Ice fish is also called the pike-like icefish, or the common white-blooded pike, or the sea pike. Quite different species of fish belonging to the crocodile icefish family are often grouped under this name. They are white-blooded in the literal sense of the word — their blood has no color, hence the collective name "ice fish." Its habitats are the ocean and sea waters around South America and Antarctica.
Ice fish is most often found in recipes with these five products:
Ice fish is large, considered a big fish; it can reach a weight of 1.2 kg and a length of 66 cm. There are specimens up to 70 cm long and 3.2 kg in weight. The average size of this fish is 45 cm. It's a commercial, valuable fish, high in phosphorus, fluorine and potassium. It's one of the more expensive fish.
Almost all recipes with ice fish are popular because its meat doesn't have that off-putting fishy smell. That is, if you serve someone a dish made with it, they won't realize they're eating fish. So ice fish can safely be included in a child's diet if the child refuses to eat ordinary fish.
The meat of this beauty is quite tender and lean, with a dense texture and a calorie content of up to 140 kcal. It also has almost no bones, only a central spine. And even that is so soft you can easily chew it.
It's best to steam ice fish or use it in dishes that call for boiling — for aspic and jellied dishes, for example. It also makes a very tasty stroganina. What's more, this fish lives in ecologically clean waters and is one of the cleanest inhabitants of the ocean.