Sea bass is considered one of the most healthy and tasty fish that live in sea water. It is actively used in Japanese cuisine for making everyone's favorite rolls, spicy ramen soups and sushi. That is why of particular interest is the calorie content of this fish, its fat content and compliance with the dietary table.

Peculiarities

Sea bass is often called mebaru because of its huge eyeballs, which are out of proportion to the body. Among the advantages of this fish are the low bone content and ease of preparation.

The meat is classified as a delicacy because it has a pronounced taste and delicate structure. A cross-section of a perch carcass can be distinguished by a slightly pinkish tint to the tissues, while in most fish they have a different color.

Calorie content

Perch is great for healthy eating and diet menus. The meat saturates well, but at the same time it has a low calorie content. 100 grams of fresh fish contains only 110 kcal. The calorie content differs depending on the cooking method.

Most often, perch is consumed baked, salted and smoked. For those who monitor the calorie content of their diet, you need to choose boiled and steamed fish. Fried perch has the most calories - 149. Here, the calorie content is influenced by the amount of vegetable oil on which the carcasses are fried.

The table shows the calorie content of sea bass, depending on the heat treatment

Sea bass is not a fatty fish. 100 grams of this product contains 3-5 grams of fat. Fish can be considered fat, in which its share exceeds 8 grams.

The best way to cook perch in terms of flavor-to-calorie ratio, of course, is to bake it in the oven.

Ingredients:

• sea ​​bass - 2-3 pcs.;
• olive oil - 2-3 tbsp spoons;
• lemon juice - 5-6 tbsp. spoons;
• salt and spices for fish dishes.

Cooking and baking steps:

• Wash the fish, remove scales, entrails and fins, dry on paper towels.
• Rub on both sides with salt and spices.
• Pour 100 grams of water into a baking dish, add a little oil and lemon juice. Spread the carcasses evenly, pour the remaining oil and lemon juice on top, cover the container with foil if desired.
• Turn the oven on at 185-190 degrees and bake for 30-35 minutes.
• Baked potatoes or vegetables work well as a side dish.

For fitness and dieters, perch can be the food of choice for lunch and dinner. It is high in protein, low in fat and low in calories - everything fitness ladies and athletes need.

Composition

Sea bass is extremely beneficial. It contains a complete set of acids, elements and vitamins necessary for the human body. Among them: calcium, copper, phosphorus, nickel, magnesium, chlorine, sodium, manganese, fluorine, molybdenum, sulfur, iodine, zinc, potassium, chromium, iron.

The amount of vitamins in a 100 gram serving of perch is shown in the table.

Vitamin type	Quantity per 100 grams	Percentage of the daily value
Vitamin B3 (PP)	4.8 mg	24%
Vitamin D	2.3 mg	23%
Vitamin E	0.8 mg	9%
Vitamin B6	0.13 mg	7 %
Vitamin B5	0.36 mg	7%
Vitamin B2	0.12 mg	7%
Vitamin B1	0.11 mg	6%
Vitamin A	40 mg	4%
Vitamin C	1.4 mg	2%
Vitamin B9	7.1 mg	2%

Dine with perch can provide a large amount of omega-3 polyunsaturated fatty acids. Their beneficial effects have long been known. Also in the composition of the sea bass is taurine and easily digestible proteins.

Beneficial features

These omega-3 acids play an important role in lowering cholesterol, which means they help prevent stroke or heart attack. They are essential for proper metabolism. In addition, fatty acids slow down the aging process, prevent age-related diseases of the joints and nervous system.

Sea bass is rich in vitamin D. This element plays an essential role for the entire human immune system at any age, maintains the strength of the teeth and skeleton. Vitamin D is especially needed by children when bones are forming, teeth are changing. Also, sea bass should be included in the diet of pregnant women, for whom vitamin D is also extremely important. For the elderly, sea bass will help prevent osteoporotic changes.

With frequent consumption of fish, blood pressure is normalized, hematopoiesis and the work of the thyroid gland improve.

