Despite the fact that fish is one of the healthiest foods, rich in many vitamins and minerals, some people simply do not like this delicacy. Often, fish is excluded from the diet only because of the presence of a huge amount of bones in it, which complicates the process of cleaning, processing and eating this product.
Boneless fish varieties
For those who do not add fish to the menu solely because of the bony nature of this product, it will be useful to know that there are a certain number of fish varieties that have no bones or are contained in a minimum amount compared to other species.
Boneless fish include: sole, vomer, horse mackerel, walleye, trout, sea bass, mullet, sea bream, flounder, tilapia (sea chicken) and icefish. All of these marine inhabitants have significantly less bones than fish living in rivers and other fresh water bodies. These specimens differ from other aquatic inhabitants in that their skeleton includes a ridge and a minimum number of rib bones. In some fish, “ribs” so hated by chefs and gourmets are completely absent.
Is boneless fish good for you?
Boneless fish have a high nutritional value. The benefits of eating them are sometimes many times greater than the benefits of including bony fish in the diet. Thus, the protein content in the meat of such boneless fish species as vomer, sole, sea bream and tilapia reaches 18-20%. Moreover, this substance is absorbed by the human body much easier and faster than the protein contained in animal meat.
Boneless fish are also rich in iodine. The content of this trace element in it is several times higher than in the inhabitants of freshwater reservoirs. Liver oil in boneless fish is rich in vitamins A and D.
How to cook boneless fish
The boneless fish has many advantages over its bony counterparts.
Firstly, such a product needs additional processing and cutting to a lesser extent, which greatly facilitates the process of its preparation and takes a minimum of time and effort from the cook. Some even just thaw and wash it before cooking any dish from boneless fish.
Secondly, fish without bones or with a minimum of them is cooked much faster than their "bony comrades". For example, frying a boneless fish carcass boneless in flour breading will take only 10-15 minutes, while preparing such a dish from a river dweller will take 20-25 minutes.
Thirdly, boneless fish, regardless of whether it is oceanic or seafood, is suitable for preparing absolutely any dishes: first, second, snacks, salads, baked goods. Boneless fish can be fried, baked, boiled, stewed, or marinated. Experienced chefs advise sprinkling with lemon juice at the end of cooking boneless fish. So, according to them, the fish will become much softer and tastier, and the smell of iodine inherent in it will disappear.
