Catfish steak - 2 cooking recipes

Steaks are usually cut from skipjack, which lives in the North, Barents, Baltic and White Seas, which wash the northern part of the Russian coast. There is no direct fishing for it - catfish, one might say, is a by-product when catching other inhabitants of the deep sea. She got caught in the net, good, but she didn’t get caught - oh well. However, this does not detract from the taste of this fish.

The other four species of catfish are found in the Atlantic and Pacific Oceans.

The calorie content of a catfish steak is 109 kcal, BJU: 16, 5 and 0, respectively. The meat is white and contains vitamins E, A, D, B12, B6 and PP. Also includes: calcium, iron, cobalt, potassium, zinc, chlorine, magnesium, phosphorus, iodine, sulfur.

Like all steaks, they are prepared from catfish according to any recipe for fish steaks. The processing procedure is similar for all varieties. First, the steaks are defrosted in the refrigerator on the bottom shelf overnight. Complete defrosting will not occur, but it is not required. 80-90 percent readiness is enough. Then wash with water and dry. Pour in lemon juice and leave for half an hour. Rub with a mixture of salt and pepper. After this, you can begin further cooking the catfish steak using recipes with step-by-step photos from here or somewhere else.

More often, steaks are either fried in a pan or baked in the oven, with or without foil. Low cost and decent taste make this fish desirable in the homes of many Russians. In addition, you can make a wonderful holiday dinner from this fish, serving it with an exquisite side dish and good white wine.