Dorado

Dorado is a fish that belongs to the spar family, it is also called crucian carp. For her life, she chooses mainly tropical oceans and seas, where she feels most comfortable. It also bears the name “dolphin”, and is rather strange in appearance: it has a blunt head, a pronounced long fin and a tail clearly divided into two parts.

In some countries it is called dolphin fish, but it is most known as dorado.

One of the features of this fish is a bright color, usually blue and green or yellow, but its brightness appears only during life, after death the paint fades.

Corifena can migrate over a very long distance, so it can be found all over the world in those seas and oceans that have a tropical or temperate climate. The largest fish of this species that has ever been caught weighed 39 kg.

Fish in various countries

But the dorado is appreciated not only because of its taste: in Malta, some dishonest jewelers used the teeth of this fish, which have the shape of a fang. They made rings, and sold under the guise of a frame of snake teeth, because in Malta it was believed that the teeth of a snake have magical properties.

Even in ancient times, this fish was dedicated to the goddess of love, Aphrodite, thanks to its exquisite beauty and very delicate taste. This idea also migrated to the modern world: now on some islands of the Caribbean it is recommended to use it for lovers, since among fish it is considered the goddess of love.

Dorado is highly regarded in Asia Minor, where it is considered a fish that can decorate any holiday table. In addition, in Hawaii it can often be found in restaurants.

They are served in restaurants in Malta, for which it is most often baked whole, immediately with its head and tail, or used as a filling for pies.

The fact is that gourmets have long noticed that this fish tastes best when cooked whole: baked or fried with the head.

An individual in size from 20 to 40 cm is considered ideal in taste, and, if the size of the pan allows, it can simply be fried.

Growing dorado

Dorado has been known for a very long time, in the Mediterranean it was and remains the most popular fish. One of the first references to it dates back to the times of Ancient Rome, where this fish was so appreciated that it was specially grown in artificial ponds and pools for later use in culinary purposes. The same method of growing dorado was used in Venice, around the end of the 19th century.

The history of the artificial cultivation of dorado continues to this day: from ancient Rome it was adopted by modern culinary specialists in France, Greece and Italy. It is there that it is still grown in salty artificial reservoirs, where a sufficiently high temperature is maintained so that the fish feels comfortable. In order to give the dorado the most saturated taste and convey all the beneficial properties, it is now grown not just in ponds and pools, but in special aquariums that have special lighting, as well as a temperature that is designed to imitate a certain time of the year, ideal for this fish.

Fish composition

This fish is highly appreciated by people who monitor their diet or diet, as it contains the minimum amount of fat: less than 2 grams per 100 grams of fish. Meanwhile, protein in 100 grams of the product contains 21 grams, so it is very useful, including those involved in sports.

100 grams of this fish is approximately 96 kilocalories, while it contains a rather high concentration of protein, which makes it very nutritious.

This fish is most appreciated due to its unique composition and a large number of useful substances that it contains. It is not very well suited for quick and effective saturation, since the dorado contains a relatively small amount of calories, and there is practically no dietary fiber due to which food is digested for a long time.

This means that it is ideal for dietary nutrition, but it is completely unsuitable for people who need a lot of energy, such as athletes. However, dorado is very important for inclusion in the daily diet, as it contains:

1. Proteins that are easily digestible. They are ideal for children and the elderly, as well as for pregnant women.
2. Saturated fatty acids, including omega-3 acid, which is vital for the human body. All these acids are necessary in order to ensure a normal metabolic process between cells and for the development of brain neurons, as well as the prevention of various diseases of the cardiovascular system.

Useful Properties

Dorado, like any other fish, contains a high concentration of iodine. In addition, it is rich in copper and manganese, and also contains zinc. All these substances are necessary in order to maintain a normal metabolism.

This fish contains a large number of polyunsaturated acids, which act as an effective prevention of diseases of the cardiovascular system, including the ability to support the body and reduce the risk of developing oncology. The iodine contained in the fish contributes to the normal activity of the thyroid gland, increases mental activity, and helps to fill the iodine deficiency in the body, if necessary.

Iodine is found in many types of fish, but dorado is considered one of the champions, in particular it contains more iodine than in mackerel or perch. The phosphorus contained in fish, among other things, contributes to better absorption of vitamins and minerals, and also supports normal chemical processes in the human body.

