2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Among the variety of seafood, cod fish species occupy a leading position in the fishing industry. Almost all aquatic inhabitants, or rather their meat, are of great benefit to humans. Blue whiting belongs to the cheap varieties of fish belonging to the cod family. The benefits and harms of this subspecies are of interest not only to scientists, but also to ordinary people.
Most compatriots mistakenly believe that there is no nutritional value in such fish, therefore they treat it with disdain. Despite the affordability and unattractive appearance, the seafood is endowed with easily digestible fats, essential amino acids and a whole range of mineral elements. The meat of the inhabitant of the deep sea has a pleasant taste and low calorie content. And this is not all the positive qualities of blue whiting, the benefits or harms of which will be presented in the next publication.
Where does it live and what does it eat?
Fish lives in subantarctic and temperate waters. ScientistsThere are two types of blue whiting: southern and northern. The southern individual stands out with larger dimensions - its size can reach 60 cm. Both species have an elongated body, a pointed head and large eyes. The fish swims at a depth of 70 to 800 meters. The fish is long-lived - its life span is about 20 years.
An individual reaches sexual maturity by the age of four. Egg throwing takes place in February-March, when the water temperature in the sea ranges from +8, +10 degrees. For one spawning, females lay up to 600 thousand eggs, mainly in shallow water. As for nutrition, plankton and small fish predominate in the menu of a marine individual. Fish do not neglect crustaceans, anchovies, cephalopods.
Commercial value
The blue whiting fish, the benefits and harms of which are characterized by a combination of circumstances and will be discussed below, reached a large-scale fishery by the 19th century. In the 21st century, the demand for representatives of the cod family has increased significantly. Despite large catches, the blue whiting population is not declining due to stable spawning.
Affordable pricing and pleasant taste make fish popular among people with low incomes. In terms of nutritional values, it can compete with more elite varieties of fish. Therefore, you should not exclude seafood from your menu. In the markets and shops, fresh-frozen fish is sold in packaged bags. They also make canned food from it.
Energy value
Dietaryproducts is blue whiting. The benefits and harms are due to the low fat content - about 10%, everything else is easily digestible protein compounds. The calorie content depends on the cooking method. In a boiled or stewed carcass, no more than 80 kcal is present. Due to its low fat content, fish is prescribed by nutritionists for obesity. In addition, after cooking, all valuable substances remain in the pulp, and the meat becomes tender and juicy. It is one of the few types of fish allowed in baby food.
Composition sets the benefits
Special value lies in the harmonious ratio of vital amino acids: lysine, tryptophan, methionine. Their value to the body is invaluable. Eating 200 grams of whiting pulp, you cover the daily need for amino acids. With regular use, blue whiting fish will prevent the occurrence of hypertension.
The benefits and harms are due to a balanced complex of vitamins and trace elements. The following minerals were found in the composition: phosphorus, copper, magnesium, iodine, sodium, manganese and other chemical elements aimed at maintaining he alth. Deficiency of these components leads to a violation of the water and fat balance.
The meat of the inhabitant of the deep sea is replete with polyunsaturated fatty acids, which contribute to the dissolution of bad cholesterol. It has been repeatedly proven that fish oil is a stimulant of intellectual activity, has a positive effect on the hemispheres of the brain, strengthening memory and improving concentration.
Multiple studies have established an interesting fact: regular consumption of seafood reduces the risk of heart and vascular diseases. Blue whiting is advised to include in the diet in case of exhaustion, weakened immunity, overwork. It is worth highlighting the content of a group of vitamins: A, C, D, PP.
Connoisseurs of fish delicacies call blue whiting a "natural healer". The benefits and harms (photos of fish in the article are attached) no longer cause controversy among scientists, since they are fully proven and argued.
Are there any restrictions?
To my great surprise, the fish is absolutely harmless if caught in an ecologically clean area. The only people who should stop eating are people who are allergic to protein. Also blue whiting, the benefits and harms of which are determined by individual characteristics and the state of human he alth, is contraindicated in the acute stage of gastrointestinal diseases. There are no other restrictions. Subject to the basic rules of processing and cooking, seafood is absolutely safe.
How is it prepared?
In Soviet times, blue whiting dishes could be seen in almost all catering establishments. The benefits and harms (fish recipes are simple) of treats did not raise questions from people. Everyone ate this food with delight. Since then, many years have passed, but the habit of consuming cod fish has not disappeared. First and second courses are also prepared from it, consumed in stew, fried, boiled, baked, dried.
The blue whiting liver is preserved in oil, it has a delicateflavor and soft texture. Universal seafood diversifies the daily menu and does not add calories. Blue whiting, the benefits and harms of which are obvious to everyone, is a source of high-quality protein and essential acids.
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