Oily fish, its benefits and harm. What are the benefits of oil fish and what are the harm?

The name "butterfish" is a collective concept that includes several varieties of ocean fish. The classification is based on the principles of similarity in the taste of meat. The name probably comes from the American butterfish.

Oily fish found in warm ocean waters in open areas. It swims to the shores only during spawning. The length of representatives reaches 30 - 75 cm, weight - 4 kg. The largest of them is escolar. Body size is about 2 m, weight is about 45 kg. They feed on crustaceans, squid, and small fish. Sexual maturity occurs after 2 years; eggs are laid in shallow water. Spawning occurs in autumn and summer. Butterfish includes representatives of 3 families:

Stromateae - American butterfish, stromatei. Lives in the waters of the Atlantic Ocean. Found off the coast of America, Africa, and Asia.
Centrolopaceae - Australian Seriolella. She chose the waters of the Pacific Ocean as her habitat.
Heptyl - mackerel, escolar. Externally similar to tuna. Lives in different parts world ocean.

There is no separate fishery for catching butterfish. From time to time it is found together with other representatives of ocean waters. Often caught together with tuna. Imported from Vietnam, China, Indonesia, USA.

It goes on sale smoked, frozen (carcasses, fillets), fresh. The most well-fed fish, containing 22% fat, are caught in winter and autumn. The meat is fatty, white, soft, reminiscent of halibut.

Unusual composition - what makes fish attractive

White fish meat occupies a leading position in the content of animal proteins. In its composition saturated fats, amino acids, a wide variety of vitamins and microelements.

Vitamins:

A (retinol)

Increases immunity;
Keeps skin youthful;
Promotes the growth of teeth, hair, nails;
Prevents eye diseases;
Normalizes redox processes;
Protects against cancer cells;
Strengthens the functioning of the heart.

Prevents the development of rickets;
Promotes calcium absorption;
Strengthens muscles;
Coordinates metabolic processes in cells;
Stimulates the production of hormones;
Strengthens the immune system;
Increases resistance to skin diseases.

Normalizes the functioning of the reproductive system;
Neutralizes free radicals, removes toxins;
Prevents the development of oncology;
Strengthens blood vessels;
Accelerates skin regeneration;
Protects against UV rays;
Stimulates the supply of oxygen to skin cells;
Prevents the formation of blood clots.

Improves the digestibility of fats;
Removes cholesterol;
Stimulates sperm maturation;
Strengthens the functioning of the musculoskeletal system;
Normalizes blood pressure;
Accelerates wound healing;
Helps cope with skin diseases;
Reduces pain.

Normalizes blood circulation;
Improves fat metabolism in liver cells;
Optimizes the state of the nervous system;
Fights skin diseases.

Microelements:

Oily fish have 3 times more omega-3 fatty acids than the salmon family. Use fish dishes 2 times a week reduces blood pressure, calms nervous system, increases the body's resistance to infection and disease, strengthens the immune system, and improves overall well-being.

Why eat oily fish, is it harmful?

A huge amount of vitamins, minerals, acids help the body overcome diseases, improve health, and increase resistance to adverse factors. To replenish the daily requirement of protein in the body, it is enough to eat 150 g of butterfish. Small piece tasty treat activates metabolic processes, improves the functioning of internal organs.

Useful qualities:

Strengthens blood vessels, stimulates the heart.
Cleanses the blood of toxins and cholesterol.
Improves skin condition, prolongs youth.
It has a mild laxative effect and regulates bowel function during constipation.
Strengthens the immune system.
Calms the nervous system, saves from insomnia, depression, stress, causeless anxiety, and fear.
Reduces pressure in the arteries.
Strengthens and activates hair and nail growth.
Normalizes the functioning of the reproductive system of men and women.
Speeds up metabolism, helps cope with excess weight.
Helps you grow children's body, preventing pathologies of the musculoskeletal system.

Oily fish contains a significant amount of wax ester - gempilotoxin. The substance is practically not absorbed and causes problems with the gastrointestinal tract. Side effects occur when eating uncontrolled delicious fish, individual intolerance to components.

