Whitefish

The whitefish treats family of salmon. In the nature there are more than hundred species of this fish, and all of them are very tasty and useful. The whitefish lives in fresh and sea reservoirs. In spite of the fact that the whitefish belongs to salmon, his meat has white color. Considering cold waters in which the whitefish lives, his meat contains a lot of fat which, unlike fat of animals, is very useful to a human body.

As whitefishes very much of a polimorfna, it is difficult to mark out some characteristic features of a look. A body of fishes silvery with more dark back and fins. There live whitefishes up to 20 years, but the catch usually consists of individuals of 7-10 years. Average weight of one fish of 1-2 kg.

Advantage of a whitefish

The whitefish is rich with fat-soluble vitamins. Vitamin A normalizes sight, and vitamin D improves an osteanagenesis and promotes a harmonious skeletogeny. The last is especially important at children's age when there is laying of bases for future growth and development of the child.

Except vitamins whitefish meat richly various microelements. Molybdenum contributes to normalization of tissue respiration, regulates exchange processes, together with fluorine which also contains in a whitefish, plays an important role in maintenance of health of an adamantine substance of tooth. Chlorine regulates balance between blood components, and also normalizes the content of liquid in an organism. Nickel plays an important role in growth of muscles, is responsible for normal arterial pressure, participates in hormonal regulation of a human body. Zinc improves memory, participates in immunity activation, normalizes work of a reproductive system. And it is only the main, most important microelements which contain in this fish.

In 100 g of a whitefish 144 kcal contain.

Features of preparation of a whitefish

There is not a lot of classical options of house preparation of a whitefish. For example, it is possible to try to extinguish a whitefish in an oven with cream, using potatoes as a garnish. It is previously necessary to fry slightly fish on both sides on vegetable oil.

Especially the whitefish smoked on smoke of alder sawdust is famous. Naturally, other ways of preparation also quite approach. A whitefish it is possible to boil with greens, to extinguish, fry or bake on coals or in an oven.

The whitefish can also be salted. Experienced culinary specialists know that at its preparation strict observance of a compounding is extremely important. At the wrong preparation gentle taste of fish can be lost and the dish will lose exclusive tastes.

Despite importance of competent approach in preparation of a whitefish, it is possible to tell with confidence that whitefishes, as well as the majority of other fishes in general, prepare rather simply and quickly. At the same time the whitefish has low allergenicity that allows to use safely him in food to the people having allergic diseases. Diseases of a liver and a pancreas are also not contraindications for the use of a whitefish in food. Fat-rich meat is easily acquired in digestive tract that allows to recommend this product to people with diseases of a stomach and intestines.

Preparation of a fried whitefish will also not make big work. The only important point is need of use for preparation only of sunflower oil. Other vegetable oils have more accented smell and can negatively affect tastes of fish.

It is impossible to disregard also caviar of a whitefish which is also known as pink caviar. Its advantage and nutritiousness do not concede to caviar of salmons.

Indications and contraindications

Thanks to the valuable qualities the whitefish is especially useful to the people having obesity, diseases of a thyroid gland, thrombophlebitises, a hypertension, a varicosity, chronic gastritis and a peptic ulcer of a stomach, colitis.

The whitefish at his intolerance is contraindicated.

Whether you know that:

People who got used to have breakfast regularly have obesity much less often.

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