Fish - white and red fish. Eating fish for cholesterol

Fish - white and red fish

In most salmon fish, the meat has various shades of red-pink color (salmon, sockeye salmon, salmon, chum salmon, etc.). But there are salmon, such as whitefish, nelma, whose meat is milky white. Salmon with white meat in Siberia and in the north of the European part of our country are called white fish. It must be borne in mind that salmon with red meat is not called red fish. The last name has long been given to sturgeons (sturgeon, stellate sturgeon, beluga, spike, sterlet, kaluga), although their meat is white. The term "red fish" was assigned to sturgeon in the sense and meaning in which everything rare, expensive, beautiful was called red in the old days: "red girl", "red sun", "red goods".

A book about tasty and healthy food. 8th edition, revised and enlarged. - M.: Agropromizdat. L. M. Bogatova. 1987 .

See what "Fish - white and red fish" is in other dictionaries:

red fish- I Caspian region, Azov region, Krasnoyarsk kr., Kazakhstan sturgeon (traditional understanding, lost in most regions) Rakitin later told that dinner was cooked this time from five courses: there was an ear with sterlet and pies ... ... Languages ​​of Russian cities

Exist., f., use. often Morphology: (no) whom? fish, who? fish, (see) whom? fish who? fish, about whom? about fish; pl. Who? fish, (no) whom? fish, who? fish, (see) whom? fish who? fish, about whom? about fish sea, river animal 1. They call fish ... Dictionary of Dmitriev

white/fish- I common. Sturgeon. Everywhere, except for the distribution area of ​​the naming red fish 1, where in some cases it displaces it. The settlements stand on tributaries, which once, together with the Urals, had commercial value (white fish, black caviar). ... ... Languages ​​of Russian cities

Feed the fish. Razg. Iron. Having drowned, remain buried in the water. F 1, 256. White fish. Jarg. arm. Shuttle. iron. Canned fish in oil. Cor., 40; Laz., 20. Mountain fish. Pechory. Shuttle. About mushrooms. SRGNP 1, 149. Hot fish. Volgo Casp. The fish being caught... Big dictionary of Russian sayings

- "Little Red Riding Hood" Oranda "Little Red Riding Hood" is one of the artificially cultivated decorative breeds of the aquarium "goldfish" (lat. Carassius gibelio forma auratus (... Wikipedia

I talk about them too often and write everywhere.

No, I'm NOT a fan of sweets at all (from the word at all), but I just wanted to learn how to cook the right sweets.

And, of course, they are not at all the basis of my diet.

Our family is very fond of fish, and we eat it MUCH more often than meat.

I decided to write this article about her, and a trip to Karelia inspired me to do this.

There we visited a farm where trout are bred.

And despite the fact that the fish looked beautiful and fresh, I did not want to buy it at all.

After all, the information that the most useful fish is wild fish, the one that was born and raised in the natural environment, has long and densely settled in my head.

Let's talk in more detail about which fish is the most useful, and which is not worth eating.

From this article you will learn:

The healthiest fish for humans

About the fact that fish is useful, we are told from childhood.

This product is truly unique.

See for yourself, I will briefly list the main advantages of fish, how useful fish is:

• Fish contains ESSENTIAL fatty acids

I think that many people know that our body needs a constant supply of two essential polyunsaturated fatty acids - alpha-linolenic acid (OMEGA 3) and linoleic acid (OMEGA 6).

These acids are not synthesized by our body, so we must get them from food.

But, there are also two more OMEGA 3 fatty acids that are also vital to our body:

• eicosapentoenoic acid (EPA)
• docosahexaenoic acid (DHA).

These acids are not interchangeable, they are very necessary for our body and are found mainly in fish!

This is one of the main factors indicating why eating fish is so beneficial.

The amount of OMEGA 6 to OMEGA 3 in our body should be approximately equal!