The dishes should not be eaten by people with serious liver diseases, gastrointestinal tract, especially when acute form diseases.

Fats irritate the intestinal walls, liquefy the stool, and turn it brown. Increased metabolism provokes the production of bile more than required. As a result, acidity increases, the esophagus, liver, and pancreas suffer.

Of course, oily fish is very healthy, but it must be consumed in small portions, only 2 times a week.

Delicious recipes

The best methods of heat treatment are: steaming, baking, grilling. Several recipes for the most delicious dishes.

Classic baking

It cooks very quickly and does not require any special culinary skills. The dish turns out tasty, appetizing, nutritious, aromatic. Suitable as dietary nutrition. Cooked on the grill.

Ingredients:

Fish – 1 kg;
Garlic – 4 cloves;
Lemon – 1 pc.;
Rosemary – 1 sprig;
Bay leaf – 2 pcs.;
Parsley - 1 branch;
Salt, black ground pepper- taste.

Preparation:

Wash the fish, peel it, dry it slightly, cut into pieces.
Place in a deep container.
Grate with crushed garlic, add salt, pepper, Bay leaf.
Place in the refrigerator for 2 hours.
Preheat the oven to 160 degrees Celsius.
Place the fish on the grill.
Bake for 15 minutes on each side.
Place the finished fish on a dish, pour over lemon juice, season with chopped parsley and basil.

The dish can be eaten on its own or with a vegetable or potato side dish.

With fruits

Tender meat goes well with vegetables and fruits. Taste ready-made dish it turns out simply amazing. You need 1 piece of all ingredients.

Ingredients:

Big fish;
Apple;
Grapes - a small brush;
Tomato;
Onion;
Salt and pepper to taste.

Cooking process:

Wash the fish, remove the fins and entrails. Do not clean the skin. Carefully pull out the ridge.
Make cuts all over the carcass with a knife, add salt and pepper.
Leave to soak for 1 hour.
Grind onion, tomato, apple.
Stuff the fish with vegetables, apples, grapes.
Bake on a wire rack in the oven for 50 minutes at 160 degrees Celsius.

The peel with uncleaned scales turns out to be inedible. But the meat turns out much tastier.

With sour cream sauce

The festive dish is prepared very quickly and the taste is excellent. You can use fillet as the main ingredient, whole fish, which is independently cut into pieces.

Ingredients:

Butterfish – 1 pc.

Sauce:

Sour cream – 100 ml;
Grape or Apple vinegar– 1 teaspoon;
Parsley, green onions- some;
Salt, sugar, pepper - to taste.

Cooking process:

Clean the fish, cut into pieces and add salt.
Fry on a grill or frying pan.
Chop parsley and onion.
Add herbs, salt, sugar, pepper, vinegar to sour cream. Mix well.
Season the fish.

Serve along with boiled, baked potatoes.

Whatever delicious dish It turns out that you need to eat it in small portions. Over time, when the body gets used to the product, the portion can be increased.

Calorie content

Butterfish is very high-calorie product. There are 113 kcal per 100 g. Proteins are 18.8 g, fats are 4.2 g, and there are no carbohydrates. Meat is quickly digested and activates fat burning. Due to these properties, oily fish is used in dietary nutrition.

The main issue is the price

The cost of the product is influenced by several factors - the place where the fish is sold, the importing country, and the variety. And also the form - smoked, frozen, layer, sliced. The average prices in the country are as follows:

It is difficult to find fresh fish on the open market. Price per kg over 1500 rubles. When choosing a product, you must be guided not only by price, but also by quality.

You will find the recipe for cooking butterfish in the oven in the following video:

Selection rules:

The frozen layer must be solid, without kinks or changes in color. If it looks different, the fish has been frozen several times. This makes her lose her beneficial features, taste qualities.
The packaging of the smoked product must be transparent so that it can be assessed appearance fish. Indicating expiration date, information about the manufacturer, type of fish.
It’s better to buy the whole product and cut it into pieces yourself. More confidence in quality.
Fresh fish should not contain any foreign odor. When pressed, you should feel elasticity, and the dent from your finger will quickly restore its previous shape.

