Large-Scale Fish: Harm and Benefit

Supporters of fish dishes know a lot of ways to cook it and are well versed in the varieties. However, in the everyday life the most common is the silver carp, the harm and benefit of which has long been studied by dietitians, compared and disclosed to people. It is very pleasant, that the most easily delivered fish is also recommended by doctors. No less joyful is the fact that in cooking it is easy, can be processed by any means, and besides all the recipes give on the output very tasty dishes.

Large-Scale Fish: Harm and Benefit

In nature, there are only three varieties of this fish, two of which are found in Russia in the wild and successfully divorced. It is white carp and variegated. The first is more dietetic, the second is much tastier. The latter species, hybrid, is more moody to temperature, therefore it is found closer to the south and on the shelves is less common.

The main advantage of carver is that it is the only freshwater fish, the fat of which is actually similar to that of marine fish and is capable of lowering cholesterol in the body. But not only this influence is famous for the carver, the harm and benefit of which is considered here. The fish gives a whole series of pleasant influences:

1. Meat of carnivore is distinguished by high dietary qualities, thanks to which it can participate even in baby food. There are diets in which it is prescribed to use only this fish.
2. Tolstolob digested completely, and only two hours.
3. The meat of this fish is an excellent preventive against cardiac, gastric, oncological diseases and atherosclerosis.
4. Phosphorus, iron, zinc and sulfur, which are found in carp, strengthen the nails, improve the color and condition of the skin, stimulate hair growth.

Note that the carnivore meat is fat enough. However, due to the ease of splitting of these fats, it is not contraindicated even for people with excess weight.

So, if it's picky to evaluate a fish by the name of a silver carver, the harm and benefit of it are simply incommensurable. The latter is available to everyone who does not mind fish dishes. The first threatens only individual individuals who are unlucky to be born with an allergy to aquatic inhabitants.

What's good about caviar

The carvery itself is just a storehouse of useful properties. However, calf carver is even more useful. She is strongly recommended as a means of preventing relapses in cancer. It stabilizes sugar in the blood of diabetics, activates the production of hemoglobin by the body, normalizes the joints condition with gout and rheumatism. If the calf carnivore is constantly present in the menu, the nervous system, both peripheral and central, comes to normal. And these therapeutic effects in caviar are combined with the general benefit that carnivore meat carries in itself.

Appetizer from caviar

A separate bonus can be considered that the caviar of this fish is tasty and can be used in different kinds. By the way, it's not the best idea to fry it. It is better to buy salted salted or salt it yourself, and then build a magnificent putty. It is done this way: a small onion, preferably white, mashed in puree with a grater or blender. From a small piece of a loaf the crumb is taken out, macerated in milk and squeezed out. Both components are combined with three tablespoons of caviar and whisked at maximum speed with a slow and gradual introduction of half a glass of olive oil. When the glue becomes completely airy, half of the lemon is squeezed into it. Mixer or blender do not stop! Having achieved smoothness, we spread a snack on fresh breads and enjoy.

Recipe with aubergines

Very tasty and juicy silver carob roasted. But just putting slices of fish in a frying pan is boring and primitive. And if you are on a diet, it is also not very recommended. We offer you the following recipe. A pound of eggplant is peeled, cut into cubes, rolled in flour and roasted. Approximately the same number of fish is cut into portions, too, breaded in flour and browned. Both components are added to another container by layers and filled with a special sauce. For it, the crushed roots of parsley and celery are passaged with onions, after which they languish under the lid with the addition of a glass of tomato juice to half the boiling. Then the sauce is savored with lemon, sugar, pepper and salt and rubbed through a fine sieve. When the fish with eggplants are infused in the sauce, everyone sitting at the table will sing the praises to the hostess.

Exquisite fish

If you also think that it is not too fried, you can try the following dish. Cut the carcass portionwise and marinate for two hours in a mixture of salt, garlic, ground pepper and chopped parsley. Then roll the fish slices in whole-grain flour and very quickly, on high heat, brown them. Now fold the pieces of carnivore into a thick-bottomed pan and put in the oven for a quarter of an hour. Compared with just fried fish, which has a caloric content of almost 180 units, this carp will only "tighten" by 125 kcal.

Will we salute?

Particularly good for these purposes is a white carp - it is less greasy. But it is possible to start up and variegated, if an alternative is not found to it. The ambassador will pass in three stages - so it will turn out more tasty and gentle salty silver carp.

1. The carcass, cleaned, gutted and washed, gets rid of most of the bones. Lazy people can disregard this step with a clear conscience, but it will be more difficult for them afterwards to eat fish. Pure meat cuts in small slices, folds into any suitable vessel and generously sprinkled from all sides with salt.
2. Half an hour later, the carnivore is poured into table water vinegar, diluted with a third of water. In it, the fish should last 20 minutes.
3. Slices of the tolstalk are well washed and slightly squeezed to make the glass superfluous, but the pieces do not deform. Now they are folded into a jar, and each row is spilled with sunflower oil. Even tastier, if you shift fish layers onion rings.

Capacity for a day goes to the cold. During this time the fish will salivate completely.

Remember that in large quantities, a salted carver can worsen the well-being of people with kidney problems. So let it be not the main dish, but a nice addition to the menu.

Under the cheese

The most delicious baked carver. The harm and benefit of such a preparation is harmoniously balanced for the consumer as much as possible: the latter is manifested as much as possible, and harm is not inflicted even to those who lose weight. In addition, when baking, you can prepare a full dish and do not bother with the garnish. We take a silver carrot fillet, cut it, salt it, sprinkle with a lemon and marinade for half an hour. Then on a baking sheet are laid out a thick layer of onion rings, on them - carrot circles in one row, followed by a fish. On it there are rings of olives and a plate of champignons. In the oven, this design is put for about forty minutes or an hour. Before the ready, the dish wakes up with cheese and comes back to melt it.