Many people know about what it is useful to use fish for health. Especially fish from sea depths is famous for the value. But the few can precisely tell what benefit is brought by fish fillet. In article we will tell about useful and harmful properties of a grouper.
Description
For a start we suggest to get acquainted with a perch closer, having read his description and having considered it on a photo. In appearance the fish is very similar to a perch therefore she has with it the identical name. However the building at them quite different, than also speaks definition of the sea inhabitant in separate family and group.
The grouper is ranked as a class of luchepery fishes, group skorpenoobrazny and to family of skorpenovy. It is characterized by existence of the large head and big eyes. The head is covered with scales, horn hillocks and thorns. On weight on average it reaches one-two kilograms, however eight-nine-kilogram individuals meet. Body length — from 50 cm to meter. The largest of types — northern, its weight — up to 23 kg, length — up to 1.2 m.
Scales at a perch of red color, on a back — brown, on a paunch — are slightly lighter, than primary color. Different types can have a monophonic coloring, spotty and striped, rose-red and bright red.
Plavnikovy beams are supplied with poisonous glands — if to touch them, then it is possible to receive easy local inflammation. The nature allocated with such peculiar weapon a perch for protection against predators, and the person including.
Whether you know? The grouper treats organisms which live on Earth most long. Individuals of one of types — Aleutian — reach age of 250 years.
About 110 species of a grouper meet. Individuals of this sort eat a small small fish, Crustacea, other invertebrates. Attack production from an ambush.
At catch because of sharp pressure difference at fish eyes are stuck out.
The grouper is very much appreciated in cookery because of the tastes and existence of small quantity of stones. He is especially tasty in smoked (hot and cold) and a fried look. Meat of fishes of this sort gentle, juicy, soft, with small fat content, has no pungent fish smell. Enjoys special popularity at Japanese — they use it as one of components of sushi, sashimi, soups. Also it is struck to steam processing, salted. On preparation of this sea inhabitant a lot of time is not required.
Dwelling area
The grouper lives in gulfs and at big sea depths to three thousand meters. Meets in northern sites of the Pacific Ocean, several types come across also in Atlantic. This is the habitual inhabitant of waters of the seas near Norway, Ireland, England, Scotland, Iceland, Greenland, the Faroe Islands, North America.
Types
The most widespread species of a grouper:
- Aleutian. Length of a body reaches 97 cm, weight — 6.7 kg. A body massive with the large head on which several crests and thorns are located. Fish differs in existence from two to 10 pointed thorns at bottom edge of eyes. On a long fin on a back there are 13 prickly and 13 soft beams. The fin on a tail is decorated by small dredging. Scales are painted in red color with dark stains and a bright red strip on each side.
On fins — a black border. Belly of pink color. Lives in northern sites of the Pacific Ocean at a depth of 150-450 m. Large individuals can lie down at a depth up to 2.5 thousand meters. Trade on this look is not conducted. Life expectancy of his representatives makes up to 250 years.
Whether you know? The age of fish is determined on otolita (ear stones) — on them as on a tree, age rings are formed. How many rings — are so much also years to a water animal.
- Pacific klyuvach. Length of a body reaches 53 cm, weight — to 2.1 kg. It at fish extended, flat from sides. The large head, on it crests are placed. Over and behind eyes thorns are located. On a long fin on a back — 13 prickly and 13-16 soft beams. A fin on a tail — with dredging. As well as the previous look, Pacific klyuvach — the inhabitant of northern sites of the Pacific Ocean. It comes across at a depth up to 825 m. Treats valuable food fishes. Lives up to 103 years.
- Northern. Length of a body reaches 120 cm, weight — 23 kg. This is big fish with a massive body and a long fin on a back with 13 prickly and 12-14 soft beams. A fin on a tail — with small dredging. Body of red-pink or red-orange color. On each side vertical dark strips are located. Fins on a back and in a zone of an anus are decorated by a black border. On oral and branchiate zones — black spots. The northern perch lives in northern regions of the Pacific Ocean at a depth up to 1200 m. It is considered a valuable food fish. The most ancient individual who was recorded had age of 157 years.