But, in fact, in practice, we consume much more OMEGA 6 due to the fact that they are more common in foods than OMEGA 3.

This creates an unhealthy imbalance in the body, which manifests itself in a variety of diseases (arthritis, depression, baldness, atherosclerosis, dementia, etc.)

Based on this, the World Health Organization (WHO) recommends that you eat two to three fish dishes a week.

• Fish is a source of complete protein, which is quite easily digested in our body.
• And fish is the richest source of vitamins and microelements, it is vitamin A, D, potassium, phosphorus, iodine, which are necessary for our body.

Salmon has the most optimal balance of OMEGA 3 to OMEGA 6.

The amount of EPA and DHA in this fish is perfect!

The daily dose of Omega-3 fatty acids is 85 milligrams.

This dose is found in just 100.0 salmon!

Wild fish and farm fish - which one to choose?

Today, all fish (including seafood) can be divided into two types: "artificial" or aquaculture (grown in artificial reservoirs on special feeds) and wild fish (grown in natural conditions)

Here the opinion of nutritionists is unequivocal, you need to choose the fish that has grown in its natural habitat, that is, in rivers, seas and oceans.

Captive-raised fish and seafood are fed food supplemented with hormones, growth promoters, antibiotics, dyes and preservatives.

Today there are no strict requirements for the feed for this fish, that is, the dosage, quality, safety of these feeds are not regulated in any way.

For example, artificially fed salmon contains 10 times more poisonous substances such as diphenyl and dioxin than wild salmon. These poisons accumulate in our body and suppress the immune system, affect the liver, kidneys, nervous system and, most importantly, have a mutagenic effect.

Canthaxanthin dye is added to the food for "artificial" trout, which is very harmful to our eyesight.

And another very important factor, in aquaculture fish, Omega 3 fatty acids are almost completely absent.

What kind of fish can be grown artificially?

So, the main list of fish that can be grown in aquaculture includes:

• Salmon (salmon, salmon) - 90% of all salmon and trout on the shelves of our aquaculture stores
• Dorada (fish are bred in rooms with special light and fed with special feed to make the meat white and tender)
• Sea bass - Wild sea bass is listed in the Red Book. Everything that is sold in stores is farm fish.
• Pangasuis and telapia are trash fish found in the dirtiest rivers in the world. But they also manage to grow this fish artificially, treating it with male sex hormones; such fish grows faster.
• Sturgeons - most sturgeons are also listed in the Red Book, their fishing in the wild is prohibited. Everything we see on store shelves is mostly aquaculture fish.
• Carp, crucian carp, haddock and carp can also be grown on fish farms.
• Unfortunately, this also includes most seafood (mussels, oysters, shrimps, scallops, octopuses, lobsters, lobsters)

What fish is wild?

So, wild fish that has grown in natural conditions, which means it is more healthy and tasty, is:

• Far Eastern salmon (pink salmon, chum salmon, sockeye salmon, coho salmon, chinook salmon, lenok trout, char, whitefish, etc.) is the main fishery of this fish in Kamchatka, Sakhalin and the Kuriles. This is the most useful red meat and red caviar. This fish feeds on phytoplankton and krill, it is rich in the strongest antioxidant and Omega 3.
• Cod is a healthy dietary fish, especially cod liver, from which fish oil is produced.
• Pollock - pollock is the closest relative of cod and the most accessible wild fish, which has a lot of useful properties. Pollock protein is absorbed by the human body almost completely, and in terms of the amount of iodine, equal to pollock simply cannot be found.
• Saury - this fish cannot be grown in captivity. This wild fish is a real storehouse of vitamins and omega 3 fatty acids.
• Herring is a common herring, in fact, it is the most valuable source of selenium, omega 3 and complete protein.
• Mackerel - this beloved oily fish, also never grew in captivity, and has all the advantages of wild fish.
• Flounder - I was amazed, but it is flounder that contains more omega 3 than salmon, this fish is recommended to be consumed in the postoperative period for quick recovery.
• Also wild fish include: hake, blue whiting, navaga, greenling, capelin, sardines.
• The best fish among river fish are recognized as pike and perch.
• They didn’t artificially learn how to breed squid from seafood, but you can find imported fillets of it on sale. It is better not to use such a fillet because of its chemical processing, it is best to buy Russian-made Pacific unpeeled squids.

