Notothenia (lat. Patagonotothen ramsayi) – a fish of the perch family, there are about 30 species of them. The fish is marbled or gray-green in color with a small mouth and striped sides. The taste of nototenia is similar to meat (pork, beef). Regular consumption of these fish serves to prevent atherosclerosis and cardiovascular diseases. Nototenias are rich in amino acids (lysine, phenylalanine, leucine, etc.), which normalize the activity of the nervous system and improve mental processes in the brain. Also a lot of protein and fat, vitamins A, B, C, D and PP. Notothenia is a gentle, simply cooked fish. Since it has a tendency to disintegrate from the heat, don’t forget to dry it with a paper towel before baking, then roll it in flour or a beaten egg. Fry in a heavily heated pan on oil. It is important that it covers itself when baking with an impermeable crust. After that, you can improvise onion and sour cream, onion and tomato, onion and oil and apple sauces, etc. Just don’t spare the herbs. Another advantage is that it is one of the few marine fish that chefs recognize as suitable for cooking fish.