The benefits and harm of the sea perch for the body

Who would not want to try the sea perch? This fish rightly refers to one of the most delicious fish living in the seas and oceans. Unfortunately, our time is characterized by the fact that fish stocks are depleted every day and sea bass - no exception. Its less often can be found on our tables due to the decline in its fishery.

Now it can be safely attributed to the real delicacy, and rare, due to the presence in its meat of vitamins and various minerals beneficial for man. In addition, the sea perch is characterized by excellent taste characteristics, therefore, it is certainly present in the dishes of a large kitchen.

Description

Sea bass refers to the family of rapid. In nature, there are several types of sea perch: ranging from Pacific Kryvacha to the Atlantic Golden Perch. A part of the species is already in the Red Book, since there is a threat to their disappearance. Mostly fishermen come across copies having a pink shade.

Sea bass can grow in length from 15 cm to 1 meter, with weight from 1 to 15 kilograms. In their form and appearance, it is similar to the river perch. This fish has very sharp fins, injections from which heal for a long time. Sometimes complications with inflammation of the wounds that appeared are also possible. Therefore, it is very good and very careful.

In addition to all, the sea bass is considered a long-liver, as it is able to live from 12 to 15 years. This fish is also interested in the fact that she does not postpone the caviar, as many fish make it, and immediately living fry, the number of which can reach a few hundred thousands, and sometimes more than a million.

Where dwells sea bass?

Sea bass prefers to be at depths, not less than 100 meters and no more than 500 meters, although it was met at a depth of 900 meters. Its main habitat is the northern latitudes of the quiet and atlantic oceans.

They catch it on an industrial scale throughout the year. Since the sea bass keeps closer to the bottom, he is caught by bottom trawls, which, in turn, destroy coral reefs, which causes significant harm to the ecosystem of the oceans and the seas.

Especially active sea perch was caught at the end of the last century, which led to a sharp decrease in its population. Nowadays, fishing on the sea perch is significantly limited. So that the perch can restore its number is not one year, according to many specialists.

Meat composition

In the marine perch meat there are all the necessary useful substances, for normal human life. The same applies to other types of marine fish, and if it is accurate, this definition applies to almost all seafood.

The useful substances include:

Phosphorus.
Magnesium.
Chromium.
Calcium.
Zinc.
Copper.
Sulfur.
Cobalt.
Chlorine.
Iron.
Potassium.
Manganese and other useful substances.

In 100 grams of the sea perch, 18.2 g of proteins and 3.4 g of fats are contained, while carbohydrates are absent at all.

Calorie

In the meat of the sea perch, very little calories. In 100 grams of meat there is only 100 kcal, it can a little more. In the process of cold smoking, its caloric content drops to 88 kcal. In 100 grams of boiled sea perch, there are about 112 kcal, and if the sea perch is frying, its caloric content will be about 137 kcal per 100 grams of weight.

The presence of vitamins

In addition to the most important for the human body of microelements, there is a whole bouquet of vitamins in the perch meat, such as:

In addition to everything, fatty polycycles of Omega-3, as well as Taurine and Protein, including antioxidant myelin, were found in the marine perch meat.

Medical aspect

From the point of view of medicine, the beneficial properties of the perch are very extensive and it is impossible to overestimate. The presence of omega-3 fatty acids makes it possible to normalize the metabolic process, as well as ensure the support of the body in the case of the prerequisites for diseases of the nervous system, the cardiovascular system, while reducing the blood cholesterol. It is advisable to eat the sea perch to people with elevated arterial pressure, as well as people with an increased level of blood sugar.

Taurine, which is in the meat of fish, helps to activate the growth of cells and above all, young and healthy, improving metabolic processes. Vitamin B12 has a positive effect on DNA synthesis in the human body.

Eating a sea perch helps to improve the condition of the skin and hair, in addition, the nervous system calms down.

Contraindications to the use of sea perch

Contraindications, as such, practically does not exist, is that the personal intolerance to seafood. In addition, people suffering from a randomcression is also forbidden to eat the sea perch.

