Smelt: benefits and harm to the body

Smelt is a representative of the salmon family, a small fish with the aroma of fresh cucumbers or watermelon. From it you can cook the most diverse and most importantly - healthy dishes. Smelt is widespread. When choosing it in a store or in the market, it is important not to stumble upon a poor quality product.

What does smelt look like and where is it found

Smelt live in the northern seas, are found in large and deep lakes, always go in large flocks, make constant movements between sea and fresh water bodies. The fish is tenacious, accumulates water in the cavities above the gills, unpretentious, it can be easily bred in deep lakes with cold water.

The fish is elongated, its weight is 40–350 g, length is 8–35 cm. Dimensions depend on how large and deep the pond it lives. Females are larger than males, which can be identified by a more prominent lower jaw, multiple warts in the head area and on the fins located in the lower part during spawning.

The abdomen is white-yellow, the back is brownish-green, the sides are silvery with a blue tint. Among the distinguishing features is a wide mouth with a large number of sharp teeth. Small scales are easy to clean. Cucumber flavor is most pronounced in the Far Eastern smelt. The meat is tender and nutritious. Caviar is a delicacy.

Kinds

The most common smelt species are Asian, European and Far Eastern fish. However, the first two species are most often found.

Asian is found in the Yenisei, the highest level of activity is observed in summer and autumn. It is during this period that they catch fish. In the Yenisei Gulf (desalinated strip), smelt is constantly moving along the coast. During spawning (February – July), it is in a permanent habitat. Weight - 50 g, length - 16 cm.

European fish in length reaches 10–28 cm. You can find this species in the north of Europe and in Russia (the European part of the country). The spawning period begins in the second half of May and ends in the first half of June, at which time smelt is in large numbers in large and deep bodies of water.

The Far Eastern fish is small, and the mouth, respectively, is also small. The length does not exceed 10 cm. It is caught in fresh water bodies that flow into the Sea of ​​Okhotsk. In one place, smelt of this species does not linger for a long time. When the water becomes salty, it moves to another place and returns only after the salt has receded. The spawning period is the same as that of Asian fish. Representatives of the Far Eastern species are also located in the coastal zone. Smelt cleans the water and the bottom in the habitat, most often it can be found in polluted reservoirs, where water flows from sewers.

What is the difference between smelt and capelin?

Rajapushka in stores is not found as often as capelin and smelt, which belong to the same family and are similar in taste. The first option is fatter, the second more lean. Smelt also has a special aroma, therefore, fresh it can not be confused with anything.

Unlike smelt, vendace lives only in clear lakes. In appearance, the vendace is similar to a herring; it is even called a royal herring. She has a small conical head. Large types of vendace are protected by the state; during the spawning period, their catch is prohibited. Spawning begins for these fish no earlier than the second half of September, and in large numbers - from mid-November.

Pereslavl vendace lives only in Lake Pleshcheyevo; it is listed in the Red Book. The vendor is the least calorie, 100 g of fish contains only 45–88 calories. The vendace has a characteristic feature - the presence of needles on the back.

Composition and calorie content

In 100 g of fresh fish 99–102 kcal. Energy value after cooking increases. With a decrease in water content, the percentage of dry matter components, on the contrary, increases (in a dry product, 221 kcal, in a dried product - 148, in a cooked on the grill - 109).

As part of 78.5 g of water, 15.4 g of protein (18% by weight), a total of 4.5 g of fat, 1.5 g of ash. The product does not contain carbohydrates, it is low in fat, because it is suitable for dietary nutrition. Vitamin-mineral composition is represented by calcium, phosphorus, nickel, potassium, fluorine. The fish contains magnesium, chromium, and sodium. Among the components of this group are molybdenum, sulfur, chlorine, and iron. Also included are vitamins A, B (B4, 9), D, PP.

Useful properties of smelt

General benefit

The fish contains vitamin D and unsaturated fats, this complex has a positive effect on the condition of the bones. Given this fact, the product is extremely useful for young children, women during pregnancy and the elderly. In addition, these substances strengthen tooth enamel and eliminate bleeding gums.

Vitamin A helps slow down visual impairment, sometimes even improves it. Together with other beneficial substances (amino acids, minerals, vitamins) it contributes to the production of collagen. Accordingly, the elasticity of the skin increases, wrinkles become less pronounced, the hair looks healthy.

