The harm of fish to the body. Sea and river fish, benefits and harms. Marine fish: possible harm to the product

Proper nutrition is the key to good health for many years. It is difficult to imagine a well-composed weekly menu without fish. The benefits of fish were noted many centuries ago, so a tradition came to us - one day a week it is necessary to eat fish (the famous "fish day").

Fish fillet is a source of easily digestible protein, trace elements, vitamins, but the most valuable thing in fish is fat, which consists of polyunsaturated fatty acids (omega 3 and omega 6) and is completely absorbed by the body.

Speaking about the benefits of fish, it is worth focusing on which fish is more useful: river or sea. In river fish or fish from freshwater reservoirs, the content of protein and fat is lower, it lacks iodine and bromine, which are always found in sea and ocean fish.

The benefits of fish caught from the depths of the sea are undoubtedly greater than the benefits of fish caught from the nearest river. Sea fish, in addition to being rich in iodine and bromine, saturates our body with phosphorus, potassium, magnesium, sodium, sulfur, fluorine, copper, iron, zinc, manganese, cobalt, molybdenum. The vitamin range contained in the fillet of sea fish is significant, these are B vitamins (B1, B2, B6, B12), vitamin PP, H, in small quantities, as well as fat-soluble vitamins A and D.

Why is it good to eat fish?

Fish (not only fillet, but also liver) saturates the body with the most valuable fatty acids linoleic and archidonic (famous and omega 6), they are part of the brain cells and are the building material for cell membranes. Omega 6 also reduces the level of bad cholesterol in the blood, minimizes the risk of developing atherosclerosis, which has a beneficial effect on the functioning of the circulatory and cardiovascular systems.

For the endocrine system, in particular for the successful functioning of the thyroid gland, it is extremely useful, which is rich in sea fish. For information, 200 g of mackerel contains the daily norm of iodine, in the form that is completely absorbed by the body.

Fish is considered one of the most valuable food products. It is recommended to eat it weekly, at least twice. It is best to steam or boil. However, recently there has been a lot of information about the dangers of fish. Even deaths have been recorded after its use. So what is more in aquatic life: health benefits or life hazards?

Benefit

There are a lot of useful substances in the composition of fish. There are also vitamins A, E, and minerals. In particular, phosphorus, calcium, iodine, iron. Depending on the type, some elements are more, others are less.

Fish meat contains easily digestible protein, amino acids, Omega. After analyzing the composition, we can say about the benefits of fish:

• Fish meat contains high quality protein. It is well absorbed and saturates the body with essential amino acids.
• With regular use of fish, blood clotting normalizes, the level of bad cholesterol decreases. The product reduces the risk of vascular liming, blockage of capillaries.
• In the course of research, it was found that fish dishes normalize the activity of the thyroid gland, favorably affect the overall hormonal background.
• Fish is famous for its high content of phosphorus, which is necessary for muscles, tissues and bones. Vascular walls remain strong and elastic for a long time.
• Some varieties are very beneficial for the brain. Salmon, salmon activate mental abilities, increase efficiency.
• There are types of fish that prevent myopia, relieve eye fatigue. For example, pollock.
• Regular consumption of meat from marine life helps to strengthen the nervous system, normalize sleep.
• Those who prefer fish are not obese. It normalizes fat metabolism. Many of its types contain a minimum amount of calories.
• Who often has a fish on the table, he can boast of strong nails, chic hair and elastic skin.

Thus, the benefits of fish are multifaceted. Its importance is great for the health of the cardiovascular system, and for bone strength, visual acuity, and for immunity, and for the brain, and for beauty. The product contains Omega-3 and Omega-6 acids, which are necessary for the full functioning of the body. The beneficial effects of fish meat are felt by almost all systems of our body.

Harm

Unfortunately, not everything is so rosy. Only those fish that have grown in natural reservoirs that are not polluted by industrial waste are useful. Moreover, its growth was not stimulated by the omnipresent hands of man.

Fish can be harmful and even life-threatening because they absorb all the poisons in the water!

