Fresh whiting fish: calorie content per 100 grams, nutritional value, vitamins, minerals
The calorie content of raw whiting fish per 100 grams is 81 kcal. 100 g of product contains:
- proteins – 18.4 g;
- fats – 0.8 g;
- carbohydrates – 0 g.
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The composition of 100 g of raw fish is represented by the following vitamins and minerals (in brackets, % of the substance from the daily value of an adult):
- A (4.4);
- B1 (2.7);
- B2 (5.6);
- B4 (13);
- B5 (4.3);
- B6 (7.8);
- B9 (3.3);
- B12 (77);
- C (1.6);
- D (14);
- E (2.7);
- RR (28);
- potassium (13);
- calcium (4);
- magnesium (10);
- sodium (5);
- phosphorus (26);
- chlorine (7.2);
- iron (3.9);
- iodine (90);
- cobalt (300);
- manganese (4);
- copper (15);
- molybdenum (5.7);
- selenium (58);
- fluorine (18);
- chromium (110);
- zinc (8.5).
Stewed whiting: calorie content per 100 grams, bju
The calorie content of stewed whiting fish per 100 grams is 83 kcal. 100 g of product contains:
- proteins – 18.9 g;
- fats – 0.9 g;
- carbohydrates – 0 g.
The composition of 100 g of stewed fish is represented by the following vitamins and minerals (in brackets, % of the substance from the daily value of an adult):
- A (5.3);
- B1 (2,1);
- B2 (4.6);
- E (3.2);
- RR (33);
- potassium (9.6);
- calcium (3.2);
- magnesium (7.7);
- sodium (2.6);
- phosphorus (20);
- chlorine (8.5);
- iron (3.6);
- iodine (107);
- cobalt (357);
- manganese (3.8);
- copper (18);
- chromium (131);
- zinc (10).
Fried blue whiting in flour and butter: calorie content per 100 grams, nutritional value
Calorie content of fried blue whiting per 100 grams is 149 kcal. 100 g of dish contains:
- proteins – 16.8 g;
- fats – 7.9 g;
- carbohydrates – 3 g.
The composition of fried fish in 100 g is represented by the following set of vitamins and minerals (in brackets, % of substances from the daily value for an adult):
- A (3.9);
- B1 (3.1);
- B2 (5.1);
- C (1.4);
- E (22);
- RR (26);
- potassium (12);
- calcium (3.6);
- magnesium (9.3);
- sodium (20);
- phosphorus (24);
- chlorine (6.4);
- iron (3.9);
- iodine (79);
- cobalt (265);
- manganese (6);
- copper (14);
- chromium (97);
- zinc (7.9).
Popular smoking recipes
Every reader wants to quickly get acquainted with recipes that can be used to prepare smoked fish at home. We would be happy to start our story with the algorithm of actions, but it should be noted that some nuances make significant changes to the final result, so they need to be considered.
First of all, we are faced with the need to choose fish in the store. Unfortunately, we do not have the opportunity to enjoy the fresh catch, since blue whiting ends up on the shelves after a long journey. In the store, fish is sold frozen or chilled. Often you have to be content with what you have, since there is no alternative. Chilled fish is stored only for a certain time. Based on frozen carcasses, it is difficult to assess their condition and the number of defrosts.
Try not to come across carcasses with obvious damage, having a foreign odor, or covered with matte mucus.
Any recipe begins with cutting the fish. Since blue whiting is a fairly small fish, you don’t have to separate the head, but you will definitely have to cut out the gills and get rid of the entrails. These conditions are key, since the smoking process can introduce microorganisms that cause rotting. In addition, the insides and gills certainly will not have a positive effect on the taste. No additional steps should be taken to increase the effectiveness of salting or smoking. The fish will be perfectly smoked without any cuts or spacers on the belly.
Salting
The first recipe is accompanied by dry pickling; this is the simplest method that allows you to smoke blue whiting after basic techniques with a minimum of ingredients. The principle of this method is that fish meat is treated with salt, which draws moisture from the fibers, which promotes long-term storage. In the process of preparing the dish, the fish will not spoil, and the salt will also act as a food additive. You can diversify this recipe by adding black pepper.
Blue whiting carcasses are rubbed with the resulting composition, placed in a suitable container and placed in a cool place. Salting will last about 3-4 hours. When enough salt has been absorbed into the fibers, the remaining salt will need to be disposed of. The fish is placed in a container with clean water and soaked for some time. But in this form it cannot be sent to the smokehouse. Each carcass should be wiped of moisture with a towel or napkins. This is where the algorithm ends, since further steps are the same for all recipes and will be described below.
Pickling
The second recipe involves salting in a liquid marinade. To prepare it, you need to take water and salt in a ratio of 10 to 1. To better dissolve the components, bring the water to a boil. A little sugar and spices are added to it to taste. Ready-made seasonings, bay leaves, and basil go well with fish.
