Emperador descongelado (kg)

Emperador descongelado (kg)
Emperador descongelado (kg)
Emperador descongelado (kg)

Emperador descongelado (kg)

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De la HuertaCasa
Valoración 4,6
Pedido mínimo: 49,00 €
Envío en: 24 - 72 h
Envío gratis

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Shipping only Community of Madrid

Origin:Vigo.
The emperor is also known as swordfish, mako and swordfish. It is a bony blue fish that comes in salted agus. It is an aggressive fish and feeds on mollusks. Its body is blue or black and its belly is silver. They are large fish, with an elongated body and compressed on the sides. It has a sword-like beak that is the extension of its jaw bones. Its beak is used to attack and defend itself.Properties and benefitsEmperor contains B vitamins such as B3, B6, B9, B12, and D and minerals such as selenium and phosphorus. Being rich in iron helps fight anemia. It helps us strengthen our immune system due to its vitamin D content. Emperor fish is good for our cardiovascular health and helps us reduce blood cholesterol. Being rich in phosphorus, it is an excellent fish for our brain and bones. Its vitamin A content makes it a good option for our eyesight. It also becomes a good food for pregnant women, since it contains folic acid.Nutritional value per 100grEnergy 171kcalFats 8 grProtein 23 grPartner 97mgPhosphorus 506 mgPotassium 342mgMagnesium 35mgConservation and tricksThe best way to preserve it is in the refrigerator. Once the sea bass is purchased, wrap it in a damp cloth and moisten it as it dries.Recipe and uses in cookingThe most common way to eat this fish is grilled. You have to be very careful when doing it, because if you do it too much, it will be very dry. If you want to grill it, you can add a green sauce that will give it juiciness; Cut a spring onion and sauté it for 3 or 4 minutes. Cut and wash the parsley, mix it with the chives, the juice of one lemon, salt and oil, mix until you achieve the desired texture. Next we make the fish. We heat a frying pan over high heat. When it is very hot, add the fish and brown for 3 minutes on each side, depending on how wide the slices are.

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