Red fish: types, classification, benefits, the most valuable varieties, their calorie content and beneficial properties. Contraindications to the use of red fish.

Since ancient times in Russia, sliced ​​\u200b\u200bdelicacy fish with parsley and lemon slices served as a decoration holiday table. Fish is already a tradition, as well as primordially Russian dishes - cabbage soup, pies, kulebyaki, pancakes.

- this is a whole family that unites expensive and popular species: chum salmon, trout, pink salmon, salmon, sockeye salmon, etc. The meat of these valuable breeds from the salmon and sturgeon families can have both intense red and orange and pale pink color.

The word "red" in Russia denoted everything beautiful, valuable, rare. For example, a red fellow, a red girl, a red day. Therefore, red has long been called the most expensive and delicious fish- sturgeon, beluga, stellate sturgeon, sterlet, although their meat is white.

According to the trade and culinary classification, red fish is divided into three groups: salmon, white salmon (or pink) and sturgeon.

salmon

This group includes White Sea and Baltic salmon: salmon, sucker, trout, brown trout, Finnish salmon and all salmon of the Pacific basin (sockeye salmon, pink salmon, chum salmon, sim, chinook salmon).

Sturgeons

This class includes all sturgeon inhabitants of the basins of the Caspian and Black Seas: Russian sturgeon, stellate sturgeon, beluga, sterlet, bester, spike, Amur, Siberian and Danube sturgeon.

White salmon (pink)

Representatives of this group are white and white-pink salmon: taimen, whitefish, nelma, coho salmon. The most tender in terms of meat properties is the Caspian white salmon, and the roughest is coho salmon.

The benefits of red fish

There is a lot of iodine, fluorine, phosphorus, calcium, selenium, zinc, vitamins A, D, E, PP and group B in red fish. Selenium is called the “longevity trace element”. It strengthens the immune system, prevents the aging of the body and the development tumor processes. Phosphorus strengthens bone tissue, plays important role in the work of the brain. Iodine regulates the activity of the endocrine system.

About those important functions, which perform in the body vitamins and minerals contained in red fish, you can talk for a very long time. But main value red fish - in the presence of omega-3 polyunsaturated fatty acids, which nourish cell membranes and prolong youth. If a sufficient amount of these unique, amazingly useful substances, called “vitamins of youth”, is supplied with food, then the vessels will be healthy and elastic, the brain will work and nervous system– well-coordinated, the level of cholesterol in the blood is always normal. Omega-3 fatty acids are the prevention of arthritis, arthrosis, vision loss in the elderly, cardiovascular diseases, many types of oncology, including breast cancer. These are healthy bones, muscles, joints and nerve cells.

Numerous studies confirm: people who regularly eat red fish are almost three times less likely to suffer from hypertension, oncological diseases, have good memory and don't know what depression is. American scientists have found that "fish" omega-3s have a positive effect on the functioning of those parts of the brain that are associated with emotions. And recently another curious fact was discovered: lovers of red fish are more protected from sunburn than other people who rarely indulge in this delicacy.

The most valuable varieties of red fish

The most popular salmon, one of the best fish delicacies are salmon and trout. They can be pickled, salted, fried, stewed and baked. In salmon, the meat is bright pink, in trout it is lighter. This fish should be eaten at least 2 times a week, especially for women: salmon and trout help maintain healthy skin, nails, hair and, of course, stay beautiful longer.

Salmon or noble salmon

In salmon, except high concentration omega-3, also an ideal ratio of omega-3 and omega-6. Only two foods in nature can boast such a unique balance of these fatty acids - flax-seed and walnuts. Regular consumption of salmon is the prevention of thrombophlebitis, improvement of blood circulation and metabolism, normalization of the gastrointestinal tract and liver, strong arteries, strong immunity and a healthy nervous system.

Salmon is salted, smoked, fried in a pan in marinade and breading, pancakes, saltworts and other goodies are made with it. But it is better to bake this fish - in foil or on the grill, or eat lightly salted. The noble salmon has unusually tender and very tasty meat.

