Beluga - Calorie Content, Useful Properties, Recipes, Nutritional Value

The ratio of BJU in the product

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Beluga fish is a commercial species, but its number is very small today due to intensive fishing and poaching. The black caviar of this fish is of particular value, it was its catch that became the main reason for the decline in the population. Today, this species of sturgeon is on the verge of extinction, and therefore is listed in the international Red Book.

Useful properties of beluga

Beluga meat is extremely useful, since it is 20% complete protein, and its chemical composition includes all the amino acids that a person needs, including the essential methionine.

100 g of beluga contains a number of vitamins, micro- and macroelements, water, fats, proteins and ash. Although it contains less fat than other sturgeon fish, it also provides healthy omega-3 fatty acids. These substances have anti-inflammatory and antioxidant effects, are necessary to stabilize intercellular processes, and reduce the risk of heart attack and stroke. Beluga fish meat is recommended for gastritis, in dietary nutrition, it is also used for the prevention of arthritis, arthrosis, osteoporosis and atherosclerosis.

Vitamins contained in beluga:

• Vitamin A;
• B vitamins (B1, B2, B3, B4, B5, B6, B9, B12);
• Vitamin E;
• Vitamin D;
• Vitamin K.

Macronutrients:

• Calcium;
• Magnesium;
• Phosphorus;
• Sodium;
• Potassium.

Trace elements:

• Manganese;
• Selenium;
• Copper;
• Iron;
• Zinc.

The calorie content of meat is about 112 kcal per 100 g of product.

Among the contraindications to the use of beluga, it is worth noting individual intolerance and allergic reaction to fish.

Beluga caviar

Black caviar is a surprisingly balanced product with excellent taste and a large amount of substances beneficial to the body.

In beluga caviar, as well as in meat, there are a lot of complete proteins, vitamins, lecithin, minerals and organic compounds. The fats contained in it are characterized by a higher iodine number, they contain a lot of polyunsaturated fatty acids. The cholesterol contained in caviar is almost completely neutralized by useful lecithin.

Beluga caviar is primarily recommended for breastfeeding mothers, young children, especially to increase hemoglobin levels and immunity, as well as adults who need enhanced nutrition, because this product is easily digested due to its high protein content.

The substances included in the composition of black caviar are needed to maintain and improve brain activity, preserve vision, increase the elasticity of the vascular walls, which in turn is an excellent prevention of heart attacks, strokes and coronary heart disease.

Beluga caviar strengthens the nervous system, inhibits the development of tumors, preserves the youthfulness of the skin, because it is not for nothing that it is included in many cosmetics.

Of course, black caviar is not a medicine and not a panacea, especially the beluga fish itself is on the verge of extinction, but by occasionally using this prophylactic agent in conjunction with other foods and medicines, you can stay young and healthy longer.

Beluga recipes

Beluga stew with vegetables.

Ingredients:

• 500 g beluga fish fillet;
• 3 tsp dijon mustard;
• 4 things. sweet pepper;
• 4 things. tomatoes;
• 1 PC. onions;
• 10 g butter;
• Salt to taste.

Cut bell peppers into halves, peel and cut into small strips. Remove the skin from the tomatoes and cut them into eight slices. Cut the onion into thin rings.

Cut the fish into 2 cm thick slices, coat with mustard and leave to marinate for several hours. After that, heat the butter, put the fish on the bottom of the saucepan, salt and put the vegetables. Pour in a little water and cook covered over medium heat until tender (about 20 minutes).

Bester (hybrid of sterlet and beluga) pickled.

Ingredients:

• 4 kg of bester (or beluga);
• 20 g ginger;
• 50 g pepper (pot);
• 5 heads of garlic;
• 20 g each of thyme, tarragon and marjoram;
• 500 g of salt.

Prepare the fish by cutting it into portions of 200-250 g.

Prepare 5 liters of brine: put garlic, pepper and ginger in vinegar. Then place the pieces of bester in a large saucepan, pour with brine, add herbs and salt and boil. When the fish is ready, transfer it to the barrel, sprinkle with spices and cover with gauze, and pour over with spicy vinegar. Store the keg in a dry place.

Beluga in English.

Ingredients:

• 1.7 kg of beluga fish;
• 100 g of cucumbers;
• 100 g of capers;
• 2 tbsp ketchup;
• 300 g mayonnaise;
• 2 tbsp butter;
• 1 PC. lemon;
• 1 glass of fish broth;
• 40 g bread crumbs;
• Salt and pepper to taste.

Cut the fish into portions, scald and dry on a paper towel. Then add salt, pepper, roll in breadcrumbs and put in a greased pot.

Chop capers and cucumbers finely, combine them with mayonnaise, add fish broth, ketchup, mix and bring to a boil. Pour the resulting sauce over the fish in a pot, close the lid and place in a preheated oven.

Put the prepared fish on a dish and decorate with lemon semicircles. Serve mashed potatoes as a side dish.

The benefits and taste of this type of sturgeon are undeniable. But it should be noted that meat, like beluga caviar, has practically disappeared from the shelves, since production for industrial purposes is no longer carried out. According to scientists' forecasts, the number of this fish in natural conditions is possible and will recover, but this will take decades.

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