How to choose the right fish?

This plate will tell you how to choose the right fish.

Read carefully and remember!

Don't buy fish fillets.

Very often, the bones in it are dissolved with a special chemical solution, and in order for the fillet to have a beautiful presentation, it is filled with water, salt, polyphosphates, dyes, ammonia and a bunch of other chemicals.

How to cook fish properly?

It is worth paying attention to such facts:

Well, the most harmful way of cooking fish is smoking, especially hot. It not only kills everything useful in fish, but is also a source of carcinogens that cause cancer.

Well, that's all, friends!

What kind of fish do you buy most often?

Alena was with you, be healthy and eat right!

Doctors say that all human diseases occur for three reasons:

• Improper nutrition;
• Wrong temperature regime;
• Nervous disorders.

Obviously, one of the most important causes that cause serious negative consequences is malnutrition. To balance minerals, vitamins and other beneficial substances that can maintain a healthy state of the body, a person should eat fish. Therefore, we all need to pay attention to compiling a weekly diet in which these dishes will take their rightful place.

Useful properties of fish

Seafood contains many substances that are beneficial to humans. In particular, fish oil, which contains polyunsaturated fatty acids, is of great value. The liver and fillets provide the body with archidonic and linoleic acids, which are necessary for the normal functioning of the brain and cell membranes.

Thanks to the consumed fish fillet, a person's cholesterol level decreases, the work of the cardiovascular and circulatory system stabilizes.

So, nutritionists and cooks consider the following types of fish to be the most useful:

• Tuna is 100% protein, it tops the list of vitamin-containing seafood. At the same time, the calorie content of tuna does not exceed 80 kcal / 100g.
• Salmon - trout, salmon, pink salmon - strengthen the cardiovascular system, reduce the risk of blood clots, contain vitamins A, B, D, phosphorus, selenium, Omega-3 and Omega-6 acids;
• Cod, the most useful part of which is the liver. With almost no cholesterol in its composition, cod pulp consists of protein (19%), fat (0.3%) and other useful substances. Cod strengthens the immune system, favorably affects the metabolic processes in the body.

Sea fish: benefits for the body

Seafood contains many substances that are beneficial to the human body. Fish protein is freely absorbed by the body, and the nutritional properties of this food product beat all records.

The crucian carp, or sea bream, is a very tasty product, although it is "ferocious" in appearance. Its meat contains lauric, myristic acid, which prevents the formation of blood clots.

Flounder contains vitamins A and D in large quantities. The beneficial properties of selenium contained in flounder can hardly be overestimated. Interestingly, there are more than 500 varieties of flounder in the seas.

Salmon is low in calories and high in calcium and protein. It is important to consider that fish grown in artificial reservoirs is not as useful as the "wild" fish that lives in the natural marine environment.

Capelin is the most charming marine life, which contains many useful substances. It tastes great and doesn't take long to prepare.

What types of river fish are good for the body

In terms of its nutritional properties, river fish is slightly inferior to sea fish, but experts point to the presence of nutrients in individuals living in rivers. In particular, river fish contain a lot of protein in combination with amino acids, taurine, lysine and tryptophan. Moreover, nutritionists noted that such useful substances as phosphorus and calcium, obtained from food from river fish, are more easily and quickly absorbed by the body. In addition, for people who adhere to a dietary diet, doctors advise river fish, as it is more easily absorbed by the body.

Pike perch is a very tasty fish, it contains a lot of taurine and protein. In addition, dishes prepared from pike perch have long been distinguished by their unique aroma and excellent taste.