Do not forget about the cosmetic properties. By adding sea bass meat to your weekly menu, you can achieve beautiful elastic skin and healthy strong hair. This is especially true for the female half. The mucous membranes, digestive and nervous systems will receive the necessary elements and work in the correct manner. The meat of this fish is recommended for severe irritability, depression, emotional instability as a sedative.

Contraindications

There are no direct contraindications to the use of sea bass. However, attention to fish dishes on the table should be given to those who have an individual intolerance to seafood or allergic reactions. And also if a person suffers from gout or has kidney problems, then fish should be eaten with extreme caution.

Daily rate

A safe and healthy daily portion of fish for an adult will be 110-130 grams. For teenagers, half of this volume is enough - 60-70 grams. For younger children, 55-60 grams is enough. Since the perch meat is low-bone, it is allowed to give it after grinding to babies from 1 year old as complementary foods in a puree form.

You need to be very vigilant when gutting and butchering purchased or caught perch. There are thorns on the fins of the fish, which contain poison. Having injected with this poison, you can get a temporary numbness of the skin area, after which the damaged area will hurt for a long time.

For information on how to clean sea bass, see the video below.

Sea bass is a tasty, healthy fish. The seas are inhabited by about 110 species, most of them are commercial.

Representatives of different species differ from each other in size and weight (small individuals grow up to 20 cm in length, representatives of large species reach a meter in length with a weight of about 20 kg).

This sea dweller prefers cold ocean waters and great depths, its habitats gravitate towards the high latitudes of the oceans.

Although most of the representatives of the vast family of perch are listed in the Red Book of several states, the fishery is carried out regularly.

The color and type of individuals differ, more often the red perch goes on sale. Let's consider in all details the harm and benefits of sea bass for the body, the features of cooking delicious red fish.

How to Pick a Good Product and Check Its Quality

Fresh, freshly caught sea bass is rarely sold to stores. This product can only be purchased by residents of coastal port cities. Most of the stores bring fish frozen..

If the product lies on the counter in frozen layers, it is unlikely that it was thawed before, but it is not known how long after it was taken out of the water the catch was frozen. Therefore, the buyer must know how to determine the quality of the product.

Fresh and thawed fish spoil quickly. The higher the air temperature, the faster bacteria multiply in it. In fish fillets, protein decomposes very quickly, the product becomes unusable.

There are strict sanitary standards for the storage of fresh and defrosted fish products. During freezing at minus 18 ° C cut and uncut sea bass can be stored for six months.

Fresh and defrosted products should be used to cook food for several hours on the day of purchase if not refrigerated. Re-freezing will greatly reduce the flavor.

Lightly salted perch must be kept in the refrigerator. The manufacturers indicate the shelf life of such fish on the packaging, separately for hermetically sealed and already unpacked cans.

Eating stale, low-quality fish can lead to fatal poisoning.

Sea bass goes on sale in the form of uncut and unscaled carcasses with a head, in the form of carcasses with a head, but cleaned of entrails, peeled carcasses without a head and in the form of fillets.

What does an edible product look like?

Before buying, you need to sniff the fish... Inhabitants of the seas should smell of sea water, algae, mud, and the characteristic unpleasant "fishy" smell indicates that the product, persistently offered by a talkative seller, is not the first freshness.

Old fish may smell like ammonia.... Should arouse suspicion and desire of the seller to quickly wrap the fish in a sealed plastic bag until the buyer smells an unhealthy smell.

Necessary touch the scales of a fish... Scales and skin should not be slippery, dry, brittle. The tail and fins should be wet, dryness indicates that the product has not been on the counter for the first day.

The gills should be red or pink... Darkened ones indicate decomposition processes. If the carcass has been frozen several times, the gills turn gray. In a stale carcass, they become covered with mucus, stick together.

The fillet must be firm, when you press on the side and back of the fish, pits should not remain on them. A lying carcass is usually very sluggish, it bends strongly in the hands.

The uniform color of the outer covers and fillets speaks of freshness. Fillet cut should be uniform, without yellowness, greenery, iridescent streaks.

