White fish
Calories
203
–
Squi
14.4
–
Fats
16.1
–
Carb
0
Description
Cooking methods: Toothfish is usually served smoked (sliced), grilled, and sometimes baked. Nutritional proper...
Cooking methods: Toothfish is usually served smoked (sliced), grilled, and sometimes baked. ...
Description
Cooking methods: Toothfish is usually served smoked (sliced), grilled, and sometimes baked.
Nutritional properties: Like all fatty fish, toothfish is a source of vitamin D. Vitamin D is responsible for the regulation and absorption of phosphorus and calcium in the body, supports bone health, and fights certain types of cancer. This variety is also valued for its B vitamins, pyridoxine, and riboflavin.
Description: Toothfish is a deep-sea predatory fish native to the cold waters of Antarctica. The name "toothfish" encompasses an entire genus, which includes the Antarctic and Patagonian species. They differ little in morphology and lead similar lifestyles. The ranges of the Patagonian and Antarctic toothfish partially overlap.
Texture and flavor: The fish has white, fatty, flaky meat, few bones, and a black skin.
Interesting facts: Biologists became acquainted with toothfish relatively late in life. It took a while for specimens to fall into their hands. In 1888, American explorers caught the first Patagonian toothfish off the coast of Chile. They were unable to preserve it; only a photographic print remains.
It is arguably one of the most expensive commercial fish today.
Description
Cooking methods: Toothfish is usually served smoked (sliced), grilled, and sometimes baked.
Nutritional properties: Like all fatty fish, toothfish is a source of vitamin D. Vitamin D is responsible for the regulation and absorption of phosphorus and calcium in the body, supports bone health, and fights certain types of cancer. This variety is also valued for its B vitamins, pyridoxine, and riboflavin.
Description: Toothfish is a deep-sea predatory fish native to the cold waters of Antarctica. The name "toothfish" encompasses an entire genus, which includes the Antarctic and Patagonian species. They differ little in morphology and lead similar lifestyles. The ranges of the Patagonian and Antarctic toothfish partially overlap.
Texture and flavor: The fish has white, fatty, flaky meat, few bones, and a black skin.
Interesting facts: Biologists became acquainted with toothfish relatively late in life. It took a while for specimens to fall into their hands. In 1888, American explorers caught the first Patagonian toothfish off the coast of Chile. They were unable to preserve it; only a photographic print remains.
It is arguably one of the most expensive commercial fish today.
FAO27
FAO21
FAO61
FAO31
FAO37
FAO57
FAO47
FAO88
FAO58
Чили
Турция
Китай
Индонезия
Бангладеш
Эквадор
Саудовская Аравия
Россия
Египет