Carp is a freshwater ray-finned fish, very similar in its nutritional properties to carp. In nature, there are several varieties of carp: scaly, mirror and naked. Currently, a more accessible commercial fish is the scaly carp, which lives near the coast.

Perch can be sea and river, while the fillet of river perch is softer. It is easily broken down by the body, and it is recommended by nutritionists to their patients.

Which one to choose for women?

For the female body, the fish that lives in the depths of the sea is of particular value. It contains: iron, calcium, omega-3 fatty acids. They are very useful for the normal development and functioning of the pelvic organs. This fish is especially useful during the period of conception and gestation.

Atlantic halibut lives at a depth of 300 - 2000 meters. This is a rather large fish that spawns at a depth of 300 meters. Fish meat has excellent taste. Of particular value is liver oil, which surpasses cod liver in terms of the content of vitamins A and D.

Mackerel is the common name for 48 species of commercially harvested fish. For the female body, Atlantic mackerel is of particular value, which in size can reach 80 cm in length. Interestingly, in the spring, mackerel fillet is characterized by a low fat content (3%), and by autumn this figure increases to 30%.

Salmon, or Atlantic salmon, spends most of its life in the sea, but spawns in fresh water. Fish eggs develop in river pebbles from autumn to May, when hatching begins. After 2 to 5 years of growth and development, the fry become capable of "adult" life, after which they leave the river pebbles and go to the sea.

The best choice for the stronger sex

The beneficial properties of fish are due to the content of nutrients that contribute to:

Mackerel contains magnesium, sodium, fluorine and protein, which is easily absorbed by the body. The systematic use of mackerel increases erectile function, increases the rate of blood supply to the genital organs, and prevents the development of cancer.

Pink salmon contains sodium, zinc, chromium and fat-soluble vitamins that slow down the aging process and strengthen the strength of blood vessels. Pink salmon prevents the occurrence of hypertension, as well as diseases of the cardiovascular system, stroke and heart attack.

Tuna contains the most useful vitamins B1, B6, B12, A1, the fillet of this fish is 25% protein. In addition, tuna contains a lot of iodine, molybdenum and cobalt. Regular consumption of this fish contributes to the prevention of diseases of the genitourinary system and malignant neoplasms.

What kind of fish to choose for feeding children

Ecological concern for the oceans recommends moderation in the use of fish in feeding children. One or two times a week is enough to feed a child with fish and provide the developing body with the beneficial substances found in this wonderful food product.

What restrictions are pediatricians talking about?

In the presence of certain diseases (for example, rickets), the doctor prescribes fish oil to the child, but you should not experiment with this issue on your own.

If no contraindications have been established, then starting from 8-10 months, you can prepare food for the child with fish seasonings. In particular, children under the age of one can cook cod, flounder, sea bass, pollock as bait. Later, for example, after 2 years, you can feed your child with medium-fat fish, carp, perch, trout or catfish dishes. The fattest species - pink salmon, herring, halibut and sturgeon - can be used to feed children aged 5 years and older.

You should start complementary foods carefully, make sure that the child has no allergies with the introduction of a fish dish into the diet. Naturally, the first portions containing this product should be quite small.

During the cooking process, special attention should be paid to the absence of bones in the fish fillet. In order to preserve as many vitamins and minerals as possible in ready meals, salted water should be used to defrost seafood.

For children, the fish is first steamed. Later, as the child's body gets used to fish dishes, baked or fried pieces can be served.

What fish is the most delicious and healthy

Being an indispensable food product, fish attracts the attention of nutritionists, cooks, doctors and consumers. Elements and minerals contained in seafood contribute to:

Persons wishing to have fish dishes in their diet should decide which types of it are better to use:

1. lean (1-4% fat);
2. moderately oily (4 - 8% fat);
3. fatty (more than 9% fat).

