The benefits of kahawai fish: description and photo, taste

The benefits of kahawai depend on the correctness of its use. Fish will have a positive effect on the body, if you take into account the daily norms and possible contraindications.

What kind of fish is salmon kahawai, what it tastes like and what it looks like

Kahawai is also found under the names Big Arrip or Australian Salmon. In fact, it belongs to the order of perchiformes, and only looks like salmonids. The name "kahawai" is borrowed from the language of the indigenous people of New Zealand.

In size, an adult Australian salmon can reach 50 cm from head to tail. The average weight is 5-7 kg, but there are also larger individuals - from 10 kg and more. According to the description and photo of the kahawai fish, it can be seen that its body shape is slightly rounded, similar to a spindle, the scales are silvery-white on the belly and darker on the back - green or copper-blue. Also, the Australian salmon has a dark blue or green dorsal fin in a small speck. At the same time, the pectoral outgrowths have a bright yellow color.

Kahawai belongs to predators and feeds on horse mackerel, mackerel and other schooling species

Kahawai is widely distributed in the Southwest Pacific Ocean and is caught in the coastal waters of New Zealand, Tasmania and Australia. The fishery is quite large and reaches 10,000 tons per year.

The meat of the processed fish is white in color, dense, without small bones. According to customer reviews, after processing, it remains slightly firm, like tuna, but at the same time oily and with a pronounced sea smell. In terms of taste, kahawai most of all resembles lake trout.

Chemical composition and calorie content

Like any sea fish, kahawai contains a lot of vitamins and minerals necessary for the healthy functioning of the human body. The composition includes:

• calcium, phosphorus and magnesium;
• niacin, or vitamin PP;
• iron and potassium;
• a large amount of B vitamins;
• monounsaturated fatty acids;
• vitamin A;
• tocopherol;
• sodium;
• a small amount of ascorbic acid;
• amino acids;
• selenium and zinc.

In terms of nutrients, kahawai is mainly represented by proteins - 22 g, fats take up 1.1 g, and there are no carbohydrates in the product at all. The calorie content of Australian salmon per 100 g is 154 calories.

Useful properties of kahawai fish

Australian salmon is interesting not only for its delicious qualities. With regular use, it has a beneficial effect on the state of the body, namely:

• strengthens the immune, cardiovascular and circulatory systems;
• fights inflammatory processes in the body;
• activates brain activity and improves memory;
• strengthens bones and joints and protects against the development of diseases of the musculoskeletal system;
• lowers glucose levels and prevents the onset of diabetes mellitus;
• improves metabolism and digestion;
• supplies the body with protein necessary for muscle building;
• strengthens the walls of blood vessels and lowers the level of bad cholesterol;
• helps to remove toxins and toxic substances from the body;
• evens out blood pressure and improves the functioning of the nervous system;
• takes care of dental health.

Since selenium and zinc are present in the composition of sea fish, eating kahawai is useful for the prevention of malignant tumors. The product protects the body from premature aging.

For women, kahawai is beneficial because it helps them stay fresh and attractive for longer. With the use of fish, the skin becomes softer and more elastic, and hair loss stops. In men, Australian salmon has a beneficial effect on the state of the reproductive system and helps prevent the development of inflammatory processes of the urinary tract.

Fatty acids in kahawai fish improve cell renewal processes in men and women

Possible harm and contraindications

Like any product, kahawai can be beneficial and harmful. For some diseases and conditions, it is better to completely abandon the consumption of Australian salmon. Kahawai is contraindicated:

• with individual allergies;
• with intolerance to individual components that make up the product;
• with gout, eating kahawai can provoke excess salt deposition;
• with acute pancreatitis;
• with exacerbations of gastritis and stomach ulcers.

Australian salmon is not strictly prohibited for pregnant women, but it should be consumed with caution and only after consulting a doctor. During breastfeeding, it is better to refuse sea fish. It can cause a negative reaction in the newborn.

If kahawai is a completely new product, and you have never tried it before, then you need to consume a very small amount the first time. This will allow you to understand if the Australian salmon will lead to an allergic reaction.

The benefits and harms of kahawai fish depend on the dosage of consumption. It is recommended to add the product to the diet no more than three times a week, and only 100 g per day. Excessive amounts of fish can lead to digestive disorders, and besides, it is quite high in calories.

How to choose and store fish correctly

To appreciate the taste of Australian salmon and get the most out of the product, you need to choose quality fish:

1. A fresh kahawai has an elastic body, if you press it down with your finger, the resulting fossa will quickly disappear. The fish scales should not fall off.
2. The freshness of Australian salmon can be determined by eye condition. In high-quality fish, they are clean and bright, and in stale fish they are cloudy.
3. Fresh kahawai should give off a salty scent reminiscent of the sea. If a product smells unpleasant, it means that the Australian salmon has started to spoil.

Most often, kahawai is found frozen in Russian stores. When buying, you need to pay attention not only to the price tag indicating the date of manufacture, but also to the actual condition of the product. Good quality fish should not be covered with ice. The presence of the latter indicates that the kahawai has already thawed, and then it was frozen again:

1. You can keep fresh fish in the refrigerator for no longer than 5 days on the upper shelves, tightly wrapped in foil and placing it away from other products.
2. Vacuum-packed Australian salmon, once opened, retain their benefits for about 10 days in low temperatures.
3. Salted fish can be eaten for 3 weeks.

Frozen kahawai can be stored for the longest time - up to 9-12 months. Do not defrost the product and then put it back in the refrigerator.

How best to cook

Fresh or thawed kahawai can be processed in the same way as any other fish - boil, fry in a pan, bake in the oven.The most popular is the recipe for Australian salmon in foil, the product in this case reveals the best taste and turns out to be very juicy:

1. Kakhawai is baked in an oven preheated to 220 ° C, whole or cut into pieces.
2. Before cooking, the fish is rubbed with olive oil and abundantly covered with spices and dried herbs. You can use thyme, rosemary, basil, pepper and garlic, other seasonings to taste, the choice of ingredients depends on personal preference.
3. Pieces or a whole carcass are tightly wrapped in foil and sent to bake for an average of 15-20 minutes. The closed "envelope" does not allow the kahawai to dry out, so you need to open it shortly before it is ready to check the condition of the fish with a toothpick.

You can sprinkle it with lemon juice just before eating.

Foil-baked kahawai turns out to be very soft, spicy and aromatic

You can also smoke the fish or prepare fillets for cutlets. Shredded kahawai are added to pies. In Australia, where it is not a delicacy at all, it is not only baked and fried, but also marinated in vegetable oil with salt and spices.

Conclusion

The benefits of kahawai depend on the quality of the fish and on the correct use. Fresh Australian salmon has a beneficial effect on the body, if there are no individual contraindications in the form of allergies or chronic ailments.