Bream: benefit and harm to the human body

This kind of fish, like bream, is considered the most popular among the representatives of the Karpovs. This fish is highly nutritious and has a delicate aftertaste. Many people are interested in what useful and harmful qualities a bream has in order to know in which cases this product can be used.

What does the bream look like and where does it live?

The bream is characterized by a specific form of carcass, due to which it can be easily distinguished from other inhabitants of the reservoirs. So, externally, the body of the fish is high, oblate from the sides, which are brown or brown in color. The fins have a gray color with a dark fringing. Also, it has a small head, large eyes and a mouth that extends like a tube.

Such fish are usually found in lakes, rivers, and also in the seas. The main requirement for bream habitat is the presence of algae at the bottom of the reservoir. As food, the individual uses aquatic plants, larvae of worms, and mollusks.

What is the difference between a bream and a scavenger

Both of these fish are representatives of the same species, but of different ages. The scavenger has a rounded, slightly flattened shape. The scales are characterized by a silver color, while the bream has a coloration closer to bronze or brown. The head of the scrubber is small, with five pharyngeal teeth in the mouth. The body of the fish is covered with mucus, which is quite difficult to remove.

The bream has a larger head, but the mouth of the fish is small. On the back of this individual has a hump.

In general, in ichthyology they do not distinguish such a subspecies as the scammer. It was invented by fishermen for convenience, since it is assumed that other methods are used to catch it. The scavenger is a young bream that has not yet fully matured and not formed. The behavior of these species is different, and therefore requires special methods of fishing.

The weight of the bream can reach 6 kg, with a length of up to 70–80 cm, and the scavenger weighs a maximum of 1 kg, and its length is not more than 0.5 m.

The taste of fish meat is also different. In this case, bream is a more fleshy, fatty product that can be fried, salted and stewed. Binder can only be used for salting.

Composition and calorie content

The beneficial qualities of the bream are explained by its rich composition, which has a beneficial effect on the body and ensures the normal functioning of all organs and systems. So, in the bream, vitamins belonging to group B, retinol, niacin, tocopherol, ascorbic acid and others were found. The mineral composition is represented by K, P, Ca, Na, Fe, Mg, S.

Due to the presence of vitamin PP and phosphorus in the product, the water-salt balance in the body is regulated, bone tissue is mineralized, and the condition of the skin is improved.

In addition, omega-3 and -6 fatty acids were found in the product. Also, the fish is saturated with amino acids and easily digestible protein.

The bream is very nutritious and satisfying. This is due to the protein, which is well absorbed by the body and low levels of fat. Calorie content of fish varies depending on the method of preparation. So, the calorie content of fresh bream is 105 kcal per 100 g, boiled fish has 125 kcal in the same amount of product, dried - 220, fried - 128, smoked - 160-170.

Why is bream useful?

General benefit

Fish must be present in the human diet, as it is perfectly digested and assimilated, regulates life processes at the cellular level, reduces the risk of developing CVD diseases, and helps solve problems with overweight. In addition, this product is able to normalize blood sugar, have a beneficial effect on the mucous epithelium, as well as on the formation and restoration of bone tissue.

In order for the fish to benefit the body, it is recommended to use only fresh products, excluding the use of frozen delicacy.

As already noted, bream is characterized by a high phosphorus content in its composition, and this suggests that such a treat is necessary for the construction of the skeleton, as well as the synthesis of various enzymes. Also, this substance has a positive effect on the mental activity of the brain, strengthens the memory function. Despite the presence of a large number of small seeds, bream is a valuable commodity that is quite popular in the food industry.

The meat of this fish is characterized by antibacterial and anti-inflammatory properties, cleanses blood vessels, strengthens bones and acts as a prevention of caries.

For women

Due to the high concentration of iodine, bream should be included in the menu of people suffering from thyroid diseases. Vitamin E in the composition of the product improves the condition of the dermis and hair, provides rejuvenation and elimination of toxic substances from the body.

White meat is enriched with a light protein that is different from an animal. So, this product is very much appreciated in dietary nutrition, which allows its use to ladies who want to lose unwanted kilograms. Unsaturated fatty acids in the bream help break down the fats that make up the blood. Regular consumption of such a product helps to reduce the risk of a blood clot, as well as lower blood cholesterol.

For men

Fish meat contains omega-3 and -6 acids, which are the prevention of the development of atherosclerosis and other diseases associated with the cardiovascular system. This allows you to cleanse the body of "bad" cholesterol, which ultimately improves the overall well-being of a person, reduces the likelihood of hypertension, ischemia, stroke and heart attack.

Due to the high content of light protein, the product is recommended for use by athletes and people who need to strengthen the body after suffering injuries, diseases and operations.

