Lemonema is a fish of the cod family. It is found in the Sea of ​​Japan and Okhotsk, as well as in the waters of the Pacific Ocean. Lemonema can be used to cook the most different dishes: casseroles, steaks, stews, pâtés, salads, soups, cutlets, snacks, etc. This fish tastes like pollock or cod, but its meat is still more tender and juicy.

Before proceeding to the recipes, it will be advisable to tell why the lemonema meat is so useful. Firstly, this fish can be eaten by all people, it has no contraindications. Lemonema is especially useful during pregnancy, old people and children. 50 g of this fish contains the daily dose of iodine necessary for a person, which makes it indispensable for diseases of the thyroid gland. Like most fish, lemonema is enriched with antioxidant polyunsaturated fatty acids.

The fish contains B vitamins, E and PP vitamins. It is rich in potassium, iron, phosphorus, calcium, chlorine, zinc, phosphorus, sodium and even silver. Due to the increased protein content in its composition, lemonema meat in some way surpasses the nutritional value of beef or pork. And most importantly, its protein is absorbed much better.

People who often eat lemonema are less likely to suffer from cancer, less susceptible to colds and other diseases. The meat of this fish significantly increases immunity and resistance to disease, resists the development of joint pain, and also has a beneficial effect on the heart and blood vessels.

Lemonema is often prescribed for diabetics in order to normalize blood sugar and adjust the nutritional system. There are practically no carbohydrates in the meat of this fish, which does not raise blood sugar levels. In addition, Lemonema is ideal for people who are obese or on a diet.

The benefits of this fish can hardly be overestimated. Perhaps its only drawback is that in our area it is rarely where you can buy it.

How to bake a lemonema?

Compound:

1. Lemonema - 1 kg
2. Carrots - 3 pcs.
3. Onions - 3 pcs.
4. Lemon juice - 2 tbsp l.
5. Tomato paste or ketchup - 100 g
6. Breadcrumbs - 100 g
7. Salt, pepper and spices- taste
8. Cheese - 250 g
9. Vegetable oil

Preparation:

• Before starting cooking, you will have to thoroughly gut the fish, rinse it under running water and dry it. Remove fins, tail and head.
• Cut the prepared lemonema into 2 pieces across. Roll each half into bread crumbs, salt and fry in a pan.
• Place the fried fish in a baking dish or any other refractory dish. Do not forget to grease the dishes with vegetable oil so that the fish does not burn and easily peel off after cooking.
• Peel the vegetables. Cut the carrots into thin cubes or grate - that's how you like it. Chop the onion small cubes... Fry the onions and carrots until half cooked, then add lemon juice, tomato paste, herbs and salt.
• Simmer the dressing for about 7 minutes under a closed lid. At this time, grate the cheese on a coarse grater.
• Pour the lemonema with the prepared marinade. Not sparing cheese, sprinkle the prepared dish, then send it to the oven, preheated to 200 degrees. Lemonela will be ready in 15 minutes. Serve hot, garnished with potatoes, rice or pasta.

Fish with potatoes in the oven

Compound:

1. Lemonema - 2 pcs.
2. Potatoes - 6 pcs.
3. Eggs - 2 pcs.
4. Sour cream - 200 g
5. Flour - 50 g
6. Salt and spices to taste
7. Greens to taste
8. Vegetable oil

Preparation:

• To cook Lemonema with potatoes in the oven according to this recipe, it is better to take a fish fillet. If this is not possible, gut the carcass, clean it from the scales, remove unnecessary parts (tail, head, gills, fins) and rinse well.
• Cut the fish into portions, roll in flour and fry in vegetable oil.
• Peel potatoes and onions. Cut the potatoes into thin slices, the onion into half rings. Fry the onion rings until golden brown. Boil eggs hard-boiled.
• Place foil on the bottom of the baking dish or baking paper... Arrange the potatoes, salt and pepper. The next layer is fried slices of lemonema. Season again. Put eggs cut into circles on the fish, on them - fried onions. Season with salt and pepper.
• Pour sour cream over the dish, sprinkle with chopped herbs. Place the baking sheet with lemonema in the oven. Bake the dish at 220 degrees for about half an hour.
• Lemoneme prepared in this way does not even need a side dish. The only thing you can cook easy vegetable salad and serve along with nick to the table.