• In the meat of the same tuna or salmon salts of heavy metals were often found. In particular, lead, cadmium, arsenic and even strontium. These substances are hazardous to human health.
• The older the fish, the more poisonous elements it contains. And on the packaging in the store, the age of the seafood is not written.
• Rare fish farms can boast of the quality of their products. Biochemical additives are used to build mass. Often, sick individuals are also sold.

What can result in eating sick fish?

• Heavy metal salts harm the kidneys, adrenal glands and ovaries.
• Heavily infected individuals can provoke oncology and infertility in men.
• Old fish often spoil the composition of the blood, disrupt metabolism and hormonal levels.
• Irritation of the stomach, dysbacteriosis and diarrhea are the “lightest” consequences of a spoiled fish dish.

Worst of all, it is almost impossible to recognize a sick fish in a frozen product. But you can try.

• Always look at expiration dates.
• Pay attention to the abdomen: it should be light. Yellow indicates "antiquity".
• It is better to buy a cleaned fish. Most of the harmful substances accumulate in the intestines. And in the process of storage, poisons pass into meat.

calories

Different types of fish have different calories. Consider the most popular.

Contraindications

It is contraindicated for all people to eat sick and old fish. It is advisable to give up fish dishes during pregnancy. Poisoned individuals can cause physical and mental impairment in the unborn child. To treat yourself to a safe fish, send your husband fishing in ecologically clean areas.

Children cannot be completely deprived of fish. It is necessary for strengthening immunity, bone strength and mental development. The first fish feeding - from 8-9 months. Suitable low-fat varieties with delicate white pulp. Best of all, young ones who have not had time to grow to an impressive size. Naturally, only fresh. You can opt for ice fish, young cod, notothenia, hake, sea bass, blue whiting.

It is necessary to introduce fish into the diet of children a little bit: an allergy may appear.

The nutritional value

Vitamins and minerals

Consider the vitamin and mineral composition of fish on the example of low-calorie saffron cod.

Fresh fish, with such a rich composition, cannot harm. Cook right and provide your family with a portion of health.

Along with, it has always occupied a leading place among the favorite dishes of the world's population. For peoples living near water bodies, the main industry is fishing, and the main food is fish dishes, which are not only tasty, but also very healthy. However, not everyone knows that in addition to benefits, such food can also harm the body.

What is better - river or Benefit and harm from the use of this product - what do they consist of? What dishes can be prepared from fish? We will try to answer these and other questions in the article.

Compound

It is believed that the protein found in fish is much better absorbed than the proteins found in foods such as eggs or meat. An important component in the composition of fish, so necessary for the human body to build proteins, is amino acids. The composition of the fish contains vitamins PP, H, D, A, B vitamins, a small amount of vitamin C. Trace elements that make up the fish: phosphorus, iron, manganese, zinc, molybdenum, magnesium, potassium, bromine, fluorine, copper, calcium . Since fish contains a large amount of iodine, it is used in the treatment and prevention of thyroid diseases. Its fat contains a large amount of omega acids, so oily fish is especially valued.

Benefit and harm

Fish meat and caviar are popular among obese people. A high protein content contributes to weight loss, so fish is an excellent product included in the menu of many diets. However, it should be remembered that dishes containing low-fat varieties are suitable as a dietary component, these are: bream, hake, perch, pollock, saffron cod, pike.

The benefits of fish are as follows:

• the metabolism of fats is normalized;
• improves the appearance of the skin, teeth, hair and nails;
• cartilage and bone tissue are strengthened;
• the level of cholesterol in the blood decreases;
• the risk of diabetes mellitus, diseases of the thyroid gland, heart is reduced;
• the immune system is strengthened;
• improves brain function and overall well-being;
• aging slows down;
• depression goes away.

Today, environmental pollution has a detrimental effect on the quality of water in reservoirs, and toxic substances emitted by factories destroy useful properties, and the benefits of fish are called into question. The cleanest varieties, in which the content of toxic substances is the lowest: salmon, sea bass, tuna, trout, scallop, sardine, halibut, herring, cod, catfish.

How to identify low-quality and unsuitable for eating fish?

