Thread-fin bakeling (lat. Laemonema longipes) is a sea fish of the cod family. It lives in the Okhotsk sea, Kamchatka, the Kuril Islands, the Pacific coast of Honshu at a depth of 500-700 m. It leads mainly a pelagic lifestyle in schools.
The trunk is strangely curved, elongated, narrowed down to the tail. The fish is brown with small scales. The body length can reach 70 cm and the weight is more than 2.5 kg!
The fish is not very popular among buyers, perhaps it needs special cooking skills. The white meat is very tasty and has no small bones. Scales are soft enough, pliable and elastic; the meat does not crumble during cutting and does not contain little bones. Thread-fin bakeling can be cooked in all possible ways: boiled, stewed, added to soups, pies, sauces and salads. However, the best way of cooking is baking. It is sometimes added to sushi and rolls.
The fish is recommended to teenagers, children, elderly people, as it contains many vitamins and minerals, much iodine.