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lionfish

Consuming fish twice a week is good for health! Poor in cholesterol, the Rascasse is recommended in the regime of people under anticholesterolemic treatment. Rascasse is an excellent source of vitamin D which is particularly essential for the health of bones and teeth. Discover the recipes based on Rascasse, the nutritional values of the Rascasse, the number of calories, the vitamin, iron intake, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

16

Calories
Traditional bouillabaisse
Traditional bouillabaisse
Dishes Healthy recipe
Nutrition
Values per 100 grams

Calories
91 Cal
Lipids
1.6 G
Cholesterol
-1 Mg
Sodium
-1 Mg
Potassium
465 Mg
Carbohydrates
-1 G
Protein
19 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
5.5 Mg
Magnesium
21 Mg
Food fibers
-1 G
Calcium
61 Mg

FAQ

How to keep the rascasses ?
As with Orphies, it is better to consume the Rascasses on the day of their purchase. If you have to keep them, place them on a bed of ice in a plastic tray or box and cover them with a cling film before putting them in the refrigerator. The Rascasses must be kept in the refrigerator at a temperature of 0 to 2 ° C and must be consumed within 24 to 48 hours depending on their purchase. Avoid freezing them, as this can alter the quality of the flesh.
What dishes go well with the taste of the rascasses ?
The Rascasses have a strong and full -bodied flavor that can be softened with aromatic herbs such as thyme, rosemary or basil. They can be grilled or baked with fresh herbs, butter and garlic. Rascasses can also be used to prepare rich and tasty fish soups with vegetables such as leeks, carrots and potatoes.
How to cook the rascasses ?
The Rascasses are a firm fishered fish and the pronounced flavor. They are often used in fish soup recipes, but can also be cooked in the oven, in the pan or in papillote. To cook rascasses, it is recommended to remove the edges before cooking. You can season them with salt, pepper and herbs to add flavor. The Rascasses are also delicious when stuffed with herbs and garlic, then baked or toasted.
How to choose the rascasses ?
The skin of the Rascasse should be shiny and smooth. The eyes must be clear and protruding. The gills must be red bright and have no unpleasant odor. The flesh of the Rascasse must be firm and elastic to the touch. The Rascasse should not have a strong or unpleasant odor.
What are the varieties of the rascasses ?
Red Rascasse (Scorpaena Scrofa): the most common variety, with a dark red color and thorns on the back. The flying rascasse (pterois volitans): a more exotic variety, with a red-orange color and elongated pectoral fins that look like wings. It is also an invasive species in certain regions of the world. The brown rascasse (scorpaena pigus): a smaller variety, with a brown color and dark spots on the body.
What are the benefits of the rascasses ?
The Rascasses are rich in protein, which are essential for the development and repair of body tissue. Rascasses are a good source of vitamins B12, D and E, as well as selenium and iodine. These nutrients are important for the health of the brain, eyes, bones and the immune system. Rascasses are a good source of omega-3 fatty acids, which are important for cardiovascular health and to reduce inflammation in the body.

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