The Silverside Smelt (Odontesthes regia regia), known as Silverside Smelt in English, is a species of fish of the Atherinopsidae family. It is an atherinid fish appreciated in South America, especially Argentina, Uruguay, southern Brazil, Bolivia, Peru and Chile, countries in which it is considered as a premium consumption fish.
The silvery slate-gray silverside is dark on the back and light on the belly, with a silver lateral band. The fins are yellow. It is generally small in size. Rarely are they larger than 20 cm.
They live in small schools, in tropical and subtropical pelagic waters. It is found in a wide variety of coastal habitats, although it periodically leaves the coast and migrates to open waters. Its activity is diurnal and it goes to depths of up to 200 meters.
There are several types of silversides:
Order Atheriniformes: Atherinidae family: Atherina boyeri - Mediterranean silverside, a fish that lives in the coasts of Spain. Atherina breviceps - Cape silverside. ...
Order Osmeriformes: Argentina sialis - Silverside. Argentina sphyraena - Greater silver smelt.
Order Beloniformes: Chriodorus atherinoides - Silverside.
It reproduces in spring and summer and, after spawning, the fry are integrated into the zooplankton and remain at the mercy of the current. Several hundred thousand eggs can be counted in each clutch.
The presentations in which it can be marketed are: Whole fish, gutted, headed, w/o tails (HG, HGT), gutted and gilled (GG), lete butterfly cut. Block frozen or IQF.
The silverside is a species of great nutritional value for its outstanding amount of calcium and phosphorus (important for the health of bones and teeth). It provides a low amount of calories (89Kcal c/100g) and fat content, so it is recommended for overweight and obese people.
In Peru it is mainly consumed in ceviches, tiraditos and rolled fish. It is also popular to eat the silverside in the form of a sandwich accompanied by creole sauce.
How to make pejerrey ceviche?
According to Peruvian chef Gastón Acurio, it is necessary to first make a tiger's milk, then incorporate it into the fish and marinate it homogeneously, resulting in a ceviche with a lot of flavor and aroma.
Ingredients
600 grams of silverside Pescatore Seafood
1 teaspoon ground garlic
13 lemons
2 red onions
1 teaspoon chopped celery
2 teaspoons chopped coriander with leaves and stems
1 chili lime
1 teaspoon of ground rocoto pepper
2 teaspoons kion juice
salt and pepper to taste
Preparation:
1. First, cut an onion into cubes and pour it into a bowl along with the chopped cilantro with its leaves and stems. Then add the garlic, celery, kion, aji rocoto, salt and pepper to taste.
2. Then, add the juice of the lemons and stir the mixture well (preferably with a wooden spoon), until the ingredients are flattened.
3. Finally, pass the preparation through a strainer to extract the tiger's milk. Reserve.
From ceviche
1. In another bowl, place the fish previously cut into small pieces, add salt to taste and stir.
2. On the other hand, cut the remaining onion into julienne strips, wash it with cold water and salt, then pour it into the bowl with the fish and mix well.
3. Next, place the tiger milk in the bowl and marinate the preparation well. At this point confirm the seasoning and let stand for 5 or 6 minutes maximum.
After this time, serve and serve with the garnish of your choice, enjoy!
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