In contact with

Oily fish

Stomach and intestines her they simply do not take it, and after eating this fish, fat in an unchanged form spontaneously flows out of the anus, and no urge is felt. This can happen at any time, wherever you are - at home, on the street, at work, in a store, and then it is very difficult to wash the laundry.

ABOUT butter fish Much has been written, but the information is often different and contradictory. To begin with, this is the name given to fish of different species, and these species differ in their properties.

When talking about butterfish, they are called mackerel, escolar, butterfish or oilfish (both of which simply mean “butterfish”). There is also a species called Ruvettus pretiosus, which has the most negative reviews. They are associated with its assimilation, or non-assimilation - this would be more correct, although the word is not very literate.

Oily fish

1. Ruvet / Ruvettus pretiosus

2. Escolar / Lepidocybium flavobrunneum

3. Serpentine mackerel / Promethichthys prometheus

Most experts describe butterfish as living in tropical and temperate environments. warm waters the world's oceans - in open spaces. Butterfish are pelagic - this is the name given to fish that live in the upper layers of the ocean, usually far from the coast - such fish come to the shore only for spawning.

Tuna behaves in exactly the same way: perhaps this is why oilfish are considered somewhat similar to it, and are even caught only together with tuna - as bycatch, and there is no special fishing for this fish. Typically, oilfish are caught by fishermen in the southern part of our planet, but they can also be found in the Western Atlantic and other places in the world's oceans.

Butterfish is sold in Canada and Europe, as well as here in Russia. This fish has white, tasty meat, reminiscent of fatty halibut, and very few bones. The most fatty fish It is caught in autumn and winter, and during these periods it can contain up to 22% fat.

Composition of butterfish

Oily fish is quite high in calories - 113 kcal per 100 g of product, but its effect on the body, which will be discussed below, is not explained by this at all - after all, there are much more high-calorie types of fish, and they are absorbed by our stomach normally.

In addition to fat, oily fish contains a lot of valuable protein, vitamin PP - niacin; minerals - calcium, magnesium, sodium, potassium, phosphorus, chlorine, iron, chromium, fluorine, molybdenum, nickel - and many of these elements are present in sufficient quantity.

Oily fish in cooking

In cooking, butterfish is used to make balyk and smoked steaks, and at home it is recommended to prepare it in any way: boiling, frying, stewing, baking, grilling.

But still the best option- oily fish cooked on the grill: this is how most of the fat drains from it, which is why oily fish has earned its bad reputation.

Not all types of butterfish can be eaten. At least, this is what they think in developed countries - Italy, Canada, Japan and many others.

For example, it is prohibited to sell Ruvettus pretiosus - ruveta - there, but in our country this type of butterfish occupies the majority of the market. The meat of this fish contains a lot of fat, and it is not absorbed by our body.

The stomach and intestines simply do not accept it, and after eating fish, fat in an unchanged form spontaneously flows out of the anus, and no urge is felt. This can happen at any time, wherever you are - at home, on the street, at work, in a store, and then it is very difficult to wash the laundry.

Ruveta is also called oil on rough skin. Its meat is dense, cream or light gray in color, and contains up to 25% fat.

Another type of butterfish is called escolar, and it lives very deep in the ocean. This fish is called oily fish with soft skin, and its fat is absorbed somewhat better, but it should be consumed in small quantities, starting with a very small piece, and cook on a wire rack so that as much fat as possible is removed.

The third type of fish is the gray delicacy mackerel.

Information about butterfish is so confusing by manufacturers and sellers that it is difficult to understand: different types These fish are called the same thing, explaining to consumers that the fish are all the same, they just have different names.

Meanwhile, other species are also imported into our country: stromateaceae, centrifolaceae, American oilseed, seriolella, etc.

Gray mackerel is sold under the name escolar; Ruveta can also be called the same.

The small Pacific oilfish does not have much fat - up to 2%, but quite a lot of protein - up to 20%. Atlantic oil is much larger, and it contains much more fat - from 12%.

Of course, it is more profitable to sell the second type of fish, which, by the way, has thicker and rougher skin - its large size makes its sale more profitable.