- Korotkoigly. Length of a body reaches 71 cm, weight — 4.7 kg. At a korotkoigly perch a massive large body with the big pointed head. On a back fin 13 prickly and 15-17 soft beams are located. This look lives in northeast regions of the Pacific Ocean. Belongs to valuable food fishes. Its catching is conducted by trawls. Life expectancy of a korotkoigly perch — 82 years.
- Small. Length of a body reaches 20 cm. It is one of the smallest types. The body which is a little extended, flat on each side. The fin on a back contains 12-13 prickly and 11-13 soft beams. The fin on a tail is truncated, on it there is a small dredging. Scales color brown. On sides there are golden and whitish zones. This look lives in the Japanese, Okhotsk seas, along the Pacific coast of Japan and the Kuril Islands.
Useful properties
Meat of this sea inhabitant is allocated the mass of useful properties. First of all, some of the most important substances which enter fish meat are an acid Omega-3. They take active part in a metabolism, activity of cardiovascular and nervous systems. The grouper used regularly influences growth of cages and fabrics, participates in DNA synthesis, metabolism of fats. Fish fillet includes substances-antioxidants which help an organism to get rid of harmful savings.
Fish in the weekly menu brings huge benefit for skin, hair, nails, nervous and digestive systems, mucous membranes, a pancreas and, of course, as well as all fish — for a thyroid gland.
Nutritionists advise a grouper as especially useful product to people who enter the following categories:
- to aterosklerotika;
- to hypertensive persons;
- having problems with heart and vessels;
- to diabetics;
- to children;
- to pregnant women;
- to persons of retirement age;
- the suffering excess weight.
Learn what vitamins are necessary for patients with diabetes; to pregnant women and also what vitamins are useful to heart and vessels.
It is necessary that all above-mentioned categories had grouper dishes on tables several times a week in small doses.
Doctors recommend to include by all means in a diet fish fillet at the following diseases and states:
- rickets;
- skin diseases;
- violations in work of a thyroid gland;
- the postponed surgeries;
- diseases of bodies of a small pelvis;
- depressions.
Structure and caloric content
Let's look thanks to what all above-mentioned useful properties and what list of a grouper are possible. So, in 100 g of meat of a water animal contain:
Vitamins:
- And — 40 mkg (4.4% of standard daily rate of the person);
- Retinolum — 0.04 mg;
- thiamine (B1) — 0.11 mg (7.3%);
- Riboflavinum (B2) — 0.12 mg (6.7%);
- pantothenic acid (B5) — 0.36 mg (7.2%);
- pyridoxine (B6) — 0.13 mg (6.5%);
- folates (B9) — 7.1 mkg (1.8%);
- kobalamin (B12) — 2.4 mkg (80%);
- ascorbic acid (C) — 1.4 mg (1.6%);
- calciferol (D) — 2.3 mkg (23%);
- alpha tocopherol (E) — 0.8 mg (5.3%);
- RR — 4.8 mg (24%);
- niatsin — 1.6 mg;
Minerals:
- Fe (iron) — 0.9 mg (5%);
- I (iodine) — 60 mkg (40%);
- Co (cobalt) — 30 mkg (300%);
- Mn (manganese) — 0.1 mg (5%);
- Cu (copper) — 120 mkg (12%);
- Mo (molybdenum) — 4 mkg (5.7%);
- Ni (nickel) — 6 mkg;
- F (fluorine) — 140 mkg (3.5%);
- Cr (is lame) — 55 mkg (110%);
- Zn (zinc) — 1.5 mg (12.5%);
Macrocells:
- K (potassium) — 300 mg (12%);
- Ca (calcium) — 120 mg (12%);
- Mg (magnesium) — 60 mg (15%);
- Na (sodium) — 75 mg (5.8%);
- S (is gray) — 210 mg (21%);
- Ph (phosphorus) — 220 mg (27.5%);
- Cl (chlorine) — 165 mg (7.2%).
