White-fleshed fish are a valuable source of nutrition and contain many beneficial substances such as protein, fatty acids, vitamins and minerals. They are widely used in cooking and are very popular among fans of healthy eating. However, like any product, this fish has its own characteristics and harmful properties that must be taken into account when consuming it.
Description of the fish
The term "white fish" is used in cooking - the flesh of these fish is usually pale, almost white. This distinguishes them from other salmon representatives, whose meat is rich, often red.Interestingly, some species classified as "red fish" also do not have red flesh. Moreover, some salmon are mistakenly considered to be “white” fish, although this is not true.
It can be both marine and freshwater. Known for its white meat with a firm texture and a noticeable sea scent. It costs less than other types of aquatic life, but is just as tasty and nutritious. Most varieties have minimal fat content but high protein levels, around 20-24 grams. There are also types of white fish that have a higher fat content, such as catfish or mackerel.
Varieties
Fishes living in the seas are classified according to various criteria, such as physical characteristics and membership in certain families. Although they all have one thing in common - white flesh - there are distinct differences when it comes to their appearance and taste.
As for external characteristics, fish are usually divided into two groups: flat and round. The first list includes:
- Flounder.
- Halibut.
- Whitefish.
And in the second:
- Cod.
- Pollock.
- Mackerel.
- Hake.
And this is not a complete list.
Flat fish have a characteristic appearance: a flattened body (like a pancake in a frying pan), and the eyes are located on the top of the head. The mouth is slanted. This peculiar body structure developed during evolution, which allowed them to swim and rest on one side. The position of the eyes was also changed for better viewing opportunities - they seemed to rise up. Their flattened body and upward position of the eyes help them hide from predators or suddenly rush at their prey from ambush.
It is interesting to note that when flatfish fry are first born, their eyes are located on either side of their head, as usual. However, as they develop and undergo metamorphosis, their eyes shift to one side of the head (up). In addition, these individuals move in a unique way, bending their entire body.
Round representatives have a recognizable shape - they have a narrow back and eyes on either side of the head. The key feature of the round species is the curved sides due to the bending of the ribs, like those of burbot or cod.
In addition, there is a ball fish, which is distinguished by a truly round shape. When threatened, it swells and resembles a spiky ball, which prevents predators from swallowing it. This species is also called fugu and is part of Japanese cuisine, despite its toxic properties. In Japan, fugu is considered a delicacy that carries an element of danger, as improperly prepared food can lead to serious poisoning or death.
Benefits and harms
White fish has been widely studied for its beneficial properties, which is why it remains in constant demand. All varieties of white fish, both river and sea, are easily digestible and do not cause negative reactions from the human body. Including this species in your diet helps reduce the risk of disease and increases energy levels. Additionally, there are additional benefits associated with the consumption of white fish.
It is an incredibly healthy source of food due to its high concentration of protein, vitamins and microelements. This is an excellent choice for those looking to build muscle, as one serving contains enough protein to meet your daily requirement.
Additionally, it has anti-inflammatory properties due to its abundance of vitamin B6, which helps relieve symptoms associated with bronchitis or asthma. This fish is low in fat and carbohydrates, which makes it an ideal product for a diet. The amino acids contained in fillets are also necessary for the growth of muscle and bone mass, regulation of the nervous system, blood clotting and cleansing of blood vessels.
Moreover, the iron content, which is abundant in fish fillets, helps prevent the occurrence of anemia, and vitamin B2 helps reduce the risk of miscarriage during pregnancy. Finally, regular consumption of fish will improve your eyesight, protecting against age-related degeneration.
White meat can be harmful for those who suffer from intolerance to marine meat. It is wise to avoid consuming it in combination with dairy products or meat, as the various proteins will not be digested properly. Cold smoked carcasses should also be avoided, as the smoke used for cooking sometimes contains carcinogens.
How to cook white fish
The term "white gold of the seas" was given due to the excellent taste of the meat. These aquatic species are prepared in a variety of ways, such as steaming, frying, boiling and baking. White fish is often used as an independent dish or included in appetizers and salads.
As for fatty varieties, they are usually dried, salted or smoked. To get the best results when preparing dishes from such fish, you should follow some tips:
- since flounder and sea bass have tender meat, it is recommended to steam them;
- cod and halibut have an elastic texture, so they are grilled or fried in a pan;
- All types are suitable for preparing pies and minced meat-based dishes.
About fishing for white fish
Now the fishery has grown to cosmic proportions, but the population of representatives of this species is quickly recovering. Therefore, there are no strict regulations regarding extraction and the product remains available to the public.
White species live in the cold waters of the northern regions, which is where they are mainly caught. Typically, carcasses are immediately processed on site. To preserve quality, they are instantly bled and then blast-frozen.
To catch white species, various gear is used, for example, fishing rods with a float, feeder rods or spinning rods. Depending on the fishing method, different baits are used: worms, maggots, bloodworms, artificial flies and lures.
In addition to the ability to choose the right tackle and bait, the ability to set up correctly and wait patiently for the prey to appear is also important for successful fishing. Fishing for such aquatic inhabitants is a fascinating and productive activity.
