Harm and benefit of pollack. Dietary pollock. Preparation of Alaska pollock

From ancient times, the main food for man was the seafood. An incredible number of species of edible fish live in the waters of the ocean, differing in form, classification, taste and nutritional properties. Despite the abundance of varieties, nutritionists agreed in the common opinion that pollock has a lot of advantages.

This is perhaps the most ancient variety known to people since the Middle Ages. We do not say the exact date of its detection, but it is definitely clear that the meat of the marine inhabitant has always been highly valued. But now many do not like this fish and consider it food for the poor.

Such a statement is extremely erroneous. The composition is in no way inferior, but in some cases it surpasses the red varieties of fish (salmon, salmon). Many researches and discoveries of scientists convincingly speak about the damage and usefulness of pollock.

Fish is low in calories and at the same time high in nutrition, so it is recommended to consume obese people. To appreciate the taste of pollock fillets, you need to know the correct cooking technology. At the end of the article, you are sure to get acquainted with the dietary recipe.

General information

Pollock (photo details the individual) - a large marine fish belonging to the Treskov family. In the history cases of catch of meter carcasses weighing 5 kg are described. The habitat is predominantly of the waters of the Okhotsk, Japan, Barents and Bering seas. Fish is unpretentious in nutrition, in its diet there are crustaceans and squid. Often, adults devour their fry and larvae.

Population of Alaska Pollock since the 1990s has significantly decreased, which is associated with an increase in the price of fillets. On the shelves of shops often arrive small fish up to 40 cm freshly frozen, dried and dried. On an industrial scale, minced meat, fodder flour is produced, and the liver is subjected to conservation. Fish meat is contained in crab sticks (surimi). Pollock caviar is very popular in Russia , the benefits and harm of which, according to experts, are due to the presence of potassium and phosphorus.

The pollock is an assistant to physical misfortunes

It is proved that the fish fillet shows antioxidant properties and activates the brain processes. With an unstable psycho-emotional background, folk and traditional medicine are strongly advised to include pollock in the weekly diet. The content of fatty acids and thyroxine will positively affect the work of the nervous and cardiac systems, keep blood circulation and joints in good condition.

It is not for nothing that the harm and benefit of pollock are the subject of discussion among specialists. It is scientifically confirmed that regular consumption will allow normalizing the level of sugar in the plasma, and also improve memory, concentration of attention and give energy. A huge advantage is the presence of cobalt. The microelement is responsible for carbohydrate metabolism and hematopoiesis processes. Without it, the normal functioning of vital organs is impossible.

Cheap - does not mean bad

Harm and benefit of pollock directly depend on the set of minerals and vitamins. As part of the high content of retinol - it reliably protects our eyesight, epidermis and respiratory system from the harmful effects of viruses and microbes. Deficiency of the vitamin leads to the destruction of bone and dental tissues. It is worth noting the presence of nicotinic acid (about 23%), which strengthens the nerve endings, regulates the work of the digestive tract and oxidation-reduction processes.

The benefit is the presence of iodine - it supports the functioning of the thyroid gland, is responsible for the functioning of the endocrine glands and promotes the growth and development of the child's body. A lot of fish and other significant chemical elements: fluoride, chromium, magnesium, potassium, phosphorus, sulfur. Infinite can describe and list the value and medicinal properties of the cod, so pollock undeservedly rejected by the audience.

Lose weight deliciously and without harm to health

Probably very few people knew about the dietary properties of pollock. We hasten to please all those who lose weight: boiled fish contains no more than 80 kcal. In the pulp, there is practically no fat, and all that is, break down into amino acids. It can be included in the diet menu. At the same time, your body will receive enough vitamin and mineral complex.

The pollack roe has similar properties. The benefits and harms of the product have been repeatedly verified. A tasty and high-grade dish will diversify the diet, fill the body with the missing energy and protect you from fatigue. Just do not count on the fact that the fish will burn the stored fatty tissue - for this there are physical exercises. It is recommended to boil the carcass, extinguish, bake and cook for a couple. In order not to gain extra calories, avoid roasting, do not use fatty sauces, butter, sour cream, mayonnaise and cream.

Disadvantages, which are worth paying attention to

The pollock (the photo clearly demonstrates the fish) has certain restrictions in use. His meat contains a large dose of sodium chloride, which can provoke exacerbations of gastrointestinal diseases and hypertensive crisis. Minimum portions are given to fish after three years of age to children who are not addicted to allergic reactions. Well boil and roast the carcass, because in the body of pollock often live various parasites. This contraindications are exhausted.

How to cook dietetic pollock?

The cost of a kilogram of fish does not exceed 120 rubles. Therefore, anyone can afford to try it. We will show you how to start cooking pollock so that the pulp is juicy, fragrant and tasty.

As you know, the meat of this fish is not distinguished by its outstanding qualities, it is rather lean with a neutral taste, without piquancy and sharpness. We recommend using fragrant spices, sauces and vegetables - to take an example from Koreans who know a lot about cooking.

Dietary prescription in the sleeve

Low-calorie baked dish is prepared in its own juice on a vegetable "cushion". As a result, we see a juicy, very delicate and tasty fish. What do we need for cooking? Kilogram carcass pollock without head, vegetables (two carrots, three onions), a small lemon. Seasonings and spices: black ground pepper, two leaves of laurel, Provence herbs (to taste), parsley (bunch), tomato paste (100 g) and salt. You will also need a glass of water and a sleeve for baking (sold in the store).

Technological process

The carcass is thoroughly washed (if necessary - gutted), cut into portions of at least 3 cm thick, salt, pepper, and plenty of water lemon juice. Grated carrots and chopped onions are combined with these spices, add tomato paste or ketchup. To make it sharp, put chili and garlic.

We store the vegetable "pillow" in the sleeve, top the seafood pieces, fill it with water, tie it with thread and bake for about an hour. If desired, a minute before shutting, open the bag and allow it to form a crust. Decorate with greens and lemon slices and enjoy refined, affordable and healthy food.

Variations of cooking a lot - choose to your taste. But remember: the harm and benefit of pollock depends on the amount of its consumption.