Putassou fish: useful properties and recipes for cooking

Commercial sea fish is popular with consumers because of the affordable price, the content of a large number of nutrients in the low-calorie meat. Putassou is useful for all age groups, pregnant and lactating women. Nutritionists recommend the product for inclusion in the menu for weight loss.

Blowfish: What is it, what does it look like and where does it live?

Letassou (lat. Micromesistius) from Cod family ranks fifth in terms of volume of catches on an industrial scale. The size and weight of whiting depend on its habitat. The average body length of commercial specimens is 35 cm with a weight of 0.4 kg. The largest officially recorded specimen of the southern species reached a length of 0.9 m.

The blue whiting is a pelagic fish that lives in the water column. Representatives of cod fish prefer to feed in the deep ocean up to 800 m.

What it looks like

Because of the large head with protruding lower jaw and bulging eyes, the fish looks intimidating. The body of the whiting is low and elongated.

On the gray with a bluish or greenish cast back has three fins, spaced apart from each other at a great distance. The anal fins are two, the first long and the second short. The tail is straight without a notch. The color of the sides of the silver, abdomen white.

Where does it live?

Cod live in the northeast and southwest Atlantic Ocean, southwest, southeast Pacific. In Russia, the blue whiting lives in the Barents Sea, preferring to descend to a depth of more than 500 meters.

What it eats

The cod family fish feeds on planktonic crustaceans, cod fry, herring, and anchovies.

The whale itself is a prey of marine mammals (whales, dolphins). It eats with pleasure haddock, cod.

Reproduction process

Whiting does not make long-distance spawning migrations. It spawns near the southern borders of its range, preferring the slopes of shallow waters with a depth of 200-300 m.

Spawning takes place in water with salinity of 35 ppm and temperature of +8 degrees. Females portion out numerous pelagic eggs that are dispersed by sea currents far from the spawning site. Larvae, fry whiting feed exclusively on zooplankton.

A peculiarity of the reproduction of this species is that the fry acquire gender differences not immediately, but as they grow. If initially all the offspring are male, the sex ratio evens out by the time the fish become sexually mature, growing to 26-35 cm.

By the end of life, individuals that reach a length of half a meter turn into females.

Varieties

The genus putassou has two species - northern and southern.

1. Northern whiting with a dark back, silvery sides and white belly, covered with cycloid scales, lives in the North Atlantic, grows to a maximum of 47 cm.
2. The southern species lives in the southern Pacific waters. The average size of fish - 40-50 cm, maximum - 90 cm with a weight of 1.35 kg. Southern blue whiting back is dark in color, sides blue, belly white. Along the body is a lateral line.

Composition and calories

The meat of whiting in significant quantities contains proteins, cobalamin, choline, nicotinic acid, calciferol, chromium, selenium, iodine, phosphorus, potassium. Sea fish contains saturated and unsaturated Omega-3, 9 fatty acids.

Content of vitamins, minerals in 100 grams of the edible part of putassu:

Vitamins:

• Cobalamin - 0.003 mg.
• PP - 5.6 mg.
• Calciferol - 0.001 mg.
• Choline - 65 mg.
• Pyridoxine - 0.2 mg.
• Riboflavin - 0.1 mg.
• Pantothenic acid - 0.2 mg.
• A - 0.04 mg.
• Folate - 0.01 mg.
• Thiamine - 0.04 mg.
• Tocopherol - 0.4 mg.
• Ascorbic acid - 1.4 mg.
• Phylloquinone - 0.001 mg.

Trace elements:

• Cobalt - 0.03 mg.
• Chromium - 0.06 mg.
• Iodine - 0.1 mg.
• Selenium - 0.03 mg.
• Fluorine - 0.7 mg.
• Copper - 0.15 mg.
• Zinc - 1.0 mg.
• Molybdenum - 0.004 mg.
• Manganese - 0.1 mg.
• Iron - 0.7 mg.

Macronutrients:

• Phosphorus - 210 mg.
• Sulfur - 190 mg.
• Potassium - 335 mg.
• Magnesium - 40 mg.
• Chlorine - 165 mg.
• Sodium - 65 mg.
• Calcium - 40 mg.

Fat content of 100 grams of the product - 18.5, 0.9, 0 g, respectively. The caloric value is 82 kcal.

What is the use of whiting for the human body?