Some sources provide dozens of recipes, although you can completely limit yourself to two or three. The fact is that they are not fundamentally different from each other. It is enough just to understand the basic principle and add those ingredients that are preservatives and also participate in the breakdown of fiber.
Additional components can be used as desired. So, in this recipe, you can change the amount of spices without worrying that you won’t be able to smoke the fish. After mixing all the ingredients, the resulting brine is cooled. Here we will look at another popular recipe. It differs from the previous one in that vegetable oil is used instead of water. Experts say that this method is excellent for fish whose meat is dry and fibrous. We salt and soak the carcasses according to the plan described above.
Table vinegar or lemon juice works well to break down fibers. In this case, lemon is preferable, as it will add a specific smell. This recipe is used when fish needs to be prepared for smoking within an hour. Under the influence of acid, its fibers become loose and quickly salt out.
But cold-smoked whiting cannot be prepared this way. The smell of vinegar or lemon “goes away” only during heat treatment. There are many more recipes using various sauces and mayonnaise, but we tend to believe that such additives turn smoking blue whiting into baking. To get a truly natural product, you need to use a minimum of spices, because the main one is smoke.
Benefits of blue whiting
The obvious benefits of whiting are manifested in the following beneficial properties of the product:
- fish is the raw material for obtaining fish oil, which activates the brain and enhances the body’s immune functions;
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- with regular consumption of blue whiting, the cholesterol and fat balance in the body is normalized;
- The low fat content in fish allows it to be included in the diet;
- Omega-3 acids contained in fish restore the functioning of the brain and nervous system;
- minerals in blue whiting strengthen bones, nails, and improve vision;
- it has been proven that regular consumption of whiting is beneficial for the cardiovascular system of the body;
- the product contains substances that slow down skin aging and restore hair health;
- Numerous studies show that blue whiting lovers have more active metabolic processes in cells and are less susceptible to stress and colds;
- fish is recommended for improving memory, normalizing the diet for psoriasis, atherosclerosis, inflammatory processes of the intestines, and mammary glands.
Application
This fish is often bought for pets (cats and cats). Feline representatives adore it, but people prefer other types of fish to it because of its strong bonyness. This fish can be fried, boiled and stewed, which will not spoil it, but will reveal its unusual taste in a new way.
Blue whiting is also used for medicinal purposes and is indicated by doctors for exhaustion. Eating blue whiting gives positive results in the treatment of many diseases. Its components can stop the development of tumors and intestinal (rectal) diseases.
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Harm to blue whiting
Having considered all the advantages of the product, let’s say a few words about the harm to blue whiting. If you overeat fish, you may experience flatulence, heaviness in the stomach, and nausea. To prevent such reactions, it is recommended to eat no more than 150 g of fish at a time.
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Those who suffer from allergic reactions to seafood and individual intolerance to fish should not eat blue whiting. If you have a weak stomach, the consumption of blue whiting, like any other fish, should be clearly regulated. Otherwise, diarrhea and constipation are possible.
Different smoking methods and their features
According to its principle, smoking is divided into cold and hot. Smoking smoke with the hot method reaches a temperature of 120°C degrees. The fish will be ready within 25-30 minutes after the start of the process. Its meat will become soft and even a little loose. Exposure to high temperatures will lead to such consequences. Intense heating immediately kills bacteria, so preparing and salting hot smoked blue whiting does not impose any special requirements on the master.
Alder chips are placed at the bottom of the smokehouse. To avoid fire, it is soaked in water. During the hot smoking process, juice will be released from the carcasses. To prevent it from getting on the wood chips, place a tray underneath, which you can make yourself from a sheet of aluminum foil.
The fish is placed on sieves so that the carcasses do not touch each other, but there is some distance between them.
The top of the smokehouse is covered with a lid. When the wood chips begin to smolder, you can mark the time so as not to open the lid again. After 25 minutes, you should check the readiness of the fish by separating the fin. If the meat is ready, it will separate easily. You should not rush to remove the blue whiting from the box; it is better to wait until the smokehouse has cooled completely.
When cold smoking, the procedure looks slightly different. Due to the fact that the smoke temperature does not exceed 30°C degrees, the entire process takes up to several days. The structure of the fibers is not disturbed, so cold smoked blue whiting meat is more elastic and retains not only the taste and smell, but also many useful substances. This kind of fish can be stored much longer than hot-cooked fish.
The sources of smoke are the same alder. You can use sawdust from fruit trees, but alder chips are a more affordable material. Do not allow the temperature to rise during the cooking process. This type of smoking is considered more complex and requires experience and patience. But the result completely compensates for all the costs, since cold smoked fish is always appreciated on the table as an appetizer.
