Properties of sea bass fish
Nutritional value and composition | Vitamins | Minerals
How much does sea bass fish cost (average price per 1 kg)?
Moscow and Moscow region.
150 rub.
Sea bass is a representative of the scorpionfish family of the suborder Perciformes of the perciformes order. Externally, this fish is distinguished by its bright pink color and the presence of sharp fins, the sting of which is considered very painful and can even cause local inflammation. It is noteworthy that the smallest species of sea bass sometimes reach a length of no more than twenty centimeters, while the largest ones exceed one meter. The weight of the fish can be 15 kilograms, but most often it is not such giants that go on sale - a maximum of two kilograms.
In terms of the taste of meat, sea bass occupies one of the leading positions among fish living in sea water. There are many recipes for preparing sea bass dishes. It is distinguished by rather fatty white meat, which remains fresh for a long time. This fish is especially tasty when salted and smoked, but many cooks often fry or boil sea bass. Cutting this representative of the underwater kingdom is not an easy task, as it requires special care due to its sharp fins. It is gratifying that today you can buy sea bass fresh, whole, in fillet form, and salted.
Sea bass is especially popular in the Land of the Rising Sun, where it is often called spring fish, since sea fishing begins in early spring with the catch of these marine inhabitants. Another name for mebaru comes from the distinctive properties of sea bass - the fish has huge eyes that are disproportionate to the body. Sea bass is considered a typically Japanese fish due to the fact that it acts as a traditional ingredient in sushi, sashimi, rolls, soups and other dishes.
Harm and contraindications
It is known that sea bass contains many useful vitamins and microelements, the benefits and harms of which have long been known to people. What harmful properties does this fish have?
In recent years, more and more information has emerged about its dangers. This is directly related to the improvement of the ecological condition of water bodies, since heavy metals accumulate in fish. Sea bass is also harmful if storage, processing and preparation technologies are not followed.
It can definitely be said that salted fish is contraindicated for people suffering from kidney disease. Doctors also do not recommend eating perch if you have the following diseases:
- allergy to fish;
- anemia;
- gastritis in the acute stage;
- hyperkalemia;
- hypercalcemia;
- dyspepsia;
- heart disease;
- gallstones;
- leukopenia;
- minor hemorrhages;
- urolithiasis disease;
- lack of zinc in the body;
- oncological diseases;
- increased anxiety;
- gout;
- thyrotoxicosis;
- noise in ears;
- endemic goiter;
- erythrocytosis.
Types of sea bass
Today, there are about ninety species of sea bass in the natural environment. All of them mainly live in the waters of the Atlantic Ocean, but sometimes they are also found in the northern part of the Pacific Ocean. Sea bass prefers to live mainly in cold waters at a depth of up to half a kilometer.
The largest catches of numerous species of sea bass are carried out by trawl in the waters of Northern Norway. In addition, in the spring season, specialized fishing for this fish is carried out north of Bear Island along the shelf edge. Sea bass is caught year-round in the Svalbard area and most of the economic zone of Norway.
Application
It is known that there are more adherents to eating fish than meat; even some naturalists eat sea bass because of its beneficial properties. And for a healthy diet there is nothing better than boiled fish meat.
Cooking boiled sea bass is not difficult at all. Fresh or frozen meat (without defrosting) is placed in boiling, pre-salted water, spices, salt and herbs are added to taste. You need to cook for no more than 10-15 minutes so that the meat does not fall apart and the vitamins and nutrients are preserved.
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| Hot smoked bream Smoking of various products has been known since ancient times. The most widely used method was smoking meat, but in areas abounding in fish, fish carcasses were also smoked. The origin of the first smoked products is not known, but there is speculation that a forest fire smoked the animals and gave them a pleasant taste. After the fire, the hunters took the risk of trying the meat and were pleasantly surprised by its taste. In modern cooking, recipes for smoking not only meat products and fish are known. |
| Boiled bream Boiled bream is a dish made from bream, which is a valuable catch in the center of Northern Europe and nearby outskirts. Bream is a freshwater fish, belongs to the family of benign carp aquatic inhabitants. It is a very relevant product for preparing various dishes. Boiled bream is considered the healthiest and tastiest. This fish and its unique taste are certainly suitable for picky gourmets. |
| Canned crabs Crab meat is a desired product for culinary connoisseurs all over the world. On an industrial scale, crab fishing is carried out in the Pacific and Atlantic oceans. This is an unsafe activity, but the risk is justified by the fact that crab meat has a delicate taste and brings great benefits to human health. |
| Boiled catfish This type of fish belongs to the catfish-like order and is a large freshwater fish. The catfish reaches five meters in length. There are individuals that weigh half a ton. While hunting at night, during the day the catfish rests in deep holes or under snags. |
| Boiled pike perch Pike perch can live only in those rivers where the water is sufficiently clean. If suddenly the river begins to become polluted with waste, the fish begins to get very sick and eventually die. There are many cases when, after accidents at factories, the water in nearby rivers became polluted and all the fish died. But at the same time, pike perch can extremely rarely become infected with any disease. |