If a piece of pulp literally sprawls between your fingers then the fillets were most likely pumped with polyphosphate water to maintain moisture.

If, when cutting the perch, the meat easily leaves the bones and the ridge, the fish is thawed on the wrong day when you purchased it.

The eyes of a quality sea bass are dark, black, uniform color. Whitish eyes indicate repeated defrosting.

Boneless fillets are obtained by dipping fish solutions with chemicals. The question of the quality of such a product is not completely clear.

The layer of ice on frozen carcasses should be thin, without cracks or gouges. The fish in the ice should be neat and attractive. White spots on the sides indicate that the goods have been frozen.

Sealed plastic packaging should not have breaks, the manufacturer and expiration date are indicated on the label.

The seller in the market or in the store must have quality certificates from the supplier. To be sure of the freshness of the product, buy carcasses with your head.

How to choose high-quality sea bass - analysis of the Test Purchase program:

Composition, calorie content, nutritional and energy value, glycemic index

Sea bass meat is tasty, very nutritious, the nutritional value of the product is high. 100 grams of fish fillet contains:

• 15.9 to 18 g of proteins;
• from 3 to 10.9 g of fat;
• less than 0.1 g of carbohydrates.

Different types of fish contain different amounts of proteins, carbohydrates and fats, and their energy value also differs.

Calorie content per 100 g of red sea bass fillet is 109-164 kilocalories. Glycemic index the product is close to zero due to its very low carbohydrate content.

It does not raise blood sugar levels. It can be eaten by people with diabetes.

But since the diet for the disease must be strictly agreed with the doctor, and deviations from the therapeutic diet can lead to the complication and progression of the disease, the use of sea bass in food must be agreed with the attending physician.

Fish fillets contain the following vitamins (per 100 g of product):

This fish also contains vitamins C and E. Perch meat is a source of protein, unsaturated fatty acids Omega-3 (about 1 g per hundred grams of fillet) and taurine.

Sea bass is rich in trace elements. One hundred grams of fish fillets contain:

Fillets contain less other trace elements. These are sulfur, cobalt, sodium, chlorine, manganese, fluorine, nickel, molybdenum.

Loach - what kind of fish is it, what dishes can you cook from it? Look for answers to questions in the material.

Beneficial features

The unique composition of the fillet makes this fish a valuable food product. Useful properties include its nutritional value, low calorie content, the presence of trace elements and a vitamin complex.

Large amount of phosphorus contained in the meat of this sea dweller, is useful for strengthening bones and teeth. Phosphorus promotes the assimilation of vitamin D, almost all B vitamins.

Calcium in Vitamin D, is important for normal life. Vitamin D is essential for rickets and for its prevention.

It also contains calcium, which is needed for the formation of bone tissue. It is also beneficial for people who are deficient in this element.

Calcium is needed with osteoporosis, rickets, is needed by children of any age for the correct formation of the skeleton. The intake of this element with natural food cannot cause overdose.

The product contains a lot of potassium... This element is involved in the regulation of the heart rate, the transmission of impulses along the nerve fibers, the acid-base balance of the blood depends on it. Potassium activates protein metabolism.

Fish fillets contain magnesium, which is useful for people suffering from increased anxiety, heart palpitations, difficulty falling asleep, nervous tics and spasmodic pain. It should be eaten by people suffering from chronic fatigue.

Zinc is essential for the normal functioning of the sebaceous glands of the skin of the face and scalp, it is needed to strengthen the immune system. This element is involved in the normalization of metabolism, the formation of several hormones, is part of three hundred enzymes.

Zinc is needed for the production of male hormones and the health of the prostate, the element is included in the composition of bone tissue.

Selenium is a powerful antioxidant... Eating this fish supplies the body with a sufficient amount of this element. Selenium normalizes metabolism, it participates in the production of hormones, it is necessary for good immunity.

