Butterfish is not a specific type of fish. This name means the following varieties: escolar, seriolella, stromatea, etc., similar in taste. The name "oily" came, as is commonly believed, due to the fact that it was the American oily fish that was most widespread. This type of fish comes to our counters from China, Indonesia and Vietnam. There are quite a lot of its preparation methods in modern recipes, and one should not forget about its most valuable composition and useful properties.
Oily fish composition
This is a fairly high-calorie product, there are 110-115 kcal per 100 grams of oily fish. In addition to fat, this type of fish includes: nickel, molybdenum, fluorine, chromium, iron, chlorine, phosphorus, potassium, sodium, magnesium, calcium, PP vitamins, niacin and protein.
Useful properties of oily fish
Due to the high content of sodium, fluoride and potassium, oily fish is useful for people with diseases of the cardiovascular system. It makes up for the lack of protein in the body. It is also useful for people to eat fish with fragility of blood vessels, because potassium, which is part of oil fish, increases their elasticity.
It is impossible not to note the laxative properties of this product, so many people use it for constipation.
Healthy looking skin, hair and nails will help preserve unsaturated fats, which have the special properties of rejuvenating cells in the body. It should be borne in mind that when using oil fish, not only the appearance improves, the internal organs are also subject to the influence of these components, and on the positive side.
Cooking butterfish
There are many different recipes for cooking butterfish in different cuisines. As a rule, this fish has a high fat content, so you need to be careful when choosing a cooking method. For example, the dish "Fish in batter" would be ideal. Such a dish can be prepared in a hurry and please your loved ones.
To prepare the dish, you will need: 100 g of flour, 500 g of oil fish, 1 egg, 30 g of sunflower oil, black pepper, salt to taste, fresh herbs.
Rinse the oily fish well, dry and cut into portions. Break one chicken egg into a small container and shake gently with a fork or whisk. Salt each piece and season with spices, then dip in an egg and then in flour. Place the buttery fish in the batter in the freezer for 10-15 minutes. Now the fish can be fried in a preheated pan, after adding vegetable oil. Fish is served on an open dish, decorated with fresh herbs. Bon Appetit!
Contraindications for the use of oily fish
The use of oil fish is not recommended for people with inflammatory diseases of the gastrointestinal tract and with chronic liver diseases, as well as with individual intolerance to the product.