Unfortunately, some unscrupulous traders successfully sell smoked butterfish, like halibut, to consumers, taking advantage of the fact that these fish are very similar, especially when smoked.

It is not clear how to understand all this, but it is better to buy the kind of fish that is called oily with soft skin: according to consumer reviews, it is still easier to digest. It is better not to eat oily oil on hard skin at all - both for humans and for pets - they also have digestive problems.

The benefits and harms of oil fish

Since people who have suffered from eating oily fish practically do not go to doctors, there are almost no examination results, and experts cannot give an unambiguous answer to the question: is oily fish dangerous to health, and if so, then why?

Many of them believe that butterfish can cause diarrhea (diarrhea) if eaten in excess or cooked incorrectly.

The fact is that smoked steaks and balyks made from butterfish do not cause any unpleasant consequences, and all cases of diarrhea and conditions resembling poisoning occurred after eating cooked fresh frozen fish.

It is hardly worth giving up eating oily fish at all - unless you really have a complete individual intolerance to this product. However, it is best to prepare it in such a way that almost all of the fat that is unacceptable for our body is removed from it, leaving the best and healthiest.

Let us remind you that butterfish contains a lot of healthy protein: to get half the daily requirement, an adult only needs to eat 150 grams of this fish. There are a lot of these in it important elements, like phosphorus, potassium, magnesium, but most of all chromium in oil fish: you need to eat less than 100 g to get the daily requirement of this important and rather rare microelement, which plays one of the main roles in work endocrine system.

That is why chrome is necessary for those who strive to maintain healthy weight and always be in good shape - it gives our muscles energy and prevents the body from overworking.

In addition, butterfish live only in clean water- and this speaks in its favor as an environmentally friendly product.

Butterfish Recipes

Butterfish on the grill

One of the acceptable recipes for cooking butterfish is on a wire rack.

For 1 kg of fish we take 4 cloves of garlic, a sprig of rosemary, parsley, lemon, bay leaf, salt and pepper to taste. Wash the fish, peel and cut into small pieces. Place in a convenient bowl, grate with crushed garlic, sprinkle with salt, pepper, bay leaf, and place in the refrigerator for 2 hours.

Some recipes recommend adding olive oil, however, it is better to do without it - there is enough fat in the fish. After this, the fish needs to be baked on a wire rack over low heat - preferably 15 minutes for each side, turning occasionally.

Place the finished fish on a plate, garnish with herbs, parsley, and lemon. It is good to serve fish with a vegetable appetizer - zucchini and eggplant baked with pepper and garlic.

Butterfish with fruits

You will need grapes and apples, as well as onion, tomatoes, pepper and salt. It is better not to use oil in this recipe either.

From large fish it is necessary to remove the spine and entrails, cut off the fins, but do not remove the skin. It is not recommended to even remove the scales - the fish turns out tastier under them.

Use a knife to score the flesh so that the skin remains intact, add salt and leave for an hour.

After this, shake off excess salt, stuff the fish with pieces of tomatoes, apples, onions, grapes, place on a wire rack and bake for about 50 minutes over low heat. Of course there is cooked fish together with scales it is not worth it.

Butterfish with sour cream sauce

You can also cook simple steak from butterfish, and serve it with baked potatoes and sour cream sauce.

Salted fish cut into pieces is simply fried on a wire rack.

For sour cream sauce you will need 100 g of fresh sour cream, finely chopped green onions and parsley, apple or grape vinegar, salt, sugar and ground black pepper to taste.

In conclusion, I would like to remind you once again: no matter how tasty the butterfish you cook is, you should not eat more than one piece at a time. In the future, if your body reacts well to this product, the portion can be increased.

Gataulina G.
for the magazine InFlora.ru - http://www.inflora.ru

Material from Wikipedia - the free encyclopedia

Oily fish- a collective trade name for different species of fish from three different families and four genera: 2 species from the Stromateaceae family - Stromateae ( Stromateus brasiliensis) and American butterfish ( Peprilus triacanthus), Australian seriolella ( Seriolella brama) from the centrifolidae family, as well as escolar or gray delicacy mackerel ( Lepidocybium flavobrunneum) from the family Hempilidae.

