Cold-blooded fish living in pondscertainly not mammals. And from time immemorial people have been used to refer to the word "meat" as the carcass of mammals. Therefore, probably, for fish pulp the “personified” name like pork or beef was not coined. And we simply say: fish meat. It is worth noting that the definition of this concept in various culinary cultures varies, and sometimes the tissues of fish and seafood are not included in it, but stand apart. In this article we will talk about what fish meat is, about its value and nutritional value, recipes that have been demanded by most of humanity for centuries.
A bit of history
People have long settled on the shores of seas and rivers,oceans and other bodies of water. Accordingly, fish meat was originally included in the human diet. It is noticed, by the way, that people who constantly use seafood, were the least susceptible to heart and immune system diseases, vessels and internal organs. Also among coastal residents are rare such diseases as cancer or stroke. So, scientists and advocates of a proper balanced diet entirely on the side of "fish eaters." And that's why.
What gives us fish meat?
В так называемом «мясе» содержится отличный легко digestible protein, which is processed in the human body in just 2-3 hours (as opposed to pork, for example, which can “travel” in the entrails up to 6-8 hours). Fish meat for the most part consists of water (in some varieties - up to 85%). In especially fatty types, 15-35% of fats are based on unsaturated acids. Protein - 8-25%. By the way, in terms of protein content, some species of fish are superior to meat. Many vitamins and trace elements. And in many types of mammalian meat there is a lot of “harmful” cholesterol, but not in fish. And fish oil, as it is known, on the contrary, prevents the deposition of cholesterol plaques in the vessels.
Types of fish meat
Description of all types of sea and river inhabitantsoccupies a text space worthy of "War and Peace" in terms of volume and content. But seriously, the flesh of the fish is also subject to classification. Let's try and we understand this matter. But first, a more general division. By habitat fish is divided into marine and freshwater. And the color of the pulp on the white fish, red, brown. By its fat content to lean (fats - up to 2%), average fat content (2-8%), fat (more than 15%). In a small article, it will not be possible to pay close attention to all types: let's dwell on some of them.
Sturgeon
These magnificent fish have cartilage, and notbone skeleton. According to the so-called bugs - small growths along the abdomen - you can determine the membership of cold-blooded animals in this family. All muscle pulp is permeated with the finest fatty fibers, giving the original, exceptional taste to sturgeon meat. Sturgeon meat (sturgeon, stellate sturgeon, sturgeon and others) is generally recognized as an elite, “white”, a lot of delicious dishes are prepared (in particular, traditional Russian cuisine): cold and hot dishes, soups and aspic. And their cartilage and heads are prepared ear and hodgepodge. Also the business card of Russian cooking is a pie with a vizig (specially processed chord of the ridge of these fish).
Salmon
Мясо рыбы в питании человека всегда занимало the most important place. This postulate can be applied with confidence to salmon species of fish. The flesh has a pinkish or red hue, does not contain bone fines (hence the name of the meat). The characteristic fat content and the absence of a bright fishy smell make the red fish a real delicacy on the menu of the most famous restaurants and home festive tables. Often we see this meat on the shelves of supermarkets in the form of a prepacked fillet or lightly salted sliced in vacuum-packed. The most fat-containing part is the abdomen (especially popular in people with low salinity, like beer). These species of fish include salmon, trout, chum salmon and pink salmon, as most often found on the shelves.
Carp
This meat has a delicate taste, with an average fat content.Carp traditionally occupy the top line in the menu of many countries. From small individuals make ear. Large fried pieces and served with all sorts of sauces and side dishes. Traditional for Russian cuisine is considered the dish "Crucian in sour cream", where the small bones of this type of carp as a result of heat treatment become invisible. Carp can be baked in the oven. And such prominent representatives as bream, roach and roach are salted and dried in the sun.
Dish recipes
Dishes from fish meat are popular and high in calories.In addition - tasty and have an original flavor. Some of them are real business cards of world cuisines. Every professional chef knows these helpful recipes. Fish meat in them acts as a real delicacy. Here are just a few.
- Караси в сметане (русская кухня).We will need: 1 kilo of small carcasses of carp, a glass of sour cream, a pair of onions, a bunch of dill, vegetable oil, herbal seasonings and salt - to taste. Fish clean and wash. Remove and gills. Use a sharp knife to make a notch on the carcass of the reticulum so that the bone detail during the cooking process becomes soft. Onions and my greens, we cut. Stuff fish with herbs and onions. Grease a baking sheet or baking dish with oil. We spread the fish and pour sour cream. Sent in the oven medium heating for half an hour.
- Salmon in foil.We take a few steaks, half a lemon, soft cheese - 200 grams, a couple of tablespoons of vegetable oil, a couple of tablespoons of mayonnaise, herbal seasonings and salt, tomato and dill. From the foil we make pockets according to the size of the steak (slightly with allowance). There we put the fish, on top - the greens and a circle of tomato, grated cheese. Lubricate with mayonnaise and seal every pocket. Sent in the oven for 30 minutes. For 7-10 minutes until ready, open the foil pockets to form a golden crust (you can turn on the grill mode, if you have one). Served to the table as the original hot dish.
