What are the benefits of limonella fish? Description of Lemonema fish with photos and its beneficial properties; how to choose good fish and use it in various recipes What kind of fish is Lemonema where is it found?

Lemonema is a fish from the order of cod-like fish with an oblong, laterally compressed body, covered with small scales. It usually feeds on small fish and squid. Its features are described in Wikipedia.

The usual size of lemonema is about 50 cm. The largest individuals reach 70 centimeters in length and 2.5 kg in weight. This fish lives in the waters of the Pacific Ocean, off the coast of Alaska and Japan. Lemonema is also found in Russian waters. It is a commercial species, but, unfortunately, for various reasons its production is constantly declining. A photo of this fish is posted below.

Lemonema spends most of its life in constant migrations. This is a traveler that swims from northern waters in winter to spawning grounds in the southern part of the island of Honshu in Japan. Here the females spawn. The fish spawns at a depth of 600 m. At the end of the spawning season in April and May, it begins to move back to the North Pacific Ocean.

Lemonema: beneficial properties

The fish is prized for its tender white flesh, tastes like cod. There are very few bones in it. Its caviar has medicinal properties - it contains Omega-3 fatty acids, which prevent the occurrence of cancer.

In addition, lemonema caviar – this is a valuable delicacy s, rich in vitamins and microelements. It helps keep the body in good shape, normalizes blood pressure and stimulates the body's production of collagen. Lemonema liver, which contains large amounts of fish oil, is also valuable.

How to choose lemonema

Lemonema carcasses can often be found butchered in stores. The fish is sold gutted, without heads, scales and tail - completely ready to eat. Please note that stale fish poses a health hazard. Therefore, when purchasing follow some rules.

• First of all, pay attention to the lemonema’s eyes: they should be light, convex, without any cloudiness.
• A fresh carcass has a smooth surface, slightly moist, without mucus or damage.
• To check the freshness of the carcass, press it with your finger. If the resulting hole disappears quickly, then the fish is fresh.

Preparing Lemonema

This delicate, tasty fish can be subjected to various types of heat treatment: boiling, stewing, baking. Its fillets are also marinated and used for making sushi. Fish goes well with vegetables and spices. Lemonema can be cooked with sauces and served with a variety of side dishes. Fish soup is made from it, but fried fish tastes best.

Cooking secrets

To cook fish deliciously, you need to know some secrets. First of all, the carcass must be properly defrosted, otherwise the benefits of lemonema will decrease and its taste will deteriorate. To do this, the carcass is kept in the refrigerator for several hours, then removed and left at room temperature. Thawed fish is blotted with a paper towel.

To remove the fins, use a sharp knife to make a cut along the entire length of the back. Then the belly is carefully cut and the remaining entrails and black film are removed.

Fry the fillet only in a hot frying pan. To do this, it is cut into pieces, each of which is rolled in a mixture of flour, salt and pepper. First, the pieces are fried on one side for 5 minutes, then turned over and fried for another 7 minutes under a closed lid.

Lemonema can be fried with spices. To do this, pre-fried onions with carrots, ketchup, salt, bay leaf and oil are added to the fillet.

The fish turns out very tasty if baked in foil. On the spread pieces of fillet are placed in foil, sprinkled with salt, pepper and drizzled with oil. Each piece must be topped with a small bay leaf, as well as pre-fried onions and carrots. All this is poured with ketchup diluted with water in a ratio of one to one, carefully wrapped in foil and placed in the oven for 40 minutes.

Lemon sauces. The most delicious, in our opinion, is the sauce prepared according to this recipe. A hard-boiled egg is finely chopped, and a small chopped salted or pickled cucumber is also added to it. Add bell pepper, chopped garlic, herbs to taste and spices. Season it all with mayonnaise.

Very good fish, cooked in batter. To do this, take a few tablespoons of mayonnaise, an egg, flour and two or three small onions per kilogram of fillet. Beat the eggs together with the salt. Add finely chopped onions and mayonnaise. Without stopping whisking, add 3 to 5 tablespoons of flour. The dough should be thick enough to resemble sour cream. Fish fillet, cut and boned, dip in batter and fry until golden brown. This dish can be eaten both cold and hot. As a side dish use boiled or fried potatoes, mashed potatoes or vegetable stew.

If you come across lemonema in a store, don’t hesitate to buy it. This is a very tasty and healthy fish.

Limonella lives in the depths of the Pacific Ocean. The fish feed on small shellfish. The length of an adult fish reaches seventy centimeters, and the weight is equal to two kilograms. Limonella lives about seventeen years. It belongs to the cod family. You can rarely find limonella in stores, but buyers are in no hurry to buy it. This is due to the fact that few people know the beneficial properties of fish.

