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Navaga refers to cod fish species with great commercial value. Inhabits the cold waters of the Far North and Far East. It also has other names - vakhna, black cod, coal. In length it can reach 0.5 m, the maximum weight is 1 kg.

The Far Eastern view is slightly larger than the northern one. But the latter differs more juicy meat with a delicate nutty flavor.

Photo and selection of fish

Navaga is sold only frozen. The carcass should be with the head.

It is advisable to purchase it at outlets worthy of your trust in order to exclude the possibility of falsifying the shelf life on the package.

At the carcass good quality must be:

• clean, without yellow plaque eyes;
• gills without mucus;
• smooth, undamaged skin.

Ice glaze in this type of product cannot cover it with a continuous crust, unlike, for example, pangasius or tilapia. The presence of a large amount of ice indicates that the fish has been thawed.. It is better to refuse such a purchase.

You need to pay attention to the shelf life and smell, which is practically absent in frozen saffron cod.

In large supermarkets, you can ask the administrator or freshness director for a certificate for this batch.

If you refuse to buy, you should definitely refuse. Perhaps the product was caught in an ecologically unfavorable area.

Composition, calories, nutritional value and glycemic index

Navaga refers to low-fat varieties fish with white tender meat . Its calorie content in boiled and baked form is about 70 kcal / 100 g. The exact figure depends on the species, age and habitat. The calorie content of the fried product is also low - 90 kcal / 100 g.

Nutritional value depending on the habitat can be represented by the following table.

The glycemic index of any fish cooked without breading is zero. Navaga is no exception.

This means that after eating it will remain at the same level.

Navaga is a supplier of the following essential essential amino acids:

• tryptophan, which is responsible for resistance to stress;
• arginine, which stimulates the immune system;
• methionine, which normalizes the content of cholesterol in the blood.

In a small amount phenylalanine, threonine, valine and other amino acids are also present that the body cannot synthesize on its own.

The product is rich in the following non-essential amino acids:

• glutamic acid, which improves memory, psychomotor reactions;
• aspartic acid, which is part of all proteins and acts as a neurotransmitter;
• alanine, which activates metabolic processes in the liver.

Among the vitamins included in the composition, it should be especially noted:

Harm and benefit to the body

Eat saffron cod for food almost all categories of the population in the absence of very rare contraindications. The meat of this fish contains high-quality protein, which is easily digestible.

For adult men and women

Navaga is especially useful for people leading sedentary image life engaged in intensive mental and creative work.

high quality the protein contained in the meat of this fish does not allow the muscles to atrophy even with small physical activity.

For women, the product with constant use will balance the emotional background, will help to maintain calmness and clarity of thought during stress, lack of sleep, long work at computer.

This tasty fish contains all the necessary substances to maintain the elasticity and freshness of the skin., beauty hair and nails.

In men, the selenium contained in the product activates the work of the gonads, contributing to the production of sperm, prevents the development of prostate adenoma.

Pregnant and lactating

Navaga will help women expecting a baby to maintain pregnancy. Fish is very useful for the threat of miscarriage, severe toxicosis. Selenium, iodine and iron have a beneficial effect on the body of a pregnant woman:

• protecting the fetus negative impact environment at the cellular level;
• allowing the expectant mother to accumulate in the body a sufficient supply of hemoglobin to prevent such unpleasant phenomenon like postpartum anemia.

After childbirth, it is better to abstain from fish in the first month of a baby's life. to avoid development allergic reactions and to prevent too rapid overgrowth of the fontanel.

Starting from the second month of a child's life, mothers can begin to include saffron cod in their diet. This will allow:

• preserve the health and nerves of a nursing mother with lack of sleep;
• provide correct formation bone and cartilage tissue child.

In this situation, the low calorie content of the product, combined with high nutritional value and delicious taste.

The use of navaga by pregnant and lactating women will help them maintain their figure without harming their health.

Children

Pediatricians advise children to start giving Navaga from the age of two..

Babies love its sweet, pleasant taste.

There are no small bones in the meat of this fish. Kids can eat it without fear of injuring the mucous membrane of the throat or esophagus.

Especially the product is useful for children with a sharp change psychological climate. For example, upon admission to Kindergarten or school.

Amino acids and selenium contained in it:

• strengthen immunity;
• support the work of the central nervous system;
• prevent the development of myopia.

