Secrets of cooking oil fish

We all know that people in northern countries often look younger than their years. The researchers claim that the reason for this - the systematic use of fish, which contains the strongest antioxidants and omega-3 fatty acids that help improve skin elasticity, as well as return it to a healthy glow and eliminate wrinkles. Today we will talk about oil fish. It also contains substances necessary for the body, and also has a unique taste.

Eating or not eating, that's the question

In our country, it is not often found on the tables, but the Americans are a real delicacy. But on the Internet, as in many cookbooks, reviews of oil fish are quite contradictory. And the main reason for that is problems with assimilation. They arise because of the excessive fat content of meat.

In general, the concept of “oily fish” does not refer to a specific species, but rather is collective. After all, under him lie varieties such as escolar, stroma, serolella.The fat content of some of them can reach more than 20%.

But, despite all the controversy, these fish have their own impressive list of useful properties:

  1. They are recommended for use by those who suffer from diseases of the cardiovascular system, as they are one of the most significant sources of protein. In addition, it is the presence in the diet of such fish helps to strengthen blood vessels.
  2. If you are constipated, this product is for you. It has a mild, and most importantly, natural laxative effect.
  3. The benefit is from him for those who want to enhance the body's defenses through the maintenance of all known fish oil.
  4. Fish will bring special benefits to women. Unsaturated fats in its composition, have a positive effect on the condition of hair, nails and skin. And they improve well-being during menstruation and menopause, reducing discomfort and reducing the level of pain.

What is the harm then? It lies in the reverse side of the benefits of the laxative effect. If improperly heat-treated or consumed excessively, the product may cause flatulence and diarrhea. In rare cases, nausea and even vomiting.All this is due to the fact that gempilotoxin, which is not digested, enters the body. But at the same time, a large amount of fat provokes the release of an additional amount of bile, which can neutralize and help remove this substance.

Such cases occur, as a rule, when using freshly prepared cooked carcasses. In the case of hot and cold smoked products, unpleasant consequences are almost never observed.

As you understand, the main thing in this case is the correct preparation. And we will gladly share with you several recipes.


This is one of the most optimal ways in which it is possible to get rid of excess fat. For the preparation will be needed:

  • fillet - 1 kg;
  • garlic - 3 cloves;
  • rosemary - 2 twigs;
  • lemon - ½ pcs;
  • greenery;
  • spice.

Cut the fillet into portions, sprinkle with spices, rub it with crushed garlic, pour lemon juice, put it in a deep container, not forgetting about rosemary. Send in the fridge for 1 hour.

After baking on a grid on each side for 15 minutes. Serve with greens. Vegetables also baked on the grill will be suitable as a side dish.

Stuffed Fruit

This unusual recipe will appeal to fans of culinary experiments. Required:

  • whole carcass - 1 kg;
  • grapes - 100 g;
  • apples - 1 piece;
  • tomatoes - 2 pieces;
  • onions - 1 pc;
  • spice.

Unlike other species, oil fish is better baked in scales, so it will be more juicy. But to get rid of excess fat, you need to make cuts on the carcass. Having cleaned it inside, it is necessary to stuff the middle with grapes and slices of apples, as well as finely chopped vegetables. Bake in the oven for 1 hour.

In bearnaise sauce

To prepare such an exquisite dish at first glance is not at all difficult. You will need:

  • fillet - 4 pcs .;
  • dry red wine - ½ st .;
  • wine vinegar - ½ st .;
  • Shallot - 50-70 g;
  • butter - 40 g;
  • dill;
  • thyme;
  • black pepper;
  • salt.

First you need to make a sauce. To do this, mix wine and vinegar in a deep container, add dill, onion and black pepper, boil, put thyme sprigs and cook until thick. As a result, no more than 20-30 g of barneaux should be obtained. Then oil is put to it, whipped well, seasoned with salt and left to cool at room temperature.

Fry the fillets in a small amount of hot olive oil, sprinkle with salt and pepper.After putting it on a napkin, wait until the excess fat is gone, pour over the sauce and serve.

Undoubtedly, oil-fish dishes prepared by you will be fragrant and tasty. But do not get carried away. One portion of the piece weighing about 150 g will be enough to satisfy their gastronomic curiosity and saturate the body with the right amount of protein. Bon Appetit!

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