Doctors strongly recommend that as often as possible have fish dishes that are not only easy to digest, but also allow to provide the body with vitamins and valuable minerals. In addition, properly cooked fish dishes are excellent taste and are a real decoration of any table.

Fish: strengths and weaknesses

Fish has a lot of advantages over the meat. Fish dishes are beneficial to health. It has long been observed that the people traditionally eat lots of fish products are distinguished by good health. Oil-rich fish such as mackerel or salmon, not only rich in vitamins and minerals, and omega-3 polyunsaturated fatty acids, which are indispensable to combat cardiovascular disease. Low-fat varieties of the fish, such as flounder, hake, blue whiting and others - the perfect choice for dieters.

We fish a lot of advantages and a culinary point of view. Thus, the fish dishes are prepared in several times faster than the meat dishes - this is due to the special structure of the fish muscle. However, it is noteworthy that some fish species from Siberia should be prepared for a long time: in this region reservoirs are often infected with parasites, which helps to get rid of just prolonged thermal treatment.

Environmental risks in the world has led to the fact that fish swimming in contaminated water, often accumulate in your body various toxic substances. Such fish can easily be poisoned. Hazards may be seafood and Allergy: the fish is quite a strong allergen.

It is noteworthy that many people refuse to eat fish, even perfectly sound, and this is due primarily to the fact that many housewives simply are not able to choose any or properly prepare this product. As a result, fish dishes are solid, tasteless and monotonous. Meanwhile, residents of coastal areas know a lot of recipes for delicious fish dishes and can prepare a delicious dish of the most affordable seafood. After all, there are many ways to cook fish: it can be boiled, turned up, baked in sauces and without them, frying, grilling, salt, smoke and pickle.

Each fish your way of cooking

Different varieties of fish can vary greatly from one another, so some species of fish is preferable to boil some particularly good fried, others recommended to bake or cook on the grill. Only a few species are versatile and delicious in any form - eg sturgeon. However, experts believe that the best sturgeon reveals its taste if prepared from a filler. Trendy as skewers of sturgeon does not allow to fully appreciate the delicate flavor of the fish. Waste sturgeon are very tasty in the ear.

Fatty fish is extremely tasty salmon in salt form. Also salmon and trout can be cooked on the grill or bake. Pink salmon are usually dryish, so it is best to boil in vegetable soup or bake in fatty sauces. Oily sea fish is good in baked or fried. Lean sea fish, such as hake and cod, fried in batter or used for cooking cutlets Cutlets: a variety of national cuisines , Tasty fish, such as cold snacks Appetizers: from cutting up lettuce   with vegetable marinade. Plaice and halibut are usually fried or cooked in a pan.

Large lake and river fish are usually baked whole. The fish must be gutted, but the scales can leave - it will protect the delicate flesh of fish. Pike got very tasty burgers. Small river fish usually goes to the ear - it can not even be cleaned only to remove the gills and gut. The broth of small fish cooked then valuable varieties of fish. Carp is traditionally baked in cream Smetana: untold riches of Russian cuisine   with potatoes. As a rule, small fish are not released from the bones, but prepare for a long time to bones softened and do not interfere with consumers.

Right choice

You can not prepare tasty and healthy dish of the damaged materials, so it is important to choose the right fish. In fresh fish eyes clear and convex, and the gills are bright red or pink color. Muscle tissue should be firm and elastic, and scales - shiny and tightly against the skin. Fresh fish has a faint odor. To determine the freshness of cut fish is almost impossible, so it is always better to buy whole carcasses. If the sale is only in loin should be selected translucent slices, not dried up and darkened at the edges.

Many unscrupulous sellers cheat buyers by issuing cheap varieties of fish for the more expensive. For example, under the name of delicacy chum salmon on the shelves it is often less tasty inexpensive salmon. You can distinguish the pink salmon in size (this fish rarely reaches a weight of more than two kilograms) and color - pink salmon meat has a dull shade of pink, while chum is bright pink. In addition, salmon has a hump on his back, uncharacteristic of other fish salmon.

Instead perch fillet sellers often offer hake fillet, which has a slightly grayish tinge, while the meat perch - white. Halibut fillet indistinguishable from cheaper fish mascot, in general, as these fish can not be confused: the mascot fish covered with scales, and halibut has a smooth skin.

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