Pelengas fish: benefits and harm to the body

Pelengas is a fish that is very easy and quick to cook. The meat of this aquatic inhabitant is quite low-calorie, 20 percent it consists of easily digestible proteins. In addition to a large number of vitamins and minerals, it contains omega-3 fatty acids. This group of compounds refers to natural antioxidants that have a beneficial effect on the human body. Pelengas belongs to the Kefalevs, can live in a fresh and salty environment.

What does the bearing look like and where is it found?

The fish is small in size. On average, its length is about 0.6–0.7 m with a mass of 2-3 kg. However, several specimens were caught, which weighed more than 10 kg, with a body length of up to 150 cm. The shape of the fish’s body resembles a spindle, it is completely covered, including the head, with rather rigid and large scales. Her tail is quite strong, with pronounced plumage. There are two fins on the back: central and in the tail region. The skin is silver-gray, on the back it is darker.

The homeland of this marine inhabitant is considered the Sea of ​​Japan. However, in the course of scientific research, restoration of water bodies, this species began to be found in the Black and Azov Sea. The individual acclimatized very well, it took root so well, and began to breed here, which today belongs to the commercial species. Also, this species was discovered in the Mediterranean Sea. As already noted earlier, bearing can live in both sea and river water. For the winter, she goes to such rivers as the Dnieper, Don, Danube.

Pelingas is called a water orderly. His diet includes invertebrates as well as bottom sediments. This individual is not just looking for food, but at the same time is engaged in cleaning the reservoir.

What is the difference between bearing and mullet

The main distinguishing characteristic of the Kefalev family, in comparison with other inhabitants of the water world, is that they do not have a middle line on their sides. As for pelengas and mullet, the first species is distinguished by larger scales and an orange cornea. In this case, the mullet is usually blue-eyed. The difference is also in size, namely, it should be noted that the eastern guest in this case is somewhat larger than his relatives. It is believed that the taste of mullet is more tender.

Composition and calorie content

It was previously noted that 1/5 of the fish consists of protein. It is completely absorbed by the human body. In the summer, fish meat contains a high concentration of fat, its level reaches 8 percent. In summer, the amount of fatty acids is 32 percent, while in winter this figure is 17.

The meat is famous for the presence of retinol, as well as B-group vitamins. Magnesium, iron, phosphorus, calcium and potassium can be distinguished from the mineral components in the composition of such a product.

According to its chemical composition, pelengas is a natural antioxidant. Such meat has a positive effect on the brain. The beneficial effect of the product on the cardiovascular system is also noted. With regular use, a person protects against hypertension, the development of atherosclerosis and cancer.

Speaking about the caloric content of this type of fish, it should be noted that it refers to dietary products, since only 100 kilocalories are concentrated in 100 g of fish fillet.

Useful properties of bearing

General benefit

Pelengas is characterized by many positive properties. A positive effect on brain activity and the cardiovascular system has already been mentioned. It is also worth noting such features:

1. This product is the prevention of diseases associated with the immune system and malignant tumors.
2. The meat of this fish is very healthy. Since its fat content, and, consequently, calorie content is low, it can be included in diet food.
3. With the regular inclusion of such a dish in a person’s diet, the indicator of bad cholesterol in the body decreases, material metabolism is restored, and blood pressure stabilizes. All this is achieved due to the presence of omega fatty acids in the fish. It is these substances that prevent the formation of cholesterol plaques on the walls of blood vessels and blood clots in their lumen.
4. The protein part of the fish fillet contains basic amino acids, which makes the product very nutritious. For this reason, it is especially recommended to use pelengas for children, as well as people with weak immunity, people aged and those who have had a serious illness or surgery. A delicacy recommended for use by athletes.
5. Periodic consumption of this marine inhabitant in food saturates the human body with a sufficient amount of minerals such as phosphorus and calcium, which is important for maintaining the musculoskeletal system. It also has a beneficial effect on dental health.
6. In the course of numerous scientific studies, it was found that pelengas meat is characterized by the content of a large amount of iodine. For this reason, this product should be used by people with thyroid disease.
7. Such a treat will help to normalize the activity of the digestive system, reduce the level of glucose in the blood.
8. Potassium in fish meat ensures the removal of excess fluid from the body. In this case, edema is eliminated, and the cells are saturated with oxygen.
9. Phosphorus, in turn, maintains a water-alkaline balance and strengthens the skeletal system, tooth enamel.