Due to the balanced chemical composition and useful properties, it is recommended to include fish in the diet, including for people with diabetes, after a heart attack, suffering from atherosclerosis, or those who need to lower their blood cholesterol.

This fish is useful, including for improving the appearance, as it helps to delay aging, significantly improves brain function and memory, improves the cardiovascular system, makes blood vessels more elastic, maintains skin elasticity and strengthens nails. In addition, the substances contained in the dorado help get rid of hair loss and dandruff, saturate the hair with useful substances.

Dorado in cooking

In artificial conditions, this fish is kept in perfectly clean water, special forages are used for its growth. The result is a fish with a dense white meat, which has a pleasant delicate aroma. Due to the fact that for restaurants it is mainly grown under artificial conditions, it can be attributed to delicacies, though not the cheapest. Despite this, the popularity of dorado among gourmets around the world is only growing, so every year more and more fish are grown in artificial farms.

Typically, fish farms sell fish weighing from 300 to 600 grams, but in France, larger individuals are valued: usually they buy fish that weighs more than a kilogram. Therefore, among gourmets, royal and gray dorado are especially popular due to their rich taste and special property. In particular, the royal dorado has pinkish meat and a much more delicate taste.

How to choose

Dorado has several distinctive features that will help you choose this particular fish and not make a mistake. First of all, it usually has a dark gray back, and a slightly lighter abdomen. The mouth of the fish is quite large, the lips are quite pronounced, and immediately between the eyes there is a small golden spot.

When choosing a fish, make sure that its fins and tail are not dry, as this indicates a long shelf life. Be sure to inspect the gills: they should have a bright red color, and the fish itself should have a characteristic smell of the sea. During the selection, press on the carcass of the fish: if the meat is fresh and could not be frozen, it will quickly return to its natural form after pressing.

Use the gourmet tips: choose a fish 20 to 40 cm long, this is the optimal size for this fish when it gets the most pronounced taste, but it’s quite convenient to cook.

How to cook

Gourmets like the dorado, among other things, because it is very easy to cook. She is not picky about cooking methods, so in Greece dorado is often cooked on the grill during picnics, resulting in a rich, pleasant taste without unnecessary shades of marinade or spices.

At home, dorado can be baked in the oven, adding only salt, which will not kill the natural taste of fish. If you are going to fry or stew dorado, it is recommended to use the sauce so that the meat absorbs as much juice as possible and is not dry.

You do not need any special types of sauce, just a classic mixture of olive oil, garlic and dry white wine. If you prefer special sauces, you can add capers, tomatoes or olives to this mixture.

As for spices during cooking, it is best to use herbs that need to be placed in the abdomen, but not on the surface of the fish. So they will convey the maximum of their delicate aroma, but they will not interrupt the natural taste of fish, they will only shade it. Best suited for this are basil, rosemary and sage.

Like any other fish, dorado goes well with various vegetables or potatoes, baked or boiled. If you really like sauces, you can make a fish broth-based sauce for dorado, add some natural vegetable oil and fresh vegetables.

You can cook dorado in a huge number of different ways, the main thing is to make sure that the cooking temperature is not too high during the cooking process, as this will negate not only many of the useful properties of this fish, but can also spoil its delicate taste.

If you bake in the oven, keep it there for no more than 10 minutes to avoid burning and bitter aftertaste in tender meat.

If you are steaming it, for this you need to hold it for a little longer, about 15 minutes until completely ready. If you are a happy owner of the grill and will cook dorado in the fresh air or during a picnic, it is enough to fry it for only one and a half or two minutes so that it remains juicy and at the same time is ready.

The same rule applies to cooking in a pan, just a couple of minutes – and it is ready.

If you came across a large individual, and you are afraid that it will not have time to bake, several deep cuts must be made on its blocks. This will allow the temperature to evenly affect the fish, and it will cook as fast as the little brothers.

Contraindications and dangerous properties

Like any other fish, dorado is extremely useful, it is used in cooking around the world, it can be included in the diet of people of any age. The only limitation is the small bones that are contained in the fish, because of which it should not be given to young children in order to avoid injury.