Dietetic value of meat of marine fish
Fish is one of the most valuable dietary products, which today are in great demand among the population. Especially popular meat of sea and ocean fish, which is a lot of healthy fats, acids and vitamins needed by human body for proper functioning. In marine fish there are many such nutrients as potassium, calcium, phosphorus, sodium, iodine, fluorine.
On the market today, you can find quite a large range of marine fish, which is represented by such species as mackerel, horse mackerel, poutassou, tuna, anchovy…
All of this production comes to us frozen, so buying fish in the market or in the shop must follow the basic rules, if neglected, can be expensive.
1. The product must not have any other flavors, except for specific fish smell with a hint of iodine and seaweed.
2. It is impossible to prevent the appearance of mucus on the skin of the fish.
3. The surface should be smooth, transparent, without traces of blows.
4. If fish Gill bright red and pressed to the base of the head, this product can be eaten.
5. The structure of the meat should have a good density.
In cooking, the fish is valuable because of its meat you can cook lots of different dishes, from simple soups to gourmet compositions, which are subject only to qualified chefs.
In order to prepare a delicious fish on their own, don’t need to be a master in the kitchen, you just have to use aerogrill hotter and some good, previously tried, recipes.
Even a novice in cooking, can deep-fry the marinated mackerel. Its recipe is quite simple, but the fish turns out unusually tasty and delicious.
First you need to take two or three frozen mackerel, enable them to thaw in a natural way, peel and disembowel. The head should not be cut, only remove Gill and eyes.
Further, it is necessary to wash the mackerel under running water, and with the help of napkins or kitchen towels to remove all excess liquid.
After this, RUB the fish with salt, pepper and other spicy and aromatic seasonings and put it in the fridge for 2 – 3 hours, so she carefully soaked all the mixture. The main thing is not to overdo it and not overdo it with spices.
After this time, put the mackerel on the grill and bake until ready. In our case, until a Golden skin on the fish.
When cooking this dish used convection ovens hotter, the entire process can be observed through the transparent bulb.
The finished dish can be eaten both warm and cold with a mustard sauce with beans and salad from fresh vegetables.