Iron is needed to maintain normal intercellular metabolism, oxygen transportation, hematopoiesis processes. This element, contained in the product, is essential for the prevention of anemia.

found in fish fillets in large quantities... This element is needed for the proper functioning of the central and peripheral nervous system, it is needed for normal metabolism, the production of red blood cells.

Copper is found in several hormones. During the fight against infectious diseases, the body synthesizes two important enzymes containing this element.

High amounts of vitamin A makes the product valuable for people with vision problems, especially if the disease is associated with vitamin deficiency. This fish is useful for people who have poor vision in low light and other vision problems.

B complex vitamins makes fish products useful for everyone. These vitamins improve the functioning of the liver, nervous system, brain, hematopoietic organs, peripheral nerves, and normalize metabolism.

The meat of this fish contains a lot of vitamin PP (B3)... This substance relaxes small vessels, enhances blood circulation in the body, reduces the formation of "harmful" cholesterol, participates in the synthesis of hemoglobin, the reproduction of certain hormones and metabolic processes.

Vitamin D - Supplier of Calcium... Calcium is part of the bone substance. This element provides communication between nerve cells. With its deficiency, a person's muscles cannot contract normally.

The fillet of this marine life, as a source of protein, trace elements, vitamins and unsaturated fatty acids, is a valuable food product.

It is useful for atherosclerosis, hypertension, and problems with the cardiovascular system.

Low-calorie fish fillet is good for people with improper metabolism and those who are obese.

What is useful for men, women, children and the elderly, during pregnancy and lactation

The harm and benefits of eating fish fillets depend on the state of the gastrointestinal tract, the individual body's response to food and the quality of the product.

Adult men and women sea ​​bass in any form is not contraindicated if they do not have individual negative reactions to such dishes.

Pregnant women and breastfeeding mothers can include dishes from this fish in their diet. If a woman fears for her health or for the health of her baby, then she should consult with her doctor or pediatrician.

It is not forbidden to give sea bass dishes to children. It is useful for elderly people to eat this product; it is advisable to steam dishes.

Saltwater fish, steamed or in the form of fish soup, is a light food. It can be given to weakened, sick and recovering people.

Potential danger and contraindications

Sea bass dishes are part of many health diets, as this fish contains many beneficial substances, but does not contain any known allergens.

Contraindication to use - individual intolerance to one or more substances that make up the fillet.

The inclusion of this product in the menu of protein diets will have a positive effect on their composition. According to nutritionists' recommendations, a protein-rich and balanced diet should include lean fish, and sea bass contains a moderate amount of fat, a poisonous substance that covers the sharp spiny fins. They can pierce the skin while washing and cutting carcasses.

The injured area can become inflamed and hurt for a while. You need to see a doctor.

Inflammation and pain can be an individual response to a toxic substance, but bacteria that have entered the carcass during transport and handling can also cause it.

The product tolerates well any culinary processing... It is considered tasty, delicious, does not lose its qualities when exposed to heat. There are many recipes for cooking fried and boiled foods.

This fish turns out to be very tasty when steamed and baked in a foil-wrapped oven. The product is tasty in light-salted and pickled form.

Before cooking, the carcasses are washed, peeled and cut into portions. Whole carcasses are often baked in the oven.

For children, this standard depends on the weight of the child.... Boiled mashed fillets can be given as complementary foods to children from 9-10 months.

A 3-year-old child's portion is 25 g, 3-6 years old - 50 g. A child from 7 to 14 years old can eat a portion weighing up to 70 g at one time.

Dishes in which sea bass and other fish are the main ingredients, it is recommended to eat three times a week during lunch.

Culinary recipes

There are many modern recipes for preparing fish dishes. Many cuisines of the peoples living near the sea are also famous for original recipes. Among them there are recipes for cooking fried, boiled and even raw fish.

Sea bass with honey and oranges... This dish cooks very quickly. The fillet turns out to be tasty and juicy:

Chopped into small cubes.