Compound:

1. Lemonema - 0.5 kg
2. Lemon - 1 pc.
3. Onions - 3 pcs.
4. Carrots - 2 pcs.
5. Garlic - 5 cloves
6. Butter - 100 g
7. Soy sauce - 50 ml
8. White wine - 150 ml
9. Salt, pepper, coriander - to taste

Preparation:

• If you have frozen fish, wait for it to thaw naturally, otherwise it will be loose and watery after cooking. Thoroughly clean each fish, gut and rinse thoroughly under running water. Place the prepared carcasses on paper towels to dry.
• Cut the lemon into slices, peel the vegetables. Cut the onion into rings, carrots into slices, pass the garlic through a press or cut into slices. Rub the fish carcasses with spices and salt, stuff with lemon wedges and slices of butter.
• Cover the bottom of the baking sheet with parchment, grease with oil. Put onion rings in the 1st layer, then carrot circles, garlic cloves. Distribute the rest butter and put in the stuffed lemoneme carcasses. Pour over the dish soy sauce and wine.
• Cover the baking sheet with foil and place in the oven. Bake at 220 degrees for about 40 - 50 minutes. As a side dish, brown rice or green beans are ideal.

How to cook a lemonema

Defrost the fish, then remove the moisture with a paper towel. Duration of cooking lemonema fish is 10 minutes. You will spend the least cooking time in a multicooker - 7 minutes. More time will be lost when cooking fish in a double boiler, boil a lemonema 20 minutes.

How to cut a lemonema

The first step is to defrost the fish. Remove the fish from the freezer, transfer to a bowl and thaw for a few hours. Then, remove the fins with a knife, making an incision on both sides of the fin. Remove all the insides from the abdomen of the fish, including the dark-colored film. After, we take out the fillet, separating it from the ridge of the fish.

Lemonema fish belongs to the pestilence family. It has a light brown color, 2 dorsal fins and small scales cover its entire body. Some species of whales readily feed on such fish. The average weight of such a fish is 350 grams, and its length reaches 70 cm.

As a rule, this type of fish is rarely found on store shelves, since it is considered not very popular in Russia. But if it does occur, it is already cut and processed (without head, fins and tail). But lemonema differs from other fish species by its low price and useful properties. Its meat tastes very tender and has almost no bones. Lemonema carcass may be subject to different ways heat treatment: frying, stewing, boiling and baking.

The calorie content of lemonema is 67 kcal per 100 grams.

What kind beneficial features at the lemonema? The meat of such fish is low in calories, so it is useful to include it in the menu of an obese person following a diet. Protein contained in fish by its own nutritional value is in no way inferior to meat protein, so doctors strongly recommend including it in the diet of aged people, young children and pregnant women. People with thyroid diseases will benefit from consuming lemonema, as it contains a large amount of iodine.

Vitamins - B, E, PP, folic acid, riboflavin, thiamine and pyridoxine;

Micro and macro elements - phosphorus, sodium, magnesium, iodine, cobalt, nickel, fluorine, potassium, calcium, chromium, manganese, iron, zinc and copper.

How to make a lemonema

The most delicious fish- fried fish! To prepare such fish, we need:

1. Lemonema carcass

2. Flour

3. Potatoes

4. Egg - 1 piece

5. Bell pepper - 1 piece

7. Pickled cucumber - 1 piece

8. Garlic - 1 clove

9. Pepper, salt - to taste

10. Dill and parsley - to taste

11. Vegetable oil - for frying

Before cooking, wash all vegetables with water and prepare the fish for frying. Divide the lemonema into portions, season with pepper and salt. Allow time to absorb. Pour flour on a plate, and wrap each piece of fish in it.

We put a frying pan on the fire, add vegetable oil and fry the lemonema pieces until a delicious crust is formed.

Now let's prepare the sauce. Cook a hard-boiled egg in a small saucepan, then chop it finely. We put it in a salad bowl. Then, we also cut pickle, bell pepper, dill and parsley. Squeeze the garlic there and add mayonnaise. Don't forget to pepper. The fish is ready, so is the sauce. Let's prepare a side dish.

We clean the potatoes, wash them and boil them until they are completely cooked.

Put the boiled potatoes on a dish, add fried fish and sauce. Bon Appetit!

On the shelves of fish shops, the Lemonema is absolutely undeservedly an outsider. Meanwhile, this inexpensive fish is very delicate in taste. You just need to know some of the features of the preparation. For example, if you thaw the fish well before frying and dry it slightly with a napkin, then the notorious wateriness will disappear.

One of the undoubted advantages of the lemonema is that its meat is easily separated from the bones. And the bones themselves are few - only the spinal bone.

