Benefits and harms of smoked fish: caloric content and content
Useful properties of smoked fish
Understanding the useful properties of smoking, it is worth noting, that this method of preparation is considered one of the most gentle on raw materials. Because the product undergoes minimal processing, it retains all the necessary vitamins, trace elements, amino acids. For comparison: carcass, fried in oil at high temperature, loses more useful properties.
Smoked sea fish contains considerable amounts of iodine, magnesium and calcium, which after processing the raw product remains 75-80%. So, the main part of vitamins, nutrients are stored, which is important for people, strictly follow your diet.
People are allowed to eat smoked product, overweight or on a diet, as grades of average and low fat contain not so many calories - from 70 to 140, depending on the breed. So, to low-calorie (not more 4% fat) include pollock, putasu, cod, flounder. Medium-calorie varieties (to 8% fat): pink salmon, herring, tuna, trout.
Smoked fish is a source of Omega-3 fatty acids, necessary to maintain sharp vision, proper heart function. Also, the benefit of the product is a sufficient protein content (close 26 city.) - building material of muscle tissue.
Another significant plus of the dish is that, that the cooking technology does not involve the addition of fats, example, vegetable oil, as when frying. That is why the caloric content and amount of fat does not exceed the allowable norm.
Speaking of the beneficial properties of fish, smoking technology should not be discounted, on which the quality and damage of the final product depends.
Types of smoked fish
Currently, three types are used:
- hot;
- cold;
- "Liquid" smoke.
The first two are traditional. Hot smoked fish is cooked at elevated temperatures, raw materials are placed over sawdust or special chips, which are burning, give taste and smell. The only drawback is the high concentration of carcinogens, formed by pyrolysis, this is especially true of thin-skinned breeds. Carcinogens can also penetrate into the carcass.
Cold smoked fish is safer, since the cooking technology is slightly different. Before entering the smoking chamber, the smoke passes through a system of pipelines, where harmful substances settle on the walls, without falling on the fish. For those, who cares about the taste of the product, and benefits, and harm, you should pay attention to cold-smoked fish.
Smoked chicken wings are a natural dietary product
Now, carrying out the smoking procedure, many suppliers use not only the types described above, but also the so-called "liquid" smoke. Actually, this method of processing raw materials is difficult to call smoking as such. The carcasses are heated, and then apply a special composition on the skin, containing dyes, fragrances, flavor enhancers. The substance penetrates quickly into the fleshy part, the result is a product, is no different from cooked by hot or cold smoking. Manufacturers appreciate "liquid" smoke, using it, you can get more products much faster, however, the quality of the food suffers greatly.
Pity smoked fish
The most dangerous substance, present in smoked fish are considered carcinogenic.
Smoke, coming from the wood, contains many chemical compounds, one of which is benzopyrene. It is harmful to the body, its high concentration is toxic, becomes the cause of cancer and cancer. Fish breeds with thin skin contain the most benzopyrene (capelin, mackerel, herring), prepared by hot smoking. Minimum of harmful substances in thick-skinned varieties (trout, bream), especially if the processing was by cold smoking.
The disadvantage of smoked products is that, what, eating them, there is a risk of becoming infected with parasites (helminths, opisthorchiasis, wide tape). Although cold-smoked fish is considered safe, given the low content of carcinogens, but at the temperature 25 degrees, not all harmful microorganisms die, in accordance, together with the food eaten can enter the human body.
One more fact should not be forgotten: before, as the fish enters the smokehouse, it is kept in a very concentrated saline solution. Salt penetrates the carcass tissue and remains there after smoking. Due to the high content of smoked salt, it is not recommended for people, suffering from diseases of the genitourinary or cardiovascular systems. Frequent eating of such a product can have a negative effect on health, who complains about the work of the gastrointestinal tract. Only small portions of salted fish can be pregnant, nursing women.
Substandard fish can cause significant damage. Some unscrupulous manufacturers use expired raw materials, clogging the stale odor with smoke and fragrances. Spoiled fish retains decomposition products even after heat treatment.
so, the benefits of smoked fish are directly related to the processing technology, as well as with that, how fresh the raw material was taken. Smoked people are allowed to eat with extreme caution and as rarely as possible, having any diseases.
