Why trout is useful, properties and preparation

Trout is a delicacy with unique qualities. The benefits and harms of trout are unfamiliar to many. It is used in cooking in many countries around the world. Soups are cooked, fried, stewed and much more. Trout with the most delicate taste is valuable. It is found in clean waters, so its quality is high.

Description and types of trout

There are several varieties of salmonids:

• lake;
• rainbow;
• brook;
• char;
• brown;
• Ohrid, which is found in Macedonia;
• apache trout.

Each species has its own distinctive features and properties. Individuals from freshwater reservoirs reach 50 cm in length, sea ones - 100 cm. Trout is often raised in the sea, and then transferred to special farms. In stores, individuals are sold at the age of 2 years with a weight of up to 2 kg.

It is difficult to confuse marine inhabitants with other types of fish. She has a truncated muzzle and a compressed carcass from almost all sides. The teeth are arranged in 2 rows. Males are lighter than females. They have more teeth and a larger head. The color of the carcass depends on the habitat. If the bottom is dark, the fish will also be dark in color.

The back of an olive-colored trout, the sides are green or yellow, the belly is large white. After 2 years of existence, the fish is ready to spawn. This lasts for one month in areas where there is no fast current.

Trout chemical composition

Among the macronutrients in the composition are:

• sulfur in the amount of 17.5%;
• chlorine 7.2%;
• phosphorus - 244 mg;
• sodium - 75 mg per 100 grams;
• calcium - 20 mg;
• magnesium - 28 mg;
• sodium - 75 mg.

Nutritional value and calorie content of trout

The amazing taste characteristics of sea inhabitants are achieved thanks to the muscles, which are saturated with vitamins, omega-3 polyunsaturated acids. The composition contains many trace elements that are of decisive importance and useful properties.

The highest concentration of elements per 100 grams:

• vitamin A - 10 mcg;
• vitamin B12 - 5 mcg;
• vitamin D - 32.9 mcg;
• niacin;
• E - 2.7 mg;
• alanine - 1.4 g.;
• leucine - 1.7 g;
• glutamic acid - 3.1 g;
• aspartic acid - 2 g;
• cholesterol - 59 mg.

Proteins contain 17.5 g, fat - 2 g.

The calorie content differs depending on the cooking technology of the product.

Useful properties of trout

This fish has a unique property. She cannot live in polluted water. With its help, the aquatic environment is checked - if there are toxic substances, the fish dies. The benefits of trout for the body can be enumerated for a long time.

Omega-3 helps to normalize cholesterol levels, eliminates toxins, activates mental activity, and improves the state of the nervous system.Numerous studies show that regular consumption of healthy meat has a positive effect on the overall well-being of cancer patients.

Frequent inclusion in the diet is the prevention of cancer. It helps to normalize blood pressure, improves memory. Delivers a lot of useful vitamins and minerals, reduces the risk of atherosclerosis, increases efficiency, and fights stress. The contained phosphorus gives a person vigor and energy. B vitamins are indispensable for women's health, they help to normalize the condition during the menstrual period.

The benefits of trout caviar are great. It contains protein and fats that are easy to digest. This is a wonderful building material for a small organism. Caviar helps to rejuvenate the skin, has the property of delaying the aging process.

Trout is a valuable food for people with anemia. It will help to heal from a debilitating disease. The benefit of rainbow trout is that it helps to restore strength in men after heavy exertion and hard work. The selenium in the composition accelerates the speed of sperm. This is an aid in the fight against infertility.

The benefit of salted trout is that it contains many useful elements - omega-3, vitamins A, B, protein, essential amino acids, the number of which reaches 8.

Is trout good for weight loss?

The benefits of seafood and its properties make it possible to include the product in the menu for absolutely all people. Trout helps you shed those extra pounds. Fatty acids differ significantly from those found in meat. They are harmless, easily absorbed and do not get stored as fat.

Trout liver is also used to prepare delicious dishes. It is digested quickly. Many nutritionists recommend including healthy seafood and organ meats in your diet, as they are low in calories and high in important minerals.

Is trout possible for pregnant and lactating mothers

The benefits of trout during pregnancy are invaluable - it is important both for an adult body and for a baby. It is a source of protein, fatty acids, phosphorus, iodine. Young mothers can eat white meat three times a week. It is recommended to eat red trout no more than 2 times a month, as it can provoke an allergic reaction. During the period of breastfeeding, they eat those varieties that were used during the gestation of the baby. As this will reduce the risk of allergies.

Some types of fish contain mercury, so during pregnancy and breastfeeding, such a product should not be abused, they will harm. It is recommended to consume healthy white meat trout every week. It is noticed that then the baby's allergy will appear extremely rarely.

It is better to steam the product, in the oven or boil in a saucepan.

