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Meat of fish: benefits, types and recipes

Cold-blooded fish living in water bodies are certainly not mammals. And people from time immemorial used to refer to the word "meat" is carcass of mammals. Therefore, probably, for fish pulp and there was not invented a "personalized" name by the type of pork or beef. And we are talking simply generalizing: the meat of fish. It is worth noting that the definition of this concept in different culinary cultures is divided, and sometimes the fish tissues and seafood are not included in it, but stand as if apart. In this article we will talk about what fish meat is, about its value and nutrition, recipes that have been in demand for most of humanity for centuries.

A bit of history

People have long settled along the shores of the seas and rivers, oceans and other bodies of water. Accordingly, fish meat was originally part of the human diet. By the way, it is noted that peoples who consume seafood are the least affected by diseases of the heart and immune system, vessels and internal organs. Also among the coastal inhabitants, there are infrequent diseases such as cancer or stroke. So, scientists and advocates of a balanced diet are entirely on the side of "fish-eaters". And that's why.

What gives us fish meat?

The so-called "meat" contains an excellent easily digestible protein, which is processed in the human body in just 2-3 hours (in contrast to pork, for example, which can "travel" through the entrails to 6-8 hours). Meat of fish for the most part consists of water (in some grades - up to 85%). In especially fatty forms 15-35% of fats, the basis of which is unsaturated acids. Proteins - 8-25%. By the way, in terms of protein content, some fish species outperform meat. Many vitamins and trace elements. And in many kinds of meat of mammals there is a lot of "harmful" cholesterol, and in fish it is not. And fish oil, as is known, on the contrary, prevents deposition of cholesterol plaques in the vessels.

Types of fish meat

The description of all types of marine and river inhabitants occupies a textual space worthy of "War and Peace" in terms of volume and content. But seriously, the flesh of fish is also subject to classification. We will try and understand this matter. But to start a more general unit. By habitat the fish is divided into marine and freshwater. And by the color of the pulp on white fish, red, brown. By its fat content on lean (fat - up to 2%), medium fat content (2-8%), fat (more than 15%). In a small article, you will not be able to pay close attention to all kinds: we will dwell on some of them.

Sturgeon

These gorgeous fish have a cartilaginous, and not a bone skeleton. By the so-called bugs - a small outgrowth along the abdomen - you can determine the membership of the cold-blooded to this family. All muscular pulp is permeated with the most delicate fatty fibers, giving the sturgeon meat an original, exceptional taste. Meat of sturgeon (sturgeon, stellate sturgeon, sterlet and others) is universally recognized as elite, "white", lots of delicious dishes (in particular, traditional Russian cuisine) are prepared from it: cold and hot dishes, soups and jellies. And their cartilage and heads are prepared for the ear and solyanka. Also a visiting card of Russian cookery is a pie with a vizier (specially processed by a chord of a ridge of these fishes).

Salmonids

The meat of fish in human nutrition has always occupied the most important place. This postulate can be applied with confidence to salmon species. The flesh has a pink or red hue, does not contain bone fines (hence the name of the meat). The characteristic fat content and lack of a bright fishy smell make the red fish a real delicacy in the menu of the most famous restaurants and home celebratory tables. Often we see this meat on the shelves of supermarkets in the form of a packaged fillet or slightly salted sliced in a vacuum package. The most fat-containing part is the abdomen (especially popular in the people, slightly saline, for beer). These kinds of fish include salmon, trout, ketu and pink salmon, which is the most common on the shelves.

Carp

This meat is tender in taste, having an average fat content. Karpov traditionally occupy the top lines in the menu of many countries. Small animals make an ear. Large fry 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 as a result of heat treatment become invisible. Karpov can be baked in the oven. And such prominent representatives as a bream, ramming and vobla - salt and sun in the sun.

Dish recipes

Meat dishes are popular and caloric. In addition, they are delicious and have an original aroma. Some of them are real business cards of the world's cuisines. Every professional cook knows these useful recipes. The meat of fish in them acts as a real delicacy. Here are just a few.

  • Carp in sour cream (Russian cuisine). We will need: 1 kilo of carcass carcasses, a glass of sour cream, a pair of onions, a bunch of dill, lean oil, herbal seasonings and salt to taste. We clean the fish and mine. We also remove the gills. With a sharp knife we make a net on the carcass, so that the small part of the bone becomes soft during cooking. Onions and greens, cut. We stuff the fish with greens and onions. Grease the baking sheet or baking dish with oil. Spread the fish and pour the sour cream. We send it to the middle oven for half an hour.
  • Salmon in foil. We take a few steaks, half-lemon, soft cheese - 200 grams, a couple spoonfuls of lean oil, a couple of spoons of mayonnaise, herbal seasonings and salt, tomato and dill. From the foil we make pockets by the size of the steak (slightly with the allowance). There we put fish, on top - greens and a circle of tomato, grated cheese. Lubricate with mayonnaise and seal each pocket. We send it to the oven for 30 minutes. For 7-10 minutes until ready, open the pockets of the foil to form a golden crust (you can turn on the grill, if available). We serve the table as an original hot dish.

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