Why oil fish is useful, description, types and preparation

The benefits and harms of oil fish are not known to everyone. It has a very fat white meat. This name includes 4 types of oily fish:

• pampanito;
• Patagonian stromateus;
• escolar;
• Australian Seriolella.

What does oily fish look like and where is it found?

The skin of these marine life is usually dark brown in color. With age, its color may change to black. Outwardly, this underwater inhabitant is very similar to tuna, since it has a similar lateral keel. The meat is very tender and tasty. These sea creatures are quite large. Weight is approximately 45 kg, and in length can reach 2.1 m. The main place for catching oily fish is the oceans of New Zealand or Australia. They are massively sold only in Canada, they are shipped to other countries less often, since the benefits and harms of oil fish have not yet been fully proven.

Regulation of sales of oil fish

Due to the controversial effect of this product on the body, some countries have passed laws prohibiting its mass sale:

1. In Japan, the sale of oily fish was completely banned in the second half of the 20th century due to its harmful properties.
2. It is common in Canada, but the authorities still decided to take recommendatory measures for use. Each seller is obliged to familiarize buyers with possible side effects and information about the harm presented.
3. In the Scandinavian countries, laws are issued that are advisory in nature, which report the benefits and harms of oil fish for the body.
4. In the United States, it was banned for only a couple of years. Then, after protests from the people and fishing organizations, the laws were canceled, and residents stopped worrying about minor harm to the body.

The chemical composition of oily fish

In the United States, such a product is considered very useful. And not in vain, because it contains a large amount of vitamins B6 and E. Vitamin A is present from fat-soluble ones. Its fillet includes:

• fluorine;
• sodium;
• iron;
• sulfur;
• chromium;
• calcium.

Especially there is a lot of Selenium and Phosphorus - 46.8 μg and 308 mg, respectively.

Nutritional value and calorie content of oil fish

In its raw form, the calorie content of oil fish per 100 grams is only 113. But it varies depending on the method of preparation.

Useful properties of oil fish

The inhabitants of the seas of such varieties have a lot of useful properties. They occupy the honorable first place in the content of animal proteins. The human body needs saturated fats, which can be found in sufficient quantities in oily fish.This product has 3 times more omega-3 acids than salmon. Chromium and potassium contained in these marine life will be beneficial for people with diseases of the endocrine system and cardiovascular tract.

Oily fish will have a positive effect on the skin condition of women. Girls who periodically use this product will not suffer from premature wrinkles.

This underwater dweller can be beneficial for constipated people. The monoglycerides included in the composition have a laxative effect, since they are very difficult to digest.

The product has many more useful properties:

• contributes to a noticeable reduction in bad cholesterol;
• enhances immunity;
• copes well with vascular spasms, reducing the concentration of the stress hormone;
• promotes hair growth;
• restores the nervous system;
• helps to reduce weight for obese people.

Is oil fish good for weight loss?

Fish has a beneficial effect on weight loss. The cooked product is high in calories. However, if you grill it, the excess moisture and fat will disappear. Highly digestible proteins are great for a healthy diet. When using such a product, the body will receive enough energy. This will be especially beneficial for people on diets or active sports.

Is there any benefit in smoked oil fish

The cooked product retains all its taste. The benefits of cold smoked oily fish are obvious. Up to 90% of the nutrients are retained because it does not undergo heat treatment. This type of cooking is quite useful and has unforgettable taste properties, does not harm.

In what form to use oil fish

You can cook in any way: fry, bake, smoke, boil. But grilling is considered the safest and not harmful. First, there is no need to add oil when grilling food, which will have a good effect on the calorie content of the dish. Secondly, with this method of processing, fats that are difficult to digest will evaporate - the dish will become much healthier and lighter.

