Surely many are still confused by the name of the fish alone - pampanito. You can live your whole life, but never hear this word in reality. Meanwhile, if you cook it correctly and follow some recommendations, you can get a very tasty and tender dish, which, contrary to popular belief, will not become poisonous to the body.
Is pampanito fish poisonous or not?
Often on the forums you can find frightened comments that they bought this “delicacy”, started looking for recipes and came across “scary” information. Say, it is poisonous and generally prohibited for use. However, experts are in a hurry to reassure them - if you follow some recommendations, then a dish prepared from it will not harm health.
Pampanito fish is not poisonous, but wax esters are present in its composition. They are not just not digested by our body, but also contribute to the destruction of beneficial microflora. That is, they literally “burn” it from the mucous membrane of the stomach and intestines. Wax esters act even worse than antibiotics, since it is very difficult to restore the beneficial microflora.
About useful properties
Although the pampanito fish is somewhat hazardous to health, if everything is done correctly, you can only benefit from it. This is a marine individual, which is three times superior to salmon in terms of omega-3 fatty acids. It is also rich in protein, low in calories and 0 g of carbohydrates. It contains a lot of potassium and chromium, which have a beneficial effect on the cardiovascular system, skin, and the gastrointestinal tract. Helps to eliminate bad cholesterol, increase immunity, hair growth, restore the nervous system and helps in the fight against excess weight. Here is such a significant benefit from pampanito fish.
Useful Tips and Warnings
The use of fish is contraindicated:
- children
- with gastrointestinal tract pathologies (inflammation, stomach cramps, flatulence, diarrhea);
- with urolithiasis;
- with diseases of the kidneys and liver.
Later we will consider recipes with pampanito fish, but first we will get acquainted with the nuances:
- The harm from the fish is caused by the high amount of fat in it. In order to at least partially get rid of it, you must first soak the carcass in water. You can also bake it on the grill - the fat will drain. Long smoking is also suitable.
- Pampanito is not recommended to stew and cook.
- It is better to buy chilled fish rather than frozen. It should be solid, have a pleasant smell and normal color.
Pampanito Butterfish Recipes
It goes well with vegetables. And most often they cook it in the oven. In this case, it turns out to preserve the juiciness and delicate texture. You will need:
- 1 kg pampanito;
- 200 g of lemon;
- 3 cloves of garlic;
- 80 g of butter;
- herbs, spices and salt to taste.
Cooking process:
- Finely chop or garlic through a press.
- Melt the butter. Mix with garlic.
- Grate fish fillet with salt and spices.
- Drizzle with garlic mixture.
- Sprinkle with lemon juice obtained from ½ of the fruit. Cut the second half and lay around the fillet.
The dish is ready for baking. It is sent to the oven, heated to 200 ° C. Cooking time - 20 minutes. When the dish is ready, sprinkle with chopped herbs.
Another popular and safest cooking method is cold smoked. To implement this recipe for pampanito butterfish, you need to prepare:
- 700 g filet;
- 800 ml of water;
- 60 g of sugar and salt.
Cooking process:
- Pour water into a cup, dilute salt and sugar in it.
- Put the fillet in a container and leave for a day.
- When time passes, get some of the pulp, and put the rest in the refrigerator.
- Take a pan, cover the bottom with foil, and pour sawdust onto it. Put another sheet of foil on top.
- Put the pot on the fire. On it is a grate.
- Put the carcass on the grill and smoke it for about 15-20 minutes.
- Leave for another day, so that it disappears.
- Repeat the same with the part that was sent to the refrigerator.
You can also make sandwiches - ideal for breakfast or a snack. For them you will need:
- 0.5 kg of fish;
- 200 g of flour;
- 1 liter of sunflower oil;
- 40 g mayonnaise;
- 20 g of gherkins;
- 150 g of bread;
- 1 pinch of herbs, 1 tablespoon of spices and herbs to taste.
Cooking:
- Mix herbs with spices.
- Cut the fish in equal thin slices.
- Roll the fillet in flour and fry.
- Dry on paper towels.
- Mix chopped greens, chopped gherkins and mayonnaise.
- Lay out slices of bread, on each of them, first filet, then sauce, and then sprinkle with herbs.
- Put the second slice of bread on top. Hearty sandwiches are ready!
In general, pampanito is not as scary as it is imagined. Juicy and tasty dishes can be prepared from this fish. But it is important not to forget that everything is good in moderation. Have you ever tried pampanito?