Thanks to the balanced vitamin and mineral composition, a calming effect develops. With regular use of fish, the risk of depression is reduced, a person becomes less susceptible to stress, sleeps better and works more efficiently.

Potassium, calcium and magnesium are contained in smelt in small quantities, but together these substances help strengthen blood vessels and the heart. As a result, normal cerebral circulation is restored, blood pressure and the risk of various pathological conditions, such as atherosclerosis and hypertension, are reduced. The condition improves with arrhythmia, coronary heart disease.

There is a lot of phosphorus in fish (about the same as in oysters and mussels), so its use has a positive effect on mental activity and memory. Iron is also present in the composition, due to which anemia is prevented.

Usually smelt is normally digested. Due to this, intestinal motility improves, and nutrients are absorbed as much as possible. Smelt enhances appetite, it is recommended to use it for intestinal atony, ulcerative lesions, gastritis with low acidity of gastric juice, chronic pancreatitis.

By regularly including this fish in the diet, you can increase the body's defenses. High potassium content allows you to restore the water-salt balance. The body quickly gets rid of excess water, which improves the condition of the heart, blood vessels, and kidneys.

In case of disorders in the musculoskeletal system, bones are strengthened, osteoarthrosis and osteoporosis are prevented, especially if you use the product together with the bones.

Positive effects for the skin are noted. An anti-inflammatory effect develops and the healing process accelerates in case of violations of the integrity of the skin (diaper rash, wounds, ulcers).

For women

Fresh smelt contains omega-3 in almost the same amount as more expensive fish. For women, the benefit lies not only in strengthening blood vessels and stimulating brain activity, but also in enhanced estrogen production. This hormone is very important for the female body, especially after 30 years. In addition, when eating fish, serotonin levels increase and the risk of depression appears. It is advisable to cook this product once a week.

For men

Fish dishes are recommended for use by men because of increased sexual activity due to increased blood flow to the genitals.Omega 3 helps prevent prostate cancer.

During pregnancy

From the second trimester, it is necessary to take care of a sufficient level of vitamin D. The norm to prevent rickets is 10 mg. From week 17, the body needs more calcium for strong bones and teeth. Both substances are contained in smelt. Regular consumption of this fish protects pregnant women from hypertension.

Dried and dried fish positively affect the emotional state of women during the period of bearing the baby. The product does not allow depression to develop and, in addition, to avoid premature birth. F. Sjurdur, a scientist from Denmark, conducted a study according to which women who do not eat dried and dried fish rich in omega-3 have a higher risk of premature birth of a baby with a small weight (8729 women were examined). It is also believed that in the first days after birth, children sleep better if their mothers regularly ate fish during pregnancy.

When breastfeeding

If during pregnancy and before it occurs, a woman often ate fish, it is not worth introducing restrictions during breastfeeding, as The product helps maintain a normal emotional state. However, in cases where signs of an allergic reaction to this product were previously observed, it is better not to eat fish or eat it rarely and in limited quantities. A baby can also inherit a tendency to be allergic to fish dishes.

When breast-feeding a baby, it is not recommended to eat stockfish. A dry product can be consumed, but with restrictions. In order to reduce the danger and allergenicity, frozen smelt is thawed in cold water, pre-salted. Next, the fish is boiled in boiling broth, drained and boiled in clean water for 15–20 minutes. Fresh fish is prepared immediately so that the product does not deteriorate. It is advisable to boil it or stew it.

For kids

In the absence of allergies, children can be given fish without special restrictions. The main thing is to cook it correctly. We are talking about those children who already eat adult food. Smelt will help strengthen the joints and bones of the developing organism, will ensure the flow of nutrients. The first time they give a little fish to test the reaction, and then a full portion.

When losing weight

Smelt is an ideal product for a diet of losing weight. The dishes prepared from it accelerate the metabolism, are well digested and absorbed. Such fish is recommended for obesity, because it is low in calories. The daily rate of smelt is an average of 120-150 g.

Is dried smelt helpful?

When dried, the fish is very healthy, especially with osteoporosis. The product strengthens joints and fragile bones. Smelt is dried along with the seeds, but they are practically not felt. Since there is no heat treatment, the substances present in the composition are completely preserved.

Harm and contraindications

As with other healthy products, there are some contraindications for smelt:

• allergy to fish;
• high cholesterol in the body;
• age less than 3 years;
• gout (content of nitrogenous extractives with purine bases);
• pathology of the gastrointestinal tract, proceeding in acute form;
• urolithiasis (the content of substances that adversely affect its course).

