Properties, best recipes, harm and benefit of fish. The Benefits of Red Fish

Along with meat, the fish has always occupied a leading place among the favorite dishes of the world's population. For the people living near the ponds, the main fishery is fishing, and the main food is fish dishes that are not only delicious, but also very useful. However, not everyone knows that, in addition to benefits, such food can harm the body.

Which is better - river or sea fish? Benefits and harms from the use of this product - what are they? What kind of dishes can be made from fish? These and other questions will be answered in the article.

Composition

It is believed that the protein contained in the fish is much better absorbed than the proteins found in foods such as eggs or meat. An important component in the composition of fish, so necessary for the human body to build proteins, are amino acids. Vitamins РР, Н, D, А, vitamins of group В, a small amount of vitamin С are present in the fish. The microelements that make up the fish: phosphorus, iron, manganese, zinc, molybdenum, magnesium, potassium, bromine, fluorine, copper, calcium . Since the fish contains a large amount of iodine, it is used in the treatment and prevention of thyroid diseases. In its fat contains a large amount of Omega acids, so it is especially valued for fatty fish.

Benefit and harm

Fish meat and caviar are popular with obese people. A lot of protein helps to lose weight, so the fish is an excellent product, included in the menu of many diets. However, it should be remembered that as a dietary component dishes with low-fat varieties are suitable, such as: bream, hake, perch, pollock, navaga, pike.

The benefits of fish are as follows:

• The exchange of fats is normalized;
• Improves the appearance of the skin, teeth, hair and nails;
• Strengthen cartilage and bone tissue;
• The level of cholesterol in the blood decreases;
• Reduces the risk of diabetes, thyroid disease, heart disease;
• Strengthens the immune system;
• The work of the brain improves and well-being in general;
• Aging slows down;
• There is depression.

In addition to the positive effect, the use of this product can have harmful and even dangerous consequences, beginning with the deterioration of well-being and ending with severe poisoning. If the fish is stored for a long time, numerous parasites and harmful substances can accumulate in it. Therefore, you should carefully consider buying fish in the markets, in stores and supermarkets.

To date, environmental pollution has a disastrous effect on water quality in water bodies, and toxic substances emitted by factories and plants destroy useful properties, and the benefits of fish are called into question. The purest varieties in which the content of poisonous substances is the smallest: salmon, sea bass, tuna, trout, scallop, sardine, halibut, herring, cod, catfish.

How to identify a low-quality and unfit for eating fish?

1. First of all you need to pay attention to the gills and eyes. Gills should be red, eyes - clear, red. If the fish is spoiled, the gills acquire a brown and gray hue.

2. Slime on the skin and scales should not have an unpleasant smell and a yellowish tinge.

3. When pressing on the body of the fish should not remain a dent.

4. The flesh should not be loose.

5. If the belly is yellow, this indicates that the fish has become rotten.

6. The presence of uneven ice build-up indicates that the fish has been repeatedly exposed to frost.

There are times when a seller in the guise of one type of fish tries to sell a completely different one, so buyers need to know the distinctive features of some varieties.

Choosing a fish, you should pay attention to the size of the product: in small-sized fish, so many microbes and parasites do not have time to accumulate as they take in larger fish.

In order not to fall for the bait of deceptive sellers of fish products, it is best to prepare fish dishes at home.

River fish

River fish and dishes from these varieties are very popular. By river kinds of fish are: river trout, carp, bream, pike perch, carp, white cupid, pike, crucian carp, catfish, Chekhon, asp.

This product contains many useful and nutritious substances. The use of river fish will strengthen the vessels and help cope with skin diseases. Due to its low calorie content, it is ideal for preparing dietary dishes of river fish. The benefits and harms of the product should be known to everyone.

So, it is necessary to know that there are many small bones in river fish, it should be used with caution, especially for children. Because of its short shelf life, it is recommended to buy still live.

Red fish

Sea fish are considered noble food. It is divided into red and white. To white are: salmon, white fish, flounder, haddock, saithe, hake. Red is a fish of the sturgeon family: pink salmon, chum salmon, trout, salmon, sterlet, beluga, sturgeon, stellate sturgeon.