1. First of all, you need to pay attention to the gills and eyes. The gills should be red, the eyes should be clear, red. If the fish is spoiled, the gills turn brown and gray.

2. Mucus on the skin and scales should not have an unpleasant odor and a yellowish tint.

3. When pressing on the body of the fish, there should not be a dent.

4. The pulp should not be loose.

5. If the belly is yellow, this indicates that the fish is rotten.

6. The presence of uneven ice growths indicates that the fish has been frozen more than once.

There are times when a seller under the guise of one type of fish is trying to sell a completely different one, so buyers need to know the distinctive features of some varieties.

In order not to fall for the bait of deceptive sellers of fish products, it is best to cook fish dishes at home.

River fish

And these dishes are very popular. River species of fish include: silver carp, bream, pike perch, carp, pike, crucian carp, catfish, sabrefish, asp.

This product contains many useful and nutritious substances. The use of river fish will strengthen blood vessels and help to cope with skin diseases. Due to its low calorie content, river fish is ideal for preparing dietary dishes. The benefits and harms of the product should be known to everyone.

So, you need to know that there are a lot of small bones in river fish, it should be used with caution, especially for children. Due to its short shelf life, it is recommended to buy still alive.

red fish

Sea fish is considered a noble food. It is divided into red and white. White fish include: salmon, white salmon, flounder, haddock, pollock, hake. Red - fish of the sturgeon family: pink salmon, chum salmon, trout, salmon, sterlet, beluga, sturgeon, stellate sturgeon.

A favorite dish of many is sea fish. Its benefits are undeniable. Red varieties are considered especially rich in valuable substances for the human body. Among their beneficial properties, the presence of omega-3 fats stands out. This is the so-called healthy cholesterol, eating which not only strengthens blood vessels, the immune and endocrine systems, but also prevents bone and cartilage diseases - osteochondrosis, arthritis and arthrosis - and even cancer. Omega-3 increases the body's resistance to ionizing radiation, so people who eat red fish can safely sunbathe in the sun without risking a burn or sunstroke. The benefit of red fish is that eating it helps to maintain vision, and the look becomes clearer. Omega-3 fats speed up brain activity, improve attention and memory. Selenium, as well as vitamins A, D have the effect of natural antidepressants and protect the nervous system. Useful substances of red fish help to maintain the work of the heart muscle, stomach and gastrointestinal tract.

Smoked fish

Smoking has become a popular way of preparing not only fish, but also cheese, meat, etc. Many people like smoked fish. The benefit of this processing method is that it allows you to extend the shelf life of products. Smoke for smoking not only gives them a smell, but also preserves them qualitatively and protects them from harmful bacteria. When smoked, the fish is not enriched with harmful fats, and the beneficial properties are quite well preserved. Cold smoking is more gentle, because when heated, some of the substances needed by the body disappear.

Along with the positive properties of smoking, there are also negative ones. Thus, the smoke used to process fish may contain substances that cause cancer, which is why this problem prompted technologists to invent liquid smoke. It is not as harmful to the body as usual. It should be said that products that have undergone liquid smoking are inferior in taste to those processed in a hot way.

Herring

This is one of the most beloved products that decorates any table - both lunch and festive. The benefit of fish is that herring has a low calorie content and contains many useful substances: vitamins B, E, A, D, trace elements (iron, potassium, magnesium, iodine, phosphorus, calcium), polyunsaturated acids (Omega-3). The use of this product has a beneficial effect on the thyroid gland, lowers cholesterol in the blood. However, herring should not be abused, especially very salty, because salt retains water in the body and disrupts the functioning of all organs: pressure rises, heartbeat accelerates, kidneys and blood vessels suffer, and edema appears.

Fish recipes: stewed trout

Stewing is a cooking method that preserves nutrients, and besides, this dish is suitable for diabetics and those who want to lose weight, so the benefits of fish cooked in this way are undeniable.