Harm of oil fish and contraindications

Seafood has many benefits for humans. Minerals and trace elements that make up them are beneficial to the body. However, oily fish has disadvantages - its harmful effects on the digestive system. She cannot process the large amount of fats in this product, which can lead to nausea and vomiting. Because of this, disorders of the gastrointestinal tract appear, leading to serious illnesses. For example, a common side effect is diarrhea from oily fish consumption. These negative properties can be dealt with by learning how to cook it properly.

The use of oil fish is contraindicated for people with the following diseases:

• flatulence;
• diarrhea;
• stomach cramps;
• urolithiasis;
• inflammation of the gastrointestinal tract;
• liver or kidney disease.

How to choose and store oily fish

When buying a product from chain stores, you need to carefully inspect the packaging. There should be no excess moisture. The carcass must have a good smell, color and be firm. It should not be frozen several times, so it is important to pay attention to the amount of ice in the package. Its excess indicates that the product has been stored for a long time.

To choose the right smoked product, you need to pay attention to the smell. It should be pleasant and woody. The pulp should be uniform in color and glossy. If these signs are not observed, then there has been an artificial treatment, for example, from a spray can.

A hot smoked fish product can be stored for up to 4 days in natural conditions, and in the refrigerator for up to 14 days, but only if it was previously packed in foil or thick paper.

In the cold, salt and smoke are used, which means that the shelf life will be longer. A fish product with such a manufacture may not deteriorate for 2 months. For proper storage, the product must be wrapped in parchment paper and stored in its refrigerator.

Butter fish recipes

There are many options for serving marine life. It is often combined with vegetable side dishes or cereals. The right spices enhance the aroma.

Butter fish in the oven

When baked, juiciness and delicate texture are preserved. And most importantly, it does not require much effort. Serve with salads and sauces.

Ingredients:

• butterfish - 1 kg;
• lemon - 200 gr;
• garlic - 3 cloves;
• butter - 80 gr;
• spices to taste;
• greens to taste.

Preparation:

1. Crush the garlic or chop finely.
2. Melt butter and mix with garlic.
3. Rub the fish fillets with salt and spices.
4. Pour the garlic mixture over it.
5. Squeeze half a lemon onto the fish. The second is cut and put on top.
6. Bake everything for 20 minutes at 200 ° C.
7. Sprinkle the finished dish with chopped herbs.

Cold smoked fish

The smoking process is time consuming and not the easiest option. But true lovers of such dishes should try it.

Ingredients:

• butterfish - 700 gr;
• water - 800 ml;
• sugar - 60 gr;
• salt - 60 gr.

Preparation:

1. Dilute water, salt and sugar in a separate container.
2. Put the fish carcass there and leave for a day.
3. Take out some of the pulp and put the rest in the refrigerator.
4. Cover the bottom of any pan with foil, sprinkle with sawdust on top, and then cover again with a sheet of foil.
5. Put the saucepan on the fire and place the wire rack on top.
6. Place the carcass on a wire rack and smoke for 15–20 minutes.
7. Leave to weather for a day.

If desired, spices or cognac can be used during salting. This will add originality to the dish.

Butterfish sandwiches

This recipe is a quick and tasty snack idea. It prepares quickly and easily.

Ingredients:

• butterfish - 0.5 kg;
• flour - 200 gr;
• sunflower oil - 1 l;
• mayonnaise - 40 gr;
• greens to taste;
• gherkins cucumbers - 20 gr;
• bread - 150 gr;
• herbs - 1 pinch;
• spices - 1 tbsp. l.

Preparation:

1. Mix herbs with spices.
2. Cut the fish into equal thin pieces.
3. Dip the fillets in flour breadcrumbs and fry on both sides.
4. Dry with paper towels.
5. Mix mayonnaise, chopped herbs and gherkins.
6. Put fillet on a piece of bread, then sauce and sprinkle with herbs.
7. Cover with a second layer of bread.

Conclusion

Scientists have long been studying what are the benefits and harms of oil fish for the human body. You can be sure that when consumed in small quantities, there will be no negative consequences. The product will have a beneficial effect. To avoid negative consequences, you must carefully read the specific properties, processing rules.