The calorie content of salmon is from 140 to 220 kcal per 100 g. The fat content is from 6 to 24%, protein is about 20%.

Trout is not only tasty, but also beautiful fish: with a golden belly, yellow-green sides with black dots, sometimes surrounded by a blue border, an olive-green back and multi-colored spots on the fins. Trout is often referred to as goldfish. There are several types: freshwater, rainbow and sea.

Like salmon, this red fish is very valuable product nutrition, as it is rich in fatty acids, vitamins and minerals. Trout goes well with lime, lemon and cream sauce. Even in old cookbooks it is said that it is better to stew it in the oven with wine, vegetables and herbs or baked in butter.

Calorie content of trout - from 97 to 208 kcal per 100 g. Fat content - from 4 to 14%, protein - about 20%.

Contraindications to the use of red fish

Trout and salmon should not be abused by pregnant women and nursing mothers, as mercury may be present in some species. oily fish do not get involved in people suffering from obesity and disorders in the gastrointestinal tract, especially stomach ulcers and chronic diseases liver. Without a doubt, those who are allergic to fish should also be careful.

Every person who cares about their health should include red fish in their diet. Only 300 g of this fish delicacy per week is enough to provide the body with the fatty acids necessary for its full-fledged work. Most beneficial species red fish, except for salmon and trout, are chum salmon and pink salmon (pink salmon). From time immemorial, many peoples of the North ate pink salmon and were distinguished by amazing health.

Dishes with red fish - photo

Let red fish become a frequent guest in your kitchen, because it is a source of health and longevity for the whole family!

Along with always occupied a leading place among the favorite dishes of the population the globe. For peoples living near water bodies, the main industry is fishing, and the main food is fish dishes, which are not only tasty, but also very healthy. However, not everyone knows that in addition to benefits, such food can also harm the body.

What is better - river or Benefit and harm from the use of this product - what do they consist of? What dishes can be prepared from fish? We will try to answer these and other questions in the article.

Compound

It is believed that the protein found in fish is much better absorbed than the proteins found in foods such as eggs or meat. Important Component in the composition of fish, so necessary for the human body to build proteins, these are amino acids. The composition of the fish contains vitamins PP, H, D, A, vitamins of group B, not a large number of vitamin C. Trace elements that make up the fish: phosphorus, iron, manganese, zinc, molybdenum, magnesium, potassium, bromine, fluorine, copper, calcium. Since fish contains a large amount of iodine, it is used in the treatment and prevention of diseases. thyroid gland. Its fat contains a large amount of omega acids, so oily fish is especially valued.

Benefit and harm

Fish meat and caviar are popular among obese people. Great content protein promotes weight loss, so fish is an excellent product included in the menu of many diets. However, it should be remembered that dishes containing low-fat varieties, these are: bream, hake, perch, pollock, saffron cod, pike.

The benefits of fish are as follows:

• the metabolism of fats is normalized;
• getting better appearance skin, teeth, hair and nails;
• cartilage and bone tissue are strengthened;
• the level of cholesterol in the blood decreases;
• reduced risk of disease diabetes, diseases of the thyroid gland, heart;
• the immune system is strengthened;
• improves brain function and overall well-being;
• aging slows down;
• depression goes away.

To date, pollution environment detrimental effect on the quality of water in reservoirs, and toxic substances, thrown out by factories and factories, destroy useful properties, and the benefits of fish are called into question. The cleanest varieties, in which the content of toxic substances is the lowest: salmon, sea bass, tuna, trout, scallop, sardine, halibut, herring, cod, catfish.

How to identify low-quality and unsuitable for eating fish?

1. First of all, you need to pay attention to the gills and eyes. The gills should be red, the eyes should be clear, red. If the fish is spoiled, the gills turn brown and gray.

2. Mucus on the skin and scales should not have bad smell and yellowish tint.

3. When pressing on the body of the fish, there should not be a dent.

4. The pulp should not be loose.

5. If the belly is yellow, this indicates that the fish is rotten.

6. The presence of uneven ice growths indicates that the fish has been frozen more than once.

There are cases when the seller, under the guise of one type of fish, is trying to sell a completely different one, so buyers need to know distinctive features some varieties.