Sometimes butterfish are sold under the guise of toothfish - a much more valuable fish, less often - on the contrary, although these names are often given together.

Trade names usually combine related fish species. But in the case of butterfish, the trade name is formed on the principle of similarity in taste, although butterfish have some external similarities and a similar lifestyle. The name probably comes from the American butterfish, which is called “butterfish” in English.

Biology

All oil oils are warm water sea fish, living near the coast. Mostly these are fish 30-75 cm long and weighing up to 4 kg. The largest representative of this collective group is escolar, reaching a length of up to 2 m and a weight of 45 kg. They feed on various planktonic crustaceans, squids and small fish. Spawning takes place in summer or autumn. The eggs are small and develop in the water column. Sexual maturity occurs at the age of 2 years.

Fishing

Oilfish fishing is carried out mainly by pelagic trawls and seines. There are no commercial statistics on these fish species.

There are many varieties of fish that are suitable for consumption. All of them are combined into common types and subspecies according to their origin. Butterfish is a special delicacy. One name includes completely different varieties seafood that bear the same name solely due to the similarity of taste.

Butterfish - what kind of fish is it?

When buying a product with the same name on the market, you can buy completely different goods. Thus, oilfish is a trademark that unites three families and four genera. All of them are warm-water marine inhabitants that are found in the ocean near the American, Australian, and New Zealand coasts. Average weight is about 4 kg, length - from 35 to 70 cm. Average calorie content: 113 kcal per 100 grams of product.

These types of marine life contain daily norm many microelements. All species united in one trade group are similar in appearance and in their way of life. This is where the similarities end. The fishery is not carried out separately: oilfish are caught in nets by accident when catching other species. Because some varieties are rare, they are considered delicacies.

Types of butterfish

To know exactly what purchase you are making, you need to understand the types of butterfish. There are several of the most popular: this is savorin fish (another name is varejou fish). It belongs to the mackerel, a group of perciformes, and lives in tropical and subtropical waters. The weight of the carcass reaches 20 kg. Another species that is considered rare is the escolar fish. It resembles the tuna fish it catches with. Large individuals are up to 2 meters long and weigh up to 50 kg. Another species is seriolella fish, the fattest of all representatives of this group and the smallest (weight - about 3 kg).

The benefits and harms of oil fish

For the human body to function normally, it requires a variety of microelements, many of which are contained in marine life. When it comes to the benefits and harms of oil fish, it can be noted that it has much more positive effects on the body than negative ones. Since this trademark relate different products, their properties are different. In general, they contain Omega-3 fatty acids, vitamins A, D, E, F, numerous microelements (manganese, iodine, zinc, calcium, phosphorus, magnesium), a large number of squirrel.

Useful material when regularly taken into the body, they have a positive effect on the general condition: they cause a decrease in blood pressure, improve metabolism, help fight cardiovascular diseases, have a positive effect on skin, nails, and hair. The main concern that many people have is the risk of diarrhea, stomach cramps, nausea, due to the fact that excess fat cannot be absorbed, or a weak stomach does not accept it. Practice shows that such consequences are rare, if not individual contraindications for use.

How to cook butterfish

Despite the unusual origin of this product group, preparing butterfish is not difficult. There is no need to be embarrassed because of overseas origin. For have a delicious lunch you just need to choose the method that you like best: fry, bake on the grill or in the oven, cook on fish soup. Can be served with different side dishes, such as rice, mushrooms, vegetables, and use all possible spices and marinades.

Butterfish Recipes

Most chefs advise using butterfish recipes that involve frying. During this process, the product gets rid of a large amount of fat. To further balance the taste, it is recommended to eat as many vegetables as possible with it. The most expressive recipes are cold and hot smoking, in which the taste of the dish increases significantly.

Cold smoked butterfish

Preparation time: 2 days.
Number of servings: 6 persons.
Calorie content of the dish: 131 kcal per 100 g.
Purpose: snack.
Cuisine: European.
Difficulty of preparation: difficult.

If you want to cook yourself delicious snack For beer, cold smoked butterfish is perfect for this. Thanks to smoke treatment, it acquires unique taste, amazing smell and beautiful golden color. However, you should be careful. You should avoid eating large amounts of fatty smoked meat, otherwise you can provoke diarrhea.

