Sea hare: fish from the Pacific ocean
Sea hares are most common in the Western Pacific, the Mediterranean and the tropical waters of the Indian ocean. They have a medium size and oval body, flattened laterally, covered with minute inconspicuous scales. The head of the sea hare has a triangular shape and slightly elongated snout with a small mouth at the end. Sea hare is able to defend himself – for this it has sharp rays on the fins with poison glands, injections which cause quite severe pain.
Sea hares can change their color and intensity depending on their condition. Usually the fish-hare can be found in algae and lagoons, where they live among swarms of young fish and fish-surgeons. Most of the day sea hares spend for chewing low-calorie food in the form of algae from coral reefs – so they provide a right amount of nutrients.
Despite the presence of venomous glands, this species is quite popular for human consumption, particularly among island residents, who also sell locally caught sea hares in Korean, Taiwanese and Philippine markets. However, this fish is quite popular in many Nations of the world, including Russia. In addition to its palatability, sea hare has great value for health, as its composition prevents the development of certain diseases.
Recipe of fish-rabbit
For prigotovleniya hare in pots will need 2 PCs of this fish, 2 onions, 1 carrot, 40 g of olive oil, 1 bunch chives, dill and parsley, 100 g of any cheese, 50 g butter, half lemon, 1 spoon of oyster sauce and salt/pepper to taste. With steaks cut out bones and spine and cut the meat into small squares. Onion, cheese and carrot cut into very small cubes, crushed bunch of greens and sprinkled with lemon juice, mixed with onions.
Then the fish is cooked vinaigrette – in a bowl, pour oyster sauce and olive oil, sprinkle with a mixture of ground pepper and leave to infuse for a few minutes. Prepared sea hare is placed in the pot, on top put a few slices of cheese, cubes of potatoes, carrots, half of chopped greens and onions. Also in the pot, added the butter with the remnants of the cheese, then pour it all finished dressing and put it in the oven, preheated to 200 ° C, for 15-20 minutes. The finished dish is served in pots.