In order not to fall for the bait of deceptive sellers of fish products, it is best to cook fish dishes at home.

River fish

And these dishes are very popular. TO river species fish include: silver carp, bream, pike perch, carp, pike, crucian carp, catfish, sabrefish, asp.

This product contains many useful and nutrients. The use of river fish will strengthen blood vessels and help to cope with skin diseases. Due to its low calorie content, it is ideal for cooking diet meals River fish. The benefits and harms of the product should be known to everyone.

So, you need to know that there are a lot of river fish small bones should be used with caution, especially for children. Due to its short shelf life, it is recommended to buy still alive.

red fish

Sea fish is considered a noble food. It is divided into red and white. White fish include: salmon, white salmon, flounder, haddock, pollock, hake. Red - fish of the sturgeon family: pink salmon, chum salmon, trout, salmon, sterlet, beluga, sturgeon, stellate sturgeon.

A favorite dish of many is sea fish. Its benefits are undeniable. Especially rich valuable for human body red varieties are considered substances. Among their beneficial properties, the presence of omega-3 fats stands out. This so-called good cholesterol, the use of which not only strengthens blood vessels, immune and endocrine system, but also prevents diseases of bones and cartilage - osteochondrosis, arthritis and arthrosis - and even cancer. Omega-3 increases the body's resistance to ionizing radiation, so people who eat red fish can safely sunbathe in the sun without risking burns or sunstroke. The benefit of red fish is that eating it helps to maintain vision, and the look becomes clearer. Omega-3 fats accelerate brain activity improve attention and memory. Selenium, as well as vitamins A, D have an effect natural antidepressants and protect the nervous system. Useful substances of red fish help to maintain the work of the heart muscle, stomach and gastrointestinal tract.

Smoked fish

Smoking has become a popular way of cooking not only fish, but also cheese, meat, etc. Many people like smoked fish. Benefit this method processing lies in the fact that it allows you to extend the shelf life of products. Smoke for smoking not only gives them a smell, but also preserves them qualitatively and protects them from harmful bacteria. Fish is not enriched when smoked bad fats, and useful properties are quite well preserved. Cold smoking is more gentle, because when heated, some needed by the body substances disappear.

As well as positive properties smoking, there are also negative ones. So, the smoke that fish is processed with can contain substances that cause cancer, which is why this problem prompted technologists to invent liquid smoke. It is not as harmful to the body as usual. It should be said that products that have undergone liquid smoking are inferior in taste to those processed in a hot way.

Herring

This is one of the most beloved products that decorates any table - both lunch and festive. The benefit of fish is that herring has a low calorie content and contains many useful substances: vitamins of group B, E, A, D, trace elements (iron, potassium, magnesium, iodine, phosphorus, calcium), polyunsaturated acids(Omega-3). The use of this product has a beneficial effect on thyroid gland lowers blood cholesterol. However, herring should not be abused, especially very salty, because salt retains water in the body and disrupts the functioning of all organs: pressure rises, heartbeat accelerates, kidneys and blood vessels suffer, and edema appears.

Fish recipes: stewed trout

Braising is a cooking method that retains nutrients, and it is also suitable for diabetics and those who want to lose weight. excess weight, so the benefits of fish cooked in this way are undeniable.

Cooking:

• wash and clean 2 pcs. trout, get rid of the entrails, rub lightly with salt;
• Peel 2 onions and 2 carrots, cut into cubes or slices;
• greens - parsley and celery - chop, but not too finely;
• put vegetables in a shallow saucepan, add salt and 15 pcs. black peppercorns, put fish on top, pour white wine and olive oil;
• cook under a closed lid over low heat for about 40 minutes, then put the fish on a dish;
• remaining in the pan, strain, add 40 g butter, egg white and mix quickly
• Pour sauce over fish and serve.

ear

Any river fish is suitable for fish soup, but now that the benefits of red fish are known, when preparing traditional fish dishes, white is increasingly being replaced with it.