Sea bass is considered one of the most delicious sea fish. Belongs to the Scorpenov family. There are about 100 species of perch. Inhabits the waters of the Atlantic and Pacific Ocean. It is listed in the Red Book due to the gradual extinction of the population. In Japan, perch meat is used in the manufacture of traditional dishes. In Russia, it is consumed in salted and smoked form, as well as steamed and fried. Fish is valued not only for its taste, low bone content, but also for its benefits for the body.

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Description of fish

Sea bass is also called mebara because of its large hatched eyes. Depending on the species, the size of the fish varies from 20 cm to one meter with a weight of 10 kg. Outwardly, it looks like a river perch, but the sea bass is predominantly red or pink in color. Particularly dangerous are fins, sharp as peaks, containing nerve poison. With a strong injection, it can even cause severe inflammation with long wound healing. Therefore, the fish should be cleaned very carefully.

Sea bass belongs to long-livers living up to 15 years.

This deep-sea predator reproduces in an unusual way: it does not lay eggs, but releases full-fledged fry in large quantities. It lives in cold waters at great depths. Therefore, during the catch, you have to use special devices (trawls) that destroy underwater coral reefs. This significantly degrades the ecological environment of the seas and oceans. The largest representatives are found in the basins of Northern Norway.

Composition

Fish meat is valued for its nutritional value and rich in biochemical composition. Each variety has a different content of BZHU. On average, the calorie content per 100 grams of fresh product is about 105 kcal, smoked - 80–85 kcal, boiled - 113 kcal. Fried has the most calories - about 140 kcal. Energy value: proteins - 17.8 g, fats - 3.5 g, carbohydrates - 0.2 g.

The perch includes:

• macro- and microelements (magnesium, phosphorus, sulfur, potassium, chlorine, iron, iodine, calcium);
• vitamins of group B, PP, A, E, D;
• vitamin C;
• polyunsaturated fatty acids Omega-3;
• light protein;
• taurine.

It is useful to include perch meat in a regular diet for people who are watching the figure and suffering from excess cholesterol in the blood. Eating sea fish will prevent atherosclerosis. Due to its rejuvenating effect, perch meat is especially beneficial for women.

Benefit

From a medical point of view, sea bass meat is endowed with a wide range of beneficial properties:

• normalizes the work of the cardiovascular and nervous system;
• restores normal metabolism;
• lowers the level of "bad" cholesterol and blood sugar;
• stabilizes blood pressure;
• has a beneficial effect on DNA synthesis;
• strengthens bones and tooth enamel.

Regular consumption of properly cooked perch helps to improve the skin and hair, and is also the prevention of rickets and osteoporosis. Therefore, it is recommended to eat it more often for children and the elderly.

Thanks to potassium, the heart rate is regulated and the blood composition improves. The meat of this fish has been shown for insomnia, increased irritability and a tendency to depression, as a sedative. Saturation with iron prevents a person from developing anemia. Zinc and vitamin C in the composition strengthen the immune system, speed up metabolism and have a positive effect on hormonal levels. Provitamin A in the composition helps with vision problems.

Sea bass filletuseful for everyone, but especially: pregnant and lactating women, adolescents and the elderly. This marine representative is considered a dietary product, it is recommended for healthy eating. Dishes are easily digested and saturate the body with all vital components, are useful for gastritis and pancreatitis. At the initial stage of the disease, it is not forbidden to eat and river perch.

Sea fish meat has no obvious contraindications, except for the presence of individual intolerance to seafood. But with excessive use, it can be harmful for gout and urolithiasis.

How to choose the right one

To buy quality fish and cook it with health benefits, when buying, you need to pay attention to the following indicators:

• The fish should be fresh, not frozen. Her eyes in this state will be light, without turbidity.
• Carcasses are red or pinkish in color, whitish skin is visible from under the scales.
• Frozen sea bass should be free from repeated frosting, smooth and firm texture. The gills are pink, not gray.
• Smoked fish should be purchased only in production packaging and from a trusted supplier.
• Perch is often replaced with hake because of the external similarity, but in the latter, the meat gives off yellowness.

