. Of the phosphates is the fabric of our skeleton. Helpful for the thyroid gland.

Grilled Sword-fish
  • 1 kg of saber-fish
  • 1 egg
  • 0.25 cups of milk
  • 2 tbsp. flour
  • 0.5 cups bread crumbs
  • salt
  • Frying: Vegetable oil or other fat
Prepared by the sword-fish, cut crosswise into pieces (with bones), 5-6 cm long, moisten them with beaten egg mixed with milk or water, roll in bread crumbs or flour with a small amount of salt and fry the first one, then the other side until golden brown. Thicker pieces and whole-fish, cover and hold it for some time on the stove or in dukovke to fish all propeklas. To roast fish on a plate to put boiled or fried potatoes drenched with oil and vegetables. Suitable for salad fresh and canned vegetables and fruits, and pickled.
Boiled sword-fish
  • 1 kg of saber-fish
    • 1 liter of water:
  • 1 of Art. teaspoon of salt
  • 1 small onion
  • 1 carrot
  • 2.1 slices of celery or parsley
  • 5.4 peppercorns
  • 2.1 bay leaves
  • 1 teaspoon of 30% vinegar (vinegar gives the meat white and does not give the fish boiled soft)
The cleaned fish to put the whole in salted hot water. Fish should be moderately covered with water. After descaling listed in the recipe to add spice. Cook the fish on low heat for 15-20 minutes. Boiled fish should be before serving to keep the hot broth. The finished sword-fish, cut into pieces and serve with boiled potatoes and vegetables. The fish can pour melted butter and apply separately in a gravy boat tomato sauce, grated cheese, sauce, dill, horseradish, etc.

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