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Oil fish savorin. Benefits and properties

In the oceans there is a rather rare species - oily fish. They come across to fishermen in the network not so often, but the demand for them is enormous. One of the most popular culinary representatives of this species is savorin fish.

Appearance

Fish savorin is a small fish, belonging to the family of percids. The body has a spotted color. The maximum weight is about three kilograms, the maximum body length is just over 70 centimeters.

The life span of savorin is fifteen years. It feeds mainly on plankton.

Habitat

Most often it falls into the network near the shores of the Pacific and Indian oceans. In our country, it is delivered in frozen form, more often from New Zealand or Australia. Despite the fact that the fish likes depth (dwells in those places where the depth is about six hundred meters), during the migration period it comes to the surface. Since the tides in these places are not uncommon, they constantly replace each other, then we can say that the fish savorin is caught year-round.

It is not considered commercial, it is not as popular as other ocean inhabitants, but buyers are always for it.

Composition and calorie content

Let us now turn to the question of what the savorin consists of. Fish, a photo of which you can observe, has white and fragrant meat. It is juicy enough. Culinary people like it for the fact that after treatment does not leave a large amount of waste. This is a profitable meat with a minimum of bones.

The meat of this fish contains a large set of useful vitamins and microelements. It contains phosphorus, calcium, potassium, copper, sulfur, chromium, and many other elements that make up a well-known table.

Despite the fact that fish savorin refers to oily fish, it has a low calorie content. A hundred grams of the product accounts for only about 92 kilocalories. Before cooking, cut off the head and hang the fish. Thus, you will ensure the outflow of excess fat, and after cooking the fish will be softer and more useful for the figure.

Beneficial features

The use of this fish entails exceptional health benefits. The mineral complex, which is a part of white meat, adjusts the digestive system to the desired mode, increases the elasticity of the osseous system and prevents diseases of the gastrointestinal tract.

Savorin is a fish whose useful properties are based not only on the minerals that make up the composition, but also on the vitamin set. In the composition of this fish are vitamins B, A, E. They are useful for nails, hair and skin, and for general strengthening of the body.

It is very useful for such a fish to lose weight or adhere to proper nutrition. Despite the fact that the meat is a sufficient amount of fat, it is quickly burned in the body, turning into useful energy. Having tasted a piece of such fish for lunch, you will make a substantial energy reserve, which is enough until dinner.

Fish savorin, the benefits and harms of which are discussed by many culinary experts, doctors are regarded as the most useful food for a person. Thanks to the availability of healthy fats, it can be used even for people who suffer from cardiovascular diseases. Useful vitamins and trace elements can give support to the heart muscle.

In cooking

As for cooking methods, savorin can be cooked as your heart desires. There are recipes, where this fish is stewed, fried, baked with vegetables and even brewed. But the most delicious is the recipe for smoked fish. It can be both hot and cold smoking. According to the housewives, savorin is a fish that can decorate any festive table. It will not only be useful and easy to prepare dish, but also unusual.

The fish goes well with vegetables. For example, the recipe for savorin with pumpkin is quite popular. You need to make vegetables from vegetables. For this, let's pass the pumpkin together with one bulb through a meat grinder. We add one egg. Of course, we can not do without salt and pepper. You can immediately add flour to the clay, but you can first fish in it, and then lower it into the liquid pumpkin.

There are a lot of cooking options. The main thing to remember is less oil. In fish and so a sufficient amount of natural fat, so prefer to fry the stewing or baking.

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