Antioxidants, vitamins, amino acids, unsaturated fats, micro and macro elements determine the useful properties of fish, with the regular use of which:

1. The immune system strengthens, increasing the body's resistance to cold infections.
2. Stimulates blood circulation, nutrition of gray matter in the brain.
3. Thinking speeds up, memory and concentration improves.
4. Removed low density lipoproteins that form cholesterol plaques, prevents atherosclerosis.
5. Digestion, phospholipid metabolism in the liver is normalized.
6. Maintains hemostasis, increases hemoglobin, decreases blood viscosity.
7. Mineralized bone, tooth enamel, reduced risk of osteoporosis, dental decay.
8. Oxidation-reduction reactions, energy, lipid metabolism are normalized.
9. Acid-base, hormonal balance is normalized.
10. Reduces the rehabilitation period after surgery, serious illness, injury.
11. Reduces high blood pressure.
12. Improves the condition of the skin, hair, nails.
13. Increases mood, tone, performance, physical endurance.
14. Supports heart and vascular function and prevents vascular accidents.
15. Eye health, twilight adaptation, color perception are preserved.
16. Damaged cells recover faster, wounds, abrasions, burns heal.
17. Blood glucose levels are regulated.
18. Formation of blood clots is prevented.

The meat of the whiting prevents bowel cancer, breast cancer. The product is useful in chronic fatigue, a tendency to depression, psoriasis, lupus erythematosus, joint diseases, thyroid dysfunction.

Can pregnant and nursing women eat

The meat of the putassu contains chemical elements necessary for the correct formation of the fetus without pathologies, maintaining health, well-being and mood during pregnancy, breastfeeding.

The benefits of fish for pregnant women:

1. Substitutable and essential amino acids - building material for tissues, internal organs of the child.
2. Calcium, magnesium, phosphorus, vitamin D are necessary for bone formation, dentin, and fetal muscle contraction.
3. Iron prevents the development of anemia.
4. Omega-3 fatty acids develop the brain, the retina, and prevent neurological problems.
5. Tocopherol is responsible for the elasticity of the skin, minimizing the formation of stretch marks.

During lactation, vitamins A, E involved in the production of breast milk. Calcium, iodine in the fish make up for the lack of these elements during breastfeeding. Unsaturated fatty acids reduce the risk of postpartum depression, chronic fatigue and mood swings.

The fish gives quick energy, supports stable weight, normalizes metabolic reactions, supports health, youthful skin, hair and nails of pregnant and nursing women.

Can I give blue whiting to my child?

Pediatricians recommend postponing acquaintance of the child with putassu until three years because of the bony nature of fish, helminth carriers.

High-quality, heat-treated fish supports the health of the heart, blood vessels, thyroid gland.

Lettuce participates in the formation of the musculoskeletal system and the nervous system. Protects against seasonal colds, improving immune response. Fish oil in the product activates brain activity. It helps to better absorb the school curriculum, increases the amount of information to remember, concentrates attention, accelerates thinking.

Is blue whiting useful for losing weight?

Protein product with minimal fat and low caloric content is used to lose excess weight in boiled, baked form. With these methods of cooking, the nutrients are preserved to a greater extent, causing less harm to the body than with frying.

Useful properties of fish for weight loss:

• quickly satiates, is well digested;
• lowers blood cholesterol levels;
• nourishes the body with amino acids, vitamins, minerals;
• speeds up metabolic processes.

With lettuce is easy to lose weight, because the low energy value allows you not to control the portion size, do not feel unpleasant feelings of restriction.

Harm and contraindications

Putassou is excluded from the diet of people with an allergy to fish protein, individual intolerance to the product, weight deficiency.

Harm to the body fish causes when exceeding the recommended portion of 200 g. Overeating threatens problems with digestion, bloating, nausea and stomach cramps.

Insufficient heat treatment can lead to helminth infestation.

How to choose and store

Signs of quality fish:

• convex transparent eyes;
• Elastic body;
• Red gills close to the head;
• Absence of mechanical damage, spots of unknown origin;
• faint fishy odor.

It is worth to refuse frozen fish with unnatural shape, with spits, yellowish meat, rancid repulsive smell.

It is better to buy whiting in fish or grocery stores. In these outlets the product is stored in special equipment, has a certificate confirming its quality.

