According to global recommendations, fish products should be on the table at least twice a week. It is best to stick to white varieties for such purposes. They contain the maximum composition of useful components. There are many varieties of fish. There is also blue whiting among them.
We are talking about a marine representative from the cod family. The unusual, beautiful silver color of the fish will not leave anyone indifferent. Its back has a more violet tint. The fish prefers to live in the Atlantic. In temperate latitudes it is found in the Barents Sea.
Fresh whiting fish: calorie content per 100 grams, nutritional value, vitamins, minerals
The calorie content of raw whiting fish per 100 grams is 81 kcal. 100 g of product contains:
- proteins – 18.4 g;
- fats – 0.8 g;
- carbohydrates – 0 g.
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The composition of 100 g of raw fish is represented by the following vitamins and minerals (in brackets, % of the substance from the daily value of an adult):
- A (4.4);
- B1 (2.7);
- B2 (5.6);
- B4 (13);
- B5 (4.3);
- B6 (7.8);
- B9 (3.3);
- B12 (77);
- C (1.6);
- D (14);
- E (2.7);
- RR (28);
- potassium (13);
- calcium (4);
- magnesium (10);
- sodium (5);
- phosphorus (26);
- chlorine (7.2);
- iron (3.9);
- iodine (90);
- cobalt (300);
- manganese (4);
- copper (15);
- molybdenum (5.7);
- selenium (58);
- fluorine (18);
- chromium (110);
- zinc (8.5).
Liquid smoke
As an option, blue whiting is often prepared at home with liquid smoke. The method involves the use of a special composition for processing products, which is sold in stores. The liquid includes condensed smoke and an aqueous extract collected from burnt wood. Before heat treatment, previously salted fish is placed in liquid for 5-7 minutes, after which it is sent to a preheated oven or fried in a frying pan until cooked.
To make your own liquid smoke, you need to burn wood and pass the generated smoke through a pipe directed into water. When the smoke is collected, the water is filtered and the fish is placed in it.
The calorie content of fish prepared in this way is also low, and the taste characteristics of the dish will be no worse than if prepared by hot or cold smoking.
Stewed whiting: calorie content per 100 grams, bju
The calorie content of stewed whiting fish per 100 grams is 83 kcal. 100 g of product contains:
- proteins – 18.9 g;
- fats – 0.9 g;
- carbohydrates – 0 g.
The composition of 100 g of stewed fish is represented by the following vitamins and minerals (in brackets, % of the substance from the daily value of an adult):
- A (5.3);
- B1 (2,1);
- B2 (4.6);
- E (3.2);
- RR (33);
- potassium (9.6);
- calcium (3.2);
- magnesium (7.7);
- sodium (2.6);
- phosphorus (20);
- chlorine (8.5);
- iron (3.6);
- iodine (107);
- cobalt (357);
- manganese (3.8);
- copper (18);
- chromium (131);
- zinc (10).
Fried blue whiting in flour and butter: calorie content per 100 grams, nutritional value
Calorie content of fried blue whiting per 100 grams is 149 kcal. 100 g of dish contains:
- proteins – 16.8 g;
- fats – 7.9 g;
- carbohydrates – 3 g.
The composition of fried fish in 100 g is represented by the following set of vitamins and minerals (in brackets, % of substances from the daily value for an adult):
- A (3.9);
- B1 (3.1);
- B2 (5.1);
- C (1.4);
- E (22);
- RR (26);
- potassium (12);
- calcium (3.6);
- magnesium (9.3);
- sodium (20);
- phosphorus (24);
- chlorine (6.4);
- iron (3.9);
- iodine (79);
- cobalt (265);
- manganese (6);
- copper (14);
- chromium (97);
- zinc (7.9).
Benefits of blue whiting
The obvious benefits of whiting are manifested in the following beneficial properties of the product:
- fish is the raw material for obtaining fish oil, which activates the brain and enhances the body’s immune functions;
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- with regular consumption of blue whiting, the cholesterol and fat balance in the body is normalized;
- The low fat content in fish allows it to be included in the diet;
- Omega-3 acids contained in fish restore the functioning of the brain and nervous system;
- minerals in blue whiting strengthen bones, nails, and improve vision;
- it has been proven that regular consumption of whiting is beneficial for the cardiovascular system of the body;
- the product contains substances that slow down skin aging and restore hair health;
- Numerous studies show that blue whiting lovers have more active metabolic processes in cells and are less susceptible to stress and colds;
- fish is recommended for improving memory, normalizing the diet for psoriasis, atherosclerosis, inflammatory processes of the intestines, and mammary glands.
Application
This fish is often bought for pets (cats and cats). Feline representatives adore it, but people prefer other types of fish to it because of its strong bonyness. This fish can be fried, boiled and stewed, which will not spoil it, but will reveal its unusual taste in a new way.
Blue whiting is also used for medicinal purposes and is indicated by doctors for exhaustion. Eating blue whiting gives positive results in the treatment of many diseases. Its components can stop the development of tumors and intestinal (rectal) diseases.
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Harm to blue whiting
Having considered all the advantages of the product, let’s say a few words about the harm to blue whiting. If you overeat fish, you may experience flatulence, heaviness in the stomach, and nausea. To prevent such reactions, it is recommended to eat no more than 150 g of fish at a time.
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Those who suffer from allergic reactions to seafood and individual intolerance to fish should not eat blue whiting. If you have a weak stomach, the consumption of blue whiting, like any other fish, should be clearly regulated. Otherwise, diarrhea and constipation are possible.
Cold smoking
Preparing blue whiting using the cold smoking method is a longer process, but also simple. Even beginners in this business will be able to cope with the task by following the smoking technology and being patient. For cooking you also need a smokehouse, but a completely different one, consisting of a container for food, a firebox and a chimney connecting these elements. It is better if the equipment is industrial, since a homemade smokehouse will require constant monitoring of the process.
Let's take a closer look at how to smoke blue whiting by cold smoking:
- the carcasses are gutted, washed and marinated, for example, rubbed with salt and spices, wrapped in parchment and sent to the refrigerator for 5 hours, after which they begin the process directly;
- chips of alder or fruit trees are lined in the smokehouse, a tray is installed;
- pickled, salted carcasses are sent to the smokehouse, where the temperature is maintained at 25-30ﹾC, but does not exceed this figure;
- smoking lasts at least a day, depending on the weight and dimensions of the carcasses;
- Smoked fish needs to be ventilated for 2-3 hours in the fresh air.
