Cold-blooded fish living in water bodies are certainly not mammals. And from time immemorial people have been accustomed to designate the carcasses of mammals with the word “meat”. Therefore, probably, for the fish pulp, the “personified” name was not invented by the type of pork or beef. And we say simply general: fish meat. It is worth noting that the definition of this concept in various culinary cultures varies, and sometimes fish and seafood are not included in it, but stand apart. In this article we will talk about what fish meat is, about its value and nutrition, recipes that have been claimed by most of humanity for centuries.
A bit of history
Since ancient times, people have settled along the shores of seas and rivers, oceans and other bodies of water. Accordingly, fish meat was originally part of the human diet. By the way, it was noticed that peoples who constantly use seafood were least affected by diseases of the heart and immune system, blood vessels, and internal organs. Also among seaside residents, diseases such as cancer or stroke are rare. So, scientists and advocates of proper balanced nutrition are entirely on the side of "fish-eaters". And that's why.
What gives us fish meat?
The so-called "meat" contains an excellent easily digestible protein, which is processed in the human body in just 2-3 hours (unlike pork, for example, which can "travel" through the intestines up to 6-8 hours). For the most part, fish meat consists of water (up to 85% in some varieties). In especially fatty types, 15-35% of fats, the basis of which are unsaturated acids. Protein - 8-25%. By the way, some fish species are superior to meat in protein content. A lot of vitamins and minerals. And in many types of meat of mammals there is a lot of "bad" cholesterol, but not in fish. And fish oil, as you know, on the contrary, prevents the deposition of cholesterol plaques in the vessels.
Types of fish meat
Description of all types of sea and river inhabitants occupies a text space worthy of “War and Peace” in volume and content. But seriously, the flesh of the fish is also subject to classification. Let’s try and we will figure it out. But for starters, a more general unit. In terms of habitat, the fish is divided into marine and freshwater. And by the color of the flesh on white fish, red, brown. By its fat content for lean (fats - up to 2%), average fat content (2-8%), fatty (more than 15%). In a small article, it will not be possible to pay close attention to all species: we will dwell on some of them.
Sturgeon
These magnificent fish have a cartilage rather than a bone skeleton. By the so-called bugs - small growths along the abdomen - you can determine the affiliation of cold-blooded to this family. All muscle flesh is penetrated by delicate fatty fibers, giving the sturgeon meat an original, exceptional taste. Sturgeon meat (sturgeon, stellate sturgeon, sterlet and others) is universally recognized as elite, "white", a lot of delicious dishes (in particular, traditional Russian cuisine) are prepared from it: cold and hot dishes, soups and aspic. And their cartilage and heads are prepared ear and hodgepodge. Also a visiting card of Russian cuisine is a cake with a screech (a specially processed chord of the ridge of these fish).
Salmon
Fish meat in human nutrition has always occupied a crucial place. This postulate can be applied with confidence to salmon species of fish. The pulp has a pinkish or red tint, does not contain bone fines (hence the name of the meat). The characteristic fat content and the lack of a bright fishy smell make the red fish a real delicacy in the menu of the most famous restaurants and home holiday tables. Often we see this meat on the shelves of supermarkets in the form of packaged fillet or lightly salted slices in vacuum packaging. The most fat-containing part is the abdomen (especially popular among the people are slightly saline, for beer). These types of fish include salmon, trout, chum salmon and pink salmon, which are most often found on the shelves.
Cyprinids
This meat is soft in taste, with medium fat content. Carp traditionally occupy the top lines in the menu of many countries. From small individuals make an ear. Large pieces are fried and served with all kinds of sauces and side dishes. Traditional for Russian cuisine is the dish “Karasi in sour cream”, where the small bones of this type of cyprin as a result of heat treatment become invisible. Karpov can be baked in the oven. And such prominent representatives as bream, ram and roach - salt and dry in the sun.
Dish recipes
Fish meat dishes are popular and high in calories. In addition, they are tasty and have an original aroma. Some of them are real business cards of world cuisines. Every professional chef knows these useful recipes. The fish meat in them acts as a real delicacy. Here are just a few.
- Karasi in sour cream (Russian cuisine). We will need: 1 kilo of small carcasses of crucian carp, a glass of sour cream, a couple of onions, a bunch of dill, vegetable oil, herbal seasonings and salt to taste. We clean and wash the fish. We remove the gills. Use a sharp knife to make a notch on the carcass so that the bone fines become soft during cooking. We cut onions and greens. We stuff the fish with herbs and onions. We grease a baking sheet or a baking dish with oil. We spread the fish and pour sour cream. We send to the oven for medium heating for half an hour.
- Salmon in foil. We take a few steaks, half a lemon, soft cheese - 200 grams, a couple of tablespoons of lean oil, a couple of tablespoons of mayonnaise, herbal seasonings and salt, tomato and dill. From foil we make pockets according to the size of the steak (a little with an allowance). We put fish there, on top - greens and a circle of tomato, grated cheese. Lubricate with mayonnaise and seal each pocket. We send it to the oven for 30 minutes. 7-10 minutes before ready, open the pockets of foil to form a golden crust (you can turn on the grill mode, if available). Serve to the table, like an original hot dish.