Recipes

There are many recipes for cooking sea bass. It can be: dried, dried, stewed, baked in the oven, fried, boiled. The fish is stored in the freezer for quite a long time, while retaining its beneficial properties.

Mebaru baked in the oven

For cooking you will need:

• carcasses of sea bass - 3-4 pieces;
• vegetable oil - 30–45 ml;
• lemon or lime - 1 pc;
• salt - tastes;
• fish spices.

Recipe:

1. 1. Pre-cut the fish, remove the gills and fins. Then they are washed and dried.
2. 2. Rub the carcasses on both sides with salt and spices, put on a baking sheet.
3. 3. Pour some water and vegetable oil on the bottom, put lemon slices.
4. 4. Place in a preheated oven up to 180 ° C for 30 minutes.

The baked delicacy is served with fried vegetables or with another side dish.

Albanian perch

You need to prepare:

• 2 kg of red perch;
• 0.5 kg of fresh tomatoes;
• a head of garlic;
• 100-120 g feta cheese;
• salt, pepper - taste;
• spicy herbs - cilantro, dill, parsley.

Deboning requires flour and bread crumbs.

Cooking method:

1. 1. Fish carcasses, pre-peeled, cut into portions. Sprinkle with pepper and salt.
2. 2. Breaded in flour and fried on both sides, then placed in the oven for baking for 15–20 minutes. The recommended heating temperature is 190-200 ° C.
3. 3. Simmer vegetables in a pan with oil, adding all the seasonings.

The finished fish is laid out on a dish and decorated with a vegetable side dish. Sprinkle with breadcrumbs on top and drizzle with olive oil.

In cheese sauce

Ingredients:

• carcass of fish - 1 piece;
• 200-230 g of cheese, hard varieties;
• 130 g sour cream;
• 2 eggs;
• 0.5 part lemon;
• ground black pepper and salt to taste.

Step by step cooking:

1. 1. Fish carcasses are washed, but fins, head and all entrails are removed first.
2. 2. Treat with table salt and put in foil, spread on a baking sheet or form.
3. 3. Sour cream is mixed with egg and grated cheese. Add salt and pepper to the mixture.
4. 4. Pour the sauce over the fish. Place in the oven for 30 minutes, bake at 170–180 ° C.

You can serve it right away, pre-decorating with fresh herbs and vegetables. Boiled rice or potatoes are suitable as a side dish.

With garlic and herbs

Products for cooking:

• carcass of sea bass - 2 pcs;
• rosemary - 2 sprigs;
• lemon - 1/2 part;
• garlic - 2 cloves;
• salt pepper;
• vegetable or olive oil.

How to cook:

• The fish is prepared according to the standard technology: it is cleaned, washed.
• Place in a baking dish. Slices of lemon and finely chopped garlic are laid out on it.
• Then salt and pepper. Spread rosemary sprigs and drizzle with oil.

The dish is baked in the oven at a temperature of 220 ° C. The process usually takes no more than 20-30 minutes.

With hot pepper and ginger

Ingredients:

• sea ​​bass - 2-3 pieces;
• ginger root - 15–20 g;
• hot chili peppers - 5-7 g;
• leeks - 20-25 g;
• dry white wine - 30–35 ml;
• chicken broth - 40 ml;
• granulated sugar - 1 tbsp. spoon;
• water - 25 ml;
• a little starch;
• vegetable oil;
• lemon or lime - 1 pc;
• salt and pepper.

Cooking procedure:

1. 1. After cutting, the perch is washed and dried. Salt and pepper on both sides.
2. 2. Put chopped ginger, onion and hot pepper on top.
3. 3. Sprinkle with wine and put to bake in an oven preheated to 180 ° C.
4. 4. Meanwhile, make the sauce: mix the ginger, sugar and chicken broth. Bring to a boil to dissolve the grains. Pour in a spoonful of starch to thicken.

For the meat to acquire tenderness, it is recommended to pour it over with lemon or lime juice before baking.

Fish soup

Products:

• carcasses of sea fish - 1–2 pcs;
• potatoes - 4–5 pieces;
• carrots - 1 root vegetable;
• bulb;
• salt, ground pepper.