The favorite dish of many is sea fish. Its use is undeniable. Reds are considered to be especially valuable for the human body. Among the useful properties they have is the presence of Omega-3 fats. This is the so-called useful cholesterol, the use of which not only strengthens the vessels, the immune and endocrine systems, but also prevents bone and cartilage diseases - osteochondrosis, arthritis and arthrosis - and even oncological diseases. Omega-3 increases the body's resistance to ionizing radiation, so people who eat red fish can safely sunbathe in the sun, without risking a burn or sunstroke. The benefit of red fish is that eating it helps to preserve the eyesight, and the view becomes clearer. Omega-3 fats accelerate brain activity, improve attention and memory. Selenium, as well as vitamins A, D have the action of natural antidepressants and protect the nervous system. Useful substances of red fish contribute to the maintenance of the heart muscle, stomach and gastrointestinal tract.

Smoked fish

Smoking has become a popular way of cooking not only fish, but also cheese, meat, etc. Many people like smoked fish. The benefit of this method of processing is that it allows you to extend the shelf life of products. Smoke for smoking not only gives them a smell, but also preserves them qualitatively and protects them from harmful bacteria. When smoking, the fish is not enriched with harmful fats, and the useful properties are fairly well preserved. Cold smoking is more gentle, because when heated, some substances necessary to the body disappear.

Along with the positive properties of smoking, there are also negative. Thus, the smoke from which the fish is processed can contain substances that cause cancer, which is why this problem has prompted technologists to invent liquid smoke. It is not as harmful to the body as normal. It should be said that products subjected to liquid smoking, according to taste characteristics, are inferior to those processed by the hot method.

Herring

It is one of the most favorite products that decorates any table - both dining and celebratory. The use of fish is that the herring has a low calorie content and contains many useful substances: vitamins B, E, A, D, trace elements (iron, potassium, magnesium, iodine, phosphorus, calcium), polyunsaturated acids (Omega-3). The use of this product has a beneficial effect on the thyroid gland, lowers cholesterol in the blood. However, do not abuse herring, especially very salty, because the salt delays the water in the body and disrupts the work of all organs: increased blood pressure, heartbeat, kidneys and blood vessels, edema.

Recipes from fish: stewed trout

Quenching is the method of cooking, in which useful substances are stored, besides this dish is suitable for diabetics and those who want to lose weight, so the benefits of fish cooked in this way is undeniable.

Preparation:

• Wash and clean 2 pcs. Trout, get rid of the insides, lightly rub with salt;
• 2 onions and 2 carrots to clean, cut into cubes or slices;
• Greens - parsley and celery - chop, but not too finely;
• In a shallow saucepan combine the vegetables, add salt and 15 pcs. Black peppercorns, put the fish on top, pour white wine and olive oil;
• Cook under a closed lid on a low heat for about 40 minutes, after laying the fish on a dish;
• Fish sauce remaining in a saucepan, strain, add 40 g of butter, egg white and mix quickly;
• Pour the sauce over the fish and serve it to the table.

Ear

For a fish soup any river fish will approach, but now, when the benefits of red fish are known, preparing traditional fish dishes, white is increasingly being replaced by it.

Preparation:

• It is necessary to throw 200 g of pre-cleaned fish and the bulb head in 2 liters of boiling and salted water;
• While the fish is brewed, clean 2 potatoes and half a carrot, cut;
• Prepare the fish in a plate and cover;
• In a boiling fish broth throw the potatoes and carrots, cook until half-ready, cover with 80 g of millet;
• 5 minutes before the readiness to throw in the pan laurel leaves, 2-3 peas of sweet pepper and on the tip of a knife ground;
• When the ear is cooked, add chopped greens (onions, parsley, dill).

Homemade herring

• To pickle herring at home, first you need to make a marinade: add 2 tsp to water (2 cups). Salt, 1 tsp. Sugar, 5 peas of fragrant and bitter peppers, 1 bay leaf, 5 pcs. Seeds of carnation. Bring to a boil, cool.
• After that 2 pcs. Fresh herrings to wash, clean, get rid of the insides, cut out the gills, cut off fins, tails.
• Cut the herring into pieces, put in a jar or deep, but not wide dishes, pour the marinade.
• Put in the refrigerator for 1.5-2 days.