Cooking:

• it is necessary to throw 200 g of already pre-cleaned fish and an onion head into 2 liters of boiling and salted water;
• while the fish is cooking, peel 2 potatoes and half a carrot, cut;
• put the finished fish on a plate and cover;
• throw potatoes and carrots into boiling fish broth, cook until half cooked, add 80 g of millet;
• 5 minutes before ready to throw into the pan Bay leaf, 2-3 peas of allspice and ground on the tip of a knife;
• when the ear is cooked, add chopped greens (onion, parsley, dill).

homemade herring

• To pickle herring at home, you first need to make a marinade: add 2 tsp to water (2 cups). salt, 1 tsp. sugar, 5 peas of allspice and hot peppers, 1 bay leaf, 5 pcs. clove seeds. Bring to a boil, cool.
• After that 2 pcs. fresh herring, wash, clean, get rid of the insides, cut out the gills, cut off the fins, tails.
• Cut the herring into pieces, put in a jar or deep, but not wide dishes, pour the marinade.
• Put in the refrigerator for 1.5-2 days.

Red fish and semi-finished products from it are included in our diet. We perceive fish as an important part of the menu. The benefits of red fish are obvious. But few people know that fish can also harm the body under certain conditions.

What is useful red fish

Red fish contains omega-3 fatty acids. They bring the body invaluable benefit. These types of fats positive influence on the heart and blood vessels. They lower the level bad cholesterol blood. Therefore, the use of red fish reduces the risk of atherosclerosis, therefore, the pressure will always be normal. Regular eating of red fish allows you to get rid of shortness of breath and arrhythmia. Substances that make up the fish increase efficiency.

It is enough to eat some red fish 2-3 times a week. The optimal combination of useful properties has a positive effect on brain function. A person improves memory, increases concentration. Vitamin D in fish strengthens bones and reduces the risk of rickets. The product also contains a large amount necessary for the body minerals.

Red fish should be consumed by women during menopause. Often, with menopause, cases of osteoporosis are more frequent due to a lack of calcium. It is thanks to vitamin D that calcium is better absorbed by the body. Therefore, the use of red fish has a very beneficial effect on health.

Presence in fish folic acid prevents anemia and provides positive impact on the skin. At the same time, the calorie content of fish is quite low. It is very good for people who are watching their weight. Caviar in red fish normalizes blood pressure and cerebral circulation, increases the regenerative function of cells.

Harm of red fish

Fish, bred artificially, more often gets into stores. Doctors do not recommend abusing such fish. Fish farms use various hormones, antibiotics and others chemical substances. In some fish farms, biochemical additives in the form of balls are used to increase the weight of the fish.

If the fish lived in polluted water, then salts may be present in it. heavy metals. For example, salmon often contains accumulations of chromium, lead, arsenic, cadmium salts, and even radioactive strontium-90. These salts can be very dangerous for the human body. Harmful substances in fish can accumulate for a long time. Accordingly, the older the fish, the more dangerous components it contains. And the benefits of vitamins and trace elements in such fish are noticeably reduced.

Red fish is a delicacy dish that has long been valued for its amazing taste, unusual color of meat and an unsurpassed amount of useful properties. It belongs to the family salmon fish- chum salmon, trout, pink salmon, salmon and others are the most useful. When buying a product, it is important to pay attention to its freshness and naturalness, it is better to give preference to fish grown in natural conditions, it is concentrated the largest number vitamins, trace elements, amino acids and extractives.

What is in the product?

The benefits of red fish are due to its the richest composition. It contains:

• protein, characterized by optimal dietary performance and excellent digestibility;
• amino acids - valine, phenylalanine, threonine, arginine, isoleucine, leucine and others;
• vitamins of groups B, E, D, A;
• bioactive fats that are necessary for the full functioning of all body systems, but do not cause weight gain;
• extractive substances that activate the work of the digestive organs;
• micro and macro elements - calcium, copper, sodium, zinc, magnesium, iron, potassium, selenium, phosphorus, manganese and others;
• water.