During pregnancy

During the period of carrying the baby, a woman must definitely include fish products in the diet. The bream meat ensures the proper development of cell membranes, improves metabolism. Also, the bream protects the pregnant woman's body from blood clotting and the development of hypertension. In addition, the product affects the intellectual and psychomotor development of the child, strengthens the immune system of women, and also helps to cope with postpartum depression.

Scientists have proved that regular consumption of fish products by pregnant women helps maintain a good mood in expectant mothers, and also helps to give birth to more active, mentally developed and quick-witted babies.

When breastfeeding

During breastfeeding, it is important for a woman to monitor her diet so as not to harm the baby. Some doctors strongly recommend abandoning the use of fish during lactation, explaining this by the high allergenicity of the product. At the same time, a number of other specialists are sure that young mothers need to include this product in their diet, as it is distinguished by its rich vitamin and mineral composition.

During this period, a woman should only cook bream for a couple. The use of raw fish is prohibited. The first fish dishes should be prepared according to the simplest recipes. Do not use many different ingredients and spices, so as not to harm the child.

If you follow the instructions for the right choice, as well as cooking bream, you can enter such a delicacy in the diet from the first month after giving birth.

For children

Fish for a child at any age is a very healthy dish. Like meat, it is a source of animal protein, which is also endowed with amino acids that are not synthesized by the body. But these substances are necessary for the growing body, as they protect the child from viruses and bacteria, take part in the formation of cells, the production of various antibodies.

You can give such a delicacy to children from the first months of life. The product is especially useful for babies who are breast-fed. All babies need vitamins and minerals that the bream is endowed with. So, fluorine provides the formation of tooth enamel, phosphorus is responsible for the normal development of the skeleton and the brain, iron is the prevention of anemia.

When losing weight

Bream meat is a valuable diet treat, as it has a high content of easily digestible fat, which are very beneficial for the human body. Surely few have heard about the existence of a special diet based on the use of this product. More precisely, this is not even a diet, but rather a fasting day, which is recommended to be carried out once a week.

At the same time, you should eat 250 g of bream steamed for breakfast, as well as drink a glass of juice from tomatoes. For lunch, you can eat 0.5 kg of fish baked in the oven, a salad of cabbage and carrots. Two apples are enough for an afternoon snack. Dinner should consist of 300 g of boiled bream and vegetable salad. At the same time, you need to drink a lot of fluids during the day, it can be green tea or plain mineral water without gas.

Is bream caviar useful

Bream caviar contains a lot of iodine and fatty acids. The use of these components extends to the circulatory system, which allows you to protect the body from atherosclerosis, central nervous system, resulting in a reduced risk of stress and gastrointestinal tract, which helps to restore metabolism.

Caviar of this fish species has a balanced composition and is characterized by the presence of healthy proteins. All this allows you to use the product for weight loss, although its calorie content is quite high. Children under three years of age should not be given caviar of bream.

The benefits of cured and smoked bream

Sun-dried bream helps strengthen blood vessels, reduces the risk of coronary heart disease, stabilizes metabolic processes, acts as a bactericidal substance, has a positive effect on the skin and mucous membranes.

The harm of such a product consists in the excessive content of salt, therefore abuse is contraindicated. An improperly prepared delicacy can cause a breakdown or poisoning.

As for smoked bream, with this treatment the fish retains the ability to accelerate metabolism, eliminate the loss of strength, restore the urinary system, and have a beneficial effect on the dermis.

The danger of a smoked product is the presence of carcinogens, the amount of which is directly related to the method of smoking. And this suggests that in this case there is a chance of developing cancer cells.

How to smoke

First, breams of approximately the same size should be selected, washed thoroughly and gills removed. If the individuals are large, you need to clean them from the insides, but if the fish are small, this is not necessary. Next, make a small incision on the back along the ridge so that the fish is better salted. You do not need to remove the scales and the skin, they will act as a protective shell, and the dish will turn out to be more juicy.

So, for 5 small carcasses you will need 200 g of salt.First, prepare the brine and place the bream in it for several days. After that, rinse and hang the carcasses for drying for an hour. Then open the abdomen and fix them with toothpicks. After this, bream a little wilted in a ventilated place, and then placed in a special device for smoking, in the upper compartment. Pour sawdust into the lower section. Smoke from kindled torches and sawdust will rise to the fish. In this form, the product should be smoked for about two days.

How to fade

For this method of processing, individuals no more than 35 cm in length are suitable. The fish should be washed, cleaned of the viscera and gills, no need to cut off the head.