Cooking:

• wash and clean 2 pcs. trout, get rid of the entrails, rub lightly with salt;
• Peel 2 onions and 2 carrots, cut into cubes or slices;
• greens - parsley and celery - chop, but not too finely;
• put vegetables in a shallow saucepan, add salt and 15 pcs. black peppercorns, put fish on top, pour white wine and olive oil;
• cook under a closed lid over low heat for about 40 minutes, then put the fish on a dish;
• remaining in the pan, strain, add 40 g of butter, egg white and mix quickly;
• Pour sauce over fish and serve.

ear

Any river fish is suitable for fish soup, but now that the benefits of red fish are known, when preparing traditional fish dishes, white is increasingly being replaced with it.

Cooking:

• it is necessary to throw 200 g of already pre-cleaned fish and an onion head into 2 liters of boiling and salted water;
• while the fish is cooking, peel 2 potatoes and half a carrot, cut;
• put the finished fish on a plate and cover;
• throw potatoes and carrots into boiling fish broth, cook until half cooked, add 80 g of millet;
• 5 minutes before readiness, throw bay leaves, 2-3 peas of allspice and ground on the tip of a knife into the pan;
• when the ear is cooked, add chopped greens (onion, parsley, dill).

homemade herring

• To pickle herring at home, you first need to make a marinade: add 2 tsp to water (2 cups). salt, 1 tsp. sugar, 5 peas of allspice and hot peppers, 1 bay leaf, 5 pcs. clove seeds. Bring to a boil, cool.
• After that 2 pcs. fresh herring, wash, clean, get rid of the insides, cut out the gills, cut off the fins, tails.
• Cut the herring into pieces, put in a jar or deep, but not wide dishes, pour the marinade.
• Put in the refrigerator for 1.5-2 days.

Doctors say that all human diseases occur for three reasons:

• Improper nutrition;
• Wrong temperature regime;
• Nervous disorders.

Obviously, one of the most important causes that cause serious negative consequences is malnutrition. To balance minerals, vitamins and other beneficial substances that can maintain a healthy state of the body, a person should eat fish. Therefore, we all need to pay attention to compiling a weekly diet in which these dishes will take their rightful place.

Useful properties of fish

Seafood contains many substances that are beneficial to humans. In particular, fish oil, which contains polyunsaturated fatty acids, is of great value. The liver and fillets provide the body with archidonic and linoleic acids, which are necessary for the normal functioning of the brain and cell membranes.

Thanks to the consumed fish fillet, a person's cholesterol level decreases, the work of the cardiovascular and circulatory system stabilizes.

So, nutritionists and cooks consider the following types of fish to be the most useful:

• Tuna is 100% protein, it tops the list of vitamin-containing seafood. At the same time, the calorie content of tuna does not exceed 80 kcal / 100g.
• Salmon - trout, salmon, pink salmon - strengthen the cardiovascular system, reduce the risk of blood clots, contain vitamins A, B, D, phosphorus, selenium, Omega-3 and Omega-6 acids;
• Cod, the most useful part of which is the liver. With almost no cholesterol in its composition, cod pulp consists of protein (19%), fat (0.3%) and other useful substances. Cod strengthens the immune system, favorably affects the metabolic processes in the body.

Sea fish: benefits for the body

Seafood contains many substances that are beneficial to the human body. Fish protein is freely absorbed by the body, and the nutritional properties of this food product beat all records.

The crucian carp, or sea bream, is a very tasty product, although it is "ferocious" in appearance. Its meat contains lauric, myristic acid, which prevents the formation of blood clots.

Flounder contains vitamins A and D in large quantities. The beneficial properties of selenium contained in flounder can hardly be overestimated. Interestingly, there are more than 500 varieties of flounder in the seas.

Salmon is low in calories and high in calcium and protein. It is important to consider that fish grown in artificial reservoirs is not as useful as the "wild" fish that lives in the natural marine environment.

Capelin is the most charming marine life, which contains many useful substances. It tastes great and doesn't take long to prepare.

What types of river fish are good for the body

In terms of its nutritional properties, river fish is slightly inferior to sea fish, but experts point to the presence of nutrients in individuals living in rivers. In particular, river fish contain a lot of protein in combination with amino acids, taurine, lysine and tryptophan. Moreover, nutritionists noted that such useful substances as phosphorus and calcium, obtained from food from river fish, are more easily and quickly absorbed by the body. In addition, for people who adhere to a dietary diet, doctors advise river fish, as it is more easily absorbed by the body.

