Fish meat: benefits, types and recipes

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

Cold-blooded fish that live in water are definitely not mammals. And people from time immemorial have been accustomed to designate the carcasses of mammals with the word “meat”. Therefore, probably, a “personalized” name for the type of pork or beef was not invented for fish pulp. And we're just talking generically: fish meat. It is worth noting that the definition of this concept varies in different culinary cultures, and sometimes fish tissues and seafood are not included in it, but stand apart. In this article we will talk about what fish meat is, about its value and nutritional value, recipes that have been in demand by most of humanity for centuries.

A bit of history

People have long settled along the shores of seas and rivers, oceans and other bodies of water. Accordingly, fish meat was originally included in the human diet. By the way, it has been noticed that peoples who constantly consume seafood were the least susceptible to diseases of the heart and immune system, blood vessels and internal organs. Also, diseases such as cancer are not common among coastal residents.or a stroke. So, scientists and advocates of proper balanced nutrition are entirely on the side of the "fish-eaters". Here's why.

What gives us fish meat?

The so-called “meat” contains an excellent, easily digestible protein that is processed in the human body in just 2-3 hours (unlike pork, for example, which can “travel” through the insides up to 6-8 hours). Fish meat for the most part consists of water (in some varieties - up to 85%). In especially fatty species, 15-35% of fats, the basis of which are unsaturated acids. Proteins - 8-25%. By the way, in terms of protein content, some types of fish are superior to meat. Lots of vitamins and minerals. And in many types of mammalian meat there is a lot of “bad” cholesterol, but not in fish. And fish oil, as you know, on the contrary, prevents the deposition of cholesterol plaques in the vessels.

Types of fish meat

Description of all types of sea and river inhabitants occupies a text space worthy of "War and Peace" in terms of volume and content. But seriously, the flesh of fish is also subject to classification. Let's try and figure this out. But first, a more general division. By habitat, fish is divided into marine and freshwater. And by the color of the pulp on white fish, red, brown. According to its fat content, lean (fats - up to 2%), medium fat (2-8%), fatty (more than 15%). In a short article, it will not be possible to pay close attention to all types: we will focus on some of them.

Sturgeons

These magnificent fishhave a cartilaginous, not a bony skeleton. By the so-called bugs - small growths along the abdomen - it is possible to determine whether cold-blooded animals belong to this family. All muscle pulp is permeated with the most delicate fatty fibers, which give sturgeon meat an original, exceptional taste. Sturgeon meat (sturgeon, stellate sturgeon, sterlet and others) is generally recognized as elite, “white”, a lot of delicious dishes are prepared from it (in particular, traditional Russian cuisine): cold and hot dishes, soups and aspic. And their cartilage and heads are prepared with fish soup and hodgepodge. Also, the hallmark of Russian cuisine is a pie with a screech (a specially processed chord of the ridge of these fish).

Salmon

Fish meat has always occupied the most important place in human nutrition. This postulate can be applied with confidence to salmon species of fish. The flesh has a pinkish or red tint, does not contain bone trifles (hence the name of the meat). The characteristic fat content and the absence of a bright fishy smell make red fish a real delicacy on the menu of the most famous restaurants and home holiday tables. Often we see this meat on the shelves of supermarkets in the form of packaged fillets or lightly s alted cuts in vacuum packaging. The most fat-containing part is the abdomen (especially popular among the people slightly s alted, for beer). These types of fish include salmon, trout, chum salmon and pink salmon, as the most common on the shelves.

Cyprinids

This meat is tender in taste and has a medium fat content. Carp traditionally occupy the top lines in the menu of many countries. From smallindividuals make an ear. Large ones are fried in pieces and served with all kinds of sauces and side dishes. Traditional for Russian cuisine is the dish "Karasi in sour cream", where the small bones of this type of carp become invisible as a result of heat treatment. Carp can also be baked in the oven. And such prominent representatives as bream, ram and roach are s alted and dried in the sun.

Recipes

Fish meat dishes are popular and high in calories. In addition, they are tasty and have an original aroma. Some of them are real business cards of the cuisines of the world. Every professional chef knows these he althy recipes. Fish meat in them acts as a real delicacy. Here are just a few.

• Karasi in sour cream (Russian cuisine). We will need: 1 kilo of small crucian carcasses, a glass of sour cream, a couple of onions, a bunch of dill, vegetable oil, herbal seasonings and s alt - to taste. We clean and wash the fish. We also remove the gills. With a sharp knife, we make a notch on the carcass so that the small bone becomes soft during cooking. My onions and greens, cut. We stuff the fish with herbs and onions. Grease a baking sheet or baking dish with oil. We spread the fish and pour sour cream. We send it to the oven of medium heat for half an hour.
• Salmon in foil. We take several steaks, half a lemon, soft cheese - 200 grams, a couple of tablespoons of vegetable oil, a couple of tablespoons of mayonnaise, herbal seasonings and s alt, tomato and dill. From foil we make pockets according to the size of the steak (slightly with an allowance). We put fish there, on top - greens and a circle of tomato, grated cheese. Lubricatemayonnaise and seal each pocket. We send it to the oven for 30 minutes. 7-10 minutes before cooking, open the foil pockets to form a golden crust (you can turn on the grill mode, if available). Serve to the table as an original hot dish.