Grenadier is a deep-sea fish that occurs in the north of the Atlantic and Pacific oceans. Grenadier meat is white with a pinky tint, and has dense, non-filamentous, somewhat watery texture. It features good taste regardless of the cooking method. Grenadier can be fried, boiled, jellied, or used for fish soup.

Grenadier is a source of digestible wholesome protein; it contains 16.5% of protein and 0.5% of fat.

Grenadier is digested much easier than meat. Thus, it takes the human organism five hours to assimilate beef, whereas low-fat sea fish, including grenadier, is digested within two to three hours. This is due to the fish's structure peculiarities: it contains little fibrous connective tissue.

The amino acids proportion is the reason for high value of fish proteins. There are all vital (the so-called indispensable) amino acids in sea fish. Absence of one of them from the diet leads to various disfunctions and diseases of the human organism. At the same time, grenadier meat features quite high content of amino acids: triptophane, lysine, and methionine, which makes it close to the amino acid composition of a perfect protein.

Grenadier meat contains water-soluble vitamins B in the same quantity as in animal meat, as well a vitamins PP and vitamin C.

Grenadier meat is also valuable in term of physiologically most important minerals content. Grenadier is rich in sulphur, iodine, manganese, copper, zinc that are necessary for normal metabolism; it concentrates quite a number of microelements (nickel, chrome, fluor, cobalt) in its body in larger quantity than fresh water fish do, therefore, it is recommended to include grenadier in the human diet. The most valuable of the macro elements this fish contains, are compounds of calcium, magnum, phosphorus, iron. Their optimum quantity balance, which is characteristic of grenadier meat, is necessary for their favorable digestion. This determines the useful properties of this sea fish due to inorganic components and adds to expediency of its inclusion in healthful and dietary meals.

Thus, regular though not large consumption of sea fish, including grenadier (two fish dishes a week), can be referred to easily assimilated protein food, which provides the human organism with all vital nutritious and healthful elements in the best way.

Grenadier and green peas salad

Cut scaled and eviscerated fish into pieces and boil in water with salt, onion, spices, and greens. Skin the boiled fish, take out bones, and cut into smaller pieces. Add green peas, boiled carrots cut into small cubes, and pour in vinegar and vegetable oil mixture. Put into the fridge for an hour; then add the dressing, mix carefully, arrange into a salad bowl, and decorate with tomato slices and dill.

To make the dressing : rub the yolk with salt, sugar and vinegar; add butter chopped into small pieces. In boiling water bath, heat until creamy mixture while stirring, allow to cool, and add beaten-up cream.

Ingredients : 200 g fish, spices, savory herbs, 100 g canned green peas, 30 g carrots, 20 g vinegar and vegetable oil mixture, 20 g tomatoes, dill.

The dressing ingredients: 50 g butter, one raw yolk, salt, sugar, 1 teaspoon of 3% vinegar, 50 g cream.

Siberian fish pie
Roll yeasted dough to a 1-cm high layer, and arrange it on a greased baking pan. Over the dough, put a layer of cooked rice mixed with browned onions, then the grenadier fillet pieces; pour some melted butter, and salt. Spread one more layer of cooked rice and green dill over the fish, and cover with one more 0.5-0.7 cm high dough layer. Seal the two dough layers edges together. Egg the pie with beaten-up egg, allow to rest for some time, egg the pie once more, and cut a few gashes in the pie cover. Bake the pie in an oven until ready, allow to cool, and cut into serving pieces.

Ingredients : 1 kg yeasted dough, 800 g grenadier, 4 tablespoons dry rice, 70-80 g bulb onions, 60-70 g vegetable oil, salt and black pepper to taste, 2-3 tablespoons flour to handle dough, 1 egg to egg the pie.

Marinated grenadier
Cut scaled and eviscerated fish to pieces and boil in water with salt, onion, spices, and greens. Skin the boiled fish, take out bones, cut to smaller pieces, and allow to chill. Pour in cold marinade in 2:1 proportion and leave in a cold place for 4-6 hours.

To make the marinade : brown chopped onions and carrots in vegetable oil, add tomato paste, and continue frying for another 5-10 minutes. Stir in hot fish broth or water, vinegar, salt, sugar, spices, and cook for 5-10 minutes.

The marinade ingredients : 80 g carrots, 60 g bulb onions, 60 g tomato paste, 20 g vegetable oil, 40 g sugar, 60 g 3% vinegar.

Grenadier baked with mushrooms under mayonnaise
Cut scaled and eviscerated fish into pieces and cook in water with salt, onion, spices, and greens. Skin the boiled fish, take out bones, and cut into smaller pieces.

Arrange the fish pieces on a baking tray, sprinkle with salt and pepper. Over the fish, put chopped bulb onions, fried champignons, mayonnaise, and grated cheese. Bake in a well-preheated oven for 20 to 25 minutes.