No one will dispute the fact that fish is a very healthy product. It is not in vain that the Church prescribes to give up meat in fasting for the benefit of the inhabitants of the seas and rivers. And nutritionists on completely scientific grounds recommend twice a week to arrange "fish days".
This product contains protein that is easily absorbed by the body. Such food does not cause a feeling of heaviness. Fish meat is rich in phosphorus, vitamins A and D, healthy minerals, as well as unique fatty acids. Those who regularly consume this food product have healthy skin, thick shiny hair, strong nails and teeth. But in addition to the benefits to the body, I would also like to get pleasure for our taste buds. About which fish is the most delicious, our article will tell. We will help you understand the species diversity of aquatic inhabitants. Culinary experts believe that there are no tasteless fish. There are only poorly cooked ones.
Something about fish classification
The inhabitants of the seas differ from river and lake species in the meat iodine and healthy salts. But freshwater fish are also good for your health. There is a classification by color of meat. Thus, red and white varieties of fish are distinguished. But real chefs take into account primarily the fat content of the product. From this they judge what to do with the fish - cook it, bake, salt, smoke or fry. There are universal varieties that are suitable for any type of cooking.
Beginning housewives will answer the question of which fish is the most healthy and tasty, like this: "Of course, salmon." This family includes several species. These are salmon, salmon, chum salmon, salmon, coho salmon, pink salmon, trout, and chinook salmon. All of them are fatty, with red or pinkish meat. Therefore, they are ideal for all types of cooking, especially for baking and pickling. It is difficult to spoil such fish, and dishes from it look beautiful and effective on the festive table.
But salmon species cannot be called dietary food. The percentage of fat in them is more than 8%, and calorie content is 200-250 units per 100 grams of product. Other types of fish are suitable for diet food . There are species with medium (4-8%) and low (up to 4%) fat content. Below we will look at how to cook all categories of fish.
Salmon
There is no answer to the question of which red fish is the most delicious. It entirely depends on personal gastronomic preferences. But not for nothing that red fish is considered a festive treat. After all, fat directly affects our taste buds.
The choice of red fish should give preference to marine species. They also contain iodine, which is necessary for the thyroid gland. All salmonids contain omega-3 fatty acids that protect blood vessels, prevent inflammation, lower cholesterol, stimulate brain function and regulate blood pressure. These types are ideal for many types of cooking. Since they have a lot of fat, they are well baked in the oven or on the grill.
How to cook red fish?
Wise cooks will tell you that there are certain nuances in the culinary processing of different types of salmon. For example, trout is a special fish. The fat in it is concentrated in the abdomen. Therefore, it is better to bake it in foil with herbs. So fat is evenly distributed throughout the meat. Salmon and salmon (especially Norwegian) are good for frying steaks and baking. Coho salmon and chum salmon are the least oily species, so they are more suitable for salting.
Pink salmon does not hold well. Therefore, its meat is often ground to prepare fish cakes. Sockeye salmon is a universal variety. This fish also has dense skin, which makes it suitable for smoking. Chinook salmon is very expensive, but it is a win-win option for a festive table. It can be fried, salted, smoked, baked. And what is the most delicious fish for soup? All salmon because of high fat content give a rich broth. They are gentle, therefore, do not give bitterness to the ear. But they practically do not make soups because of their high cost, sometimes using heads and fins for the broth.
Other types of fatty fish
Not all representatives of this category have red or pinkish meat. Sturgeons (including sterlet) also belong to fatty types of fish. Halibut, mackerel, saury, toothfish, eel, some types of herring, omul, Caspian sprat, stellate sturgeon, beluga, sabrefish, nelma, whitefish, burbot, notothenia and silver carp are very tasty and healthy. Their meat also contains from 8% percent of fat.
Mackerel is a leader in smoking. She has dense skin that does not crack during cooking. Sturgeon is not in vain called "royal". And to the question about which sea fish is the most delicious, many will name this inhabitant of the Caspian Sea. The sturgeon has extremely tender white meat, which is very tasty in boiled, fried and baked form. There is only one bone in this fish that must be taken out before cooking. After this sturgeon, even small children can eat without risking choking.
