Sea bass. Benefits and harm to the body, calorie content per 100 grams

Sea bass: description, calorie content, nutritional supplements, benefits and harm

01/11/2015 / Fish and seafood

Sea bass belongs to the genus of bony fish in the scorpionfish family. All percoid fish are distinguished by the presence of sharp fin rays on the upper back. If you prick yourself with a perch's fin, you risk getting inflammation at the injection site, since it has poisonous glands.

Sea bass often ends up in stores in the form of fresh frozen and separated carcasses. They are easy to clean, which adds to their attractiveness. Sea bass is especially tasty if smoked.

Vitamins in Smoked Perch

Smoked perch contains the following vitamins: SFA - Saturated fatty acids, Cholesterol, Ash, Water, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Chromium, Fluorine, Molybdenum, Nickel, Zinc, Iron, Chlorine.

Calorie content and chemical composition of other products

Source

Compound

Smoked perch contains:

• many useful elements: magnesium, iodine, phosphorus, sulfur, chromium, sodium, calcium, chlorine, potassium, iron, copper, zinc, manganese, molybdenum, nickel, fluorine;
• most vitamins PP, C, A, D, E, B;
• polyunsaturated fatty acids;
• essential protein and taurine.

Despite being rich in valuable elements, perch meat has a fairly low calorie content. 100 g of smoked perch contains 123 kcal. Calorie content of boiled perch is 112 kcal. Fried perch is the highest in calories - 187 kcal.

Storage conditions

Hot smoked sea bass can be stored for several days in the refrigerator. You can increase the shelf life to two weeks if you use vacuum packaging. If such packaging is not available, the finished smoked products must be wrapped in paper so that other products do not absorb the smell of smoke.

Sea bass is a real delicacy that is not only tasty, but also healthy for the human body. Regular consumption of the dish will solve many health problems. At the same time, the delicacy prepared at home is much healthier and tastier than purchased products, because it does not contain any harmful additives or preservatives. The main thing is to buy fresh raw materials to get a truly tasty delicacy.

Benefit

1. Smoked perch meat is a source of protein and amino acids necessary for the human body.
2. A large amount of iodine is beneficial for the functioning of the thyroid gland.
3. Selenium works to improve immunity.
4. Phosphorus promotes bone integrity and stone breakdown.
5. Protein helps rapid tissue repair.
6. Omega 3 (fatty acid) can balance the cardiovascular system and lower cholesterol levels.
7. The amino acids and vitamins contained in it contribute to the proper functioning of the reproductive and nervous systems.

How it is used in dietetics and for weight loss

Sea bass (the benefits and harms of inclusion in the dietary menu are determined by its energy value) is a dietary low-calorie product. Eating sea bass dishes prevents diseases associated with the cardiovascular system, atherosclerosis, heart attack, and stroke.

The body of people who regularly consume moderate amounts of this product is less susceptible to thrombosis, loss of vision, sudden jumps in blood pressure and metabolic disorders. As a result of the introduction of this product into the diet, the health of the skin, nails, tooth enamel, bone structure, and hair improves.

Sea bass is considered a dietary product; it acts as a substitute for high-calorie sources of protein - meat and fatty fish.

A diet for the purpose of losing weight (in the absence of allergies and individual intolerance to seafood, in particular this fish) should include reasonable amounts of low-calorie dishes from sea bass, the pleasant taste of which increases motivation for losing weight.

Application

When hot smoked, perch does not fall apart, which makes it suitable for this type of cooking. The gutted fish is rubbed with a marinade of olive oil with lemon juice and spices, then the meat is kept in a cool, dark place for an hour. After this time, alder or apple wood shavings are poured into the smokehouse. The fish is placed on a special grill and placed on the coals. Sea bass smokes quickly - about half an hour, and thanks to its rich taste, it does not particularly need sauces or seasonings.

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Perch recipes

Before cooking, red snapper is cleaned and cut into portions. The whole carcass is often baked in the oven. To prevent the meat from falling apart and burning during frying, it is first marinated for about half an hour in a mixture of special herbs and spices. To do this, you can buy them or use your favorite ones from your own supplies.

To preserve the juicy structure in the finished state, it is recommended to roll fish pieces in flour, breadcrumbs, semolina or corn flakes before frying. A very tasty dish is made in batter, for which eggs and flour are mixed.

Baked in foil

Perch baked in the oven in foil turns out tasty and aromatic, with a pleasant crispy crust.

Required Products:

• perch carcasses - 2 pcs. ;
• Parmesan cheese - 150 g;
• tomatoes - 2–3 pcs.;
• sweet pepper - 1 pc.;
• onion - 1 head;
• garlic - 2-3 cloves;
• sour cream - 120 g;
• greens - for decoration;
• salt, ground pepper - to taste.

