Properties, best recipes, harm and benefits of fish. The benefits of red fish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Along with meat, fish has always occupied a leading position among the favorite dishes of the world's population. For peoples living near water bodies, the main industry is fishing, and the main food is fish dishes, which are not only tasty, but also very he althy. However, not everyone knows that in addition to benefits, such food can also harm the body.

Which is better - river or sea fish? The benefits and harms of using this product - what are they? What dishes can be prepared from fish? We will try to answer these and other questions in the article.

Composition

The protein found in fish is believed to be 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, is amino acids. The composition of the fish contains vitamins PP, H, D, A, B vitamins, a small amount of vitamin C. Trace elements that make up the fish: phosphorus, iron, manganese, zinc, molybdenum, magnesium, potassium, bromine, fluorine, copper, calcium. Since fish contains a large amount of iodine, it is used in the treatment and prevention of thyroid diseases. Its fat containsthe amount of omega acids, which is why oily fish is especially appreciated.

Benefits and harms

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

The benefits of fish are as follows:

• normalizes fat metabolism;
• improves the appearance of skin, teeth, hair and nails;
• cartilage and bone tissue are strengthened;
• lower blood cholesterol levels;
• reduces the risk of diabetes, thyroid disease, heart disease;
• strengthens the immune system;
• improves brain function and well-being in general;
• slows down aging;
• depression subsides.

In addition to the positive effect, the use of this product can have harmful and even dangerous consequences, ranging from deterioration of well-being to severe poisoning. If the fish is stored for a long time, numerous parasites and harmful substances can accumulate in it. Therefore, you should be careful when buying fish in markets, shops and supermarkets.

Today, environmental pollution has a detrimental effect on the quality of water in reservoirs, and toxic substances emitted by factories destroy beneficial properties and the benefits of fishis called into question. The cleanest varieties, in which the content of toxic substances is the lowest: salmon, sea bass, tuna, trout, scallop, sardine, halibut, herring, cod, catfish.

How to identify poor quality and unfit for food fish?

1. First of all, you need to pay attention to the gills and eyes. The gills should be red, the eyes should be clear, red. If the fish is spoiled, the gills turn brown and gray.

2. Mucus on the skin and scales should not have an unpleasant odor and a yellowish tint.

3. When pressing on the body of the fish, there should not be a dent.

4. The flesh should not be loose.

5. If the belly is yellow, the fish is rotten.

6. The presence of uneven ice growths indicates that the fish has been frozen more than once.

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

When choosing a fish, you should pay attention to the size of the product: small fish do not have time to accumulate as many microbes and parasites as larger fish absorb.

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

River fish

River fish and dishes from these varieties are very popular. River fish species include: river trout, silver carp, bream, pike perch, carp, whitecupid, pike, crucian carp, catfish, sabrefish, asp.

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

So, you need to know that there are a lot of small bones in river fish, you should use it with caution, especially for children. Due to its short shelf life, it is recommended to buy while still alive.

Red fish

Sea fish is considered a noble food. It is divided into red and white. White fish include: salmon, white salmon, flounder, haddock, pollock, 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 benefits are undeniable. Red varieties are considered especially rich in valuable substances for the human body. Among their beneficial properties, the presence of omega-3 fats stands out. This is the so-called he althy cholesterol, eating which not only strengthens blood vessels, the immune and endocrine systems, but also prevents bone and cartilage diseases - osteochondrosis, arthritis and arthrosis - and even cancer. 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 its use infood contributes to the preservation of vision, and the look becomes clearer. Omega-3 fats speed up brain activity, improve attention and memory. Selenium, as well as vitamins A, D have the effect of natural antidepressants and protect the nervous system. Useful substances of red fish help to maintain the work of the heart muscle, stomach and gastrointestinal tract.

Smoked fish

Smoking has become a popular way of preparing not only fish, but also cheese, meat, etc. Many people like smoked fish. The benefit of this processing method 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 smoked, the fish is not enriched with harmful fats, and the beneficial properties are quite well preserved. Cold smoking is more gentle, because when heated, some of the substances needed by the body disappear.

Along with the positive properties of smoking, there are also negative ones. So, the smoke used to process fish can contain substances that cause cancer, which is why this problem prompted technologists to invent liquid smoke. It is not as harmful to the body as usual. It should be said that products that have undergone liquid smoking are inferior in taste to those processed in a hot way.

Herring

This is one of the most beloved products that decorates any table - both dinner and festive. The benefits of fish arethe fact that 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, herring should not be abused, especially very s alty, because s alt retains water in the body and disrupts the functioning of all organs: pressure rises, heart rate accelerates, kidneys and blood vessels suffer, and edema appears.

Fish Recipes: Stewed Trout

Stewing is a cooking method that preserves nutrients, besides, this dish is suitable for diabetics and those who want to lose weight, so the benefits of fish cooked in this way are undeniable.

Cooking:

• wash and clean 2 pcs. trout, remove entrails, rub lightly with s alt;
• 2 onions and 2 carrots, peeled and cut into cubes or slices;
• greens - parsley and celery - chopped, but not too fine;
• put vegetables into a shallow saucepan, add s alt and 15 pcs. black peppercorns, put fish on top, pour white wine and olive oil;
• cook under a closed lid over low heat for about 40 minutes, then put the fish on a dish;
• fish sauce remaining in the pot, strain, add 40 g butter, egg white and mix quickly;
• pour sauce over fish and serve.

Ear

Any river fish will do for fish soup, but now thatThe benefits of red fish are well known when preparing traditional fish dishes, white is increasingly being replaced with it.

Cooking:

• it is necessary to throw 200 g of already pre-peeled fish and an onion head into 2 liters of boiling and s alted water;
• while the fish is cooking, peel 2 potatoes and half a carrot, cut;
• put the finished fish on a plate and cover;
• throw potatoes and carrots into boiling fish broth, cook until half cooked, add 80 g of millet;
• 5 minutes before being ready, throw bay leaves, 2-3 peas of allspice and ground on the tip of a knife into the pan;
• when the ear is cooked, add chopped greens (onion, parsley, dill).

Homemade herring

• To pickle herring at home, you first need to make a marinade: add 2 tsp to water (2 cups). s alt, 1 tsp. sugar, 5 peas of allspice and hot peppers, 1 bay leaf, 5 pcs. clove seeds. Bring to a boil, cool.
• After that, 2 pcs. wash fresh herring, clean, get rid of the insides, cut out the gills, cut off the fins, tails.
• Cut the herring into pieces, put in a jar or a deep, but not wide dish, pour the marinade.
• Refrigerated for 1.5-2 days.