With caution, use smelt during the period of bearing the baby and feeding the baby with breast milk. Smoked fish is undesirable even for healthy people, because most often it is obtained by the use of liquid smoke (a carcinogen that increases the risk of tumor formation).

Fish that live in polluted waters feed on sewage, so a large amount of harmful substances accumulates in it (smelt, like a filter, passes dirty water through itself). Given this fact, it is forbidden to eat fish caught in large cities or near them.

Another danger is parasites.Smelt can be affected by the parasite of Cystidicol faryonis (the swimming bladder is affected), which is not able to survive in the human stomach, but because of its type, the desire to eat fish in the future may disappear.

Smelt caught in contaminated water bodies causes serious harm to the body. Hazardous substances can accumulate over the years. In such a product, urea, nitrates, polychlorobiphenyls, arsenic, hydrogen sulfide, salts of heavy metals that cause intoxication are found.

How to choose and store

The aroma of cucumber has only fresh smelt. Its absence indicates that the fish lies on the counter for a long time and it is undesirable to eat it. You also need to evaluate the appearance of the product:

1. The scales should be light and shiny, if it is dark, the product was frozen.
2. The gills of fresh fish are bright red. If the color is pale, it has already begun to deteriorate.
3. Eyes should not be cloudy. In fresh smelt, they are convex and shiny. Sunken eyes are a bad sign.
4. A quality product is resilient and smooth. The abdomen is not swollen, the surface is clean, there are no spots and damage. After pressing, the dent quickly disappears, the carcasses keep their shape, do not bend. Fresh fish is drowning in water.

For frozen products, drooping eyes and a lighter shade of gills are permissible. Since smelt must be realized within 72 hours, it is most often delivered frozen (it is necessary to check the integrity of the package and the expiration date).

Fresh fish after purchase is not stored for a long time. It is recommended to apply it within 12 hours. To avoid negative consequences and benefit only, it is better to give preference to Siberian or lake fish, as she lives in clear water.

Shelf life depends on the processing method implemented. The standards are as follows:

1. Fresh. Store 72 hours after fishing and 8-12 hours after purchase, no longer. Shelf life of freshly caught fish can be extended to 2-3 days, if it is dried from all sides in the air. Smelt is immediately cleaned of the insides, gills are removed and dried inside with paper towels. Inside and outside, they are treated with salt, after which they are wrapped in a napkin previously moistened with vinegar and sugar (0.5 l of vinegar, 2 cubes of refined sugar). The fish is transferred to a clean container with a tight-fitting lid and sent to a cool place.
2. Frozen Shelf life - from 6 months to 1 year. Raw and salted fish, as well as dried, dried, smoked product are frozen.
3. Boiled, stewed and fried smelt. Store in the refrigerator for up to 2 days.
4. Pickled. Prepared for heat treatment, the product is stored in the refrigerator for up to 24 hours. Fish can be immersed in a vinegar solution for a maximum of 15 days.
5. Smoked. The fish obtained by cold smoking is suitable for consumption 8–10 days after cooking, while hot fish is 3 days. Store such a product in a dark place. For these purposes, you can use wooden boxes (layered, separated with sawdust) or fabric bags.
6. Dried, dried product. Store in a place protected from moisture and light, up to 1 year. Cardboard boxes, paper, wicker baskets, linen bags are used as packaging.

How to cook smelt delicious: recipes

Most often smelt is fried, but it can be prepared in a variety of ways - bake, stew, boil. This fish is used for soups, it is even stuffed. If the bones are well cooked, it is better to eat fish with bones. When you want to implement more interesting recipes, it can be processed in other ways and get a smoked, dried or dried product.

In the pan

Scales are removed from the fish in the direction from the tail to the head. Cut the abdomen, throw out the insides, cut off the head.The smelt is washed, dried with paper napkins, first rolled in flour, and then in breadcrumbs. Small fish can only be rinsed well. Fry it in a preheated pan for 5 minutes, then turn it over and cook the same amount. The main thing is not to overdo the smelt, otherwise it will fall apart. The finished fish is laid out on a plate with napkins so that they absorb excess fat.

