Blue whiting (poutassou)
A small oceanic cod-family fish with white low-fat meat of a soft fibrous texture and a delicate sweetish taste, for frying in flour, braising in tomato and cutlets.
Blue whiting (poutassou) is a small oceanic cod-family fish with a long thin body, white low-fat meat of a soft fibrous texture, a delicate sweetish taste and few bones, budget and quick to cook. It is fried in flour and breading, braised in tomato and vegetables, baked, made into fish cutlets, quenelles and soups, and also used to make canned fish, surimi and fishmeal.
Calories, proteins, fats and carbohydrates per 100 g of product
Blue whiting (poutassou), Raw: Calories 90.0 kcal, Proteins 18.3 grams, Fats 1.3 grams, Carbohydrates 0.0 grams per 100 g of product.
Blue whiting (poutassou), Fried: Calories 228.0 kcal, Proteins 18.6 grams, Fats 13.8 grams, Carbohydrates 6.4 grams per 100 g of product.
Blue whiting (poutassou), Smoked: Calories 108.0 kcal, Proteins 23.4 grams, Fats 0.9 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Dried pollock is a true embodiment of Russian traditions in salting and drying fish. This cooking method, rooted in ancient times, preserves the natural taste and aroma of the fish while enriching it with spicy notes. Soft and slightly sour due to wine vinegar, with a pronounced spice aroma, it makes a wonderful snack. Dried pollock pairs well with rye bread and light alcoholic drinks and can also serve as a base for salads or appetizers. The unique texture of the fish—ranging from tender to firm depending on the drying time—allows everyone to choose the perfect option for their preferences. This simple yet sophisticated recipe reveals the depth and richness of seafood flavors, making it an indispensable part of Russian cuisine.
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