Fatty acid Omega-3s are extremely beneficial for the whole body, they:

• contribute to the improvement of the nervous system;
• support the functionality of the cardiovascular system;
• restore the normal rhythm of the heartbeat;
• improve blood clotting;
• relieve symptoms of arthritis and similar ailments;
• slow down the development of dementia and dementia in the elderly;
• help to cope with depression.

Product selection rules

Despite the fact that all types of fish maximally saturate the body with the necessary normal operation substances, it is the benefits of red fish that are recognized as the greatest.

It is optimal to eat a 100-gram portion of the product twice a week - once they eat a fatty variety, and the second - a drier one, with a lower fat content.

To get the most out of the product the right substances, you should choose fish according to the following criteria:

• fragrance should not be foreign odors, impurities;
• there is no cloudy film on the eyes;
• there are no mucous lumps on the scales;
• the pulp is elastic;
• the gills are painted a bright but natural red.

Most often found on sale:

• pink salmon - has a characteristic color, black spots on the back, it is considered the most dietary and low-fat;
• salmon - fish with darkish skin and light pink, tender meat, this variety is one of the most expensive;
• trout - the skin of the fish is light, the flesh is saturated in color, the product is moderately fatty, it can be eaten even during weight loss.

What is the use of red fish?

The most useful part of the fish is its fat, it contains omega-6 and omega-3 fatty acids in the optimal ratio. They normalize cholesterol levels, strengthen vascular walls, prevent the development of atherosclerosis, help strengthen immunity and normalize blood pressure.

With regular use of dishes from the product, the beneficial properties of red fish are fully revealed - depression disappears, the risk of developing oncology decreases, disappear hypertensive crises. Fish helps to strengthen the arteries, makes the vessels more elastic, improves the functioning of internal organs.

The average consumption rate of the product for adults is 200 grams per week, but it is permissible to include it in the diet more often, since even a 100-gram serving contains half daily allowance vitamins PP and B12. red fish healthier than meat- it has one amino acid more. Methionine - this same amino acid - prevents the development of liver diseases and diabetes.

Including fish in your weekly diet helps to get rid of:

• arrhythmias;
• shortness of breath;
• depression and sadness;
• chronic fatigue and malaise.

Vitamins contained in fish prevent the development of rickets, osteoporosis, help strengthen bones, which is especially important for children, adolescents, people involved in physical labor and sports, for the elderly and for women during menopause, when bones become more fragile due to poor digestibility calcium or its deficiency. In addition, the selenium contained in the product has a beneficial effect on all systems in the body, strengthens the immune system and has a beneficial effect on the functionality of the thyroid gland.

What else is useful red fish? It is a source of vitamins, microelements and other useful substances that improve cardiac activity. The product prevents heart and vascular diseases, reduces the likelihood of stroke, heart attack, thrombophlebitis and similar ailments. The product alleviates the condition of patients with psoriasis and relieves allergic symptoms.

Thanks to unique composition the product relieves the walls of blood vessels from already formed cholesterol plaques and prevents new ones from appearing. Fish eaten stimulates brain activity, improves concentration and performance, relieves fatigue, normalizes blood circulation. From which it follows that red fish is not only a delicacy, but also a product that improves health and overall well-being.

Benefits during pregnancy

Red fish must be in complete diet pregnant woman. The product has a beneficial effect on the body of the expectant mother, protects nails and hair from dullness, brittleness, and also:

• supports immunity;
• preserves beauty;
• improves skin condition, helping to avoid the appearance of stretch marks and cellulite;
• improves memory and brain activity.

In addition, the product has a beneficial effect on the child in the womb - he receives a sufficient amount of useful substances, he develops in a timely and harmonious manner. It is believed that the regular inclusion of red fish dishes in the menu during pregnancy contributes to the development of visual acuity in the baby.

Benefits for children

Insofar as children's body develops very quickly, it needs a huge amount of useful substances in order for the development to be harmonious. For this reason, it is possible to include fish in the child's diet, in the absence of contraindications, as early as possible. During fetal growth and in the first months of life, a baby needs a sufficient supply of omega-3 acids, with which the fish is saturated.

