Fish has always been a staple of human food. Since ancient times, people have appreciated its benefits and nutritional value. Earlier, cooking fish was limited only to frying and cooking, but today people have come up with and mastered many recipes that improve the taste of this wonderful healthy product.
This article will tell you in detail about such a variety as halibut, cooked using cold smoked. And also about what is the calorie content of cold smoked halibut, what benefits this fish has in itself and how to properly store and serve the finished dish.
The main characteristics of the fish and a brief description of the cooking process
Cold smoked halibut is considered to be a delicacy and decoration of any table. This fact is due to the fact that in this form the fish has exceptional taste.
In general, smoked fish halibut is a technological process that can improve the taste of the product and ensure its shelf life.
In order to soot fish in this way, they withstand a certain amount of time in special equipment - a smokehouse. It is also possible to treat halibut fish with "liquid smoke". The second method is more suitable for cooking the product at home. However, when using a substance such as "liquid smoke", you should be very careful, as you can easily spoil the fish by overdoing it with a dangerous carcinogen.
Chemical composition and calorie content of cold smoked halibut
Cold-smoked white fish meat is 194 calories per 100 grams of product. According to nutritionists, such a smoked fish is four times less calorie, in contrast to the fried look.
There are 26 grams of fat and 10 grams of protein per 100 grams of cold smoked halibut. Carbohydrates in this form of fish are absent.
The product contains the following vitamins and substances:
- vitamin B1;
- vitamin B2;
- Vitamin B6
- vitamin B12;
- Vitamin D
- vitamin PP;
- iodine;
- potassium;
- phosphorus;
- magnesium.
Due to its chemical composition, smoked halibut is not only an excellent tasty dish, but also a storehouse of useful substances for the human body.
What is the use of cold smoked halibut
Based on the composition of the fish, such beneficial properties that the product has on the body are distinguished:
- Vitamin B1 is an integral part of the enzymes of energy and carbohydrate metabolism. Thanks to this vitamin, the human nervous, cardiovascular and digestive systems are able to fully perform their functions.
- Vitamin B2 helps the skin and mucous membranes. Improves the perception of light fluxes and helps the human body adapt in the dark by improving the perception of the visual analyzer.
- Vitamin B6 helps maintain proper homocysteine levels in the blood and promotes the formation of red blood cells. It also helps to improve appetite and normalize skin condition.
- Vitamin B12 helps the formation of blood, improves metabolism. A sufficient amount of vitamin can protect the body from thrombocytopenia and anemia.
- Vitamin D helps to mineralize bone tissue and provides an exchange of calcium and phosphorus.
- Vitamin PP improves the condition of the skin, normalizes the functioning of the nervous system and intestines.
- Potassium regulates water, electrolyte and acid balance, and also helps regulate pressure.
- Iodine helps the thyroid gland to fully perform its functions. This component is extremely important for the body, since with its participation there is a differentiation of cells in the tissues of the body.
- Phosphorus regulates the acid-base balance and is involved in bone mineralization.
A very tasty dish fills the body with energy and helps to put in order the nervous system, intestines and bone tissue. With the regular use of these substances, it becomes much easier for the body to carry out mineralization processes and fight against anemia and problems with bones and teeth.
Fish storage
In general, there are several options for storing cold smoked halibut. The most optimal are:
- Storage in the refrigerator. In a conventional refrigerator, halibut can last up to ten days. After this time, it is undesirable to eat fish.
- Storage in the freezer at temperatures from 0 to -5 degrees. Cold smoked halibut in this case will last up to two months.
If it is not possible to put the fish in the refrigerator, it is recommended to wrap the smoked halibut with a damp, well-soaked saline solution and put it in a dark place without drafts. You can also put halibut in the basement. To do this, place it in a wooden or cardboard box, cover on top with gauze soaked in saline, or with nettle leaves. Proper storage of fish will help not to lose usefulness of the product and protect it from the appearance of parasites.
How to serve?
If, after cooking or buying, the question arises of how to cut cold-smoked halibut, then you can not even worry about it - the fish lends itself to slicing with a sharp knife. The optimal thickness of the piece is from three to five millimeters.
Serving such a treat is best on a separate plate, as the fish has a specific smell and can pass it on to other products lying nearby. You can decorate the dish with sprigs of parsley, dill and lemon slices. Smoked halibut is suitable for almost any side dish and will be a great decoration on the table.
Cold smoked halibut can not only be consumed fresh, but also added to soups and made from it various sandwiches. The taste of smoked fish goes well with sour products, so a slice of lemon will never be superfluous.
Harm and contraindications
As such, smoked halibut cannot bring harm to a healthy person. However, there are some contraindications to its use.
Smoked fish should not be given to small children. You should refrain from eating meals to people who suffer from diseases of the intestinal tract, kidneys, liver. Such a fish is contraindicated for cores and people suffering from hypertension. All others can safely use smoked halibut, without any fear for their health. However, as with any other product, the measure should be followed and not overeat.
Conclusion
As it became known, such a fish is a delicious delicacy that can not only please the original taste, but also bring benefits to human health. White fish has always been appreciated by people, and its appearance on the table is a real celebration. Following the above advice on storage and serving, anyone can please their guests and relatives with a great dish.