Hueso rape congelado (pieza entera)

Hueso rape congelado (pieza entera)

de De la HuertaCasa

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Shipping only Community of Madrid

Origin: Atlantic (Gran Sol). Whole piece of approximately 500 grams.
De la HuertaCasa

De la HuertaCasa
Pedido mínimo: 49,00 € Envío en: 24 - 72h
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Monkfish are also called toadfish or frogfish or anglerfish. It is a white fish that lives in salt waters. In the past it was a fish that no one wanted and was highly despised by fishermen. The males are much smaller than the females. It is a very voracious fish, with very hard black or sometimes brown skin. Its head and mouth are quite large compared to the body. Its meat is very tasty, but only its tail is eaten and the head is usually used for fumet, broths and soups. It has large spines on its head to avoid being swallowed. The piece of spine that protrudes above the mouth is used as bait to catch its prey. They feed on other fish. Properties and benefits Monkfish contains almost no fat. It is a fish rich in B vitamins and minerals such as phosphorus, potassium, magnesium and iron. Monkfish gives us energy, strengthens our immune system thanks to Omega 3. Containing enough protein makes this fish quite satiating. Helps with fatigue thanks to the B vitamins it contains. It is a fish that is digested very well, so it is indicated for people with digestive disorders. Thanks to its phosphorus content, monkfish is a fish that strengthens bones and teeth. Nutritional value per 100gr Calories: 82 kcal Fat: 0.6 gr Protein: 18.7 gr Carbohydrates: 1.3 gr Calcium: 8 mg Potassium: 284 mg Magnesium: 21 mg Phosphorus: 330 mg Conservation and tricks You can freeze it once at home or thaw it for use in the kitchen. It is advisable to do it 12 hours in advance so that it defrosts in the refrigerator. Recipe and uses in cooking Monkfish bones have a gelatinous texture. They are usually used in broths and creams, but baking is also an excellent way to prepare them; Wash the monkfish bones well and let them drain. In the mortar put 2 cloves of garlic, salt and a handful of fresh parsley. Marinate the monkfish bones and let them rest for approximately an hour. Place the bones in a baking dish, with bacon and one green and one red pepper cut into pieces, and julienned onion previously browned in a frying pan. Take a glass of white wine and add a little ground saffron and pour the mixture over the tray. Bake for approximately 40 minutes.

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