In the oven

In the oven, you can cook fish with or without foil, on a wire rack or on a baking sheet. In the foil, the fish is baked evenly and does not burn; without it, the dish turns out with a crisp.

Cooking on a baking sheet
Ideally, the fish should be small (up to 10 cm), 0.5 kg of smelt is required for this recipe. Prepare it in breading.

The baking sheet is covered with foil, then it is lubricated with a small amount of vegetable oil. Well washed fish and dried with a paper towel, not necessary to clean. Flour mixed with pepper and salt is poured into the bag. They send fish there. The contents of the package are shaken until the flour and spices are evenly distributed.

Smelt is sent to a baking sheet in an oven warmed up to 200 degrees. After 20 minutes, the surface of the fish is greased with vegetable oil and put in the oven for another 10 minutes, activating the grill mode. Before serving, smelt the smelt with lemon juice and spread on a plate with lettuce. The fish can be used as an independent dish or with rice, boiled potatoes as a side dish.

Foil roasting
It takes 700-800 g of fish cleared of entrails and scales (Far Eastern fish without scales). To give a special taste, soy sauce (50 ml), onions (3 pcs.) And juice obtained from half a lemon are used. Salt the fish, add spices to taste, half the onion rings and mix thoroughly.

Take a dense foil and cover it with a baking sheet, leaving a margin for sealing the mold. Distribute vegetable oil in a thin layer. The fish is stacked in rows, lightly sprayed with lemon juice and sealed with foil.

The oven is heated in advance. The temperature is 200 degrees, the cooking time is 20 minutes. The upper part of the foil is removed, the fish is browned for 10 minutes.

For a couple

You can take both fresh fish and frozen. Prepared carcasses are salted and pepper, left to soak.

Prepare the sauce. First chop the onion and fry it in butter (1 tsp) with the addition of rosemary salt. When the liquid has evaporated, caviar is sent to the pan (⅓ st., Any one will do) and mix quickly. Pour a small package of cream (10%), continue cooking for a few more minutes. When the sauce becomes thicker, remove it from the stove and fill the gravy boat.

Foil or parchment is placed in a steamer bowl, then the sheet is greased with vegetable oil and holes are made in it to allow the liquid to flow out, to avoid sticking and decay of the product. It is enough to hold the fish in a double boiler for about 5 minutes. The dish is served with sauce, sprinkled with chopped fresh herbs.

Deep-fried

You can deep-fry or use a pan. When the temperature of the oil (1 l) reached 190 degrees, the fish (150 g) washed and dried with napkins was gently lowered into it, then dipped in milk (250 ml) and rolled in flour (100 g). In this way, smelt the smelt for 5-7 minutes. After cooking, spread it on paper towels, salt to taste. The dish is decorated with slices of lemon, chopped herbs.

On the grill

Carcasses are well washed under running water, dried with paper towels. Salt, mix, and then lubricated with vegetable oil. The fish is distributed over the grill, brought to readiness over the coals. It is recommended to pour the finished dish with melted butter.

In a slow cooker

3 tbsp of vegetable oil are poured into the bowl and half the onion rings (3 pcs) are fried in it for 15 minutes. Tomatoes are added to the onion in their own juice (one small jar is enough), then halves of the smelt (1.2–1.5 kg).

The contents of the bowl are salted, pepper, add bay leaf (2-3 pcs.). Stirring the fish with vegetables, stew it for 25 minutes, activating the corresponding mode. The fish is left in the bowl for 5-10 minutes to cool slightly, then chopped greens (10 g) are added. You can cook the dish in other modes.In a slow cooker smelt is fried and boiled.

Grilled

For cooking in this way, it is recommended to use a large smelt. Olive oil (2 tablespoons) is sprayed onto a fish (600 g), cleaned of entrails and scales, a little sea coarse salt (1.5 tablespoons) is added and mixed until the ingredients are evenly distributed. On a heated grill, it is cooked for several minutes on each side. If desired, the finished dish can be greased with garlic and lemon juice, adding a little dill.

Do I need to clean smelt before frying

Do not clean only a small fish that does not have scales (up to 10 cm). Water is collected in a sink or a container of metal and the carcass is immersed there. They hold the fish by the tail and clean the scales towards the head. Then, in the same direction, cut the abdomen, take out the insides and throw them away. The head can be removed or left. If you plan to cut it off, the head is removed along with the insides. Pre-cuts are made near the ridge in the direction of the branchial fins. Carcasses are washed under running water. If there are milk or caviar inside the fish, they are also washed and fried.