Cooking sequence:

1. The fish is washed under running water.
2. Vegetables are cut into arbitrary shapes, greens are finely chopped with a knife.
3. The cheese is rubbed with shavings.
4. The carcass is salted and peppered inside and out. Place on a sheet of food foil.
5. Vegetable preparations and finely chopped garlic are placed nearby, poured with sour cream and sprinkled with cheese and herbs.
6. Roll it up into a bag and put it in the oven to bake. At a temperature of +190...+200 degrees, this takes about an hour.
7. 10 minutes before the end, open so that a golden crust appears on top.

Fried

Pan-fried, breaded perch will be a tasty and satisfying dinner or lunch. To do this you will need the following composition:

• fish - 600–700 g;
• lemon - 1/4 part;
• refined sunflower oil - 2-3 tbsp. l.;
• basil, lettuce leaves - for decoration;
• breadcrumbs - 2 tbsp. l.;
• wheat flour - 20 g;
• salt, fish seasoning - to taste.

Process:

1. After washing, fish carcasses are lightly dried on paper towels.
2. Rub with salt and spices. Drizzle with freshly squeezed lemon juice.
3. Roll first in flour, then in breadcrumbs.
4. Fry in a hot frying pan with a little oil. Keep on each side for 2-3 minutes until golden brown.

Place the finished fish on lettuce leaves and garnish with basil sprigs, which will add a special aroma to the dish. Additionally, you can serve any sauce and fresh vegetables.

How to cook smoked perch

Smoked perch meat is tender, aromatic, white, lean, and has excellent taste. To prepare it, you can use several recipes:

1 way. Hot smoking is considered the most common. To achieve a special aroma, the following trees are used as fireboxes:

• beech;
• oak;
• hornbeam;
• poplar;
• alder;
• fruit trees.

Hot smoking time is about two hours. It is not recommended to add spices.

On a note! After removing the smoking chamber from the heat, do not open the lid until it has cooled completely.

Method 2. With “semi-hot” smoking, perch is smoked at a smoke temperature of +50 °C, removing the lid from the smoking chamber. The time of such smoking is 10 hours.

Preparing fish for smoking

Before you start hot smoking, you need to properly prepare the fish for processing. Initially, the carcasses should completely melt if frozen products were purchased. To avoid the cutting process, you can purchase ready-made fillets right away.

Fish cutting

If you purchased a whole perch, you must first carefully remove the insides and cut off the head. Next, the carcasses are thoroughly washed under cold running water. There is no need to remove the scales. Cleaned carcasses are thoroughly wiped with napkins to remove excess moisture. After this, you can begin the process of marinating or salting.

Salting or marinating

Hot smoked sea bass can either be simply salted or marinated. In the first case, it is enough to thoroughly rub each carcass with salt, both outside and inside. Then the fish is placed in a container. Each layer is additionally sprinkled with salt. The carcasses are sent to marinate in the refrigerator for 10-12 hours.

If using marinade, it must be prepared in advance. Salt and sugar, favorite spices and spices are added to the water. Everything is thoroughly mixed and brought to a boil. When the marinade has cooled completely, pour it over the prepared carcasses and leave them to marinate in the refrigerator for 6-8 hours.

After the fish is marinated well enough, it must be rinsed under running water and dried a little to remove unnecessary moisture.

Only after this can you begin the smoking process.

Cold smoking

With this processing method, a unit is used that is different from that suitable for the hot procedure. Cold smoked perch itself retains its structure better and has a brighter aroma. The preparation procedure is more complicated and time-consuming, but worth it!

Standard recipe

For cold smoking, it is better to choose perch weighing 300 g or more. If you use smaller carcasses, they will dry out quickly and you will not be able to obtain the required meat structure.

The note

Vladimir Kuznetsov

Professional smoker

Advice! Choose a smokehouse with a smoke generator - this is the best solution for implementing the recipe. In an industrial production unit it is easier to control the temperature.

With the cold processing method, 10–15 individuals are prepared immediately. Preparation:

1. The fish is cleaned and salted, leaving the scales. When the carcasses are ready and dried, they begin organizing the smokehouse.
2. A fire is formed and wood chips are placed at the bottom of the unit. The fire is lit and the carcasses are placed on the grates.
3. In the first 6–8 hours, maintain a low temperature so that the perch is properly smoked inside.
4. Then the fire is extinguished for a couple of hours. Total cooking time is 18 hours.

Cooking temperature – 30 degrees. If desired, perch carcasses are hung upside down. After smoking, the fish is ventilated, but not abruptly removed from the apparatus. The finished dish is served to the table, and the leftovers are immediately wrapped and stored.



Siberian smoking in a smokehouse from the refrigerator

An original version of a cold smoked fish recipe, which requires a working refrigerator to implement! However, after the procedure it can no longer be used to store food.

Important! The essence of the recipe is that a small refrigerator is converted into a smokehouse. The heating elements are turned on to bring up the temperature, and then turned off and resumed the cycle as needed.