You can use wet salting. To do this, prepare a saline solution in a bucket of water so that the raw chicken egg does not sink to the bottom of the vessel. After that, string the carcasses on a thick rope and lower them into a container with liquid. Cover the bucket and send to a cool dark place for three days.

And you can use dry salting. At the same time, 1 g of fish will require 250 g of salt. Pour salt at the bottom of the enameled dishes and put fish in it one by one. The last layer of the bream should be covered with salt so that the fish is not visible. The container should also be tightly closed and put oppressed. Such a load is necessary so that an air gap is not formed where microorganisms will multiply. In this form, the fish should lie a few more days.

Regardless of the method chosen, soaking is to be done. For this, the carcasses need to be lowered into clean water for the same amount of time as was needed for salting. It is recommended that you change the water 3-4 times. If wet salting was used, it is enough to rinse the bream under running water for one hour. Next, dry the fish a little. To do this, leave it for several hours in a ventilated area.

For drying, special devices are used in which breams are suspended. At home, you can hang fish on the balcony or near the stove. The air temperature should not exceed 20 degrees. It usually takes from 2 to 4 weeks, depending on the size of the fish and the chosen method of salting.

Harm and contraindications

There are no special contraindications that can harm the human body. However, in some cases, individual intolerance may be observed. Only parasites present on the body of the bream, as well as many small bones, can be dangerous. Detecting parasites is very easy while cleaning fish. If this happens, it is better to refuse the use of such a product. Moreover, after cutting such a fish, it is necessary to boil a knife and other devices that were used during operation. The bream is very bony, so you need to be very careful. To make the bones softer, it is recommended to marinate the bream before cooking.

If the fish lived in a polluted pond, it can be harmful to health. Before buying, you need to make sure that the fish was caught in an environmentally safe place.

How to choose and store

In order for the bream to benefit the body, it is important that it is not only fresh, but also natural, without various hazardous substances in its composition that can harm human health. Currently, fish feeds include various coloring components, antibiotics and growth stimulants. A natural product is characterized by meat with a pale tint, fins that are well developed, a weak marine aroma of iodine, shiny and elastic scales, bright and convex eyes. Gills in individuals should not have yellowness, they retain elasticity when pressed on them.Sale should be in an ice container.

It is best to store such a product at a temperature of 0 degrees, but if it is supposed to be stored in a refrigerator, where the temperature is usually about 5 degrees, then you will need a separate container with ice. If there are a lot of fish, it is advisable to freeze part, but before sending it to the freezer, carcasses should be cut, washed thoroughly and dried.

How to quickly clean bream

To quickly remove the scales from the surface of the bream, it is recommended to send the carcasses to the freezer for several minutes. After this bream, you need to immediately put it on a cutting board and quickly remove the scales. In this case, movements against the growth of scales should be made. After processing one side, you can turn the bream over and continue cleaning on the other. Thoroughly rinse the cleaned carcasses under running water.

To clean the fish, it is not necessary to use a knife. Currently, there are many special tools designed for these purposes. You can even clean the fish from the scales along with the skin. At the same time, a shallow incision should be made in the head area around the entire circumference of the bream, and then peeled off.

How to cook bream delicious: recipes

There are many options for cooking bream, but the most common are frying and baking in the oven. Recently pickling fish is gaining popularity. For lovers of healthy eating, steaming bream is suitable. Nutritionists claim that the greatest benefit is preserved in dried and dried bream.

In the oven

For baking in foil, you will need 2 fish, 1 onion, 1 bell pepper, 1 carrot, salt, pepper and spices to taste. So, first cut and clean the breams, treat them with salt and spices from the inside and outside. Then mix the chopped vegetables. First put a layer of foil on a baking sheet, then gently place the fish, and scatter the vegetables from all sides. After that, wrap the resulting workpiece in foil and send it to the oven, preheated to 100 degrees. The dish will be ready in 40–45 minutes.

In the pan

To prepare a quick and tasty lunch in a pan, you will need a fresh bream, several onions, 5 tbsp. flour, 60 ml of vegetable oil, salt and pepper to taste. First thoroughly clean the fish, remove the scales, remove the gills and entrails. Next, thoroughly rinse it, cut off the head and divide the carcass across into four parts. Put the resulting pieces in a bowl, salt and pepper.

Then roll the fish in flour. Then pour oil into a skillet and heat it. Put the prepared bream in a bowl and fry over low heat for about 10 minutes on both sides. Then add the onion, and then continue frying for another 10 minutes. The fried bream with onions is ready.