Folic acid in combination with nicotinamide activates the brain. The child will be easier to digest educational material and adapt to the new environment.

In old age

By the age of 50, the function of the gonads inevitably fades in people.. In women, estrogen levels decrease, while in men, testosterone levels decrease. The consequence is the leaching of calcium from the body and osteoporosis.

Regular use of navaga not only can prevent the development of fragility bone tissue, but also:

• normalize hormonal balance;
• activate metabolism;
• support brain function.

For older people, non-greasy sea ​​fish necessary in the diet to restore tone, vitality and creative energy.

Special categories

This fish is useful for the following diseases:

• (especially the first type), since it does not increase blood sugar levels, having a beneficial effect on the pancreas;
• rickets in children, osteoporosis in adults in combination with sun and sea baths.

Fish is hypoallergenic: it can be eaten by people with persistent allergies to all other seafood. Of course, you need to exercise caution and moderation.

Potential danger and contraindications

The product may become hazardous as a result of improper storage and transportation.. Then possible severe poisoning toxins formed during protein breakdown. The use of fish is contraindicated:

• with individual intolerance;
• nursing mothers in the first month of a baby's life;
• children under two years of age.

Navaga lives in an ecologically clean aquatic environment. It is free of salt heavy metals and mercury.

However, this rule does not always apply. Therefore, when buying fish, it does not hurt to ask the administrator for a certificate.

Navaga, like any animal protein, is best eaten at lunch or early dinner, combined with young, rice and vegetable salads.

It is most useful to eat fish boiled or baked three times a week.. Daily rate for adults healthy people- 200 g, for children - 100 g, for the elderly and diabetics - 150 g.

Athletes during a period of significant physical exertion can increase the rate to 300 g.

This fish does not contain small bones, it is without scales., which facilitates its culinary processing before consumption.

Before cooking or baking, it is advisable to remove the skin from the carcass. For this you need:

• scald frozen fish with boiling water;
• then douse it with cold water;
• separate the head from the body;
• gut;
• make a longitudinal incision along the ridge;
• remove the skin.

After this procedure, a boneless fillet is obtained, which people practicing a raw food diet consume without cooking into food.

The average cooking time is 5 minutes, baking - 15.

Application in cooking

For culinary purposes, tender navaga meat is used to make salads, pie fillings, and casseroles. A very tasty dish is obtained after frying the breaded fillet.

fish salad

This cold appetizer prepared from raw product without heat treatment. For this:

Such original salad can be served with rice or young boiled potatoes.

Casserole

This dish is prepared very quickly, within 15 minutes.. For this you need:

• Put 500 g of fillet into a mold;
• pour 100 g of sour cream;
• put in a preheated oven to 180 degrees.

Sprinkle with herbs before serving.

Navaga can also be cooked in the microwave. To do this, grease the fillet with melted or sour cream, cover with a lid and put in a microwave oven for 5 minutes at a power of 600 watts.

And how to fry saffron cod fish? Learn the secret from the chef by watching the following video clip:

When losing weight

Sea fish must be included in the diet of everyone who is struggling with extra pounds.

Navaga is good because it perfectly satisfies hunger, saturating the body with all essential substances without upsetting the stomach. It gives energy, keeps muscles in good shape.

The delicate taste of fibrous meat gives the necessary taste sensations without letting you feel miserable.

To all who sit on low calorie diet in the absence of contraindications, you can eat juicy meat three times a week, and with physical exertion - up to five. When losing weight, it is best to combine the product with fresh vegetables or vegetables stewed in vegetable oil.

Fried fillet in its calorie content is not much different from boiled or baked, but they shouldn't be abused.

For weight loss, it is still better to use without frying with a small amount of vegetable oil or yogurt.

Navaga is a universal product for all categories of the population. From it you can quickly cook delicious, healthy delicacies. Affordable price allows you to enjoy this fish at any income. The main thing is to choose the right fish of good quality.

In contact with

Navaga or vakhna belongs to the Cod family. This is a marine small fish that lives in the Far Eastern and Northern seas. Navaga is of commercial value.

The benefits of saffron cod

Due to its gastronomic properties, this fish is great for children and diet food. The northern species of saffron cod lives in pacific ocean from Korea to the Bering Strait. Far Eastern fish is found in the Arctic shores of Siberia. Northern navaga is considered more delicious.