You will need vegetable oil for frying.

Cooking does not take long:

1. 1. Water is poured into a saucepan and put on fire.
2. 2. After boiling, put peeled fish carcasses.
3. 3. Pre-cut and roasted vegetables are added to the boiling broth.
4. 4. Potato cubes are also sent there.
5. 5. After a while, the fish is taken out, the bones are removed from it, cut into small pieces and returned back.
6. 6. At the end of cooking, salt and pepper.
7. 7. The ear is languishing for another 10 minutes.

Diet perch

To prepare dietary perch you will need:

• 400-500 g red perch;
• 1 lemon;
• 2 heads of turnip onions;
• parsley;
• spices;
• olive oil.

Cooking sequence:

1. 1. The entrails are removed from the fish, the head and fins are cut off. Rinse thoroughly and dry on paper towels.
2. 2. Make a marinade: combine olive oil with lemon juice and spices.
3. 3. The resulting mixture is coated with carcasses, left to marinate for 30–40 minutes.
4. 4. Cut the onion into circles, finely chop the parsley.
5. 5. Lay the onion layer on a baking sheet, on top - fish with a series of superficial cuts. Lemon wedges are immersed in them. Greens are laid inside.
6. 6. Bake for 40 minutes at 190 ° C.

Thanks to this and a number of other dietary meals from sea bass, it is quite possible to lose several kilograms in a short period of time. At the same time, the body is saturated with vitamins and does not suffer from loss of strength.

Fried perch in batter

Ingredients:

• 1 large perch carcass;
• 2 chicken eggs;
• 200 g flour;
• 3-4 st. l. vegetable oil;
• ground black pepper and salt.

The dish should be prepared from whole fish, which is first cut correctly. Dip from all sides in egg and flour. Place in a frying pan preheated with oil and fry until golden brown on both sides.

Cut as follows:

1. 1. Cut off fins and remove scales.
2. 2. Cut along the spine and split into two halves.
3. 3. The central bone is removed.

Thus, a clean fillet and bone are obtained, which can later be used for fish soup.

You can serve fish in batter as an independent appetizer with any sauce or in combination with a side dish: rice, potatoes, vegetables.

Hot smoked recipe

Seabass is often hot smoked due to its moderate fat content and juiciness. The result is the perfect picnic snack. Cooking in this way is easy and quick, it is enough to have a smokehouse and wood raw materials. First, you need to prepare the object itself:

1. 1. Cut off the head, remove the insides, rinse thoroughly and blot with napkins.
2. 2. Grate with coarse salt and spices, put in a container and cover with water.
3. 3. Leave to salt for 2–2.5 hours, preferably in the refrigerator.

After the expiration of the prescribed period, you can start smoking. Take the fish out of the brine, sprinkle with seasoning and distribute on the wire rack. It is necessary to put the belly down, leaving small intervals between the carcasses, then the smoke will evenly envelop them. Cover tightly with a lid and wait 20-25 minutes. The fire should not flare up too much, which can ruin the dish. Cooked fish is eaten both hot and cold.

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Sea bass is a very tasty fish, appreciated by gourmets, doctors and nutritionists. You can recognize it by the characteristic bright coral color of the scales, the scallop with sharp spines on the back and round bulging eyes. The sea bass does not resemble anything more than its river brother - the composition and properties of this species are completely different.

Under natural conditions, it can be found in the depths of the Black or Norwegian Seas, the Atlantic and Pacific Oceans. The depth of 500 meters is quite comfortable for sea bass, the shape of the fish's body and its eyes testify to how much this species has adapted to life deep under the water column.

There are several different types of sea bass. The most popular are beak, golden perch, white, blue, stone. This perch is a predator, because its meat is so tender and juicy. He prefers not to hunt for his prey, but to wait for it in ambush.

Interesting! The perch is very voracious: under favorable circumstances, it easily slaughters populations of smaller fish. The smallest specimens can fit in the palm of your hand, and the largest ones exceed one meter in length and weigh more than 15 kg.

