Salads 

Argentina recipe in the oven. Review: Frozen Argentina fish "Santa Fish" - In my opinion, only for frying

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Argentina (Argentina) - a genus of fish of the family silverfish ( Argentinidae) detachment herring... Valuable commercial fish.

Like all silvery ones, it has an elongated body of a more or less bright silvery color. It is also characterized by a small mouth and large eyes located on the sides of the head. This fish has a very slow growth and reaches only 60 cm in length by the age of 25. Argentina becomes sexually mature late, in the 9-12th year of life (calorizer). It reproduces in spring, from March to May, spawning, depending on the size, from 3500 to 7500 rather large eggs. The developing caviar is floating, with a red fat drop, it stays in the water column at a depth of 300-400 m.

Adult Argentines are gregarious in the bottom layers of water at a depth of 150-600 meters or more. Their food consists mainly of various invertebrates (small, comb jellies), but occasionally also small fish.

The catches of this very delicious fish are small. The North Atlantic silverfish is an example of a species with low reproductive capacity. The reason for this is the slow growth rate, late onset of puberty and low fertility.

Freshly caught Argentina gives off a strong odor. Argentina's meat has a pleasant taste and delicate texture.

Calorie content of Argentina

The calorie content of Argentina is 88 kcal per 100 grams of product.

Composition and useful properties of Argentina

The beneficial properties of any product are determined by the content of nutrients and vitamins in it.

The meat of Argentina contains vitamins: PP, E and B2; trace elements: chromium, fluorine, molybdenum; macroelements: phosphorus, potassium, sulfur, which have a beneficial effect on the entire human body.

Argentina's culinary uses

In cooking, Argentina is used to produce all kinds of products, hot smoked products and canned food (calorizator). The best way heat treatment argentina - frying.

Argentina is a fish that has a very moderate ability to reproduce, despite the fact that from March to May it lays from three to seven and a half thousand eggs of considerable size, which develop well at a depth of three hundred to four hundred meters.

Argentina fish inhabits the European and American coast Atlantic, in the Pacific and It can be found off the coast of Northern Norway. This fish grows very slowly. For example, it reaches its average length of sixty centimeters only by the age of twenty-five. Her puberty occurs only in the tenth or twelfth year of life.

Fish Argentina is deep, so the bottom part of the ocean, which has a depth of one hundred fifty to six hundred meters and more, provides a full life for the flock. The depths of the school can be judged by the remains of very deep-sea plankton species found in the intestines of fish. It is fed by numerous invertebrates, which are familiar to us as seafood - squid and crustaceans.

In terms of catches, Argentina fish is never a champion. Perhaps this is due to insignificant fertility, very slow growth and late maturity, as well as living at very great depths. Its name has nothing to do with the country of the same name, it translates as "silvery", so our fishermen have long called it silver, and in some Russian Pomor regions they call it golden smelt. Its average size in catches off the American coast reaches from twenty-five to forty centimeters with a weight of two hundred to six hundred grams. From the ocean depths, close to the European continent, professional fishermen catch it half a meter long and weighing up to one kilogram.

Argentina fish is a very healthy one containing only two percent fat and up to twenty percent protein. The consistency of the meat is very tender and the taste is pleasant. Fishing schooners catch it purely for food purposes: cooking, smoking, canning. It comes to the market more often freshly frozen as semi-finished products or as a whole. It is delicious both fried and baked, so one cannot fail to mention at least one recipe with it.

Baked silverfish with garlic tomato sauce

This dish does not need a large list of products, and it does not take much time to prepare it, but the pleasure from its wonderful taste will be huge.

For cooking you will need:

  • Argentina fish - 500 grams.
  • Garlic - 2 cloves.
  • Hot pepper - a small piece.
  • Tomato paste - 70 grams.
  • Granulated sugar - 1 teaspoon.
  • Vegetable oil.
  • Spices and herbs.
  • Salt.

Preparation for cooking

Peel the fish, remove the remnants of the entrails and wash in cold water.

On both sides, make cuts in the form of crosses, sprinkle with salt and leave to ripen for twenty minutes.

Peel and coarsely chop two cloves of garlic.

Heat the oven to 180 0 C.

