Fish, both sea, and river, is a source of many useful substances for a human body. The set of various ways of use in food of various parts of fish is known. Milts of those fishes at which they are obviously expressed are a delicious product. About their consumption and also possible pluses and minuses for an organism, we will tell in this article.
Fish milts: structure and caloric content
Fish milts are a dietary product therefore are widely used in cookery. Let's consider what value of this body at the most demanded types.
Sturgeon, salmon and seldevy bodies have approximately identical caloric content: the healthy body on 100 g of weight comprises about 90-100 kcal.
Milts of the listed fishes have also almost identical power value: a so-called indicator I WATCH (proteins, fats, carbohydrates) at them differs slightly — about 71/29/0 in percentage.
Whether you know? In Finland, caviar and milts of fish have identical value — in Finnish these words almost not of an otlichima: to "mint" and "mayt". And national fish soup is cooked with use of both of these bodies. And sometimes meat of fish in preparation of a dish is not used at all.
Small content of fat is compensated by its quality as it contains a large amount of acids of class Omega-3 which perfectly help the cardiovascular system of the person. Thanks to them it is possible to reduce significantly the probability of a heart attack, stroke and atherosclerosis.
This type of fatty acids has high concentration in genitals of salmon and sturgeon fishes. And still fried milts do not lose the caloric content at observance of a recipe.
Besides useful fats, the product contains a set of vitamins (And, B1, B2, B12, C, E and SS) and minerals (iron, potassium, magnesium, sodium, phosphorus).
Than are useful
The advantage of genitals of males of fishes is put in their caloric content which, together with the fatty acids described above, does this product by the real delicacy. And though often it dissonantly call "fish sperm", physiologically it not absolutely so. And here its nutrition value much more outweighs human delusions.
Milts of salmon
Genitals of males of family of salmon contain immunomodulatory substances. Therefore consumption of milts of a salmon, salmon, Siberian salmon, humpback salmon and other, less widespread representatives of family of salmon, increases immunity of the person and helps to struggle with infections.
Important! Milts of salmons are used in cosmetology at production of creams for prevention of aging of skin.
In squirrels who contain in milts of representatives salmon there are protamins capable to prolong work of some medicines. The most important of them is insulin: the entered medicine in mix with protamin is soaked up more slowly that significantly facilitates life sick diabetes.
Sturgeon
Milts of sturgeon are less studied therefore when cleaning fish they can often be thrown out. These bodies have practically the same structure, as representatives have families salmon, and are also useful to the person. So before throwing out this useful product, it is worth studying its properties.
Herring
Contents of genitals of males of a herring are even more various, than at the valuable breeds of fish described above. The male of the most usual herring, except the valuable fats and minerals found in red fishes and sturgeon had a place for iodine and copper and also for vitamin D. All these substances help a human body to struggle with inflammatory and viral diseases.
Important! Caloric content of milts such is that they perfectly restore strength of the person at rehabilitation after a disease or help to return a tone to muscles after the intense training.
Harm of fish milts
As well as all fine and useful means, at this fish body have shortcomings too — ideal food does not exist. Though there are no serious contraindications, except reaction of a human body and storage conditions here.
Harm from consumption can be the following:
- development of obesity in stout persons — a product kaloriyen therefore can quite provoke further increase in body weight;
- allergic reaction — can arise at people who are susceptible to the substances entering a product;
- possible existence of parasites — this body, as well as caviar, is one of parasites, preferable to development, especially at inadequate storage.
Learn, than are useful: calves and liver of a pollock, caviar and liver of a pike, capelin and her calves, caviar and meat of a halibut.
How tasty to prepare
Fish milts, as well as any delicacy, it is possible to prepare by various methods, keeping at the same time flavoring and nutritious qualities. They can be salted, smoked, dried, but they are most tasty fried or baked in an oven.
How to fry
The simplest recipe of frying assumes the same simple actions:
- To wash out, salt, pepper and to roll in milts in flour.
- To put on a frying pan with the warmed vegetable oil and to fry to a ruddy crust.
- After turning — to fry them on the other hand.
- To lay out a ready dish on tissues that in them excess fat was absorbed.
How to prepare milts in batter: video
How to bake in an oven
Also the recipe for roasting in an oven is not difficult. For this purpose 1 kg of a product, 1 tablespoon of salt and 100 g of flour is required.
Get acquainted with recipes: grouper, sea hare, fish of a hoka, catfish, muksun, grass carp, humpback salmon, seabass, fish of Dori, mackerel, hake, haddock, pollock.
Sequence of actions is as follows:
- Product to wash out and salt. It is necessary to salt and mix gentle milts accurately not to damage and to put too much salt.
- Then to add flour and again carefully to mix everything.
- To grease a baking sheet with a small amount of vegetable oil and on it to spread out a product.
- To bake a dish in the oven warmed up to 200 °C within half an hour.
The video recipe of milts in an oven
Whether you know? Fish is more friendly to digestive system of the person, than meat. The organism spends for digestion of meat till 4 o'clock whereas acquires fish a little more than in 2 hours.
Fish milts — a fine dietary product with high tastes. Any garnish, from simple porridge and mashed potatoes to refined expensive pasta will approach them. Though this dish is good also in itself — to it a garnish is not obligatory.
Responses
Milts in marinade
Black pepper peas - 5 pieces
Onion - 1/2 heads
Salt - to taste
3% vinegar - 1/2 glasses
Milts - 100 grams
- I put milts in the enameled ware.
- I slice onions.
- I add onions, vinegar, salt, pepper to milts.
- I put milts of salmon in the fridge for 7 hours.
MarinaS
http://www.forum.kalor.ru/bluda-iz-ribnih-molok-t1553-10.html#p177392
Soup from milts of a cod
This soup is cooked from milts of treskovy fishes. Milts of fishes are cooked in water until soup with cream consistence, almost like at custard turns out.
Fish milts in omelet
STRUCTURE: 500 g of fish milts, 1 ~ 2 bulbs, 3 eggs, 0.5 glasses of milk, salt, pepper Milts to wash out and cut pieces. Onions small to cut and roast on small fire to transparency and softness. Not to bring to a zarumyanivaniye. With onions to put milts in a frying pan, to add some salt and pepper a little, fire to add and fry when stirring 3 ~ 5 minutes. To shift milts with onions from a frying pan in a form for an oven. To shake up eggs with milk (with addition of salt and pepper). To fill in with omletny weight milts. To put a form in the oven warmed to t=220 °C to readiness of omelet.
Tatyana
http://webaist.ru/forum/thread170-1.html#556