From other types of fatty fish, fish soup is prepared. Such broths are obtained especially rich. But other less fatty fish species should definitely be added to the soup. Silver carp, eel, mackerel are very good for baking. Sprat, Iwashi herring and others look great fried.
Varieties of fish with moderate fat content
Representatives of the salmon family are good for everyone: their meat is beautiful, pink; they can be cooked in any way; dishes from them are difficult to spoil even for a novice cook. But fish with a high fat content have one minus. This is high calorie content. Yes, and people with low acidity of the stomach such food may seem too heavy. And if we ask ourselves which fish is the most delicious for frying, then salmon are not included in the list of applicants.
An exception may be the river trout. She is mobile, and therefore in her meat contains only 5% fat. The calorie content of fish in this category is from 90 to 140 units. They are the "golden mean" among all representatives of aquatic inhabitants. They will not be too fat if cooked in vegetable oil in a pan, but they will not become dry after baking in the oven. The moderate-fatty fish category includes horse mackerel, tuna, catfish, herring, sea bass and bream, trout, catfish, carp, carp, and crucian carp. These species contain high-quality protein, so they are ideal for athletes.
Low-fat varieties
If we ask ourselves what is the tastiest fish from diet foods, then the answer is the following small list. This is navaga, silver hake, pollock, haddock, cod. The fat content of these fish is less than 1.4%. Least of all calories (up to 70 units) contains cod. A little higher nutritional value (less than 100 kcal) in pollock, blue whiting and pollock.
The main value of these varieties of fish is that they are easily digested and almost completely absorbed by the body. These representatives of the water depths must be present on the table not only for those who want to lose weight, but also for children, pregnant women and the elderly. But low-fat fish species are difficult to prepare. With an inept cook, they will fall apart in a frying pan and turn into a dry crumble in the oven. But skillfully prepared these varieties of fish will satisfy the taste of the most demanding gourmet. In addition, they are inexpensive, so you can buy them at any supermarket.
Sea and freshwater inhabitants
There is a simpler classification of fish - by habitat. It is not possible to answer which of the two categories is better. These fish are too different to compare. In marine species, there is iodine, and in freshwater - other beneficial substances. However, when buying river fish, you should ask in advance which ponds they got from. Preference should be given to river trout. She simply does not survive in polluted waters.
Which river fish is the most delicious? It depends primarily on your personal preferences. As a rule, eel and muksun are leading. The second fish is found only in the north. Her meat contains a lot of copper, fluoride and bromine. Since muksun is resistant to opisthorchiasis, it can be eaten raw. It is also delicious in baked and salted form. Smoked eel is a delicacy. But you can also make an ear out of it, fry it and bake it. Eel has a peculiar catchy taste, which cannot be confused with other types of fish.
What kind of fish is the most delicious ear?
The fish soup is not just a soup, but a special dish of Russian cuisine. Usually they put few vegetables in it, because the broth should be transparent. For fish soup you need to take from two to four varieties of fish. At the same time, they should be selected “wisely”. Fatty fish need to be combined with lean.
From ancient times in Russia, a white and black ear was distinguished. For the first, richest type of soup, use salmon or sturgeon. Whitefish, zander, ruff, perch are added to them. First, a decoction of cheap fish is made, and the expensive one is put in pieces at the end. Black ear is prepared from carp, cheese and asp. You can also cook this dish from ocean fish. For this purpose, sea bass, icefish, notothenia, macrourus, halibut and cod are ideal.
What is the most delicious fried fish?
A frying pan and a little vegetable oil are the best helpers in preparing various dishes. After all, frying over an open fire is one of the most ancient ways of cooking. Grilled fish awakens in us the memory of the primitive past of mankind.
For this processing method, only fatty varieties are chosen - salmon, salmon, chum salmon, sturgeon. But for frying in a pan should use a minimum of oil. Better yet, take Teflon cookware. What is the most delicious medium-fat fish suitable for frying? This is carp, river trout, flounder. You can also cook lean fish. So that it doesn’t fall apart and keep its shape, you should create a “shell” for it in the form of breading made from flour or batter.