Sardine

The sardine is small sea fish from family seldevy which reaches in length about 20 cm, has greenish color of a back and a silvery abdomen. On sunshine scales of fish are cast in several colors of the rainbow.

Sardines live in waters of the Atlantic and Quiet oceans, catch them special trawls, networks and seines of pursue type. Trade of a sardine is conducted in Morocco, Portugal and Spain, and in Russia this fish is caught in the Far East. From waters of the Pacific Ocean sardines-ivasi catch 230 thousand tons per year.

Now catching of sardines is reduced, in connection with the reduction of number of this fish caused by climatic conditions.

Useful properties

Sardines are well acquired by a human body and are a source of a large amount of useful substances, including iodine, magnesium, phosphorus, sodium, calcium and zinc.

The advantage of a sardine is 2-3 times more, than at a herring and white fish. Fats of this fish which are necessary for an organism are considered the most useful and do not cause failures in work of the alimentary system of the person.

Omega-3 fatty acids which are intended for prevention of diseases of cardiovascular system are a part of a sardine, reduce probability of developing of blood clots in vessels, promote a blood-groove and strengthen immunity.

At the use of a sardine Far East, containing useful fatty acids, psoriasis symptoms decrease, functioning of a brain improves and visual acuity increases.

The sardine contains the whole complex of vitamins (And, B12, B6, D) and fish oil which lowers the content of cholesterol.

Big advantage of a sardine in a boiled look as fish contains coenzyme Q10 which represents highly effective antioxidant for strengthening of immune system.

Some international medical researches showed that consumption of sardines Far East reduces probability of attacks of asthma, and fatty acids in its structure possess the antiinflammatory and regenerating action.

The advantage of a sardine for bone system as at the regular use of this fish the risk of emergence of arthritis and atherosclerosis decreases is proved. As as a part of fish there is a niacin, the condition of a nervous system improves and symptoms of mental disorders can decrease.

Meat of a sardine, thanks to a large amount of calcium and B12 vitamin, improves a condition of joints. In 100 g of a sardine the standard daily rate of B3 and B6 vitamins, fatty acids, zinc and phosphorus contains.

Caloric content of a sardine

Sardines are called three species of fishes – a sardinella, a sardine and сардинопс. Caloric content of a sardine oceanic makes about 170 units, at the same time it contains more than 20 units of protein and 9 units of fat. The sardine Atlantic contains 250 calories.

Caloric content of a sardine in various look makes:

• in a boiled type of 178 calories;
• in oil of 230 calories;
• fresh 169 calories;
• in tomato sauce of 160 calories.

Consumption of a sardine

From a fresh sardine cook broths and roast with vegetables, and also this fish fry and smoke. Boiled sardines have a grayish shade and are dryish, and fried fish more gentle, juicy and has sourish smack. Sardine broth Far East turns out rich and tasty.

Before preparation of any fish dish scale it and delete interiors. Before frying fish needs to be salted, peppered and rolled in in flour, and then to fry from two parties in olive oil.

From tinned sardines it is possible to make salads and snack, sandwiches and sandwiches. Fresh fish can be prepared on a grill and in hot fan with a small amount of oil. From sardines tasty fish cutlets turn out, but it is necessary to remove bones from fish and to process fillet on the meat grinder.

Large sardines from France from coast of Brittany arrive on canneries where they are pickled in a special brine and dip into olive oil, and then stack in boxes which warm up in a copper. Also in France salty sardines in banks are implemented. Fish is salted within 2 months, and then her preservation begins.

Often come to the Russian market of a sardine in the frozen or tinned look. In the Far East vessels catch huge parties of sardines which are imported then to the European countries.

Smoked sardines are popular in the USA and Ukraine, and in Austria and Germany sardines is called the sprat prepared with special hot sauce. To smoke this fish, she is salted at first in special tubs for 10 days, and then delete salt and washed out. Fish is placed for several days in the smoking device.

Italians and French prepare paste from a sardine and add it to pizza, and in Tunisia in a national dish couscous the stuffed sardines are used.

Contraindications to the use

The sardine cannot be used at individual intolerance and an allergy to fish products. Also this fish is contraindicated at gout and different types of adjournment of salts in bones.

People with a hypertension should consider that this fish increases arterial pressure.

Sardines are fat fish and a caloric product which should not be included in the diyetetichesky menu.

To patients with diseases of digestive tract sardines in tomato sauce or in a stewed look without oil addition recommend to use.