Whitefish
White fish or white fish is a fish from the Salmon family that is found in the Caspian Sea. White fish can be recognized by its blue back and white belly, elongated and thick body, prominent lower jaw. The fish is quite large - on average, it weighs about 20 kilograms and reaches a meter in length. The northern whitefish can be called a delicacy - there are fewer and fewer fish that live in natural conditions.
The ratio of BZHU in the product
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The benefits of the white fish
The meat of the northern white fish contains vitamin PP, which is a regulator of the metabolism of fats and carbohydrates, cholesterol levels, an effective means for preventing the formation of blood clots, preventing clogging of blood vessels.
White fish is rich in iodine, nickel, chromium, zinc, molybdenum, fluorine.
Regular consumption of fish helps to cleanse the body of toxins, improve metabolism.
White fish is well absorbed, has a positive effect on digestion. Fish, despite its fat content, is recommended by nutritionists, since the calorie content of 100 grams of fillet is only 88 calories.
White fish is often recommended for patients suffering from diseases of the gastrointestinal tract, thyroid gland, and skeletal system. Fish is especially useful for children, because it promotes bone formation, prevents rickets.
It is also noticed that the consumption of fish allows the heart to prevent the risk of developing a heart attack.
How to use white fish
By its taste, the white fish is highly valued, its meat is white, tender and fat. You can buy salted or frozen fish in Russian stores. Fresh white fish is rarely sold - due to its fat content, it quickly deteriorates and is practically unsuitable for transportation over long distances.
White fish is best eaten salted, boiled, baked or stewed - it's better for digestion. But you can cook anything from this fish, incl. balyk, which, thanks to the fat content of the white fish meat, turns out very well.
Those who do not adhere to food restrictions will love the fried white fish. It cooks quickly, it is important not to overexpose it in a pan so that a hard crust does not appear on the fillet.
Many people refuse boiled fish, because they believe that its taste is inferior to fried. But, as already noted above, boiled fish is better tolerated by the digestive tract, so we will give a good recipe. Boil in advance the broth of celery, parsley, leeks, onions (3 onions), allspice, bay leaf, put the fish in it, boil until cooked, remove, cut it into slices (by the way, the fillet of the northern white fish differs in that it is easily divided on plates), overlay with herbs, boiled potatoes or rice. Pickled cucumbers, horseradish, mushroom sauce go well with boiled white fish.
White fish is baked in the usual way: cut the fish across into several parts, put it in a mold, put potatoes on top of it, add grated carrots if desired. Pour the fish and potatoes with cream, whipped with milk, seasoned with salt and spices, eggs. White fish is baked for no more than 20 minutes. Instead of potatoes, you can use savoy cabbage or broccoli in this recipe. For those who do not limit themselves, do not follow a diet, you can sprinkle the fish with grated cheese before putting the dish in the oven.
Contraindications
White fish cannot be eaten only because of fish allergy.
For the rest, in order not to harm yourself, you should adhere to the standard rules: buy fish in the store where it was stored in the refrigerator, pay attention to the freezing period, the appearance and smell of the fish.
Fried white fish is undesirable for those who suffer from inflammatory diseases of the gastrointestinal tract.
Since fish is fatty, it should be eaten with caution by those who have an inflamed pancreas, have liver problems.
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