Fatty fish are high in omega-3 fatty acids. You will not be able to lose weight if you often eat salmon, mackerel, halibut, salmon and herring. However, once a week will be enough to supply the body with the beneficial substances found in these types of fish.

The category of medium fat content includes the following species: pink salmon, tuna, carp, catfish, horse mackerel and other species. Dishes containing such fish can be enjoyed 2 times a week, and at the same time you don’t have to worry about your figure at all.

Finally, lean fish that can be given to children as a bait, as well as cooked and served on a common table, regardless of the frequency.

This species includes: cod, flounder, hake, blue whiting and pollock. This fish can be included in your daily diet and enjoy its excellent taste.

You can find out which fish is considered the most useful by scientists in the following video:

Before fish products hit your table, take care of your loved ones and use the recommendations suggested in this article.

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Fish is a nutritious, but often dietary product. But what types of fish are the healthiest? This article will tell about the benefits of seven types of fish.

Fish, without a doubt, is a very useful product. What is the healthiest fish? What type to give preference? Doctors strongly recommend adding fish dishes to the menu at least twice a week. It contains easily digestible protein, such food does not create a feeling of heaviness. It contains a lot of vitamins A and D, as well as fatty acids that prevent diseases of the cardiovascular system.

Which fish is healthier: top 7 species

We have prepared a rating of the seven most useful types of fish for the body, the inclusion of which in the diet will improve mood, tone up, and improve the condition of the skin and hair. Besides, regular consumption of fish in the absence of contraindications It is an excellent prevention of many health problems.

1. Tuna

There are many lists of useful fish on the Internet. And each of them has tuna. It is the leader in the content of vitamins and nutrients. At the same time, its calorie content does not exceed 80 kcal per 100 g. Tuna meat is pure protein. It is very low in fat and contains zinc, phosphorus, calcium, selenium and vitamin D. You can try it in Sicily.

There are several general rules for choosing healthy fish:

• It must be marine. It is sea fish that collects all the substances necessary for the body, and salt water is a natural disinfectant.
• The fish must be oily. This one has a higher concentration of vitamin D and fatty acids necessary for the body.
• The fish must be small or young. It is believed that fish are able to absorb toxins from the water and therefore, the less the fish has been in the water, the less toxins have accumulated in it.

2. Salmon: trout, pink salmon and salmon itself

Trout is one of the most popular types of fish.

The use of fatty red fish improves the functioning of the cardiovascular system, prevents the formation of blood clots. It contains a lot of B, A and D vitamins, as well as selenium, phosphorus and folic acid. Trout is slightly less high-calorie, while it also contains sodium, potassium, calcium, manganese, magnesium, and fluorine. And, of course, Omega-3 and Omega-6 fatty acids, indispensable for the functioning of the heart and the body as a whole. In addition to the main properties, they help the endocrine system, promote proper bone formation and metabolism.

3. Cod

Cod is ready for steaks!

The most useful part of this fish is the liver. Cod contains almost no cholesterol. Its white meat contains 19% protein and only 0.3% fat. Regular consumption of cod strengthens the immune system, improves the functioning of the nervous system and metabolism.

6. Carp, carp, carp

Future Christmas carp (popular)

These are relatively fatty fish species. They contain up to 11% fat and up to 17% protein, and therefore the benefits of this fish for the body can not be overestimated. In addition, they are rich in calcium and sulfur. They are useful for the beauty of the skin and nervous tissue.

7. Catfish

Do not be afraid! It's catfish 🙂 Or just CatFish.

Catfish - though not marine, but useful. Its tender sweetish meat contains all the necessary fats and proteins. The amino acids contained in catfish are beneficial for the mucous membranes, nervous and digestive systems.

But it's not even about which fish is healthier. The main rule is that it should always be fresh. Even river, large and relatively dry, but fresh fish will be much more useful than not very fresh tuna.

Fish protein is best absorbed by the human body. This protein is healthier than meat. Marine goods can be bought at any store.