At what age can trout be given to a child

Fish is very good for children. It is undesirable to feed a child under 3 years old, since it can cause allergies and there is an average amount of fat in it. For babies, low-fat varieties of fish are introduced as complementary foods. If an allergic reaction occurs in a child over 3 years old, then it is better to postpone fish intake until 5 years. They begin to introduce trout into the diet in baked or boiled form, so the harm will be minimized and the positive properties will remain to the maximum. Before giving to a child, it is necessary to consult a pediatrician.

Delicious and simple trout dishes

Seafood is a delicacy food with a delicate taste of meat. It literally melts in your mouth. Fish is often grilled, baked over coals, in an oven, slow cooker, fried, salted. In the Caucasus, it is stewed with wine sauce, fruits, vegetables and spices. Fish marinated in vinegar turns blue.In Japan, trout is smoked, salted and canned.

Oven baked trout

A healthy tasty dish is easy to prepare.

Grocery list:

• trout - 1 carcass;
• onion - 2 heads;
• fennel - 25 gr;
• potatoes - 4 pcs.;
• tomato - 3 pcs.;
• lemon - 1 pc.;
• garlic - 2 cloves;
• salt;
• seasonings.

How to cook:

1. The fish is cleaned, getting rid of entrails and black film.
2. Pour with lemon juice and rub with spices.
3. Fry onions with fennel.
4. The carcass is stuffed with the mixture and poured with oil.
5. On a greased baking sheet, spread tomatoes, potatoes, trout on top.
6. Put in the oven to bake for 40 minutes at 200 ° C.

Readiness is checked by the formation of a golden crust. As soon as it appears, the dish is ready.

Trout in foil over charcoal

Components:

• fish fillet - 500 gr.;
• lemon - 1 pc.;
• dill -1 bunch;
• vegetable oil - 4 tbsp. l .;
• soy sauce - 3 tbsp l .;
• sugar - 1 tsp;
• red pepper - a pinch.

Cooking method:

1. The fish is washed, dried and cut into small pieces.
2. The marinade is prepared as follows: mix lemon juice, oil, soy sauce, sugar and pepper, add finely chopped dill.
3. Soak steaks in brine and incubate for 50 minutes.
4. Then the pieces are laid out on foil, wrapped and sent to the wire rack.
5. Bake the fish until golden brown.

How to salt trout at home

Ingredients:

• fish fillet - 500 gr.;
• lemon - half;
• salt;
• ground black pepper.

Step by step cooking:

1. The fish fillet is cut into pieces, the lemon is cut into thin slices.
2. The meat is salted, pepper on all sides, transferred to a bowl.
3. Transfer to refrigerator overnight.
4. The next morning the fish is ready to eat. It can be used for appetizers, salads, pies, canapes.

The benefits of lightly salted trout are no less than boiled ones. It contains a significant amount of thiamine, riboflavin.

You can see the fish recipe here:

Potential harm to trout

Trout brings not only benefits to the body, but also harm. In case of individual intolerance, an allergy may occur. The head of a fish cannot be consumed in food, since toxic substances accumulate in it.

Contraindications to use

There are a number of caveats to consider:

1. People with gastrointestinal diseases and liver pathologies are not recommended to consume a large number of sea inhabitants. Because it is necessary to follow a low fat diet.
2. Pregnant women and during lactation should not abuse trout, since some varieties contain mercury, which affects the child's body and will cause harm.
3. Fish must be properly cooked - raw meat may contain parasites.

How to choose the right trout

For a delicious meal, you must choose a good source seafood. A few tips:

1. You need to pay attention to the appearance of the product. Good, fresh seafood has slippery, elastic skin. When you press on it with your finger, it quickly returns to its original shape.
2. Pay attention to the eyes - they should not be cloudy, if such - the fish is stale.
3. If the gills of the fish are dark brown, this indicates staleness and harm to the seafood. High-quality seafood has pinkish gills, fresh.
4. If the color of the carcass is unnatural, bright, then it is better not to buy it.
5. A large belly indicates that the fish contains milk or caviar.

How and how much can you store trout?

Trout is a perishable product. A simple tip is to keep your seafood in the refrigerator. The benefits and properties are significantly lost when the product is re-frozen. Bacteria may appear due to technology disruption.

Worth knowing:

• for chilled carcasses in the refrigerator, it is better to use crushed ice;
• to extend the shelf life, the fish is greased with vegetable oil, washed and dried before cooking;
• when a light plaque appears, it is cut off, and the carcass is quickly used for food;
• seafood can be stored in the freezer, it is wrapped in parchment, which will save the carcass from excess moisture and preserve its beneficial properties;
• do not place the product next to milk, sausage;
• the fish will last longer if it is kept in salt water before being sent to the refrigerator.

If you do not plan to cook the fish for 3 days, then it is better to transfer it to the freezer. Salted or pickled fish will keep in the refrigerator for 7-10 days. It is impossible to create sharp changes in temperature regime - the useful properties of the product will be violated.

Conclusion

The benefits and harms of trout have not yet been fully explored. The fish has an exquisite taste, tender meat and excellent properties. If you adhere to simple recommendations, then the health benefits and harm from trout will be maximum and minimum, respectively.