Top 10 The most delicious fish in the world

The most delicious fish is recognized as tuna-a sea fish from the "mackerel" family for a special meat that resembles red in taste. But it is not only delicious, but also useful fish - it has phosphorus, magnesium, calcium, sulfur, and so on.

 

Often the French call tuna "sea veal" because of the specific taste. However, it is appropriate to recall the well - known saying "There is no friend to taste and color", because how many people-so many taste preferences, someone likes salmon, and another will not exchange salmon - river fish for anything, choosing it for dishes on various holidays.

 

If we talk about the useful properties of river fish, then it also has a lot of them: it does not contribute to the appearance of "bad" cholesterol in the human body, which means that it is a dietary product (pike, for example, has only 30% fat; this fish increases immunity and even has antiseptic properties), and also optimizes brain function.

 

You can go on listing the benefits indefinitely, but we're here for something else - to find out which fish is universally considered the most delicious in the world. Let's do it right now!

 

10. Mackerel

 

The most popular fish in the world is mackerel. It is extremely useful for health, as it contains iodine, calcium, phosphorus, sodium, etc. Sea fish is recommended for expectant mothers, also, according to some reports, mackerel weakens the symptoms of psoriasis and improves vision.

 

Also in the fillet there is an antioxidant coenzyme Q10, which is very important for keeping the whole body young. If you include fatty fish in your diet, you can not worry about heart problems, because the omega-3 contained in mackerel is good for this organ.

 

9. Tuna

 

Tuna is considered a real delicacy, and it includes 7 types. This fish is a record holder for the content of iodine, cobalt and chromium. It has many useful properties: it prevents Alzheimer's disease, the development of heart diseases, lowers blood pressure, etc.

 

Fish contains omega-3, which prevents vision loss. Currently, canned tuna is very popular on the world market - customers like to eat them as an independent snack or add them to various salads.

8. Cod

 

Where it lives: The Atlantic Ocean.

 

Like any other fish, cod pleases with the presence of useful properties that favorably affect the entire body as a whole: it strengthens bones and teeth, increases immunity and improves the condition of the skin, normalizes the work of the heart muscle, etc.

 

The fish has a characteristic greenish-brown color with dark spots and a white abdomen, and also has a tendril on the chin, which is its feature. The genus of cod is not very extensive, it includes only 4 species - one of the fish is called pollock, which many of us have heard of.

 

7. Herring

 

Where it lives: Atlantic Ocean, Pacific Ocean.

 

Herring is a large group of fish that differ significantly from each other. In addition, the taste of herring depends on the way it is processed, as well as on the size and season of fishing.

 

In cooking, the most valuable herring is made from ocean fat, which is extracted in the North. A number of countries, including Russia, China and the United States, are considered world leaders in the export of frozen fish.

 

After the catch, the herring spoils, so it is immediately processed, mainly by salting and marinating. Herring roe is a storehouse of useful substances, it contains potassium, magnesium, iron, zinc, vitamins, omega-3, etc.

 

6. Perch

 

Where it lives: fresh water in Europe, Northern Asia, the United States and Canada.

The inhabitant of the seas and lakes-perch, refers to predators, but in fact is an omnivore. This fish is not so easy to catch, but fishermen consider it a worthy trophy and are not averse to hunting. Perch meat is very tasty - so say everyone who has ever tasted it.

Fish is considered a dietary product, and fine dishes from it are included in the menu of establishments in Italy and Finland. The fillet of this fish is white, tender, with a pleasant aroma. That is why many chefs are happy to prepare a variety of dishes from it.

 

The color of the fish is usually green-yellow, but may vary depending on the habitat. Like any other type of fish, perch is a source of fatty acids and omega-3.

 

5. Carp

 

Where it lives: Europe, the Far East, the North American continent, etc.

 

Carp is familiar to many not only in appearance, but also in taste. Outwardly, the carp is beautiful - it looks like a knight in golden armor, which resemble golden scales that shimmer in the sun. It is often confused with another fish-carp.

 

Anglers are always happy to be caught, because carp meat is not only very tasty, but also useful. It has a high fat and protein content - fish is good for the skin and mucous membranes, and also has a beneficial effect on the digestive system.

 

It is often recommended for people with thyroid diseases. Carp meat tastes very tender, sweet and, as you know, if you tried it, a little bony.

 

 

4. Walleye

 

Where it lives: fresh water bodies of Eastern Europe and Asia, etc.

 

Walleye, belonging to the perch family, is used with pleasure by chefs in many countries. Zander has a delicate taste, in addition, it is low in calories and rich in valuable substances.

 

Fillet is very much appreciated in cooking, and people who have eaten fish meat note its positive properties. First of all, I want to say that zander is very useful for women, protecting their hormonal system from imbalance.

 

It was also noted that those who used this fish for a long time improved their appearance: hair stopped falling out, the complexion improved, cell regeneration accelerated, the hair became more shiny, etc.

 

3. Trout

 

Where it lives: lakes of the Alps, England, Ireland, Finland, etc.

Trout is a freshwater fish from the salmon family. Fish are sensitive to environmental factors, so they do not live long in polluted reservoirs. Tender white or pinkish trout meat is a real treat, in different countries they prepare amazing dishes from it.

 

On the shelves, fish gets into canned food, live, smoked, dried, etc., so the consumer always has a choice. The complex of useful substances that make up the trout: magnesium, calcium, iron, phosphorus, etc. It has a positive effect on human health.

 

Frequent consumption of this fish stimulates metabolic processes, and trout prevents the appearance of blood clots and has a beneficial effect on the skin.

 

2. Salmon

 

Where it lives: Atlantic Ocean, Pacific Ocean.

 

The family of "salmon" is very diverse - it includes both small fish and giant ones. They also differ in meat - some have white meat, others - red.

 

The most striking representative of "salmon" is sockeye salmon, the fish meat of which is characterized by a rich red color. Salmon can be both freshwater and marine, but they still spawn in fresh water.

 

The whole family is united by one quality - fish is considered delicious, it has a delicious and very nutritious meat. The most popular: salmon, pink salmon, chum salmon.

 

Salmon is simply rich in nutrients, so it is able to minimize the risk of infection with anything. Salmon is an excellent source of energy, fights inflammation and protects the brain.

 

 

 

1. Sturgeon

 

Where it lives: The Caspian, Black, and Azov Seas.

 

Since ancient times, sturgeon fish has been very valued in cooking - it is associated with wealth, since its meat has always been present on the tables of the nobility and other elites.

 

"Sturgeon" are found at a depth of up to 100 m, while they lead a bottom lifestyle, where they find food. Sturgeons can live almost as long as humans - 60 years, and belugas easily overcome the 100-year barrier.

 

To date, there are 17 known species of "sturgeon", most of which are listed in the Red Book. From the use of sturgeon in the human body, changes occur for the better: carbohydrate metabolism is normalized, water-salt metabolism is improved, blood clotting processes are normalized, cognitive functions of the brain are increased, and much more.

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