The ideal ratio of proteins and carbohydrates makes the dish dietary. Find out what marine fish are, look at the photo with the names.

Description and characteristics of marine fish

The underwater world is rich in a variety of species of inhabitants. In the depths of the sea you can meet countless thousands of individuals who please with their appearance or frighten with huge teeth.

1. Cod representatives. Dietary species, which include hake, haddock, hake, cod and other white varieties.

   They called the fish "chicken" for a small number of bones in the meat. A useful variety helps to overcome beriberi and rickets due to the vitamin composition.

2. mackerel group has a peculiar stripe. The meat is tender and fatty compared to white varieties.

   It contains vitamin D and omega-3, which help maintain immunity.

3. Scad group. Subspecies - more than 200 individuals. Horse mackerel has a slightly sour taste, the fat content of meat is no more than 5%. The class includes seriola, lychia, caranxa.
4. Scorpion family. A species called "sea bass" is known. Fatty varieties of fish that are popular with cooks.
5. Spar group. On the shelves of stores, a mix of Cuban crucian carp, chon fish and other representatives will be sold as oceanic crucian. The fat content of meat reaches 10%.
6. notothenic family. A fatty variety, the main representatives of which have tender, almost boneless meat. Fat content - up to 25%.
7. Gorbyl representatives. There are more than 150 subspecies of individuals. Reminiscent of the taste of the river, do not have a sharp sea smell.

   Famous representatives are captain fish, trout, umbrina.

8. Herring and her friends. Source of income for most port cities.
9. Smelt. The main known representative is capelin. Despite its small size, it is in demand on store shelves.

And that's not all representatives. The sea and the ocean are a space that has not been fully explored. Fish is the basis of a daily healthy diet.

Everyone a representative is easy to find on store shelves in raw and ready-made form.

Types of edible marine fish

The habitat is the sea. Such species differ from their river relatives in a large number of useful minerals and vitamins in meat. Conventionally, marine life can be classified into 6 groups.

Check out the list in the table:

Representatives of predators are sharks. Its meat is eaten as a delicacy. Mercury accumulates in meat, which complicates the cooking process. Sharks number more than 450 species.

herring species do not have scales on their heads. Representatives have small teeth, a simple color. Meat is rich in protein and vitamin A.

Herring- one of the most popular marine abodes. A similar group is mackerels.

Familiar marine life like cod, mackerel often end up on our table.

Flounder - dietary meat, saturated with phosphorus, selenium and vitamins of group B. Halibut is a fatty type of flounder family.

There are more than 500 subspecies in the group. Eating such varieties prevents the development of atherosclerosis and improves blood flow.

The cod group is the largest. It includes white varieties of fish. The garfish family are individuals of the garfish.

When cooking, the meat changes color to green, this is normal. This needle-like appearance is delicious.

Names of oily, white and red fish

In the composition of fish meat, the percentage of proteins is much higher than the fat content. Low-fat varieties are suitable for dietary nutrition, the calorie content of white meat is no more than 100 kcal per 100 g.

The fat content of representatives is up to 1.5%. These are pollock, argentina, hake, blue whiting, saithe, etc. White meat is easily digested, nutrients are quickly absorbed by the body.

Important! Include white varieties of fish in your diet and improve your well-being.

Red varieties like pink salmon, trout, salmon are medium fat fish. This group includes herring, tuna, horse mackerel.

The average calorie content is higher than the low-fat group - up to 150 kcal per 100 g. Low-fat fish is included in the diet of children and athletes.

Salmon and cod are suitable for salting, frying and stewing - as the culinary fantasy dictates.

To bold species include representatives whose meat exceeds the fat content of 7%. Caloric content - more than 200 kcal per 100 g.

Halibut, eel, mackerel - fatty varieties are the most healthy for health, contain a huge amount of polyunsaturated acids. Suitable for people leading an active lifestyle.