For women

The benefit for the female half is manifested in the fact that pelengas helps to increase the body's resistance to various stressful situations, eliminates depression and improves mood. Iron in the product is necessary for the prevention of anemia. The iodine contained in the fish stabilizes the activity of the thyroid gland and makes up for the lack of hormones. Since it is a natural antioxidant, such seafood can improve the condition of the skin and hair. It is also noted that pelengas relieves the discomfort experienced by women with PMS.

For men

Regular administration of a marine product in a man’s diet helps strengthen vascular walls and normalize blood cholesterol. Fatty acids and minerals in this delicacy prevent the development of heart disease. Also, fish fillet can solve the problem with high blood pressure and saturate the body with amino acids that are required for muscle growth.

During pregnancy

Due to the fatty acids and trace elements found in the marine life, pelengas is considered beneficial for pregnant girls. Such a product is recommended for use during the period of bearing the baby for its proper formation and development. In addition, fish helps prevent the development of anemia and vitamin deficiency, strengthens the protective functions of the body.

Pelengas also copes with hair loss and deterioration of the skin of a future mother. At the same time, keep in mind that hazardous substances can accumulate in fish. In minimal quantities, they are not harmful to the health of a woman, however, they can negatively affect the condition of the fetus. Therefore, it is very important to coordinate such a product in the diet of a pregnant woman with a specialist.

When breastfeeding

During lactation, such fish fillet is prohibited for introduction into the diet until the baby is 10 months old.

For kids

Mineral elements and fatty acids in fish can be beneficial for the baby. But to introduce such a delicacy in the baby’s menu can be closer to the year, along with meat foods. The first portion for the baby should not exceed 10 g. As for the fish soup based on pelengas, such a dish should not be given to children up to three years. This is because hazardous substances can be present in the broth that pose a threat to the baby's body, even in small quantities. In addition, the children's intestines are not able to cope with the digestion of such a fatty product. Before introducing this fish in the menu of children, you need to consult a pediatrician.

When losing weight

Since pelengas is characterized by a low degree of calorie content, dishes based on it can be used during a diet designed to reduce body weight. In addition, seafood contains many useful substances, vitamins, amino acids, which activate the process of losing weight due to the normalization of the digestive tract. Such dishes will help fill the lack of various vitamins in the body of a losing weight person.

With pancreatitis

Fish-based dishes occupy a special place in human nutrition, as they are very useful products. Since pelengas is enriched with fast-digesting protein and essential amino acids, it is indispensable in the diet of a person suffering from pathologies of pancreatic inflammation.

The components of the product help to suppress the inflammatory process, reduce the amount of cholesterol plaques and restore the metabolic process. Fatty types of seafood are prohibited for use in the presence of pancreatitis. As for the bearing, with this disease its use is allowed. So, for example, boiled pelengas with potatoes is a very tasty and at the same time healthy dish. You can cook it with such diseases of the gastrointestinal tract, as well as in the period after the holidays.

To prepare such a treat, you will need 1 kg of pelengas, 2 liters of water, 4 potatoes, onions, bay leaves, salt to taste and black pepper with several peas. First you need to clean the bearing, remove the insides and cut into small pieces. Also remove the gills. It is not necessary to throw out the head, it can be boiled. Put the cleaned fish in the dishes, then pour water and put the pan on the stove. The mass should boil. It is important to remove the foam if necessary. Next, add bay leaf and black pepper to the bowl. Cook for 5 minutes, then salt the workpiece to taste. Next, cut the onion in half rings and also place in the pan. After this, cook the mixture for another 6-8 minutes. Pelengas is a rather tender fish, so it does not need to be cooked for a long time.

After the specified time, use a slotted spoon to carefully remove the fish. To the remaining broth, throw potatoes, previously cut into cubes. Continue cooking until the vegetable is ready. When it is ready, you will need to take a deep dish, put potatoes on it, and then fish and pour it all over the broths. You can also serve all these ingredients in portions.