In our time, it is not particularly necessary to count on the decency of sellers. Everyone strives to earn as much money as possible, so ready to sell, not even a fresh product. In order not to buy a non-condational goods in the store or in the market, you should be guided by the following simple rules:

You should stop your choice on a bright red or pink carcush, while the scales should be seen white leather.
Frozen carcass must have a neat appearance, without traces of re-reboot.
If the fish is fresh, then it should have an elastic surface and bright eyes. In addition, the gills should also have a fresh pinkish shade, but not gray.
Sometimes you can meet, as sellers are trying to give the fillet of cheaper fish, such as Heck, for the fillet of an expensive sea perch. But the meat of these fish is easy to distinguish visually: the seed perch meat has a pure white shade, and the heck meat with yellow.
When buying a smoked sea perch, it is better to give preference to the factory product, but not a product prepared in a private enterprise. These divisions can smoke and seed carcasses: for them the main thing is a huge earnings from the sale of your product.

In the outlets you can buy fresh sea perch, salted or smoked, while it can actually be prepared at home. It can be dried, roast, cook, sleep and shry. Sea perch can be stored for a long time in the freezer, without losing its useful characteristics. It remains only to purchase in the store or in the market of fresh sea perch.

At the same time, it should be reminded that with its cutting it is better to be careful due to poisonous fins. If you work in gloves, you can not be afraid of its fins. It will not be further familiar with very useful recipes for the preparation of sea perch.

Okrug baked in the oven

What is needed for this:

2-3 pieces of carcasses of the sea perch.
2-3 tablespoons of vegetable oil.
One lemon or lime.
The amount of salt to taste.
Set of fish spices - as to taste.

Cooking sequence:

The fish is seeded with the removal of fins and scales, after which it is washed and dried.
The shaped carcass falls on the baking tray, sprinkling it on both sides of salt and spices.
Warm water is poured into the baking sheet, with the addition of vegetable oil and sliced \u200b\u200blemon.
The dish is placed in the oven by 0.5 hours and baked at a temperature of 180 degrees.
The dish is served on the table, with fried vegetables.

What you need to prepare:

2-3 kg of sea perch.
500 g of tomatoes (tomato).
1 Garlic Head.
100 g of cheese.
Flour and breadcrumbs.
Vegetable oil.
Black pepper and salt.
Kinzu, parsley and dill.

Cooking technique:

Fish cuts into pieces and sprinkled with salt.
After that, pieces are breadned in flour and roasted from all sides until readiness.
Tomatoes are prepared and roasted in oil, after which the crushed greenery, garlic and pepper are added.
Fish is baked in the oven at a temperature of 180-200 degrees for 30 minutes or a little longer.
After readiness, the fish is laid out on the dish, and the fried tomatoes are laid out from above, which are sprinkled with breadcrumbs and spray with vegetable oil.

To do this, you will have to purchase:

One carcass of fish.
200 grams of solid cheese.
120 grams sour cream.
2 chicken eggs.
Paul lemon.
Pepper and salt to taste.

Cooking technology:

Fish is seeded, cleaned and washed.
The carcass sprinkles salt and stacked in the shape of a foil.
Mixed sour cream, eggs and solid cheese, with the addition of salt and pepper.
Fish is poured cooked sauce, after which it is placed in the oven by 0.5 hours at a temperature of 180 degrees.

After this time, the dish is ready to use.

Need to stock:

Two fish carcasses.
Three sprigs of rosemary.
Half lemon.
Two cloth garlic.
Salt and pepper.
Vegetable oil.

How to cook:

First of all, a fish is preparing: it is cleaned and washed.
Fish carcasses are laid out on the dishes for baking, the slices of garlic and lemon are laid out on top, after which the carcass salts, with the addition of pepper and rosemary and in conclusion is watering with vegetable oil.
The oven is heated to 200-220 degrees, after which the fish for baking is placed.