What can be cooked from smelt: recipes

A variety of dishes are prepared from this fish. Below are several options for using smelt.

Cutlets

A thoroughly cleaned base for cutlets (400 g, it is possible with caviar) is turned into minced meat using a combine harvester. Grind the fish, then potatoes (2 pcs., Large, can be grated) and the onion. At this stage, add caviar (100 g, any one will do) and spices, pour in oil.

Semolina is poured into a bowl (breadcrumbs can be used), cutlets are rolled in this grits. For 1 pc 1 tbsp required minced meat. The dish is cooked in a pan or in the oven. Temperature - 180 degrees (preheat). Cooking time is about 30 minutes.

Ear

Prepare potatoes (300 g), carrots and onions (1 pc.). The vegetables are peeled, diced and sent to the pot to cook. When they are half ready, add salt, spices, fish (750 g). The ear is cooked for another 5–10 minutes (they are guided by the size of the smelt). The last step is the addition of vodka (100 ml) and chopped greens.

Sprats

The fish is cleaned (0.5 kg). Salt (1 tbsp) and sugar (1 tsp), natural liquid smoke (15 g), black tea (1 bag with bergamot) are added to boiling water (500 ml). The ingredients are mixed and left to infuse.

Sprats are cooked in a baking dish. Smelt tightly stacked, add a little ground pepper. The contents of the form are sprayed with olive oil (50 ml). There they pour the brine at room temperature so that it completely covers the fish.

The form is sent to the oven, prepared with minimal heating for 2 hours. Excess liquid is drained, fish is consumed with vegetables and herbs. For storage use closed dishes.

How to salt

You can pickle fish in mustard. First, prepare the marinade. Water (1 liter) is poured into the pan, sugar (1 tablespoon), salt and seasonings (cloves, pepper, mustard seeds, bay leaf) are sent there. The contents are boiled for 10 minutes, then finely chopped dill is added. When the brine has cooled, add vegetable oil (just apply a few tablespoons of oil). Fish (1 kg) is laid in a container of a suitable size and the liquid is poured. Smelt should stand in the refrigerator for 12 hours.

Other marinades are possible, for example, with vinegar. First, smelt is prepared, then it is rolled in flour and sent to a frying pan with vegetable oil. Semi-finished fish is removed from the pan and a brine is prepared. Water (500 ml) is combined with sugar (2 tablespoons), salt (1 tablespoons), spices (bay leaves, peppercorns). Also peel and cut into circles carrots (1 pc.). Prepare the brine for 5 minutes, then add 9% vinegar (100 ml), mix and cool. The fish (1 kg) is spread in a bowl, half the onion rings (2 pcs.) Are distributed on top, the brine is poured and left to marinate for a day.

Also, the fish is tasty if you add the lemon-garlic mixture and green onions to the marinade.Garlic (5 cloves) is cut into thin slices, then chopped onion (20 g). Salt (10 g) is poured into warmed olive oil (100 ml), mixed until dissolved. Dill (50 g) and previously chopped onions are mixed with the resulting oil. The prepared smelt (500 g, the head is also removed) is placed in a container with the back down, and garlic and juice obtained from two lemons are distributed from above. The fish is put in the refrigerator for 1 hour, then the garlic is removed and laid out on a film, oil is poured from above. The film is wrapped, the container is put in the refrigerator for 1-2 days, depending on the size of the smelt.

Interesting Facts

1. Smelt has a characteristic vegetable smell, therefore it is called "borage" (the fish eats algae from stones).
2. Fishing requires a fishing line with a length of 10 m, tying up is rarely an effective tool.
3. The greatest amount of smelt can be caught in the spawning period, as well as when it shoals in for bait.
4. A food blogger from Vladivostok filmed a smelt video that became viral, gaining about 40 thousand views in the first 24 hours after publication.
5. In 2016, an unusual Christmas tree was made from dried smelt, its height was 2.5 m (festival "Street of the Far East").
6. In May, a smelt festival is organized in St. Petersburg, which saved the population from hunger during the siege of Leningrad. They offer to try pickled, smoked, dried fish, and it is also grilled and fried.

Smelt benefits the body in the absence of contraindications. The main thing is that it was caught in a clean reservoir. It is also important to check for freshness by cucumber smell.

Smelt photo