Ingredients:

fish – 600 g;
water – 650 ml;
salt – 4.3 tbsp. l.;
sugar – 4.3 tbsp. l.

Cooking method:

Make a brine from water, salt and sugar and place the fish in it. It is necessary to salt for 1 day at room temperature.
Next you need to prepare the smokehouse. To do this, you will need a pan, the bottom of which will be covered with foil. You need to put sawdust on top and cover it with foil again. Place a wire rack in the pan and place the fish on it. Cover with a lid and smoke for 15 minutes on maximum heat. No need to turn over.
When everything is ready, leave the product for another day so that it evaporates.

Butterfish in the oven

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch, for dinner.
Cuisine: European.
Difficulty of preparation: easy.

When you want to pamper your family or surprise your guests delicious recipe, butter fish in the oven is perfect for this. The recipe for the dish is very simple, but no less tasty, because this product in itself is a treat worthy of a rich table. All the ingredients for it can easily be found in your refrigerator, and you can choose the side dish to your taste. Whatever you cook, it is recommended to leave the scales, it turns out tastier.

Ingredients:

fish fillet – 800 g;
vegetable or olive oil - 1 tbsp. l.;
lemon juice– 1 tbsp. l.;
chopped rosemary – 2 tbsp. l.;
basil – 1 tbsp. l;
garlic – 2 cloves;
green onions – 1 bunch;
tomato – 3 pcs;
salt - to taste;
pepper – 1 tsp.

Cooking method:

Mix rosemary, basil, garlic, lemon juice. Add a tablespoon of oil.
Rinse the fillet under running water, dry, then salt and pepper.
Dip into the prepared sauce and let soak.
Cut the tomatoes into flat slices.
Wrap each piece in foil, placing tomato slices on each. Afterwards they should be placed on a baking sheet and placed in an oven preheated to 180 degrees for 20-25 minutes.
You can check the readiness of the dish by cutting the foil a little.
When serving, finely chop the parsley with green onions and add to the dish.

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

pampanito;
Patagonian stromateus;
escolar;
Australian Seriolella.

What does butterfish look like and where is it found?

The skin of such marine inhabitants is usually dark Brown. With age, its color may change to black. Externally, 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. The weight is approximately 45 kg, and the length can reach 2.1 m. The main place of production of butterfish is the oceans of New Zealand or Australia. They are sold en masse only in Canada; they are supplied to other countries less frequently, since the benefits and harms of oil fish have not yet been fully proven.

Attention! If you periodically include butterfish in your diet, you can reduce the risk of asthma several times.

Regulation of oil fish sales

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

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

Chemical composition of oil fish

In the USA, such a product is considered very useful. And not in vain, because it contains a large amount of vitamins B6 and E. Among the fat-soluble vitamins, vitamin A is present. Its fillet composition includes:

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

Selenium and Phosphorus are especially high - 46.8 mcg and 308 mg, respectively.

Nutritional value and calorie content of oil fish

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

Useful properties of oil fish

Residents of the seas of such varieties have a lot of useful properties. They take an honorable first place in the content of animal proteins. For human body It is necessary to have saturated fats, which can be found in sufficient quantities in oily fish. This product contains 3 times more omega-3 acids than salmon. Chromium and potassium contained in these marine inhabitants will be useful for people with diseases of the endocrine system and cardiovascular tract.

Oily fish will have positive influence on the condition of women's skin. Girls who periodically use this product will not suffer from the premature appearance of wrinkles.

This underwater resident can be useful for people suffering from constipation. The monoglycerides included in the composition have a laxative effect because they are very difficult to digest.

The product has many more useful properties:

promotes a noticeable reduction in bad cholesterol;
increases immunity;
copes well with vascular spasms, reducing the concentration of stress hormones;
promotes hair growth;
restores the nervous system;
Helps people with obesity lose weight.

Is oil fish good for weight loss?