Beneficial properties of limonella:

The appearance of limonella is rather inconspicuous, but its taste is the complete opposite. Also, the fish does not have small bones, which allows it to be used in a wide variety of recipes and cooking methods. When eating fish, cholesterol levels are normalized and cerebral circulation improves, these processes occur due to the high content of nicotinic acid. Limonella is rich in tocopherol, a vitamin that protects all cells of the body and establishes optimal oxygen consumption. Regular consumption of fish helps the body absorb nutrients, this is because limonella contains a number of B vitamins, such as riboflavin, folic acid and thiamine. Nutritionists recommend limonella to almost everyone. For children, it will ensure the growth of the body and the structure of digestion, and for older people it will replenish the balance of minerals that are lost over time. Unlike medications, fish provides the body with iodine, without harm to health, delivering its optimal amount. Saturated fatty acids cleanse blood vessels and prevent the occurrence of atherosclerosis, normalize blood pressure and reduce the risk of coronary heart disease. Protein, which limonella is rich in, is easily digested without creating a feeling of heaviness. Low calorie content will be a help for those who are watching their figure.

Contraindications to the use of limonella:

Limonella has an extremely positive effect on the body. It can cause harm only in the case of individual allergic reactions.

Today we, dear visitors of our portal, will prepare limonella.

Limonella or Lemonema (this name is more correct) is classified as a member of the pestilidae 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 Pacific Ocean; it is rare, but still found off the coast of Alaska. However, for us it is not so important where this limonella lives, this is not why it is valued... This fish is valued for its low cost and high benefits (lemonella contains a lot of essential microelements, polyunsaturated fatty acids, vitamins B, A, D) . It tastes similar to cod or pollock meat, but lemonema is even more tender, which makes it quite capricious when cooking. Today you will learn how to prepare limonella quickly and tasty.

Before telling you a couple of recipes, I would like to reveal several secrets for handling limonella, which will help you create a tasty and aromatic dish from this fish.

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

Well, now for what this article was actually intended for – recipes!

Recipe: Lemonema marinated

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 breadcrumbs.

Cooking method

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

Recipe: Lemonema in batter

You will need:

• lemonema – 1 kg.

For the 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 portions.
• Salt and pepper the fish.
• Prepare the batter: mix eggs with salt. Add flour. Mix well until smooth.
• Heat the oil in a frying pan.
• Dip the fish pieces in batter and place in boiling oil.
• Fry until the chicken is 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,
• bell pepper – 1 piece,
• garlic – 1 clove,
• black pepper, red pepper - to taste,
• greens - to taste.

Cooking method

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

Oven recipe: Lemonema baked in foil

You will need:

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

Cooking method

• We clean the limonella, gut it, and cut off the fins.
• Cut into pieces.
• Wash and place in a colander to drain excess water.
• Salt and season with spices.
• Place in a heatproof dish lined with foil.
• Place 1 bay leaf on each piece of fish.
• Peel the onion, wash it and chop it finely. Sauté in vegetable oil.
• Add peeled and finely chopped carrots to the onion. Fry until half cooked.
• Place onions and carrots on the fish.
• Dilute ketchup with water. Pour over the fish.
• Cover with foil so that the sauce does not leak out during cooking.
• Place in the oven preheated to 180 degrees for 40 minutes.
• Serve with your favorite side dish. Bon appetit!

I love an interesting fish called limonella. You can often hear that this fish ends up in fishermen’s nets by accident, as it often migrates. However, in 1974, limonella was included in the list of commercial fish.

The Japanese authorities were the first to do this.

Limonella – Laemonema longipes – is a marine fish from the cod family, according to other sources from the pest family.

The body length of this fish can reach 80 cm, weight 1.5 kg.

If limonella is not caught and eaten by predators, it can live for 17 years. This fish reaches sexual maturity at 5-6 years.

The elongated body of limonella is compressed from the sides and tapers towards the tail. covered with small brownish scales. Limonella has an interesting feature - it has two dorsal fins, one of them long, the other short. And the pelvic fins of limonella look like long whiskers, stretching along the entire belly and fluffing out closer to the tail. No other fish has such pelvic fins.

This fish lives in the Pacific Ocean, closer to the shores of central Japan, in the Seas of Japan, Okhotsk, Barents and Bering Seas. In Russia it can be found in the Kuril Straits.

It lives at great depths - up to two kilometers, therefore it is considered a deep-sea fish species. In winter it rises to a depth of 400-1100 m.

It feeds on small crustaceans and mollusks.

In the spring, limonella comes out to spawn. A lot of this fish gathers near the island of Honshu.

Limonella is eaten by some species of whales.

The value of limonella has long been appreciated by nutritionists and doctors. The meat of this fish contains: vitamins - A, B, D, E., PP, C, almost completely digestible protein, polyunsaturated fatty acids, micro and macroelements - magnesium, potassium, cobalt, nickel, chromium, selenium, fluorine, sodium, calcium , iodine…

Eating limonella slows down the aging process of the body, improves blood supply to the brain, reduces cholesterol levels in the blood, serves as a preventive measure for heart disease, joint disease, oncology, atherosclerosis, reduces the risk of coronary artery disease, thrombosis, angina pectoris, hypertension, lowers sugar in diabetes...

Limonella is beneficial for almost everyone.

This fish helps children grow up healthy, for small children it can completely replace “rastaska”, and provides adults with the necessary mineral salts. Just 150 g of limonella provides the body with the daily requirement of iodine, which is so lacking in food and water in most Russian regions.

