There are quite a few fish, in which there are practically no bones. The most common non-bony fish are sturgeon, pollock, flounder and pink salmon. Many delicious dishes can be prepared from them.
Instructions
Step 1
Sturgeon
This is perhaps the most famous representative of the family of the same name. Sturgeon is a healthy and tender fish, practically free of bones. Sturgeon can be used to prepare a huge number of different hot dishes, cold snacks, salads, etc. The meat of this fish contains many different nutrients that have a beneficial effect on the human body. Sturgeon meat, contrary to its "red" name, is white, and the role of bones is cartilage, which is not so much in the meat. The sturgeon is rightfully a fish worthy of the tsar's table: both Ivan the Terrible and Peter I ate it with pleasure. In addition to the sturgeon, its other relatives - stellate sturgeon, beluga, sterlet - are also non-bony fish.
Step 2
Pollock
This member of the cod family is considered one of the most boneless fish in the world. In China, it is generally given the status of a valuable species of commercial fish. Unfortunately, at present in Russia, pollock is not particularly valued as a culinary delight, which cannot be said about its liver: it has received great recognition in Russia as a product containing a large amount of useful vitamin A. Since pollock is a rather dry fish, it is also the most successful the cooking method is to stew in a small amount of water with onions and carrots. In addition, this fish is an excellent regulator of human blood sugar due to its antioxidant properties.
Step 3
Flounder
This is another fish that contains the minimum amount of bones. Flounder is an exclusively marine fish and belongs to the family of the same name. Its meat is appreciated all over the world as tender, white, juicy and very tasty. It contains a large amount of proteins and balanced amino acids. The lack of boneiness of the flounder allows you to cook it whole. For example, you can bake it with vegetables in the oven. In addition, this fish is "unpretentious" in the culinary sense of the word - it does not require a long heat treatment, cooking rather quickly. Flounder meat, like many other seafood, contains a huge amount of iodine, and is also rich in vitamins A, B, E and protein, which is easily absorbed by the body. Flounder contains healthy omega-3 fatty acids. Eating this non-bony fish has a beneficial effect on the human immune system.
Step 4
Pink salmon
This fish belongs to the salmon family and is prized as a non-bony species. Pink salmon lives in both fresh waters and warm tropical seas. It is a red fish containing fat-soluble vitamins and microelements in its exquisite meat, which have a beneficial effect on the human body. Moreover, eating pink salmon meat has a positive effect on the health of the skin, and on the functioning of the mucous membranes of the body, and on the digestive organs, and even on the functioning of the nervous system. Pink salmon can be used to prepare a wide variety of culinary dishes: salads, snacks, sandwiches, cutlets, first and second courses, etc. Pink salmon is easy to grill and oven. It can be stuffed.