If the sea bass is not caught and eaten, it can live up to 15 years - for fish this is a long time. The breeding method of this species is amazing. Unlike most of their relatives, female sea bass do not spawn, but produce fry at once.

Composition and calorie content

At the end of the last century, this fish was so actively caught that today it was necessary to establish restrictions on fishing for sea bass - its number has sharply decreased. And all because the meat of this fish is very valuable and nutritious. It has everything - minerals, vitamins, protein, amino acids, healthy fats and a minimum of calories. In one serving of sea bass, you can find almost all the necessary daily intake of substances such as:

• calcium;
• copper;
• iron;
• potassium;
• sulfur;
• chromium;
• cobalt;
• manganese.

If we talk about vitamins, then the whole alphabet is present in the sea bass - vitamins, as well as nicotinic acid, denoted as PP. This fish contains the polyunsaturated taurine and the powerful antioxidant myelin.

A one-hundred-gram slice of fish contains about 18 g of protein and only slightly more than 3 g of fat, while there are no carbohydrates at all. The calorie content of sea bass is 100 Kcal per 100 g.

Interesting! If you boil the meat, then the calorie content can rise to 112 Kcal, but if you fry it, then immediately up to 180. Cold smoked fish is the least high-calorie - a 100-gram piece contains only 88 Kcal.

Beneficial features

First of all, sea bass is useful as a source of proteins, trace elements and vitamins for everyone who is struggling with extra pounds. People who follow a strict diet often lack the required amount of nutrients. The perch will provide the body with everything it needs, without adding a single gram of fat.

Since fish meat is rich in fatty acids of the omega-3 series, it is recommended to be consumed by everyone who has an increased and has a tendency to. Due to the large amount of antioxidants, the marine life warns and acts as a rejuvenating product with regular use - this is especially valuable for women.

In addition, this fish should be in the diet of all patients suffering from blood and thyroid dysfunctions.

Harm and contraindications

Sea bass can only harm if you regularly overeat fried fish. Very rarely does this variety become the cause. Do not get carried away with idiosyncrasy, and.

How to choose the right perch? Fresh fish can only be found in coastal regions or in elite fish shops. Sea bass is delivered mainly frozen to markets and supermarkets. Carcasses can be whole, or already prepared - without a head, gills and entrails. The skin is often left on as it is difficult to clean the scales. You can also find sea bass fillets on sale.

When buying, you should always focus on the smell of fish. It should smell like sea water and algae, if the smell is slightly different, this may mean that the fish has been subjected to repeated defrosting and freezing, or has been stored improperly. Proteins in fish fillets begin to decompose within a few hours after thawing if they are not refrigerated.

A spoiled product can cause a serious one, if the smell seems questionable, it is better not to buy it. Next, you should pay attention to the following points:

• scales- it should not be slippery, sticky, or brittle and dry;
• tail and fins- slightly damp, but not dry;
• gills- light red or pink, not slimy or sticky;
• the carcass itself- when pressed, the meat should take its previous shape, spring, and not form pits;
• fillet cut- homogeneous, light, without yellowness and greenery.

If you buy perch in packaging, then pay attention to its tightness and integrity and be sure to check the expiration date. After opening the package or can, salted and smoked perch is stored in the refrigerator for no more than three days, the thawed fish should be cooked on the same day.

Important! Cutting the fish should be extremely careful: its fins are very sharp and can injure your hands. They are cut with scissors, and if you want to remove the skin, you will have to pour boiling water over the carcass.

But then everything is simple, there are almost no bones in this fish, and therefore it is suitable for baby food. Fillet is prepared very quickly, it can be baked with lemon and fresh herbs, or fried in flour in a pan. And also a very tasty fish soup is obtained from small fish.

Sea bass can be salted or canned and tastes good both in oil and in tomato sauce. If you are looking for a new dish for the holiday table, prepare pies or a grouper pie - this is a great option to get acquainted with delicious, low-fat and very healthy sea fish.