• Navaga contains a large number of selenium, which strengthens the nervous and immune systems.
• The high content of vitamin A is beneficial for skin and vision health.
• Vitamin E is powerful antioxidant, which strengthens the immune system and fights cell aging.
• Vitamin D is also found in navaga, it is necessary for correct operation thyroid gland and strong skeletal system. it good prevention from rickets.
• Wahni liver is rich in unsaturated fatty acids involved in fat synthesis and cholesterol metabolism. They have anti-inflammatory and antihistamine properties.
• The fish contains folic acid, which is important in the formation of red blood cells, it is useful for pregnant women.
• Vahnya contains a large amount of omega-3 fatty acids. They are good for the heart, reduce the risk of coronary diseases, stabilize heartbeat, lower the pressure.
• Omega-3 fatty acids help to cope with depression, slightly improve the condition of patients with schizophrenia, with bipolar disorders.
• Navaga helps with chronic diseases joints.
• Vahnya has anti-inflammatory properties, it protects against sunburn and reduces the possibility of developing skin cancer.
• Thanks to its iodine content, fish is good for people with thyroid problems.

The use of navaga protects against oncology: cancer of the colon, kidneys and liver, prostate and breast cancer. It is recommended to eat it at least 2 times a week, and headaches, pressure surges will stop bothering you.

Harm and contraindications

Navaga fish has obvious benefit but it can also be harmful. But this applies only to those who have observed individual intolerance seafood.

Contraindications are possible only when a person is on a zero diet, with acute pancreatitis. But in this case, all products are prohibited, not just fish.

Otherwise, you can enjoy delicious dish without fear.

Navaga during pregnancy

Omega-3 fatty acids, which are part of this fish, make a great contribution to the development of the visual apparatus and the brain of the fetus. They also help develop the central nervous system future child. Fatty acid accumulate in the body from the 27th week of pregnancy to the first 1.5 months of the baby's life.

Therefore, such a product is recommended to be added to the diet during pregnancy and in the first months of breastfeeding. In addition, such fish has a low calorie content, which allows you to use it for weight loss, after childbirth. The inclusion of navaga in the diet will help improve the condition of the skin and skeletal system, strengthen the immune system, maintain eye health and body youth.

Chemical composition

Navaga is dietary product and has invaluable beneficial features. It is rich in many vitamins and minerals. The fish is not fatty, only its liver has a high fat content. Approximately the calorie content of vahni is 68.5 kcal. But when frying, the fish absorbs the oil on which it is fried, so fried navaga will have a calorie content of 140 kcal.

100 g of Far Eastern navaga contains:

• Fats - 0.9 g;
• Proteins - 15.1 g;
• Ash - 1.7 g;
• Water - 82.3 g.

Carbohydrates in fish are completely absent.

How to cook fish

The taste qualities of navaga are superior to all fish of the cod family. Northern wahnya has a rich taste and is considered more fragrant and tastier. Far Eastern saffron cod. Such fish has soft, lean and dietary meat. There are no navaga small bones, for which she is very fond of culinary specialists.

Most often, navaga is fried, rolled in flour and salt, with a beaten egg, various breadings. It is recommended to use pure sunflower oil for frying or together with pork fat. Northern navaga is added to various pies, pastries, and is used to cook delicious fish soup. Such fish is often cooked in ceramic pots.

Vahnu can also be stewed with spices or baked in foil, grilled on charcoal. This fish produces a juicy and tender kebab. Navaga is perfect for making fish salads.

It can also be marinated. To do this, pre-fried fish should be poured with marinade, left for 2 days and consumed with mustard. Such an appetizer used to be very popular, it was prepared in many Moscow restaurants.

Selection and storage

It is better to purchase fresh fish, as its taste and texture deteriorates when frozen. When choosing navaga, you should carefully inspect it to make sure the fish is fresh. It is better to choose thicker carcasses. Quality fish should have a delicate orange-pink color. Navaga should not smell bad or be slippery.

This fish is undesirable to store, it is better to cook it immediately. If unwillingness or impossibility to use immediately, saffron cod should be kept in the cold. After defrosting, it is not recommended to freeze it a second time.

What is combined with navaga

Can be served as a side dish with vahna fried vegetables or potatoes. This fish goes well with fried onions, fresh cucumber. Also pleasant aroma give it parsley or dill. Navaga goes well with any side dish, but the presence of spicy and sour notes is desirable, emphasizing its rich taste.