Cooking baked fish argentina

Take a frying pan, pour a little into it vegetable oil, heat and fry the garlic, at the end add sugar, a piece of hot pepper and a couple of spoons hot water... Bring to a boil while stirring.

Grease the pan with fat, put the fish in it, pour over the sauce, sprinkle with herbs and bake for half an hour.

The dish is equally well suited for lunch and evening dinner, and the sauce will add juiciness and piquancy to the fish.

Good day to all!
Today my reviews will be about three types of fish that I bought at the request of my husband, and of course I have not forgotten myself and the cat.
The first fish is Argentina. The choice fell on her, since the one that her husband loves, and this is pollock or hake, was not on sale.
I am already so many years old, I am already a big girl, but I can honestly admit that I never bought Argentina and did not even know what it was like. I am not a fan of fried sea fish, but in this case there was no choice.
Most of the seafood, namely frozen fish, is represented by the Santa & Fish TM. Who is responsible for this fish, you will not understand, "Santa Bremor" bought from "Santa Impex" and all this in Brest. But it's not that important, I like Santa's products.
This fish is packed in plastic bags. Fish inside without glaze. The only disadvantage is that, although the bags are made of very dense material, but during (perhaps this is my opinion) transportation they break and in our stores they are packed in cellophane again. As a result, it is not clear what you are buying, but this is in another review.

Each package has a label with the information available.
The country of origin, date of packaging, expiration date are indicated here.
Already in the outlets, the weight and cost are indicated.


And so are the responsible parties with addresses and phone numbers.


Argentina is a small fish, weighing about 400 grams. Clean, but with the presence of scales. Had to clean it up a bit.
The fillet is dense, does not fall apart when cut into pieces. The specific smell of sea fish is almost absent.


When frying, Argentina fillets remain white, the pieces do not fall apart. The rind is firm and forms a beautiful crust when fried.
On my own behalf, I can say one thing about the taste - the fish is a little dry, it does not go in comparison with pollock or hake, there is no tenderness and juiciness. So many small bones(keep) like river fish such as roach, crucian carp or carp. I had to poke around in each piece for a long time to put it in my mouth. These small bones are found in the dorsal portion of the fish. So I definitely didn't like it.
My husband has a completely different opinion, he really liked the fish and ate it all with great pleasure.

My attitude towards this fish will remain ambiguous, as I cook different dishes with sea ​​fish- these are stewed and baked, and under vegetable dressing, then all of the above is not for Argentina, namely its small bones. It goes only for frying (or I don't know how to cook?)
And I will recommend this fish, not everyone is as fussy as I am, and its taste is excellent.
So happy shopping!

1. What is this fish

Argentina (Serebryanka) widespread in the temperate waters of the American and European coasts of the Atlantic Ocean. Length: 25-40 (up to 95) cm; weight up to 4 kg, on average - 500 - 800g. Valuable commercial fish. Like smelt, freshly caught Argentina gives off a strong scent of fresh cucumber.

2. Culinary properties

Argentina's meat has a pleasant taste and delicate texture. It is noted that, like smelt, Argentina meat smells like fresh cucumbers.


3. Short story

Fish Argentina lives in the temperate and northern waters of the Atlantic, Indian and Pacific oceans. It can be found in the waters of the Atlantic Ocean, from Ireland to the northern Norwegian regions. In the Barents Sea, fish are found in the east and southwest. Argentina is distributed in the Danish Strait and the North Sea. Individuals prefer to lead a deep lifestyle. It has been noticed that they live mainly on a muddy or sandy bottom. The depth of fish distribution is from 20 meters to 1 kilometer. But catching it on an industrial scale is most effective at a depth of 30 to 100 meters.


4. Positive and negative qualities

Fish in the diet is good in a certain amount, and its excess can lead to unpleasant consequences, in particular, intestinal disorders or allergies.


5. How it is prepared

Fish Argentina is best recommended to boil, fry, stew, marinate.

Argentina is cooked with vegetables: Whole fish carcasses or cut into steaks are boiled. Chopped vegetables, salt, spices are put into the water, vinegar is added, all this is brought to a boil. Put the fish and cook for 15-20 minutes with a low boil or with potatoes: First, lightly fried with bacon carrots, onions and parsley root are added to the fish cut into portions (along with the heads), then potatoes, salt and pepper, a glass of water, and fish brought to readiness.