Harm and contraindications

As for the harmful properties and contraindications of the bearing, it does not have pronounced restrictions. You should not use such a product only to people who suffer from individual intolerance to seafood or a particular type of fish. During pregnancy, during lactation, as well as in childhood, you should definitely consult a specialist before introducing such an ingredient.

How to choose and store

In the store you can buy both fresh and frozen fish. When choosing a fresh product, it is necessary to study the scales, it should be shiny and have a pleasant specific smell. The eyes of each fish should be transparent. If you buy fresh fish, it is recommended to do this before direct cooking, since it can be stored in the refrigerator for no more than a day.

It is important to be able to choose the right fish, because most people have never even seen a live bearing.You must follow these rules in order to purchase fresh produce, otherwise spoiled fish can lead to poisoning. In addition, poor-quality products can cause infection with various parasites.

It is fairly easy to distinguish between fresh and spoiled fish. Fresh fish is characterized by an unpleasant odor of ammonia. And apparently it’s not difficult to do it. The carcass should not have any spots and blood. The gills of fresh bearing have a bright red color. Their tail is straight, the abdomen should not be swollen. You can also verify the freshness of the fish by pressing the back with your finger. If at the same time the depression from pressing is quickly restored, this indicates that the product is fresh.

As for frozen fish, you only need to check the expiration date and date of freezing on the package. In the presence of transparent packaging, pay attention only to that fish, on which there is less ice.

How to clean and cut bearing

Many are interested in the question of how to clean and cut fish in a short time, so that the scales do not fly apart, and the room does not have to be cleaned later. In this case, there are several secrets. For example, you can pour boiling water over fish on both sides. The liquid needs to be poured not very quickly, but also not to linger in one area, since the skin of a bearing can quickly peel off. This is best done in the sink.

So that the scales do not spread throughout the kitchen, you can put the carcasses in a container of water and clean it with your hands or with a knife. At the same time, the waste remains in the dishes, while the bearing and the kitchen remain clean.

If you can’t get rid of the black film inside the bearing, you can pour it with hot water, but not cool boiling water. After that you can use a knife or a hard washcloth. After that, the peeled fish can only be chopped.

How to cook delicious pelengas: recipes

Often, pelengas is commercially available in frozen, fresh and canned form. It has delicious meat, it has few bones, so it’s great for getting a variety of fish dishes. When meat bothers and you want to cook something fishy, ​​you can use this particular type of seafood.

In the oven

To cook a bearing in the oven, you need 0.9 kg of fish, 200 g of cream, 300 g of fresh champignons, as well as spices to taste.

First you need to marinate the cut fish in a mixture of pepper, salt, fish seasonings and hold for an hour. After that, wash the mushrooms and prepare the envelopes from the foil. Put 50 g of champignons in each of these envelopes and lightly salt them. On top of the mushrooms, lay out a bearing. Next, add 1 tablespoon for each piece of fish. cream. Now tighten the foil envelopes and put them in a baking dish. About 6 foil envelopes are usually obtained from the indicated amount of ingredients.

Baking tray with blanks to send in a preheated oven to 180 degrees for 30 minutes. This time is enough to cook fish. This recipe for the preparation of a bearing is good in that the dish remains hot for a long time. If the dish is not eaten right away, you can leave it in the oven and get it later.

In the pan

The easiest and fastest way to cook bearing is frying steaks in a pan. Like any other fish dish, you first need to clean the carcass of the scales, cut off the head and fin, and then gut. Next, cut the fish fillet into pieces 3-4 cm wide. Rinse them thoroughly and dry with a paper towel, and then grate with a mixture of salt and black pepper. Then pour a small amount of flour into a flat bowl and add a pinch of salt.

Roll each piece of fish in flour and put on a hot frying pan with butter. Pelengas fry until golden brown on both sides. Do not close the lid. When the fish is fried on both sides, close the pan with a lid, reduce heat and simmer for another 2 minutes.

Serve fried pelengas in hot or cold form, it will be delicious in any case. You can add such a fish steak with any sauce.As a side dish, you can make a salad of fresh vegetables.

