A rather rare species lives in the oceans - oily fish. They are not often caught by fishermen in the net, but the demand is huge. One of the most popular representatives of this species among culinary specialists is the fish of the savory.
Appearance
Savorin fish is a small fish belonging to the perch family. The body is spotty. The maximum weight is about three kilograms, the maximum body length is a little more than 70 centimeters.
The life span of the Savorins is a long fifteen years. It feeds mainly on plankton.
Habitat
Most often it gets on the net off the coast of the Pacific and Indian Oceans. It is delivered to our country in frozen form, most often from New Zealand or Australia. Despite the fact that the fish loves depth (it lives in those places where the depth is about six hundred meters), it comes to the surface during the migration period. Since the tides in these places are not uncommon, they are constantly replacing one another, it can be said that fish are savorin fish year-round.
It is not considered fishing, it is not as popular as other ocean inhabitants, but buyers are always there for it.
Composition and calorie content
Let us now touch on the question of what constitutes a savorin. The fish, the photo of which you can watch, has white and aromatic meat. It is quite juicy. Culinary experts like it because after processing it does not leave a large amount of waste. This is a profitable meat with a minimum of bones.
The composition of the meat of this fish contains a large set of useful vitamins and minerals. It contains phosphorus, and calcium, and potassium, and copper, and sulfur, and chromium, and many other elements that make up the well-known table.
Despite the fact that fish saurin belongs to oily fish, it has a low calorie content. One hundred grams of the product accounts for only about 92 calories. Before cooking, you should cut off your head and hang the fish. Thus, you will ensure the outflow of excess fat, and after cooking the fish will be softer and more beneficial for the figure.
Beneficial features
The use of this fish entails exclusively health benefits. The mineral complex, which is part of white meat, sets the digestive system in the right way, increases the elasticity of the skeletal system and prevents diseases of the gastrointestinal tract.
Savorin is a fish whose beneficial properties are based not only on the minerals that make up the composition, but also on a vitamin set. The composition of this fish contains vitamins B, A, E. They are useful for nails, hair and skin, as well as for general body strengthening.
Such a fish is very useful when losing weight or eating properly. Despite the fact that there is a sufficient amount of fat in meat, it is quickly burned in the body, turning into useful energy. Having tasted a piece of such fish for lunch, you will make a significant energy reserve, which will last until dinner.
Savorin fish, the benefits and harms of which are discussed by many culinary specialists, is regarded by doctors as the most useful food product for humans. Due to the presence of healthy fats, it can even be consumed by people who suffer from cardiovascular diseases. Useful vitamins and trace elements can provide support to the heart muscle.
In cooking
As for cooking methods, savory can be cooked as your heart desires. There are recipes where this fish is stewed, fried, baked with vegetables and even boiled. But the most delicious is the smoked fish recipe. It can be both hot and cold smoked. According to the hostesses, savorin is a fish that can decorate any holiday table. It will be not only a healthy and easy to prepare dish, but also unusual.
Fish goes well with vegetables. For example, a pumpkin savory recipe is quite popular. Of vegetables you need to make a batter. To do this, pass the pumpkin along with one onion through a meat grinder. Add one egg. Of course, we can not do without salt and pepper. You can immediately add flour to the batter, or you can first roll the fish in it, and then lower it into a liquid pumpkin batter.
There are a lot of cooking options. The main thing to remember is less oil. There is a sufficient amount of natural fat in fish, so prefer roasting or baking.