Perch - predatory fish with a wide habitat. Individuals
this type occur in both fresh water and in sea.
River perch is found in rivers on the territory of central Siberia, northern Asia, as well as in Ukraine and Europe. For the life of fish to choose the places with slow current, living in the algae, where you can lie low before the attack on his victim. River perch unpretentious nutritional content and any small animals from insects and worms to tadpoles and small fish.
Redfish common in the waters of the Atlantic Ocean and the North Pacific. He prefers to settle at considerable depth - up to 500 m, in some cases to meet this species may be at a depth exceeding 900 meters. This species is characterized by the presence of perch sharp fins, a shot that is dangerous and can cause inflammation. Fish sizes range from 20 cm to 1 meter. Weight rarely exceeds 15 kg. Externally, sea and river perch are similar except for small details.
Meat perch prized for a pleasant taste and almost complete lack of bones. However, many fans of this fish are often denied myself the pleasure to eat it due to the difficulty in removing the scales and spiny fins. To solve this problem, however, it is not difficult: it is enough, cut off the fins with scissors, specially designed for this purpose, to lower the fish into boiling water for a short time.
Perch is simple to prepare and perfect in every way. Admirers of the fish probably will pick its way, because perch salt, vyalyat, boiled, baked, smoked and fried. Finally, the fish make great canned. In Finland, perch fillets are used as a basis for the cake, and in Karelia fish soup rich brew called naparokko.
Nutritional value, composition and caloric content of perch
Meat perch contains relatively little fat - about 3 and 3 g per 100 g of the fillet. Of them, the mass of saturated fatty acids is 0, 7g, and unsaturated fatty acids omega-3 of about 1, 7 g protein content reaches 18, 2 g per 100 g of product. Carbohydrates are nonexistent.
Rich bass and vitamin content. In one fish contains a set of useful substances are vitamins D, A, C, E, B1, B12, B5, B9, B6, PP. The highest concentration in this case is vitamin PP - about 4, 8 mg. Also perch fillet extremely rich in minerals, including potassium, magnesium, calcium, sodium, phosphorus, sulfur, iron, chlorine, cobalt, manganese, iodine, zinc, chromium, nickel, molybdenum, and copper. Most fish contains potassium - about 300 mg.
Calorie perch barely 103 kcal per 100 grams, which can be attributed to the category of low-calorie fish.
Low calorie perch and a small amount of fat in the fish - the reasons for which it is often used as one of the main dishes in dietary nutrition. In combination with an extensive list of vitamins and minerals
substances this fish becomes a welcome guest at the table of those who are forced to restrict their diet.
Vitamin B12, which is part of the perch, has beneficial effects on DNA synthesis and myelin in the body, which has a positive effect on the brain. Furthermore, it is an excellent antioxidant vitamin is involved in lipid metabolism and useful for acute and chronic hypoxia.
Widely known for the use of a perch, like any fish, almost every woman. Regularly eating this useful gift of the sea, you can preserve the beauty and youthfulness of the skin for many years. In addition, the use of fish is invaluable to the mucous membranes of the body, regulating blood sugar levels and maintaining the proper functioning of the thyroid gland.
It is also important to note that the use of the perch is not dependent on what the water, salt or fresh, dwell fish. Both types are equally useful and rich in vitamins and minerals.