The height of the refrigerator compartment should be from 80 cm to 120 cm, plus or minus a few centimeters. Before smoking, holes are made at the top and metal rods are threaded through them, on which the fish are then hung. These same holes serve as a natural outlet for steam.

Before cooking, the fish is gutted, salted and dried for several days in the fresh air. Then start the recipe:

1. The heating elements of the refrigerator should be located inside at the bottom, where the wood chips will be placed. The fish are hung on hooks at the top of the chamber.

2. Chips of alder, aspen or fruit trees are placed directly on the lower heating elements. Wooden spacers are inserted into the bellies of the carcasses.
3. Turn on the refrigerator so that it warms up. This process uses electricity.
4. The first run is smoking for about 3 hours with periodic turning on and off of the heating elements. The total smoking time is 24–28 hours. The temperature should be within 35 degrees. You can measure it with a special oven thermometer.

Ready smoked perch has a golden hue, its meat is quite dry and fibrous. It is very important to smoke carcasses, drying them thoroughly before the procedure.



Smoking in a convection oven

An air grill is a worthy alternative to a smokehouse. The fish is pre-salted using the dry method. Then start smoking:

1. 2 days after the start of salting, add 1 tsp to the fish. liquid smoke.
2. Place the carcasses in the unit, set the temperature to 65 degrees and low speed.
3. After 30 minutes, the golden perch are examined and left to cool.

When salting, you can add your favorite spices. The finished dish is practically no different from ordinary smoked perch.

Is it possible for pregnant, lactating, children

Smoked fish is an undesirable product during pregnancy. Causes:

• there is a risk of helminth infection;
• the product is saturated with salt, therefore it contributes to the formation of edema and late toxicosis;
• food poisoning from eating low-quality fish, which can cause miscarriage or premature birth;
• carcinogens slow down the development of the fetus and cause the formation of congenital pathologies in the child.

You should also avoid using it during breastfeeding. A salty product impairs lactation, and carcinogens can cause food allergies in the baby.

Introduce smoked meats into children's diets from the age of 5 years. Until this age, the digestive system is not sufficiently formed and cannot cope with the processing of such food. The allowed norm is 50 g once a week in the absence of allergies to seafood, chronic pathologies of the gastrointestinal tract, liver and kidneys.

Recommendations from nutritionists for losing weight

Smoked fish is not a product recommended for weight loss. However, it is not prohibited. When cooked, carcasses are not enriched with harmful cholesterol, so they do not provoke the accumulation of subcutaneous fat. You can eat fish to diversify your diet, quickly satisfy your hunger and restore strength.

Usage rate: 150 g once every 7 days.

It is necessary to choose low-fat or medium-fat varieties:

• flounder;
• pollock;
• cod;
• trout;
• tuna;
• pink salmon;
• blue whiting.

For better absorption, it is recommended to combine fish dishes with fresh, baked or stewed vegetables. The product should be eaten in the first half of the day.

Daily norm

A safe and healthy daily portion of fish for an adult would be 110-130 grams. For teenagers, half of this volume is enough - 60-70 grams. For younger children, 55-60 grams will be enough. Since perch meat is low-boned, after grinding it can be given to children from 1 year of age as complementary food in puree form.

You need to be very vigilant when gutting and cutting up purchased or caught perch. The fins of the fish have spines that contain poison. By injecting yourself with this poison, you can get temporary numbness in an area of ​​skin, after which the damaged area will hurt for a long time.

To learn how to clean sea bass, watch the video below.

Source

Recommendations for use

The fish product tolerates any thermal effect well, without losing its beneficial and taste qualities. There are many culinary recipes with sea bass. It is stewed, pickled, baked, fried, smoked, boiled or steamed. The last 2 options are recommended for children, pregnant and breastfeeding women, and the elderly. It is advisable to eat fish dishes three times a week and in the morning.

A healthy and safe daily portion of fish for an adult is 120-140 g. For children, this figure varies depending on age: up to 3 years - 25-30 g, 3-6 years - 50-60 g, 7-14 - 70- 80 g. Since perch meat is not bony, it can be ground into a puree for babies and given as complementary food from 10 months.

In many weight loss diets, low-fat fish are included in the permitted diet . In terms of nutritional value, this product surpasses even pork. When creating a dietary menu, you should adhere to some recommendations:

• Take into account the compatibility of fish with vegetables. The most acceptable: carrots, greens, all types of cabbage, beets, peppers, tomatoes. Potatoes and radishes are excluded.
• Fillet is exclusively stewed, boiled or baked. It is unacceptable to eat it salted, smoked or fried.
• It is advisable not to add salt to the dishes, but you can add lemon juice.

Due to the presence of proteins, amino acids and protein in perch, there is no loss of muscle mass. Saturation occurs quickly and for a long time, without the deposition of extra calories.