Roundnose grenadier (rattail)

A deepwater oceanic fish with white slightly watery tender meat and a delicate sweetish taste almost without a fishy smell, for frying in batter, baking and cutlets.

Roundnose grenadier (rattail) is a deepwater oceanic fish with a large head and a long body tapering to the tail, with white, slightly watery tender meat, a delicate sweetish taste almost without a fishy smell and few bones. It is fried in breading and batter, baked in foil and under sauce, braised, steamed, made into fish cutlets, quenelles, souffle and added to light soups.

Recipes with this ingredient

Greatfish CevichePeruvian cuisine | Appetizers

Ceviche made from macruro is an exquisite dish of Peruvian cuisine that delights with its freshness and vibrant flavors. The origins of ceviche date back to ancient times when local fishermen used citrus juice to marinate fresh fish. This version uses macruro—a delicate white fish with a soft texture profile. Ceviche is highlighted by the aroma of lime and lemon, the spiciness of chili, and the freshness of cilantro. Its dressing made from broth and spices enriches the flavor, while roasted peanuts add a crunchy note. The dish is perfect for a light dinner or a refreshing snack on a hot day. Traditionally served chilled to maximize flavor expression, creating a harmony of sour, spicy, and salty notes.

Small-eye grenadier steaks with garnishEuropean cuisine | Main courses

Steaks from small-eyed macrurus are a refined dish of European cuisine with a delicate, airy texture and a slightly sweet flavor. Macrurus is a rare fish with soft flesh that is perfect for frying while retaining juiciness inside a golden crust. The green pea puree garnish adds freshness and velvetiness to the dish, while the couscous with carrot sauce brings light sweetness and exquisite aroma. The flavor palette of this dish combines the softness of the fish, the creamy texture of the garnishes, and pleasant spice notes. Such dishes are often prepared in Mediterranean cuisine, where simplicity, elegance, and natural flavors are valued. It is best served with white wine or a light vegetable salad to highlight the rich taste of the fish and its tender texture.

Stroganina from small-eyed grenadierRussian cuisine | Appetizers

Sliced small-eyed macrurus is a true delicacy of the Russian North, combining the freshness of the sea breeze and the richness of nature's flavors. This preparation method originated among the peoples of Siberia and the Far East, allowing one to enjoy thin icy layers of fish in its pure form. Macrurus, with its delicate and slightly sweet taste, is perfect for slicing. The harmony of the dish is achieved through a combination of crispy croutons, aromatic oyster sauce, and a spicy mix of salt and pepper that highlights the fish's natural freshness. Slices are eaten immediately after cutting while they remain icy and crunchy, with each piece literally melting in your mouth and leaving an unforgettable aftertaste. It is not just a dish — it is a ritual of respect for nature's gifts and the traditions of northern peoples.