Fish Recipes
Eating fish is very important, the consumption of fats of fish reduces the prevalence of cardiovascular disease, especially of the coronary. Much of the fish can be consumed raw, provided that they are almost immediately captured or otherwise, that have been preserved frescoes by refrigeration or vacuum systems. Raw fish is the basis of the currently popular sushi; in such cases, what is consumed is only the muscle mass of the fish carefully separated from the other parties in particular of the viscera.
As I say the fish is an excellent nutritional. It has a similar to the meat nutrient composition: high-quality proteins, fats or lipids, small amounts of vitamins, mineral salts and purine. Like the meat does not contain carbohydrates and depending on the amount of fat they are divided into fatty fish (0 – 2% fat), half (2-6% FAT) and blue (more than 6% FAT). The most abundant fat is the unsaturated, and abound in the blue series omega-3 fatty acids. Also highlights its mineral content of iodine, phosphorus and magnesium. It should be noted that some fish that are eaten with Thorn, contribute also calcium of easy assimilation in significant amounts (canned sardines, fried fishes, etc.).
The fish as well as the vast majority of food, have different ways of preparation, but to get the recipe right it is necessary to know the fish used for its preparation. Some of the ways to prepare fish are as follows:
Fried fish: pass the pieces of fish by a paste to coat or milk and flour or eggs. Place the chunks in hot oil for a few minutes.
Roast fish: season fish and grease them with oil. Then place them on the grill or in the already hot oven.
Boiled fish: immerse the boiling fish in water with a splash of lemon juice and flavouring herbs. Leave it to minimum fire for 20 minutes per each kilogram of weight.
Saut?ed fish: dry the pieces of fish, move them by flour, put them in a pan with hot oil and leave them until they start to take gold.
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