In fish, like breast milk, contains Omega-3 and others the most useful substances Therefore, children who receive both one and the other product in proportion to growing up are less susceptible to the development of pathologies of the organs of vision, diseases of the nervous system, they learn better and achieve success.

Can fish hurt?

The benefits of quality fish grown in natural or close to natural conditions without the use of antibiotics, stimulants and similar substances, is undeniable. But, you can not buy such a product in all stores - on most shelves there is fish that was grown industrially, which means that chemicals that are harmful to humans could be used to accelerate its growth. In addition, grown in artificial conditions fish meat has pale color and unscrupulous manufacturers add canthaxanthin, a dye, to their food.

The product is valued not only for useful qualities, but also for gastronomic elitism - the taste of fish is delicate, special, delicate. From red varieties of fish, the most variety of dishes- from steaks, soups and salads to mousse served with salad greens and toasted croutons.

There are products whose benefits are so obvious that neither amateurs nor doctors argue about it. Red fish is one of them. This group of delicacy species includes sturgeon and salmon. It is a mistake to classify red fish only by the characteristic reddish hue of the flesh. Many species of salmon are white in color, which is why in some regions they are called whitefish. The name "red" can rather be considered historical. This word in Russia called all the very best.

Composition of red fish

Red fish - unique in its chemical composition food product. The calorie content of red fish is approximately 200 kcal per 100 gr. At the same time, it contains:

• Fats that, due to their chemical composition have increased biological activity.
• Highly digestible complete protein with optimal dietary properties.
• Vitamins of the main groups - A, B, D, E, PP.
• A complete set of macro- and microelements necessary for the body.
• All essential amino acids.
• Extractive compounds that improve digestion.

It is difficult to name another product so rich in its own way. useful content. It is enough to eat 100-150 grams of this delicacy two or three times a week to feel great.

Beneficial features red fish

The main advantage of red fish is contained in its fat. These are the substances that prolong life and preserve youth, as they protect against damage. cell membrane. Therefore, the benefits of red fish for women are especially significant: its presence in your menu will allow you to keep youth and beauty longer, and prevent the appearance of wrinkles.

Fish is the only product that is consumed according to the principle: the more fat, the healthier. Fatty acids, among other things, normalize cholesterol levels. At the same time, the vessels are strengthened, their walls become more elastic. Which, in turn, normalizes blood pressure and strengthens the immune system.

Regular consumption of red fish improves metabolic processes organism. It contains methionine, an amino acid not found in meat and milk. It is she who is most necessary for the quality work of the liver and the entire gastrointestinal tract. Thanks to it, the development of diabetes is prevented.

People who have this product on their menu all the time are less likely to suffer from depression, cope better with oncological diseases, they practically do not have sudden changes pressure, they do not know what shortness of breath and arrhythmia are. Moreover, their memory is better, and attention is more concentrated.

Fish is rich in vitamins, in particular, it is natural, responsible for strength bone tissue. This point should be paid attention to women during menopause. During this period, the likelihood of developing osteoporosis is very high. The richness in red fish makes it a must on the menu of those who suffer from thyroid diseases.

Contraindications to the use of red fish

No one will argue that the most useful fish is the one that has just been caught. One can only envy the inhabitants of those areas where such a luxury can be afforded. Unfortunately, there are a lot of fake red fish on the shelves of our stores, and those that are really representative of the delicacy species may contain preservatives. When choosing a product, do not hesitate to ask the seller for a certificate of conformity.

Contraindications to the use of red fish are quite conditional. At moderate use none side effects will not occur. If you have the opportunity to eat these delicacies in kilograms, then you need to limit their presence in the diet to those who suffer from pancreatitis, serious liver diseases, stomach ulcers - due to the excess fat content in fish. Caution should only be exercised by nursing mothers: eating red fish during breastfeeding can cause the baby allergic reaction so it's best to wait until the baby is at least 6 months old.