Fish is a good source of protein, minerals and various vitamins. Many experts believe that fish is a more valuable product than meat. All this is due to the fact that fish contains a lot of fatty acids, which have a beneficial effect on the state of the body. All types of fish can be divided into several categories: lean, very oily, and moderately oily. It depends on the amount of fat in 100 grams of the product.
Some varieties of lean fish
Lean fish include those species in which the total fat content does not exceed 4%.
These varieties can include both not very expensive fish in terms of cost, and quite expensive. The price fluctuates depending on the complexity of processing and the rarity of this product.
So, here are some varieties of lean fish:
- pollock (0, 5-0, 9% fat);
- navaga (0, 8-1, 4% fat);
- bream (1, 3-4% fat);
- silver hake (0, 8-1, 4% fat);
- haddock (0.5% fat);
- mullet (1, 3-4% fat);
- flounder (1, 3-4% fat);
- pike perch (1, 3-4% fat);
- roach (1, 3-4% fat);
- cod (0.3% fat);
- pike (1, 3-4% fat);
- pollock (up to 2% fat);
- river perch (1, 3-4% fat).
It is in these fish that the fat content does not exceed 4%. This dietary product can be consumed for weight loss purposes.
How Much Lean Fish Can Be Eaten
Many also care about how much lean fish can be eaten. According to experts from the WHO (World Health Organization), fish is recommended to be consumed at least three servings per week.
For one serving, it is customary to consider 100 grams of fillet without bones and peels.
But do not be upset for those who love fish and cannot do without it. According to experts, you can eat it at least every day. It will even work well for your body.
How to cook lean fish
Currently, the presence of parasites in raw fish is a big problem. And this happens not only because of dirty water bodies, but also through the fault of the dealers themselves. In order not to pay for the goods, some of them take low-grade fish under the pretext of disposal. Instead, they simply process a low-quality product with a special substance and then sell it to stores.
That is why it is necessary to process purchased products in accordance with all the rules. Only after 20 minutes from the moment of boiling, the larvae die. If you have large fish, it should be cut into pieces (no more than 100 grams) and fried.
In addition, re-freezing also helps to get rid of pests. This is a very effective method that does not require physical effort.
At a temperature of -40 ° C, the fish should be kept for 7 hours; at -35 ° C it is frozen for 14 hours; at -28 ° C, the product must be kept for 32 hours.