This marine fish is caught off the coast of the Kuril Islands and Japan. The amount of catch is limited - that's why the Russian consumer is so little familiar with it. Lemonema is similar in taste to cod fish. But the taste is much softer than the same cod, navaga or pollock.

It goes on sale in the form of carcasses without a head, tail and scales. The average weight of one fish is 350-400 grams. If you want to cut the fish into fillets, then the percentage of waste from the lemonema will be very small, unlike other fish. Up to 200 grams per kilogram of total weight.

Butchering a lemonema is very easy. First you need to thaw the frozen fish carcasses well. To do this, leave the fish without removing it from the bag for several hours at room temperature, or place it in the refrigerator overnight.

Remove the fins. To do this, use a sharp knife to make a small incision along the length of the fin on one side and on the other.

Then remove the insides and the black film from the abdomen.

Carefully, using a knife, separate the fillet from the ridge, first on one side, then on the other.

If you decide to fry the lemonema in portions, without filleting, then cutting out the fins with a knife is not necessary. You just need to cut them off with ordinary scissors.

Then also clean the abdomen, rinse and cut into pieces of the size you need across the ridge.

Pieces of fish prepared for frying are well brewed in a mixture of flour, salt and pepper.

Lemonema is a type of marine fish that is included in the order cod. Lemonema inhabits the Pacific Ocean and the Sea of ​​Okhotsk. The length of an adult is about seventy centimeters, and the weight is about two and a half kilograms. The body shape is elongated, slightly narrowed towards the tail and compressed at the sides. The scales are small. Its color is brown.

Lemoneme properties

Lemonema has many beneficial properties, so it is recommended to eat it for the elderly, adolescents, children and especially pregnant women.

The value of the beneficial properties of this fish is difficult to exceed for those people who suffer from thyroid diseases. One hundred and fifty grams of lemonema contains a daily dose of iodine to the human body. She, like in many other species sea ​​fish, has polyunsaturated fatty acids, which have strong antioxidant effects.

The lemonemes include those belonging to group B. This includes B1, B2, B9, B6, E, PP and others. Microelements and macroelements: Na, Ka, S, Ca, Cl, Zn, Fe, Ag, F.

Lemoneme benefits

Lemonema fish is useful because it contains a lot of protein, therefore, the nutritional value of this fish, in terms of its indicators, is almost equal to the nutritional value of meat. But most importantly, the process of assimilating the protein of the lemonema is much easier than the process of assimilating the protein of meat.

If lemonema is included in your regular diet, then the body will increase its immunity to such a level that it will begin to resist the development of joint pain and malignant tumors. Also, eating fish has a beneficial effect on the cardiovascular system.

Lemonema is often prescribed for people suffering from diabetes mellitus in order to organize for them health food... There are practically no carbohydrates in it, therefore, when consumed, the level of glucose in the blood does not increase. Due to the minimal calorie content of lemonem, it is often recommended for diet food obese people. But protein, vitamins and trace elements perfectly satisfy the feeling of hunger, and people who are very worried about the state of their weight should not worry that they will have excess body fat.

Lemoneme application

Lemonema is used primarily in cooking. It is baked, fried according to all kinds of recipes, stewed, pickled and sushi is prepared. But it requires special defrosting. You need to wait until all the ice has melted and the fish is dry, and in case of urgent cooking, the fish must be thawed and patted dry with a paper towel. Only in this case it will not disintegrate during the cooking process. There are recipes that allow you to give Lemoneme a worthy rating.

Due to the high content of polyunsaturated acid, due to which seafood is famous for its beneficial properties, the nutritional properties of lemonem have been compared to meat of a rather high fat content. But the main difference is that it is much easier for the body to absorb.

Despite its useful and taste qualities, Lemonema is not very popular among fish lovers. Even its price is relatively low. This is due to the fact that not everyone knows the secrets of its preparation. If you cook a lemonema correctly, then usually it will become a regular at everyday table and on holidays.

Lemonema harm

There are no cases of individual intolerance or allergic reactions to this product.

Today we are with you, dear visitors of our portal, we will cook limonella.

Limonella or lemonema (this name is more correct) is ranked among the pestilence family from the cod order. Traditionally, this fish lives in the Sea of ​​Okhotsk and the Sea of ​​Japan, as well as in the northern waters of the Pacific Ocean, rarely, but it is still found off the coast of Alaska. However, it is not so important for us where this limonella lives, it is not for this that they value it ... They appreciate this fish for its low cost and high benefits (the composition of the lemoneme includes a lot of essential trace elements, polyunsaturated fatty acids, vitamins of group B, A, D) ... It tastes similar to cod or pollock meat, but the lemon is even more tender, which makes it rather capricious when cooking. Today you will learn how to make limonella fast and delicious.