Useful and gastronomic properties of fresh fish are preserved on the shelf closest to the freezer for no more than a day. If you want longer storage, whiting is gutted, washed, dried and placed in the freezer, where it does not spoil up to six months.

Where to buy and how much does it cost

Fish is purchased in specialty and grocery stores, at fish fairs and online venues. The average cost of 1 kg of fresh-frozen carcasses - 150 p.

How to cook fish putassu deliciously: recipes

Representatives of cod fish are stewed, pan-fried, poached in a small amount of water, steamed, dried. You can tastefully bake the whiting in the sleeve, foil, boil the soup, make a filling, stuffing for cutlets or stuffing for pies. Pieces of boiled fish are added to salads and appetizers.

In the oven

Putassou baked in the oven, preserves the useful composition, flavor. Due to the citric and tartaric acids, the dish turns out tender and juicy.

Set of products:

• 3 carcasses of whiting;
• A glass of white dry wine;
• The juice of one lemon;
• 3 cloves garlic;
• bunch of herbs;
• 20 ml of vegetable oil;
• salt, pepper.

How to prepare:

1. Thaw the fish, gut it, cut off the head. Remove the black film inside the belly. Wash the blue whiting and pat dry with paper towels.
2. Mince garlic in any convenient way, mix with salt and pepper.
3. Make oblique incisions in the sides of the carcasses. Place garlic mixture in them.
4. Place fish in a baking dish.
5. Combine, mixing lemon juice, wine, olive oil, chopped herbs in a bowl. Pour marinade over fish.
6. After 10 minutes put the form with the contents in the oven preheated to 180 ° C. Bake for half an hour.

Serve the dish with mashed rice, mashed potatoes, grilled vegetables.

In a pan

Roasted poutassou is just as good as other codfish in terms of taste.

Ingredients:

• 0.5 kg of fish;
• two onions;
• 80 g flour;
• 10 g salt;
• pepper, green adjika to taste;
• oil for frying.

Method of preparation:

1. Clean fish, wash, cut into portions.
2. Pour flour into a bowl. Add salt, pepper, adjika.
3. Put fish pieces in breading with spices, stir them up so they are evenly coated with flour.
4. Heat a frying pan with vegetable oil. Place the fish in it, and fry until cooked on both sides.
5. While the fish is frying, cut an onion in half, each half in a feather.
6. Place the poutassou out of the pan on a plate in a single layer. Sauté the salted onion in the oil until golden. Place it on top of the fish.

Despite the lack of fat layer fish under the onion pillow turns out very tender, flavorful.

In the multicooker

To cook juicy fish on a pillow of vegetables, prepare:

• 1 kg of gutted whiting;
• 100 g onions, tomatoes, carrots;
• 1 tbsp. water;
• salt, pepper.

How to prepare:

1. Cut off heads and fins from carcasses, rinse. Dry with napkins.
2. Peel vegetables. Slice carrots into julienne strips and onions into half rings. Divide the products in the bottom of the bowl of the multicooker.
3. Chop the tomatoes with a blender.
4. On top of the vegetables place the fish carcasses. Place tomatoes on top of the vegetables and pour water over them.
5. Cook in baking mode for half an hour.

Serve fish as a separate dish or with rice, boiled potatoes, fresh, stewed vegetables.

Should whiting be cleaned before grilling?

Tips for cleaning lettuce:

• Thaw the fish on the refrigerator shelf or table;
• Use kitchen scissors to cut off the tails, fins;
• Cut off the head;
• flatten out the belly, remove the viscera;
• Remove black film with fingers;
• Rinse the carcass, dry.

To obtain fillets, make an incision along the backbone. Remove skin with back-to-belly motions. Cut the flesh off the spine and rib bones.

Fish cutlet recipe

For the stuffing you will need:

• 1 kg of whiting;
• 3 tbsp. sour cream;
• one egg;
• 200 grams of loaf;
• one large onion;
• salt, pepper.

For frying cutlets:

• 100 g of breadcrumbs;
• sunflower oil.

Cooking algorithm:

1. Cut the fish into fillets.
2. Peel the onion, cut into slices.
3. Soak a loaf of bread in milk.
4. Put fish and onion through a meat grinder.
5. Add sour cream, egg, crumbled loaf.
6. Season with salt and pepper and mix to a smooth consistency.
7. Put a frying pan with oil on fire.
8. With wet hands form oval cutlets. Roll them in breadcrumbs.
9. Fry the cakes for 3 minutes on each side.