In a slow cooker

To prepare a bearing in a slow cooker does not require much time and effort. The result is a tasty and healthy dish. Of the ingredients you will need the fish itself, 2 tbsp. lemon juice, 4–5 tablespoons flour, vegetable oil, spices and salt. The cooking process begins with cleaning the fish. It must be gutted and cut into small pieces. Next, mix salt, spices and black pepper. Roll each piece of bearing in a mixture of seasonings to improve aromatic qualities. After that, sprinkle them with lemon juice on top. Next, send the workpiece in the refrigerator for several hours to marinate.

After that, turn on the multicooker, and you need to select the function for cooking fish. It can be the “Baking” or “Frying” mode. Here you should pour a few tablespoons of vegetable oil. Roll the fish fillet in flour, then put in the bowl of the device. It will take 45–50 minutes to prepare such a dish. When half the specified time has passed, the fish will need to be turned over so that it is rosy on both sides. Ready bearing can be served to the table.

On the grill

Many connoisseurs of pelengas love this type of fish for its delicate and juicy taste. It practically does not contain seeds, which is great for cooking on charcoal. It can be served with vegetables or a vegetable salad. To prepare such a fish on the grill, you need 1–1.2 kg of seafood, 2-3 tbsp. soy sauce, 1 tablespoon adjika, 1 lemon, 1 tbsp mayonnaise, 1 onion, 1 tsp grated ginger and 2 tbsp. vegetable oil.

First clean the bearing, remove the fins, tail and gills, remove the black film inside the abdomen. For these purposes, you can use a regular toothbrush under running water. After that, rinse and dry each carcass thoroughly with paper towels.

The ridge does not have to be cut; cuts can be made on the sides with scissors to the back, but not through. Next, prepare the marinade. To do this, mix soy sauce, mayonnaise, adjika, lemon zest and juice, grated ginger, grated onions and 1 tbsp. oils. Now process the fish with the mixture and let it marinate for a while until the coals are ready.

Then grease the grate with oil and place a bearing on it. After that, bake. It is important to monitor the moderate heat. In extreme heat, the fish will turn out to be dry and tough instead of a juicy and tender treat. To improve aromatic characteristics, some add cherry tree twigs. It is enough to bake seafood for 6-8 minutes on both sides. However, in any case, you should focus on the heat, in some cases, the cooking process can be accelerated or extended by several minutes.

Grilled

In this case, you need 1.5 kg of fresh bearing, 1 lemon and spices to taste.

First, you should clean the fish from scales, remove the insides, cut off the tails and heads. Rinse thoroughly bearing bearing several times. In each of the pieces obtained, make two transverse cuts. Then salt the fish, season with black pepper and other seasonings, then sprinkle with lemon juice. Place lemon slices in the cuts. In this form, seafood should be marinated for a quarter of an hour.

Now, on the bottom of the air grill, you only need to pour 1/2 cup of water, add bay leaf, peppercorns and a small amount of suneli hop. Next, install a double boiler lattice, put the pickled fish fillet on it and turn on the device for half an hour at 260 degrees. After 30 minutes, open the air grill lid and transfer the finished bearing to a dish. The fish should cool down a bit, after which it can be served to the table. It is great as a snack.

What can be prepared from bearing: recipes

Pelengas fish meat has a beautiful milk color, has a slightly sweetish taste and almost does not contain bones.

From such a fillet you can cook a delicious and rich ear, tender cutlets or meatballs, various cakes and delicious aspic.

Even if this seafood is fried in a pan or sent to the oven with mayonnaise or cheese, you get a satisfying and delicious dish. The canned product is great for making salad.

Ear

To get fish soup you need to prepare 2 potatoes, a couple of bay leaves, 1 onion, 30 ml of refined sunflower oil, 1 carrot, 0.5 kg of fish, 5 peas of black pepper, a pinch of ground pepper and 2 tsp. salt. The dish is prepared very quickly and easily. In half an hour you can get a delicious, transparent soup.

To get such a first dish from bearing, you must first prepare the fish, namely, clean it, wash, remove the entrails and head with fins. After that, divide the carcass into separate pieces. Next, pour 1 liter of water into the pan and put the head and pelengas fillet in it. Bring the mass to a boil, then simmer for another 15–20 minutes over low heat. During this period, constantly remove foam.

