Bream

Bream – fresh-water fish of family cyprinid. Allocate two species of a bream – bronze and silvery. The silvery bream strechatsya very seldom. The bronze bream is considered a food fish. This species of fish is quite often parted in artificial reservoirs.

The bream lives in water reservoirs, ponds, lakes, preferring deep creeks and an oozy bottom. The bream has the flattened body, the small head and a mouth, high and not too wide back fin, with a characteristic groove and scales on the parties. Color of fish varies from lead to a blackish shade.

This fish grows very slowly. So, at two-year age breams weigh about 25-30 g. The weight of a bream can reach eight kilograms and more. Length of a bream can reach seventy centimeters.

Nutrition value and caloric content of a bream

Meat of this fish is considered dietary. Hundred grams of an edible part of a bream contain 17,1 g of protein, 55 mg of cholesterol, 4,4 g of fats, 77 grams of water, 0,9 grams of fatty acids and about one gram of ashes. Protein of pulp of a bream is acquired for 91-97%.

Hundred grams of fish contain about 105 kcal. Nutrition value and caloric content of a bream depend on his gender and age, on conditions of its dwelling and availability of a forage, and also on a season in which fish was hooked. A low indicator of caloric content at the bream caught during spawning or at once after it. The maximum quantity of useful components contains in fish before spawning.

Structure and useful properties of a bream

The components playing an important role in metabolism processes are a part of pulp of this fish. So, hundred grams of pulp of a bream contain 220 mg of phosphorus, extremely useful to a human body, 265 mg of potassium and 165 mg of chlorine.

In addition, 25 mg of calcium, 4 mkg of molybdenum, 30 mkg of magnesium, 6 mkg of nickel and 70 mg of sodium are a part of a bream.

The bream contains also the vitamins, most important for a human body. So, PP vitamin fish contains about 6 mg, vitamin A – 0,03 mg. At small amounts as a part of fish there are vitamins C, B1, B2, C, E and D.

On a fat content indicator this fish concedes only to a beluga. The greatest number of fat (about 9%) contains in feeding copies of a bream, and pulp of small fish lean and dryish. Besides, a large number of ossicles reduces its quality a little. Meat of fish of the Azov autumn catch is considered the most valuable.

Fatty polyunsaturated acids an omega-3 and various amino acids, as we know, are a part of fish oil. Acids the omega-6 and an omega-3 as a part of pulp of fish reduce cholesterol indicators in blood and promote disappearance of cholesteric plaques, thereby reducing risk of development of a hypertension, stroke and ischemic disease.

The vitamin D which is contained in fish promotes strengthening of nails, hair and bones.

Pulp of a bream is considered fine antioxidant. It contains antiseptic and antiinflammatory substances, exerts positive impact on a condition of integuments and mucous membranes of an organism.

The regular use of pulp of fish helps to regulate concentration of sugar in blood, and also prevents development of hormonal disturbances.

Phosphorus as a part of fish participates in formation of a skeleton, and also in construction of fabrics. Phosphoric acid helps to support synthesis of enzymes, important for an organism, at the necessary level.

In medicine medicines which contain the substances received from bodies and tissues of a bream are actively used (Pancreatinum, insulin, etc.).

Caviar of fish is widely applied in cosmetology to preparation of various cosmetic masks.

Ways of preparation of a bream

Fish dishes are widely applied in dietary and clinical nutrition. Dishes turn out really juicy and tasty if the bream weighs more than two kilograms.

Prepare a bream in the different ways – cook, fry, extinguish, bake, pickle, and do fish soup and aspic of young copies. However jerking is considered the most popular way of preparation of this fish. Preliminary preparation before preparation of fish consists in visceration, cleaning and removal of gills.

For simplification of removal of rigid scales some culinary specialists advise previously to rub fish with salt.

Cuts on all body of a bream will provide a softening of numerous small stones at heat treatment of fish.

Fillet of a bream is used for preparation of fish roll.

It is the best of all to bake, extinguish or fry fish with various vegetables and seasonings.

Garlic, sage, khmeli suneli, rosemary, bay leaf will improve taste of fish.

The smoke-cured bream contains dangerous carcinogens. Therefore fish in such look should be eaten as seldom as possible.

The bream baked in a foil turns out is much more juicy and is more gentle than other dishes prepared from this useful fish.