Red fish: species, classification, benefits, the most valuable varieties, their caloric content and beneficial properties. Contraindications to eat red fish.
From old times in Russia, cutting from a delicacy fish with parsley and lemon slices served as a festive table decoration. Fish is already a tradition, as are the traditional Russian dishes – cabbage soup, pies, kulebyaki, pancakes.
Red fish – This is a whole family that combines expensive and popular species: chum salmon, trout, pink salmon, salmon, sockeye, etc. The meat of these valuable breeds from the salmon and sturgeon family can have both intense red and orange and pale pink colors.
The word “red” in Russia meant everything beautiful, valuable, rare. For example, the red well done, the maiden is red, the red day. Therefore, red has long been called the most expensive and tasty fish – sturgeon, sturgeon, sturgeon, sterlet, although their meat is white.
Red fish species
According to the trade and culinary classification, red fish is divided into three groups: salmon, white salmon (or pink) and sturgeon.
This group includes the White Sea and Baltic salmon: salmon, goof, trout, brown trout, Finnish salmon and all Pacific salmon (red salmon, pink salmon, chum salmon, Sim, chinook salmon).
This class includes all the sturgeon inhabitants of the Caspian and Black Seas basins: Russian sturgeon, sturgeon sturgeon, beluga, sterlet, bester, thorn, Amur, Siberian and Danube sturgeon.
White salmon (pink)
Representatives of this group are white and white-pink salmon: taimen, white salmon, nelma, coho. The tenderest meat is Caspian white salmon, and coarsest is coho salmon.
The benefits of red fish
Red fish contains a lot of iodine, fluorine, phosphorus, calcium, selenium, zinc, vitamins A, D, E, PP and group B. Selenium is called a “trace element of longevity”. It strengthens the immune system, prevents the aging of the body and the development of tumor processes. Phosphorus strengthens bone tissue, plays an important role in the brain. Iodine regulates the activity of the endocrine system.
About those important functions that perform the body vitamins and minerals contained in red fish, you can talk for a very long time. But the main value of red fish is in the presence of omega-3 polyunsaturated fatty acids, which nourish the cell membranes and prolong youth. If a sufficient amount of these unique, surprisingly useful substances, called “youth vitamins,” comes from food, the vessels will be healthy and elastic, the brain and nervous system will work harmoniously, the level of cholesterol in the blood will always be normal. Omega-3 fatty acids – is the prevention of arthritis, arthrosis, vision loss in the elderly, cardiovascular diseases, many types of oncology, including breast cancer. These are healthy bones, muscles, joints and nerve cells.
Numerous studies confirm: people who regularly eat red fish are almost three times less likely to suffer from hypertension, cancer, have a good memory and do not know what depression is. American scientists have found that “fish” omega-3 has a positive effect on the work of those parts of the brain that are associated with emotions. And recently another curious fact was discovered: lovers of red fish are more protected from sunburn than other people, who rarely indulge themselves with this delicacy.
The most valuable varieties of red fish
The most popular salmon, one of the best fish delicacies is salmon and trout. They can marinate, salt, fry, simmer and bake. Salmon has bright pink meat and trout has lighter meat. This fish should be eaten at least 2 times a week, especially for women: salmon and trout help preserve the health of the skin, nails, hair and, of course, stay beautiful longer.
Salmon or noble salmon
In salmon, besides a high concentration of omega-3, there is also an ideal ratio of omega-3 and omega-6. Only two products in nature can boast such a unique balance of these fatty acids – flaxseed and walnuts. Regular consumption of salmon is the prevention of thrombophlebitis, improvement of blood circulation and metabolism, normalization of the gastrointestinal tract and liver, strong arteries, strong immunity and a healthy nervous system.
Salmon salted, smoked, fried in a pan in marinade and breaded, make pancakes, saltwort and other goodies with it. But it is better to bake this fish – in foil or on the grill, or lightly salted. Noble salmon have unusually tender and very tasty meat.
Calorie salmon – from 140 to 220 kcal per 100 g. Fat content – from 6 to 24%, protein – about 20%.
The trout is not only tasty, but also a beautiful fish: with a golden belly, yellow-green sides with black dots, sometimes surrounded by a blue border, a back of olive-green color and multi-colored specks on the fins. Trout is often called golden fish. There are several types: freshwater, rainbow and sea.
Like salmon, this red fish is a very valuable food, as it is rich in fatty acids, vitamins and minerals. Trout goes well with lime, lemon and cream sauce. Even in the old cookbooks it is said that it is better to stew it in the oven with wine, vegetables and herbs, or bake in butter.
The calorie content of trout is from 97 to 208 kcal per 100 g. The fat content is from 4 to 14%, and the protein content is approximately 20%.
Contraindications to eating red fish
Trout and salmon should not be abused by pregnant women and nursing mothers, as mercury may be present in some species. Oily fish should not be carried away by people suffering from obesity and disorders in the gastrointestinal tract, especially a stomach ulcer and chronic liver diseases. Without a doubt, caution should be the one who is allergic to fish.
Every person that cares about their health, you must include in the diet of red fish. Only 300 g of this fish delicacy a week is enough to provide the body with essential fatty acids for its full-fledged work. The most useful types of red fish, except salmon and trout, are chum salmon and pink salmon (pink salmon). From time immemorial, many peoples of the North used pink salmon and were distinguished by amazing health.
Dishes with red fish – photo
Let the red fish be a frequent guest in your kitchen, because it is a source of health and longevity for the whole family!