| Boiled sea crayfish Sea crayfish belong to the family of decapod crustaceans. Outwardly, they are similar to freshwater crayfish, but have some differences: more developed forelimbs and larger size. Sea crayfish are covered with a chitinous layer. Periodically, the sea crayfish begins a period of molting, and it becomes completely defenseless, hiding in all kinds of shelters. The food for sea crayfish is organic matter from the seabed. They are nocturnal. Sea crayfish have the most tender meat, which has valuable properties. |
| Fresh carp In ancient times, when the Celestial Empire was the basis of human culture, a new species of fish was developed, which was named carp. The Chinese carried out the “cultivation” of wild carp, and the results were simply amazing. The new species reproduced well and gained weight extremely quickly. |
| Roach Roach is a type of fish that belongs to the carp family. It is also worth noting that roach is the most common species of fish, as it is sexually active throughout the year. It can live in a wide variety of water bodies, both natural and artificially created. |
| Boiled salmon Salmon is a fish from the salmon family, which has a large mass and length. Salmon can be found in the Baltic Sea, Arctic and Atlantic oceans. This is the most valuable fish for fishing, since its meat is highly valued in all countries of the world due to its taste characteristics and beneficial properties. Boiled salmon retains the maximum amount of useful elements in its composition. |
The benefits of sea bass
The calorie content of sea bass is 79 kcal per hundred grams, which is absolutely not much, so every seafood lover can afford dishes based on it. The benefits of sea bass are obvious not only to followers of dietary kicking - the meat of this fish is an important source of omega-3 fatty acids, the content of which can sometimes reach 1 gram per hundred grams of raw product.
Sea bass meat is a good source of proteins, which is very beneficial for brain function, and due to the presence of vitamin B12, regular consumption of this product promotes DNA synthesis. In addition, the benefits of sea bass include the health of the skin and mucous membranes, the digestive and nervous system, and the human thyroid gland.
Diet
Sea bass is a predator. Its diet is based on small invertebrate organisms: mollusks and crustaceans. Thanks to its retractable mouth, it easily and quickly tears off soft tissues and mollusks that did not have time to react to the approach of a predator and did not close their shells. Fish caviar and small fish also serve as food. Among plants, it prefers to eat algae.
The hunting pattern of sea bass is reminiscent of the way in which river fish obtain food. They quickly grab their prey and catch up with it. Large individuals also prefer to hunt alone. To do this, they camouflage themselves, stopping near stones and hiding in water thickets.
Useful tips and tricks
How to choose the right perch? Fresh fish can only be found in coastal regions or in elite fish stores. Sea bass is delivered to markets and supermarkets mainly frozen. Carcasses can be whole, or already prepared - without heads, gills and entrails. The skin is often left on, as peeling the scales is quite difficult. You can also find sea bass fillets on sale.
When purchasing, you should always focus on the smell of fish. It should smell like sea water and algae , but if the smell is slightly different, this may mean that the fish has been subjected to repeated defrosting and freezing or was stored incorrectly. Proteins in fish fillets begin to decompose within a few hours after defrosting, if it is not in the refrigerator.
A spoiled product can cause serious food poisoning; if the smell seems questionable, it is better not to buy it. Next, you should pay attention to the following points:
- scales - they 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 back, and not form pits;
- fillet cut is uniform, light, without yellowness or greenery.
If you purchase perch in packaging, then pay attention to its tightness and integrity and be sure to check the expiration date . After opening the package or jar, salted and smoked perch can be stored in the refrigerator for no more than three days; defrosted fish should be cooked on the same day.
Important! You need to be very careful when cutting fish: its fins are very sharp and can hurt your hands. They are cut off with scissors, and if you need to remove the skin, you will have to pour boiling water over the carcass.
But then everything is simple, this fish has almost no bones, and therefore it is suitable for baby food. The fillet is prepared very quickly; it can be baked with lemon and fresh herbs, or fried in flour in a frying pan. And small fish also make very tasty fish soup.
Sea bass can be salted or canned; it is tasty both in oil and in tomato. If you are looking for a new dish for the holiday table, prepare pies or perch pie - this is a great option for getting to know tasty, low-fat and very healthy sea fish.
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Contraindications:
Unfortunately, recently you can often find information that sea bass can be harmful to health. This is due to the deteriorating environment and the ability of fish to accumulate heavy metals in meat, such as mercury or arsenic. When it is consumed as food, dangerous elements enter the human body, which leads to certain complications and the development of pathologies.
It should also be borne in mind that abundant and regular consumption of sea bass is highly not recommended for gout, cancer and excess calcium in the body. The most important contraindication is an allergy to fish, as well as individual intolerance to it.
The nuances that you should pay attention to are aspects such as proper storage, processing and cutting of the carcass. If the technology is violated in these cases, a danger to humans may also arise. For example, when cutting fish, there is a high probability of being injured by external spikes containing poison, which will cause pain and local temporary paralysis of the muscle.