Strain the resulting broth, and put the boiled fish pieces on a plate. Next you have to do vegetables. First peel the potatoes and cut into small cubes. Dip the potatoes into the broth, and then start cooking the fish soup.

The next step is to cook the frying. To do this, peel and wash the onions with carrots, finely chop and fry in a pan with sunflower oil for 10 minutes. Add the fried vegetables to the pan with a soup bowl. Next, cook the mixture of vegetables until cooked. A few minutes before the end of the manufacturing process, salt, pepper and season with ear parsley and black pepper. Now put boiled fish and chopped greens in the finished dish.

Cutlets

To get delicious fish cakes, you will need the following ingredients: 500 g minced fish, 1 onion, 1 white roll, spices to taste, namely salt, herbs, black pepper. You should also prepare flour for breading and vegetable oil for frying.

First you need to cook the stuffing itself. To do this, clean the fish, get rid of fins, bones and peels. Pelengas fillet scroll through a meat grinder. After that, try to chop the onion very finely. You can use a grater in this case. Soak the bun in milk and squeeze. Then combine the fish with onions, rolls, spices. In this case, cutlets are cooked without adding eggs, this will make the finished dish softer and more tender.

From the resulting workpiece to form cutlets, which are subsequently breaded in flour. Then add vegetable oil for frying in a hot pan and put fish products in it.

To fry on high heat during periodic turning to the other side until a golden crust is formed. After that, reduce the fire and stand the dish under a closed lid for another quarter hour. Pelengas cutlets can be served with mashed potatoes. It will be very tasty if you prepare some fresh salad from vegetables for them.

Jellied

Another popular dish based on pelengas fish is aspic. Such a delicacy will be able to decorate any holiday table, and its preparation will not take more than two hours.

First you need to do a list of ingredients. Namely, you should prepare 1 fish, 2 chicken eggs, 1 onion, 1 carrot, 1 lemon, 100 g of corn, the same amount of green peas, 2 tbsp. gelatin and salt to taste.

Peel carrots and onions and rinse with cold water. Pelengas should be thoroughly cleaned of scales, offal. After that, divide it into small portioned portions. Next, put the pieces of fish with the head in a pan.Add onions and carrots here, which are previously cut into several parts. You will also need to add spices. Pour a small amount of water in a container and send to moderate heat.

At this time, pour gelatin into a separate bowl and pour hot water. On average, 1 tbsp. this component you need to take 100 ml of water.

After boiling the fish, it is necessary to constantly remove the foam and continue cooking for another quarter of an hour. This time will be enough to cook seafood. Next, fill the eggs with water and cook them hard-boiled. After cooking fish and vegetables, pour the contents of the dish into a colander and let cool. While you can do the broth. In hot form, add gelatin to it and mix well.

Now you should prepare all the ingredients for decorating the dish. First, put the fish and other products on a plate, and then carefully pour the broth. Next, send the workpiece in the refrigerator for a while.

Balyk

Lovers of dried-dried fish will enjoy the Balyk from Pelengas. To get such an appetizer, you need 6 kg of fish, 60 tbsp. salt at the rate of 10 tablespoons per 1 kg of seafood, 18 tbsp. sugar (3 tablespoons per 1 kg).

You need to start by cleaning the fish. After that, rinse it thoroughly so that there are no stains of blood or scabs, and cut into pieces. Put the obtained fish pieces into non-aluminum dishes, pour with salt and sugar and put under oppression. In this form, keep the product in the refrigerator for 6 days. After the specified time, rinse the workpiece and hang it in a dry and warm room. At the same time, it is important to cover the product with gauze so that the balyk is not very weathered. Keep it in this condition for at least 2 days, then everything depends on taste preferences. If necessary, you can stand another 1-2 days.

Interesting Facts

Bearing is characterized by euryhalinism. This concept suggests that this type of aquatic environment is able to live in both fresh and salt water. It should also be noted that this species of fish is considered ameliorator, that is, it feeds on silt of organic origin.

Pelengas is characterized by delicious white meat, there are very few seeds in it. It is sold fresh and frozen, as well as in the form of canned goods. The heads of this marine inhabitant are usually included in soup sets, caviar is used for salting.

Bearing photo