Cutlets cooked according to this recipe turn out delicious, juicy with a crispy golden crust.

Tip! Sour cream can be replaced by 100 grams of lard.

How to cook fish soup

Flavorful ear of whiting with herbs - a budget, flavorful and tasty dish that does not weigh on the stomach, keeps the figure.

Ingredients:

• 0.7 kg of fish fillets;
• one onion, one carrot;
• 4 tubers potatoes;
• dried, fresh herbs parsley, dill;
• salt;
• pepper pea, ground, coriander;
• 2 bay leaves;
• vegetable oil.

Preparation Steps:

1. Defrost, wash, and dry the fillets. Cut the whiting into slices. Put the fish in a saucepan, pour two liters of cold water, put it on the stove.
2. Peel the vegetables.
3. Onions cut into small cubes, potatoes in slices, grate carrots.
4. When water begins to boil, remove the foam and turn down the heat.
5. Season with salt, pepper, coriander and potatoes. Boil for 20 minutes.
6. Make a jam of onions, carrots, put it into fish broth.
7. At the same time with fried vegetables add dried herbs, a couple of bay leaves.
8. After 3 minutes, turn off the stove. Leave the dish to infuse for 10-15 minutes.

Serve aromatic soup hot or cold, sprinkled with chopped herbs.

Drying rules

For drying 1 kg of whiting prepare a liter of water, 80 g of coarse salt, 40 g of sugar, bay leaf, black pepper in peas.

How to prepare:

1. Boil the salted casserole for salting. Boil water, add seasonings, spices.
2. After the water has cooled down, pour the solution over the fish.
3. Rinse product after 3 days and dry with napkins.
4. Cover a baking pan with foil and parchment. Place the fish carcasses in a single layer. Dry in an oven with the door ajar for 7-9 hours at 40 degrees. Change the paper twice during this time.

Another way of drying is on a balcony, under a canopy or in a ventilated room.

Under the stretched rope or wire with the strung fish put a drip tray for fat. Dry the poutassoulet for at least 5 days.

If you dry-salt the fish, soak it before drying.

Is it possible to eat caviar on whiting?

It is possible to eat cod roe. The product contains significant amounts of B vitamins, tocopherol, nicotinic acid, phosphorus, manganese, copper, molybdenum.

Caviar enhances immunity, regulates the nervous system, and accelerates metabolic reactions.

Valuable nutritious product is salted like any other white caviar.

Salting recipe

To pickle 250 g of caviar poutassou need 1 tbsp of salt, 10 ml of vegetable oil, a quarter teaspoon of vinegar.

Preparation:

1. Separate the eggs from the membranes, gently pounding with your hands. Pour boiling water, quickly stir with a fork. Remove any membranes floating on the surface.
2. Transfer the caviar to a sieve, rinse until the flowing turbid water is clear.
3. Salt, wait a quarter of an hour. When a white foam forms, enter the vinegar and vegetable oil, stir.
4. Caviar transfer to a glass jar, close tightly with a lid, send to the refrigerator.
5. Delicacy product will be ready for consumption in a day.

Caviar poutassou is served with black bread, greens.

Q&A

Fish lovers, supporters of healthy eating are interested in the gastronomic properties of the product.

What does whiting taste like?

The taste of the whiting is compared to hake, navaga. Cod meat is white, dense, tender, with a neutral flavor of sea fish.

Fatty or not?

Putassou refers to the dietary types of fish, recommended by nutritionists for weight loss. In 100 g of the product contains only 0,9 g of fat.

Are there many bones in fish?

Boneiness is the main disadvantage of fish used in home cooking. Before cooking, it is recommended to remove numerous bones with tweezers.

Can I give fish to a cat or dog?

Lettuce can be introduced into the diet of pets no more than 1-2 times a week. The product, popularly called cat fish, contains a large amount of magnesium, potassium, calcium and phosphorus. An overabundance of these minerals leads to kidney failure, heart failure, and even paralysis.

Warning. If animals have problems with the heart, the central nervous system, kidney stones, the product should be abandoned.

Inexpensive, low-calorie, but nutritious fish is worth diversifying the menu at least once a week. Putassu saves the family budget, without harm to the figure saturates the body with useful elements, supports good health, prolongs youth.

Photo of whiting