Limonella is useful for all those who want to have a slim figure. For older people, this fish helps them keep their heads clear, cleansing blood vessels, and do what they love and do creative work.

Limonella is included in the diet of hypertensive patients, ulcer sufferers, and those suffering from colitis and gastritis; it is very useful for heart patients.

Limonella will help patients recover faster, pregnant women to bear and give birth to a strong baby.

In addition to all its medicinal properties, limonella is also a very tasty fish. There are practically no small bones in it, so it is convenient to cook and eat.

Thaw limonella at room temperature. It should not be cut into small pieces, as this fish cooks and boils quickly.

There are many recipes for preparing this fish. But professionals say that the ideal way to prepare limonella is baking and. It is suitable for casseroles and as a pie filling.

Brent HOfacker/Rusmediabank.ru

Limonella in batter

You will need:

500-600 g limonella;
- 2 eggs;
- 2 tbsp. spoons of flour;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Cut the defrosted and washed fish into portions. Salt and pepper. Batter – beat eggs with salt, add flour, stir well.

Pepper the fish and add a little salt. Dip each piece in batter and fry in a frying pan in oil until cooked. Finally, simmer for 5 minutes on low heat with the lid on. Be careful not to burn.

When serving, you can sprinkle with green onions, dill and parsley.

Potato casserole with limonel loy

You will need:

400 g limonella fillet;
- 4 medium potatoes;
- 1 onion;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Cut the limonella fillet into small pieces and fry in oil on both sides. Remove from the pan and fry the chopped onions until light golden brown. Mix onion with fish.

Boil the potatoes in their skins, peel, mash, add salt and pepper, place half on a greased baking sheet. Top with fish filling, cover with the other half of the puree.

Bake until cooked through in the preheated oven, about 20 minutes.

When serving, sprinkle with chopped herbs.

Limonella baked in foil

You will need:

400 g limonella fillet;
- 2 onions;
- 3 potatoes;
- 2-3 tomatoes;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Cut the fillet into portions, add salt and pepper, place potato slices on a foil-covered baking sheet, fish on top, then onion rings and tomato slices, add a little salt to the layers. Cover with foil and bake in a preheated oven for about an hour.

Limonella stewed in a mixture of mayonnaise and sour cream

You will need:

500-600 g limonella;
- 1 onion;
- 1/4 cup mayonnaise;
- 1/2 cup sour cream;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Cut the limonella into small pieces, fry in a deep frying pan in vegetable oil, add chopped onion and fry a little more, add salt and pepper, pour in a mixture of mayonnaise and sour cream and simmer until tender.

You can sprinkle chopped garlic cloves or green onions on top.

Limonella baked with vegetables

You will need:

500 g limonella;
- 2 onions;
- 1 medium;
- 1-2 sweet bell peppers;
- 4 medium tomatoes;
- 15 g parsley;
- vegetable oil;
- salt, pepper to taste.

Cooking method:

Peel the zucchini and cut into small pieces, place half in a baking dish greased with vegetable oil. On top - half of the onion cut into half rings, half of the tomato slices, half of the pepper cut into thin strips and all the limonella cut into small pieces.

Then lay out in the same order in layers - zucchini, onions, tomatoes, peppers. If necessary, add a little salt and pepper to all layers.

Sprinkle with vegetable oil and bake in an oven preheated to 180 C for about half an hour.

When serving, sprinkle with chopped herbs.

Lemonema fish is a marine fish that is included in the list of codfish. Among them you can find real giants, which reach a length of about 70 cm and a weight of about 2.5 kg. This fish has an oblong body that is laterally compressed. Its meat is white (see photo) and tastes somewhat like cod. The fish is also attractive because it has practically no small bones. Lemonema is covered with small brown scales.

How to choose?

When choosing Lemonema fish, you must follow the basic recommendations:

Beneficial properties of Lemonema fish

The benefits of Lemonema fish lie in its chemical composition. It is useful to use at any age. Its meat contains protein, which is easily absorbed in the body, which is important for the functioning of internal organs and for the flow of processes in the body. Lemonem contains iodine in large quantities, which is important for the normal functioning of the thyroid gland. This product contains a large amount of polyunsaturated fatty acids, which have a positive effect on the functioning of the cardiovascular system.

With regular use, the risk of cancer is reduced. It is recommended that people with diabetes mellitus include Lemonema fish in their diet. It is also worth considering that it is a low-calorie product, so the dish can be consumed without fear for your health.

Use in cooking

Lemonema fish is very tasty and tender, and can be subjected to various heat treatments: stew, bake, boil, fry. Its fillet is used to make sushi, and it is also very tasty when marinated. In general, you can prepare a completely ordinary dish from Lemonema fish, as well as a real culinary masterpiece. Its meat goes well with vegetables, various side dishes, spices and sauces.

Cooking secrets

Lemonema fish, like other food products, has its own characteristics that must be taken into account in order to get a tasty and original dish:

Lemonema fish harm and contraindications

Lemonema fish can cause harm if an individual intolerance to the components of the product is detected.