Saury
Saira is a fish from the Makreleschukov family. Under this name, two species of fish are combined that live in the Pacific and Atlantic oceans.
The ratio of BJU in the product
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The appearance of fish is slightly different. The Atlantic saury has a slightly longer jaw than the Pacific saury. But the habits and lifestyle of the two species are practically the same. The saury has a long body covered with small, easily falling off scales, the jaws are elongated and pointed. The sides have a greenish tint, the belly is silvery, the back is dark. The fish reaches 40 centimeters in length and weighs up to 200 grams. The average life span of a fish is 6-7 years. She reaches sexual maturity in the third year of life.
The fish does not like cold waters, preferring to live in the subtropical and temperate regions of both hemispheres. It lives in the open ocean at shallow depths, and feeds on zooplankton. Pacific saury is subject to seasonal migrations: in winter it swims to the shores of eastern and southern Japan, where it spawns. In summer, it rises to the northern regions, up to Sakhalin and Kamchatka.
Spawning occurs in small portions. On the upper surface, the eggs have thin long threads, with which they are attached to floating objects. Saury reacts to electric light, which anglers use with success: with the help of light traps, fish are collected in large quantities on the surface and caught in nets lowered from minesweepers.
Saury is of great commercial importance. It goes on sale fresh-frozen or in the form of canned food. For the preparation of canned saury, fish that has reached the age of three are used. Canned food is very popular as a standalone dish, as well as in a variety of appetizers, salads and fish soups. Cooking fresh frozen saury is not particularly difficult. It undergoes all types of culinary processing, it is baked, stewed, fried.
Recently, unscrupulous producers have flooded the market with canned food from lower quality and cheaper raw materials, which are sold under the guise of saury. Therefore, the buyer should exercise caution when purchasing.
Composition and calorie content of saury
Mostly saury fillet consists of protein, there is also a small amount of fat. In different seasons, the number of components may vary, but on average, 100 g of product accounts for 19 g of protein and 12 g of fat. There are no carbohydrates in fish, which is highly appreciated by nutritionists.
Saury contains such useful substances as omega-3 and omega-6 polyunsaturated fatty acids, as well as a set of macro- and microelements, vitamins. Vitamin PP is present in this fish in an amount of 16% of the required daily intake for humans.
The fat of saury contains vitamins of groups B, D, A, so fish is a valuable food product. Macro- and microelements are represented by calcium, sodium, phosphorus, potassium, chlorine, iron, nickel, molybdenum, magnesium, fluorine, chromium.
The calorie content of saury is quite high and amounts to about 200 kcal per 100 g of product.
Useful properties of saury
Fish is generally a useful product for the human body. So, the set of minerals contained in saury helps to quickly restore the necessary content of magnesium, iron, calcium, which helps to avoid anemia.
Vitamin D and phosphorus contribute to better absorption of calcium, help maintain skeletal bones in excellent condition, and fish is simply necessary for the child's body, as it contributes to its normal growth and development of teeth.
The fatty acids found in fish help lower blood cholesterol levels. Regular cooking and eating saury normalizes the thyroid gland and lowers blood sugar levels. And the B vitamins ensure the full functioning of the nervous system.
However, scientists are confident that the greatest benefit of saury lies in its fat. Saury has a high calorie content precisely because of its high fat content, which accounts for about 10% of its weight. It is fat that contains the most valuable natural substances - polyunsaturated fatty acids omega-3 and omega-6. They are a source of docosahexaenoic and eicosapentaenoic acids, which the human body does not produce on its own. Thanks to these acids, hormones are synthesized in our body that are responsible for the full functioning of the immune, nervous and cardiovascular systems, vision improves, lipid metabolism is regulated, platelet aggregation decreases, brain health is ensured, efficiency improves, vitality increases.
Saury is also useful due to the content of the amino acid - taurine, which has a beneficial effect on the blood composition, promotes the production of bile, enhances the effect of insulin, and normalizes digestion processes. Regular consumption of this fish is an excellent prevention of arthritis, caries and osteoporosis.
And recently, Japanese scientists found that with frequent use of saury, the risk of liver cancer is significantly reduced.
Saury is also useful for weight loss. Many women who dream of losing weight replace meat protein with fish protein found in saury. Saury is also great for people on a carbohydrate-free diet.
How to choose and store saury correctly
To prevent saury from doing harm, you need to know how to choose and store it correctly. When choosing a fish, you must carefully examine its surface. Fresh saury has a greenish-bluish tint. If the fish is yellow, it means that it has been subjected to multiple freezing and thawing.
If there is mucus on the fish, this indicates that the fish is stale and bacteria have grown on it. By the way, there should be no mucus on the gills either. Fresh fish have a bright red color.
It would also not hurt to sniff saury to make sure it smells nothing but fish.
Having bought fresh frozen fish and defrosting it, you need to clean it. Make sure that all the insides are removed, and rinse the inside of the abdomen thoroughly. This, far from superfluous, precaution will help warn you against infection by scrapers that live in the intestines of fish.
Only then can you safely start cooking saury or put it in the freezer for long-term storage. However, do not store saury in the freezer for too long, as it loses its useful and taste qualities.
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