Fish renders beneficial influence when losing weight. The prepared product is quite high in calories. However, if you grill it, the excess moisture and fats will disappear. Easily digestible proteins fit perfectly into your diet proper nutrition. When consuming such a product, the body will receive enough energy. This is especially beneficial will suit people on diets or involved in active sports.

Are there any benefits to smoked butterfish?

The prepared product retains all its taste. The benefits of cold smoked oil fish are obvious. Retains up to 90% nutrients because it doesn't pass heat treatment. This type of cooking is quite healthy and has unforgettable taste properties, does not cause harm.

In what form should you eat butterfish?

You can cook it in any way: fry, bake, smoke, boil. But the grill is considered the safest and most non-harmful. Firstly, when cooking food on the grill, you do not need to add oil, 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 oily fish and contraindications

Seafood products have many beneficial properties for people. The minerals and trace elements that make up them benefit the body. However, oil fish has disadvantages - it bad influence on the digestive system. It cannot process the large amounts of fat contained in this product, which may result in nausea and vomiting. Because of this, gastrointestinal disorders appear, leading to serious illnesses. For example, frequent by-effect is diarrhea when eating oily fish. These negative properties can be overcome by learning how to cook it correctly.

Eating oily fish is contraindicated for people with the following diseases:

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

Important! Eating oily fish is contraindicated for children, as their fragile digestive system is unable to digest it.

How to choose and store butterfish correctly

When purchasing a product in online stores, you need to carefully inspect the packaging. There should be no excess moisture. The carcass must have good smell, color and be hard. 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 correctly smoked product, you need to pay attention to the smell. It should be pleasant and have woody notes. The pulp should be uniform in color and glossy. If these signs are not observed, it means that there was artificial treatment, for example, from a spray can.

Hot smoked fish product is stored for up to 4 days in natural conditions, and in the refrigerator for up to 14 days, but only if it was pre-packed in foil or thick paper.

Advice! In order not to spoil the structure of the dish, it is not advisable to store it in the freezer.

Cold ones use salt and smoke, which means the shelf life will be longer. Fish product When made this way, it may not deteriorate for 2 months. For proper storage The product must be packaged in parchment paper and stored in the refrigerator.

Butterfish Recipes

There are many serving options sea creature. It is often combined with vegetable side dishes or cereals. Properly selected spices enhance the aroma.

Butterfish in the oven

When baked, the juiciness and delicate consistency are preserved. And most importantly, it does not require special effort. Can be served with salads and sauces.

Ingredients:

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

Preparation:

Crush the garlic or finely chop it.
Melt the butter and mix with the garlic.
Rub the fish fillet with salt and spices.
Pour garlic mixture over it.
Squeeze half a lemon over the fish. The second one is to cut and place on top.
Bake everything for 20 minutes at 200°C.
Sprinkle the finished dish with chopped herbs.

Cold smoked fish

The smoking process takes a lot of time and is not the most easy option. But true lovers of such dishes should try it.

Ingredients:

butter fish – 700 gr;
water – 800 ml;
sugar – 60 g;
salt – 60 gr.

Preparation:

Dissolve water, salt and sugar in a separate container.
Place the fish carcass there and leave for a day.
Remove some of the pulp and put the rest in the refrigerator.
Cover the bottom of any pan with foil, sprinkle sawdust on top, and then cover again with a sheet of foil.
Place the pan on the fire and place a wire rack on top.
Place the carcass on the grill and smoke it for 15–20 minutes.
Leave to air out for a day.

If desired, you can use spices or cognac during salting. This will give the dish originality.

Butterfish Sandwiches

This recipe is quick and delicious idea for a snack. It is prepared quickly and easily.

Ingredients:

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

Preparation:

Mix herbs with spices.
Cut the fish into equal thin pieces.
Dredge the fillet in flour and fry on both sides.
Dry with paper towels.
Mix mayonnaise, chopped herbs and gherkins.
Place the fillet on a piece of bread, then the sauce and sprinkle with herbs.
Cover with a second layer of bread.

Conclusion

Scientists have long been studying the benefits and harms of oil fish for the human body. You can be absolutely sure that when consumed in small quantities, negative consequences will not be. The product will have beneficial effect. To avoid negative consequences, you need to carefully read the specific properties and processing rules.

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