Besides above-mentioned substances, in fish there is a number of irreplaceable and replaceable amino acids, sterols, saturated, monounsaturated, polyunsaturated fatty acids.
Thus, we see what even at the use only of a small piece of fish of people completely ensures day norm of chrome, cobalt, B12 vitamin and also nearly a half of norm of iodine. Let's note that in shops carcasses up to 1.5 kg usually are on sale.
Caloric content of 100 g of a grouper is 103 kcal. Proteins in him — 18.2 g (23.9% of standard daily rate for the person), fats — 3.3 g (5.5%), carbohydrates are absent. 77.1 g of a product are water, 1.4 g — ashes. Caloric content of the grouper prepared in the smoke-cured way — 199 kcal, boiled — 112 kcal, fried — 137 kcal.
We advise to learn about useful properties of such fish as: pike perch, haddock, tilapia, tuna and flounder.
Harmful properties
Grouper — a useful product which is recommended to people of all age and categories healthy and having diseases. This fish can render harmful properties only to the persons having the diagnosis "idiosyncrasy", individual intolerance and tendency to an allergy to fish.
Also fish can do harm if she was incorrectly stored or caught in ecologically adverse areas. Therefore it is necessary to get carcasses of a perch only from well proved producers.
The choice upon purchase
Of course, the best fish — fresh. However in our latitudes to get such it is problematic. As a rule, the grouper is on sale frozen or smoked.
When choosing it is necessary to pay attention to appearance of a carcass not to buy expired product. Usually stale fish is given by muddy eyes, gray gills, softness and slackness of a body, a skolzkost and stickiness of scales. When pressing on a fresh carcass the trace, a pole should not remain a finger. If those are available, so fish in the past was already frozen therefore has less useful substances. An important indicator of freshness is and began to smell — it has to be sea with impurity of aroma of seaweed. And here unpleasant a plowing should not be at all.
Important! Buying sea fish, it is necessary to know that in the frozen look it loses many valuable substances. While in preserved — keeps almost in full.
At acquisition of a carcass in packing it is necessary not to forget to look at an expiration date and to check tightness of packing.
If you get a brainless carcass, then it is necessary to pay attention to color of meat — it has to be white. It is important as under the guise of a perch the unfair sellers can palm off a hake — and at this fish meat of yellow color. It is necessary to pay attention and to color of a carcass — it has to be bright, pink or reddish. Under scales the white skin has to be seen.
We advise to read how tasty to prepare a grouper.
Precautionary measures
As we already mentioned, on fins of a perch there are feathers beams with poisonous glands — touches lead to inflammatory processes on integuments, to painful feelings after a prick, in more serious cases — to local paralysis. Therefore at a razdelyvaniye of a carcass it is necessary to be extremely careful and to handle accurately fins.
How to store
Expiration date of the frozen grouper who is stored at a temperature of -18 °C — three months. Fresh fish can be preserved in the freezer till eight o'clock. The defrozen carcass has to be prepared in day of extraction from the freezer. If the salty or smoked perch is acquired in packing, then after its opening the expiration date of fish at storage in the fridge makes three days.
Important! At storage it is necessary to observe temperature condition and to maintain purity of the freezer, otherwise fish can bring not benefit to an organism, and harm.
We tried to describe in detail to you that the grouper represents. If in brief, then it is a food fish who possesses a set of useful substances. She is widespread in cookery of many people.
At its cutting it is necessary to be careful as on her fins there are glands with poison which can do harm to the person. The best taste — at a smoked and fried perch. It is perfectly combined with vegetable dishes, a lemon, greens. As in it there are a little bones, it is suitable for cooking of children's dishes.