The Argentina is fried in the following way: Fillet pieces are sprinkled lemon juice, breaded in flour and salt, fried with onions.

Stew Argentina is recommended different ways, for example under sour cream sauce: The fish is cut into portions and fried. Onions and carrots are fried and stewed with sour cream and herbs. Fish is laid out in a saucepan, vegetables stewed with sour cream are on top. The dish is stewed until tender or with tomatoes: The chopped fish is lightly fried, then stewed over low heat with onions.

Argentina is marinated as follows: Vegetables are boiled until tender, with the addition of spices, vinegar, sugar, salt. Fried fish is poured with ready-made marinade and garnished with herbs when served.

Argentina fish can be baked, minced meat, in soup and aspic.

Argentina can be baked in different ways, for example with rice: The fish is cut into pieces, pepper, breaded and lightly fried. After the fish is placed in a greased dish, in which it is previously placed rice porrige... Everything is poured with sauce made of flour, fish broth, sour cream, salt, grated cheese and baked in the oven or in foil with shrimps: The gutted fish is stuffed with shrimps and onions, wrapped in foil and baked.

Argentina soup can be cooked in several ways - with olive oil and tomato: Portions of fish are cooked with parsley root and potatoes. Sauteed onions and chopped tomatoes with garlic or rice in a spicy broth are added: fish broth boiled washed rice, finely chopped onion, sautéed with fat, tomato puree, then add pieces of boneless fish, crushed garlic, salt.

Minced meat-second from Argentina can be prepared in two types: cutlets - From boiled fish, bread and onion cutlets are formed and boiled in broth. Ready cutlets are poured with broth with gelatin and cooled and zrazy - The fish carcass is cleaned, the fillet is cut and passed through a meat grinder. Grated carrots, chopped onions, crumb soaked in milk are added to a bowl of fish white bread and a raw egg... The filling is prepared from fried mushrooms with onions, eggs and herbs. Cakes are formed from minced meat, on which the filling is laid out, the edges are stuck together. The meatballs are rolled in breadcrumbs and fried until tender.

Aspic from Argentina is prepared in the form of cutlets: The head, skin, fins, bones of fish are poured with water and boiled. The broth is filtered and gelatin soaked in water is added, brought to a boil, cooled. Fish pulp, bread soaked in milk and fried onions are passed through a meat grinder, salt, pepper, egg, milk are added and whipped. Cutlets are formed, placed in a saucepan, poured with broth and boiled. Ready cutlets are poured with chilled broth, placed in the cold.

Whole Argentina is boiled for 30 minutes after boiling. Cook the sliced ​​Argentina for 20 minutes.

How to cook Argentina

You will need - Argentina, water, salt, herbs and spices to taste

1. Argentina wash and gut, cut into large pieces.
2. Share in cold water, add salt, pepper and bay leaves to taste.
3. Put the pan on the fire, simmer the Argentina for 30 minutes.

How to make Argentina fish soup

Products
Argentina - 350 grams
Potatoes - 600 grams
Carrots - 1 piece
Onions - 1 piece
Parsley - 2 roots
Fat - 1 tablespoon
Black and allspice - 3 peas each
Bay leaf - 2 leaves
Greens (celery, parsley) and salt - to taste

How to make Argentina soup
1. Wash the fish, peel off the scales with a knife or a cleaner, make an incision along the abdomen and take out the insides, cut the fish across into 5-6 pieces.
2. Wash, peel and dice the potatoes.
3. Wash, peel and dice the carrots and parsley roots.
4. Wash, peel and chop the onion.
5. Put chopped vegetables in boiling water and simmer for 20 minutes.
6. Add fish pieces, spices and salt to the boiled vegetables and leave on the stove for another half hour.
7. Season the prepared soup with fat.
8. Add greens after serving the dish directly to the plate.