Navaga is useful fish with unique taste. Such fish will saturate the body of adults and children. useful elements and have a delicious dinner.

Navaga fish (the second name of this wonderful fish is wahnya) belongs to the cod family. It is found most often in or in Pacific waters and is divided into two types: northern and Far Eastern. The first can be found from the coast of Korea to the second - near the Arctic coast of Siberia.

Gastronomic properties of navaga

Navaga fish is perfectly suitable for dietary and baby food. Most of all, it is suitable for frying, but housewives, showing off their culinary skills, bake it with vegetables, cheese, or even marinate it.

Navaga - a fish that is cut frozen so that it does not lose its primary structure and form. Previously, she was transported on a sleigh frozen naturally in big cities but now this tradition is no longer relevant.

Before frying, the head is cut off at the vakhni, separated and breaded. For breading, mix flour with salt. Sometimes with the addition egg yolk. Fry saffron cod in vegetable oil or sunflower oil with pork fat (lard). You can take any side dish for such fish, but the best option there will be potatoes in any form.

Navaga was once a very popular traditional Russian snack. It is very easy to prepare, and the taste is simply divine. You need to fry the fish, pour the marinade and leave for about three - four days. Used such a charm with black bread and mustard. You can also put pickled cucumber on the bread.

Usefulness of the fish

Navaga fish is very useful. It is rich in vitamins and microelements. Magnesium (Mg), Iodine (I), Calcium (Ca), Potassium (K), Sodium (Na), Zinc (Zn), Molybdenum (Mo), Sulfur (S), Chlorine (Cl), Iron (Fe), vitamins B1, B2, PP and many others - this is what navaga fish is rich in. Its calorie content is very low, approximately 68.5 calories per 100 grams. The liver of vakhni is especially useful. She's quite fat and useful material contained in it have a positive effect on the human body, providing anti-inflammatory and antihistamine effect. That is why you should include this fish in your diet to raise and strengthen immunity, as well as normalize the activity of the nervous system.

Ways to cook navaga

First of all, navaga is a fish. The recipes for its preparation are quite simple. Today we will learn how to bake a wahnya with vegetables.

Ingredients:

Fish - 1 kg.

Flour - half a cup (for breading)

Onion - 1 pc.

Carrot - 1 pc.

Tomatoes - 3 pcs.

Sugar - 1 tbsp. a spoon

Salt, pepper - to taste

Cloves, peppercorns - 1.2 each.

Training:

1. Defrost the fish (to a state of semi-defrosting), gut, cut off the head, wash under running water. Further, as you like, you can bake the whole or separate the sirloin with a knife, dividing it into pieces.
2. Grease a baking sheet with sunflower oil.
3. Prepare flour mixed with salt and pepper for breading.
4. Cut onions and carrots.

Cooking:

1. Roll each carcass, fillet or pieces in flour.
2. Place on a baking sheet and turn over. (This condition is necessary for top part was both in oil and in flour).
3. Apply everything in one layer.
4. Bake in the oven at 180 degrees for half an hour. (You can cover with foil, but then you need to make two or three holes and open the foil completely in ten minutes).

We repeat that navaga is a fish. Baking recipes are different. Therefore, many people stop at this stage, sprinkling cheese on the fish. But we are preparing an unusually delicious "casserole".

Sweet and sour marinade is the most suitable. For him:

1. We take onions and carrots already cut into rings.
2. Grind tomatoes in a meat grinder.
3. We put vegetables (except tomatoes) in a preheated pan with preheated vegetable oil, fry until the onion becomes transparent with a golden hue.
4. Pour the tomatoes into the pan and simmer for about 5 minutes with the addition of salt, sugar, cloves and pepper.

Final stage:

1. Pour the marinade into the pan. It is not necessary that it covers the entire surface of the fish.
2. Place in the oven to bake for another 10 minutes.

All is ready. For lovers, you can sprinkle with cheese or finely chopped herbs.

The dish is ready. Put the fish on a beautiful plate and serve.

Conclusion

Today we got acquainted with such a wonderful fish as navaga. Don't be afraid to experiment with its preparation. Vahny is delicious in any form, and even if it gets cold, your household will be happy to try this delicacy.

Bon appetit to you and your family.