This fish is a representative of the salmon family. It is found in the Japanese, Okhotsk and Bering seas. Useful properties of this fish have been known for a long time. Therefore, it is recommended to eat many nutritionists.
Useful properties of fish kunji
Only 100 g of this fish contain a daily vitamin C, which is necessary to maintain the work of the human immune system. In addition, there are iron, magnesium , and niacin in the kunja. All these substances help to strengthen hair and nails. B vitamins, which are also present in the fish, are necessary to preserve the youthfulness of the skin.
Relatively low caloric content of kunji (135 kcal per 100 g) allows you to consume it even for those who follow a diet and want to get rid of a few extra pounds.
How to cook kunju fish?
The easiest way to make this fish a useful and nutritious dish is to bake it whole in the oven.
Ingredients:
- whole fish of kunja;
- 1 onion;
- vegetable oil;
- salt, pepper to taste.
Preparation
Fish should be gutted, remove fins, head and tail. Note that the color of the meat of the fish of the kunji can be either white or pink. In the first case, the kunja was caught in the spring, and in the second, in the autumn.
After the carcass is washed, lay a foil on the baking sheet and oil it with vegetable oil. Onions cut into half rings and place it inside the carcass, that is, in the peritoneum. Carcase salt, pepper to taste and check into the foil. Place the baking sheet in a preheated oven and bake the fish for 25-60 minutes, depending on the size of the carcass and the features of the plate. Determine the readiness of the dish, you can make a cut with a knife. The color of the meat should change. If the meat was light pink, then it should be slightly darkened. In the case when the fish was white, it acquires a slightly grayish shade.
Serve fish with a side dish of boiled potatoes or fresh vegetables.