Advice 1: Which fish is the most delicious

Fish is a product that is needed for human consumption, to maintain the beauty and health of the body. Fish contains more protein than meat. Among the great diversity of its varieties are not always easy to choose the most tasty and healthy.
Which fish is the most delicious

Helpful information

Nutritionists insist that the diet of each person should include fish. It contains substances that ease pain in the joints in cases of arthritis, reduce headaches, prevent diabetes, help to regulate pressure, reduce blood fat levels. In fish in large quantities contains omega-3. They contribute to thinning the blood, thereby reducing the risk of thrombosis.

Fish – low-fat product. It is worth noting that even in the oily varieties it contains only 25-30% of easily digestible fat. As a rule, fish protein is digested in the human body for 1.5-2 hours. Basically the fish are divided into sea and river. It is believed that the most delicious and healthy of sea. But in both cases have their advantages and disadvantages.

Marine fish

Meat sea fish contains large amounts of useful for human organism substances: minerals (zinc, iron, lithium, boron, fluorine, bromine, phosphorus, copper, manganese, iodine, calcium, magnesium), vitamins (A, E, D, F), polyunsaturated fatty acids, amino acids (methionine, tryptophan, lysine, taurine). Thanks to this composition, fish is a favorite among dietary products.

Dishes made from sea fish, is not only delicious, but also useful. For example, eating daily 100 grams of this product, you can reduce the risk of cardiovascular disease.

Minus the marine fish has a very high cost compared with river. This is especially true of aquarium live and chilled fish.

River fish

One of the main advantages of river fish is considered to be its accessibility. It is always possible to buy fresh close to home. In comparison with marine fish, freshwater inhabitants is much cheaper. Meat river fish also contains a large amount of useful minerals. It is a great source of protein.

However, the meat of river fish is considered less pure and delicious than the sea. This is easily explained. Freshwater fish lives in the environment most polluted with heavy metals, pesticides and radionuclides. In addition, freshwater fish are much inferior to the marine seafood in the content of useful amino acids, minerals and microelements.

The most tasty and healthy fish

Among salmon in taste and useful qualities include: salmon, pink salmon, chum and trout. Their regular use improves vision, helps prevent cardiovascular disease, slows the aging process of the body. The best way of cooking salmon – salting. It is worth considering that when heat treatment is the destruction of valuable substances.

The cod, haddock, Pollack, hake and cod no less pleasant to the taste. In addition, they have a high content of vitamins and proteins and are the diet of all the species of fish. Treacle breed is commonly boiled or baked. Also they make great burgers and meatballs. And cod liver oil is an undeniable source of nutrients.

Advice 2: Which fish contains the most iodine

Without the intake of sufficient iodine, the thyroid gland ceases to function properly. Iodine enters the body through food, skin and the air you breathe. It is very important to consume foods rich in this element. One such product is fish.
Which fish contains the most iodine
The highest amount of iodine contained in the cod, and especially in the liver - 370 mg per 100 g of product. This fish has a delicate lean meat and is great for people controlling body weight. Additionally, cod contains all the essential human body amino acids that participate in all vital processes. Cod is useful for the skin, hair and nails due to the fact that it contains a sufficient amount of sulfur. The aforementioned cod liver oil contains large amounts of fish oil, useful for a growing organism of the child. However, it is necessary to monitor possible allergic reactions the child's body of the fish.
Haddock is a fish, related to cod. The iodine content in it is equal to 245 mg per 100 g. It is a saltwater fish with lean meat diet. Most of the fat accumulates in the liver of haddock. This fish is rich in vitamin B12 and many essential amino acids. Haddock is very easily digested and absorbed by the body.
Side contains 200 mg of iodine per 100 g of product. In addition to iodine, this fish is rich in other important for the human body trace elements, vitamins A, b, D, E and K. Meat saithe easily digested and absorbed. Fat is used for medical preparations.
Fish salmonids: trout, salmon, salmon contains 200 mg of iodine per 100 g of product. In addition, salmon is very rich in phosphorus, which is involved in the formation and maintenance of skeleton and in most processes in the body. In addition, this red fish contains large amounts of vitamins and minerals as well as omega-3 fatty acids, which regulate most body systems.
Sea bass contains 145 mg of iodine per 100 g of a fatty meat, is a source of not only iodine, but also of healthy fats and proteins. Very useful for people engaged in mental work. Contains large amounts of vitamin B12. Useful for vessels, skin, nervous and digestive systems.
Mackerel contains 100 mg of iodine per 100 g of product. It is a fish of the family scambray. In size somewhat larger than the mackerel. The meat of mackerel is rich in trace elements and vitamins, but its composition depends on the area of residence of fish. Contains all the b vitamins, 400 g of this fish make up the daily requirement of the human body in potassium. Substances contained in mackerel, prevent the risk of developing cardiovascular diseases, diabetes, slow the aging process. Eating this fish greatly improves a person's appearance and prevents some diseases.

Advice 3: What fish is the tastiest fish soup

Properly welded chowder is insanely delicious and flavorful dish that can replace even the most hearty meat soups. Modern cooks went ahead and cooked this soup not only fish, but also with the addition of seafood, different vegetables and other ingredients. So what kind of fish you can cook the most delicious soup?
What fish is the tastiest fish soup

Valuable species of fish

Since Imperial times, when the ear has also been called "gravy" and "muck", this dish is divided into ordinary and festive variety. The latter is also called "red soup" and "soup the old way and use valuable varieties of fish: sturgeon, stellate sturgeon, Beluga and salmon. This dish had a very appetizing amber color and extra flavor he gave then imported from distant countries, and now widely available saffron.

If you can't afford buying a whole fish from the family of Sturgeon or Salmon, there is quite a reasonable way – you can buy the so-called fish by-products. They need to cook soup, and the rest of the fish is only for additional "grounds" in the dish. For oily and nourishing byproducts include fish head, tail and trim abdomen. But there are some nuances of cooking. For example, you need to very thoroughly clean the head, as the presence of gills can already tell the finished dish superfluous and does not need the bitterness.

An excellent option is also a combination in one dish of offal sturgeon and salmon. This ear can be a real festive dish worthy of the literally Tsar. If you managed to purchase sturgeon products, then be sure to clean the pieces of fish skin, so as she can tell the dish is not a very pleasant taste.

Other options of cooking soup

This dishes are suitable for almost all kinds of fish that can be caught in Russian rivers: rockfish, whitefish, perch, pike, tench, burbot, catfish, IDE, roach, holovli, carp, Chub, bream and many others. In this case, again, it is better to combine in one dish several varieties, as each of them gives the soup its characteristic. For example, it is believed that ruffe and perch misleading dish stickiness, and burbot – sweetness.

If the preparation of the soup is used at least 3 varieties of fish, it is called a "team", and in the old days, a delicious soup is revered not only one that was brewed from "noble" materials, as well dish, in the preparation of which used small river fish.

But in General, for almost all variations there are the same rules – a whole fish to cook you can not in any case, it must be gutting, washed and cleaned from the scales; you need to strain the broth after cooking; the broth at the stage of its preparation it is necessary to add onions and carrots, which impart a pleasant flavor and not muddy color.
Is the advice useful?