Fillet of silver carp.
To cook a fillet of silver carp, we need a coarse salt without iodine, five kilograms of silver carp.
And now for the cooking oil. To cook this salmon, you will need only a very big fish. Clean the fish from scales, gut it and fillet it is separable from the rest. This can be done in the following way: make a cut only on the back, around the head to the ridge. The head cut is not necessary, then it will be much easier to cut the fish fillet. Along the ridge from tail to head, cut away the skin, hold the knife at an obtuse angle to the spine, begin to cut the meat from the rib bones, carefully and slowly moving towards the tail. The same actions are done on the reverse side.
After obreteniye you will be a great set for a soup, or aspic, because the broth will harden perfectly and without gelatin.
Now back to fillet – cut into its desired size pieces, begin to lay into a container, it is desirable that this capacity was enameled or glass. At the bottom of the container pour a layer of salt, then laid the fish, then carefully cover with another layer of salt – so the stacked layers until then, until the end of the fish, but the last layer must be salt. The dishes lockable flat lid, which put the oppression in the form of cans of water. Continue reading
Fish of the Black sea – a total of 193 species. About all we will not speak. But some of the fish species of the Black sea is worth mentioning.
The mullet is a genus of fish of the family of mullets, numbering two kinds. This valuable little food fish reaches a length of 40 cm red mullet are Distinguished by the presence of long “whiskers” on the lower jaw, which muddies the sand on the sea bottom and catching small animals. Live in the Mediterranean and adjacent seas. Fishing for red mullet .
Goatfish or red mullet
Kalkan, the largest black sea flatfish, reaches a length of over 70 cm and a weight of 12-16 kg. more Dark spin Kalkan (formerly the left side) covered with numerous bony tubercles. Hard skin fish owes its name to the Turkish word “Kalkan” means a shield with additional protection, umbono. Kalkan inhabits sandy and Shelly soils of the seabed. Winter and summer it is the depth, in spring and autumn makes a small migration and moves to shallow water. It spawns from April to July. Feeds on demersal fish and crabs. The body flounders glosses covered with scales. Eyes, unlike Kalkan, moved to the right side. Length of Glossa is not more than 30 cm. Continue reading
Given the drastic imbalance of the modern diet towards omega-6 fats and deficient in omega-3, our main objective will be as follows: the reduction of arachidonic acid (omega-6) and the saturation of the body alpha-linolenic acid (omega-3) and its derivatives, i.e. eicosapentaenoic and docosahexaenoic fatty acids. In order to supply the body with omega-3 fats, you need to determine which products they are contained.
The best source of omega-3 fat is primarily fatty ocean fish. The oily fish – fish that live in cold waters, so omega-3 fatty acids it most.
Besides dokozagexaenova and eicosapentaenoic fatty acids contained in fish fat already in finished form, and not in the form of alpha-linolenic acid. Thus, they do not have to compete with omega-6 fats for enzymes. Therefore, eating oily fish, we are creating favorable conditions in the body to produce “good” eicosanoids over a short path.
Fish rich in omega-3 fatty acids: mackerel (mackerel), herring, salmon, tuna, trout, sardines, halibut, cod, salmon, herring, salmon, hake, flatfish, sprats, mullet, sea bass, sturgeon, squid, anchovies, eel, etc.
Also omega-3 girasolereale – fish ROE, cod liver, shrimp, oysters, marine clams, squid, etc.
It is important to remember that omega-3 fats are present in seaweed. Continue reading