How to cook Argentina with vegetables

Products
Argentina (fillet) - 550 grams
Carrots (medium) - 2 pieces
White onion (large) - 1 piece
Parsley root - 50 grams
Tomato paste - 1 tablespoon
Sunflower oil - 2 tablespoons
Vinegar 3% - 2 tablespoons
Granulated sugar - 1 teaspoon
Rock salt - to taste

Food preparation
1.550 grams of Argentina fillet defrost at room temperature, rinse quickly and cut into equal sized pieces.
2. Sprinkle lightly with salt on each piece and marinate for a few minutes.
3. At this time, peel the large onion and chop finely.
4. Wash and peel 50 grams of parsley (root) and 2 medium carrots, chop the root vegetables.
5. For the sauce, dilute in a glass until smooth 2 tablespoons of a weak solution of acetic acid (3%), a teaspoon of granulated sugar and a tablespoon of tomato paste.

How to cook Argentina with vegetables in a saucepan
1. Place pieces of Argentina, chopped parsley, onions, carrots in layers in a thick-walled saucepan, pour over with 2 tablespoons sunflower oil and sauce.
2. Cover the saucepan with a lid and put on a low heat for about an hour. Your argentina is ready!

How to cook Argentina with vegetables in a slow cooker
1. Fold in layers in a multicooker bowl pieces of Argentina, chopped parsley, onions, carrots and pour 2 tablespoons of sunflower oil and sauce.
2. Set the "Stew" mode and cook the dish for 45 minutes. Hot fish immediately put on plates and serve!

Fusofacts

- Argentina has an elongated body, covered with large scales, and flattened on the sides. The maximum length of the fish is 60 centimeters, and the weight is only about half a kilogram. Argentina reaches this size only by the age of 25. Unlike the body, the head of this fish species is relatively small, while they have rather large eyes. Another distinctive feature is that the lower jaw protrudes slightly forward.

The main habitat- waters of the Atlantic Ocean, from Ireland to the northern Norwegian regions, temperate and northern waters of the Indian and Pacific Oceans. In Russia, this fish is caught in the east and southwest of the Barents Sea. Argentina prefers to live at great depths from 20 meters to a kilometer, near a sandy or muddy bottom, but for a catch, the most optimal depth is 30-100 meters.

For the silvery color of the scales with a golden sheen, Argentina is often are called silver and gold smelt.

Argentina fillet appreciate for special juiciness and tenderness. Dried and fried Argentina is considered very tasty. However, the fish has a specific smell that resembles fresh cucumbers... For this reason, some people prefer to spray the carcass. acetic acid or lemon juice to beat it off.

100 grams of boiled argentina contains 88 kcal, in fish fried in oil - more than 130.

During butchering it is necessary to remove black mucus from the peritoneum from Argentina so as not to spoil the taste of the dish. The Argentina is then washed and cut up. To do this, you need to lay the film on the work surface, clean the fish from the scales, remove the insides and rinse again.

How to cook Argentina with tomatoes

Products
Argentina - 1 kilogram
Tomato - 2 pieces
Onions - 2 pieces
Flour - 2 tablespoons
Mustard - 1 tablespoon
Salt, allspice, to taste
Vegetable oil - 2 tablespoons
Sour cream - 4 tablespoons

Food preparation
1. Cut the carcasses of Argentina into portions, sprinkle with pepper and roll in a plate with 2 tablespoons of flour.
2. Heat a frying pan with 2 tablespoons of vegetable oil and fry the fish over high heat on both sides for 3 minutes.
3. Peel 2 onions, cut into rings and fry.
4. Rinse 2 tomatoes under running water and cut into slices.
5. Stir a tablespoon of mustard in a glass with 4 tablespoons of water.

How to cook Argentina with tomatoes in a saucepan
1. Place the fried fish and onions, chopped tomatoes in a thick-walled saucepan and pour mustard over the top.
2. Put on low heat, cover and cook for 20 minutes.
3. For the sauce, at the end of cooking, pour the liquid from under the fish into a separate saucepan, add boiled vegetables rubbed through a sieve, 2 tablespoons of flour lightly fried in a pan, salt and season with 4 tablespoons of sour cream. Boil the resulting mixture for 3-4 minutes.

How to cook Argentina with tomatoes in a slow cooker
1. Put the fried fish and onions, chopped tomatoes into the multicooker bowl and pour over with mustard.
2. Switch on the "Braising" mode and cook for 15 minutes.

Reading time - 5 minutes.