Before I tell you a couple of recipes, I want to reveal a few secrets to handling limonella, which will help you create a tasty and aromatic dish from this fish.

• Frozen lemonema should only be thawed at room temperature. Do not speed up the defrosting process by immersing it in water or turning on the “Defrosting” mode on the microwave.
• Do not cut the fish into too small pieces.
• The ideal options for making limonella are marinated fish, fried in batter, or baked.

Well, now for what, in fact, this article was conceived - recipes!

Recipe: Pickled Lemoneme

You will need:

• lemonema - 2 pieces,
• carrots - 2 pieces,
• onions - 2 pieces,
• tomato paste - 2 tablespoons
• lemon juice - 1 tablespoon
• salt, black pepper, seasonings - to taste,
• flour or bread crumbs.

Cooking method

• We clean the limonella, gut, remove the fins. Mine. Cut across in half.
• We bread the fish in flour or crackers.
• Salt.
• Fry in a pan in a large number vegetable oil on both sides.
• Place the fried lemonema in a saucepan or deep skillet.
• We clean the carrots, cut into strips. Fry in a pan with finely chopped onions.
• Add tomato paste, lemon juice, salt, pepper, seasonings and a little water to the vegetables. Simmer for 10 minutes with the lid closed.
• Fill the fish with the resulting marinade. Close with a lid and place on the stove.
• As soon as the yummy boils, remove from heat. Let's walk for about half an hour. Serve hot or cold.

Recipe: Batter Lemoneme

You will need:

• lemonema - 1 kg.

For batter:

• egg - 3 pieces,
• flour - 3 tablespoons,
• salt to taste
• ground black pepper - to taste,
• greens to taste

Cooking method

• Cut the lemonema thawed at room temperature into portioned pieces.
• Salt and pepper the fish.
• Prepare the batter: mix the eggs with salt. Add flour. Mix well until smooth.
• Heat the oil in a frying pan.
• We dip the pieces of fish in batter and put in boiling oil.
• Fry until golden brown on both sides.
• Before serving, the fish can be sprinkled with chopped herbs.

Recipe: fried lemonema with spicy sauce

You will need:

• lemonema - 1 kg,
• flour - 2-3 tablespoons,
• salt, black pepper - to taste,
• vegetable oil - for frying.

For the sauce:

• mayonnaise - 3 tablespoons,
• boiled egg - 1 piece,
• lightly salted cucumber - 1 piece,
• bulgarian pepper - 1 piece,
• garlic - 1 clove
• black pepper, red pepper - to taste,
• greens to taste.

Cooking method

• Cut the lemonema into medium-sized portions.
• Dip the fish in flour.
• Pour vegetable oil into a frying pan, put on fire.
• Fry the lemonema in boiling oil.
• While the fish is fried, prepare the sauce. Finely chop the hard-boiled egg.
• The cucumber is also finely chopped.
• My pepper, remove the stalk and seeds. Finely cut.
• Peel the garlic, pass it through a press.
• My greens, dry them. Chop finely.
• We mix all the ingredients. Add mayonnaise.
• Put black and red peppers to taste. We mix.
• The fish is fried. Sprinkle it with lemon juice.
• Put on plates along with a side dish and sauce.

Oven recipe: Lemonema baked in foil

You will need:

• lemonema - 1 carcass,
• onion - 1 piece,
• carrots - 1 piece,
• salt, spices for fish - to taste,
• bay leaf - by the number of pieces of fish,
• ketchup - 50 grams (or tomatoes),
• vegetable oil - for frying.

Cooking method

• We clean the limonella, gut it, cut off the fins.
• Cut into pieces.
• Wash it and put it in a colander so that the glass will have excess water.
• Salt, season with spices.
• We spread it in a heat-resistant form lined with foil.
• Put 1 bay leaf on each piece of fish.
• Peel, wash, finely chop the onion. Saute in vegetable oil.
• Add peeled and finely chopped carrots to the onion. Fry until half cooked.
• We spread the onions and carrots on the fish.
• Dilute the ketchup with water. Pour it onto the fish.
• Cover with foil so that the sauce does not leak out during cooking.
• We put in an oven preheated to 180 degrees for 40 minutes.
• Serve with your favorite side dish. Bon Appetit!