In a slow cooker

Cooking bream in a slow cooker with vegetables is very simple. For this you will need 1 kg of bream, 15 g of butter, 5 potatoes, 4 onions, 4 tbsp. flour, salt and pepper at your own discretion. First, peel the fish, grate with spices on all sides, breaded in flour and put in a bowl. Pour 100 ml of water here, add chopped potatoes and onion rings. Next, select the “Baking” function and turn it on for 40 minutes.

What can be cooked from bream: recipes

Properly cooked bream is perfect for both everyday and festive table. It should be noted that this fish goes well with rice, potatoes and other vegetables.

Cutlets

Ingredients: 0.5 kg of fish fillet, 1 medium carrot, 1 onion, 100 g of white bread, a small bunch of herbs, 1 egg, 100 ml of sunflower oil, 50 g of breadcrumbs, as well as salt and other spices to taste. First chop the onions and carrots. Place the bread in water for a couple of minutes.Next, add chopped vegetables to the fish, and chop it all in a meat grinder. After that add salt, spices and an egg. From the minced meat to form cutlets, which are crushed in breadcrumbs. Fry the patties until golden brown. It is recommended to fry the dish in a large amount of oil. To get rid of excess oil, after cooking, cutlets should be laid out on a paper towel. Before serving, decorate the dish with herbs.

Ear

To prepare the fish soup you will need the bream itself, 3 potatoes, 1 carrot, 1 onion, 2 tbsp. vegetable mask, parsley and celery root, herbs, 2 bay leaves, as well as salt and other seasonings.

The first thing you need to boil bream. This usually takes no more than 20 minutes. After that, remove all the meat from the broth and strain the liquid. This will remove all the bones. Next, add chopped potatoes to the resulting broth. In a frying pan with heated oil, fry the remaining vegetables, sliced ​​in a convenient way. Put the prepared vegetable dressing in the broth from the bream, and then continue cooking for another 15 minutes. At this time, you can add pieces of boiled fish. At the very end, add bay leaf and herbs. The dish is very tasty and fragrant.

Canned food

If the fish is large, you will need to remove the skeleton. The bream must be washed properly. Small fish are usually processed without cutting. In this case, they are stacked in cans in an upright position. If the carcass is large, you will have to cut it into pieces.

You can preserve bream with ketchup. In this case, you will need 1 kg of bream, 4–5 onions, 1 pack of hot ketchup, 200 ml of vegetable oil, carrots, tomatoes, bell pepper, bay leaf and other spices.

Cut carrots with onions into very thin rings, pepper into strips, and tomatoes into small slices. Next lay out vegetables and fish in layers. It should be remembered that almost a third of the total vegetable mass should be laid on top. Also sprinkle the workpiece with black pepper in the form of peas, paprika and other seasonings. At the same stage, add the lavrushka and a small amount of ketchup. After laying all the ingredients, bring the mixture to a boil. Cook the dish for about an hour over low heat, and then pack it in sterilized containers. Banks are hermetically sealed and sent for further storage in the refrigerator. To reduce the time for the disinfection of containers, you can use the multicooker, included in the "Baking" mode. The temperature should be 100 degrees.

How to salt bream at home

To salt the bream with your own hands, you must first prepare the fish. To do this, thoroughly rinse it, gut it and be sure to get rid of the gills. If there is caviar inside, the fish is salted whole, with entrails, but the gills in any case must be removed, otherwise the finished product will acquire a bitter taste. After that, dry the bream with a paper towel.

The salted bream, the recipe for which is very simple, is prepared in a large but shallow dish. To prepare such a delicacy, you will need to fill the bottom of the container with a layer of coarse salt. Also, grate the carcasses inside and out with a small amount of salt component, paying special attention to the fish's head. Place the treated bream on the bottom of the dishes and sprinkle with a layer of salt on top. Cover the salted products with a lid and put something heavy on it. In this form, the bream should lie for 5 days, at a temperature of 7-10 degrees. The readiness of the product can be judged by the small stiffness on the back of the fish. Then you should soak the carcasses in cold water for several hours. This procedure is recommended to be carried out twice.

After that, hang the fish on a rope and dry it in a well-ventilated area. This process usually takes no more than a week. Do not be scared when in the first days of drying an unpleasant smell will come from a suspended bream. Already on the second or third day this smell will disappear.If you salt the fish in the above way, you end up with a very tasty and fatty fish. Moreover, the cooking process is not difficult. It is only necessary to observe the sequence of technology.

Interesting Facts

1. The largest bream was caught in England in 2014. Its weight was more than 7 kg.
2. This fish got its name due to the fact that during spawning individuals jump out of the water and fall back sideways in such a way that a noise resembling fondling appears. This is what led to the fact that the fish is called a bream.
3. There is such a variety as the Amur black bream. The number of this species is declining, so it is listed in the Red Book.

Photo bream