Pike perch is a very tasty fish, it contains a lot of taurine and protein. In addition, dishes prepared from pike perch have long been distinguished by their unique aroma and excellent taste.

Carp is a freshwater ray-finned fish, very similar in its nutritional properties to carp. In nature, there are several varieties of carp: scaly, mirror and naked. Currently, a more accessible commercial fish is the scaly carp, which lives near the coast.

Perch can be sea and river, while the fillet of river perch is softer. It is easily broken down by the body, and it is recommended by nutritionists to their patients.

Which one to choose for women?

For the female body, the fish that lives in the depths of the sea is of particular value. It contains: iron, calcium, omega-3 fatty acids. They are very useful for the normal development and functioning of the pelvic organs. This fish is especially useful during the period of conception and gestation.

Atlantic halibut lives at a depth of 300 - 2000 meters. This is a rather large fish that spawns at a depth of 300 meters. Fish meat has excellent taste. Of particular value is liver oil, which surpasses cod liver in terms of the content of vitamins A and D.

Mackerel is the common name for 48 species of commercially harvested fish. For the female body, Atlantic mackerel is of particular value, which in size can reach 80 cm in length. Interestingly, in the spring, mackerel fillet is characterized by a low fat content (3%), and by autumn this figure increases to 30%.

Salmon, or Atlantic salmon, spends most of its life in the sea, but spawns in fresh water. Fish eggs develop in river pebbles from autumn to May, when hatching begins. After 2 to 5 years of growth and development, the fry become capable of "adult" life, after which they leave the river pebbles and go to the sea.

The best choice for the stronger sex

The beneficial properties of fish are due to the content of nutrients that contribute to:

Mackerel contains magnesium, sodium, fluorine and protein, which is easily absorbed by the body. The systematic use of mackerel increases erectile function, increases the rate of blood supply to the genital organs, and prevents the development of cancer.

Pink salmon contains sodium, zinc, chromium and fat-soluble vitamins that slow down the aging process and strengthen the strength of blood vessels. Pink salmon prevents the occurrence of hypertension, as well as diseases of the cardiovascular system, stroke and heart attack.

Tuna contains the most useful vitamins B1, B6, B12, A1, the fillet of this fish is 25% protein. In addition, tuna contains a lot of iodine, molybdenum and cobalt. Regular consumption of this fish contributes to the prevention of diseases of the genitourinary system and malignant neoplasms.

What kind of fish to choose for feeding children

Ecological concern for the oceans recommends moderation in the use of fish in feeding children. One or two times a week is enough to feed a child with fish and provide the developing body with the beneficial substances found in this wonderful food product.

What restrictions are pediatricians talking about?

In the presence of certain diseases (for example, rickets), the doctor prescribes fish oil to the child, but you should not experiment with this issue on your own.

If no contraindications have been established, then starting from 8-10 months, you can prepare food for the child with fish seasonings. In particular, children under the age of one can cook cod, flounder, sea bass, pollock as bait. Later, for example, after 2 years, you can feed your child with medium-fat fish, carp, perch, trout or catfish dishes. The fattest species - pink salmon, herring, halibut and sturgeon - can be used to feed children aged 5 years and older.

You should start complementary foods carefully, make sure that the child has no allergies with the introduction of a fish dish into the diet. Naturally, the first portions containing this product should be quite small.

During the cooking process, special attention should be paid to the absence of bones in the fish fillet. In order to preserve as many vitamins and minerals as possible in ready meals, salted water should be used to defrost seafood.

For children, the fish is first steamed. Later, as the child's body gets used to fish dishes, baked or fried pieces can be served.

What fish is the most delicious and healthy

Being an indispensable food product, fish attracts the attention of nutritionists, cooks, doctors and consumers. Elements and minerals contained in seafood contribute to:

Persons wishing to have fish dishes in their diet should decide which types of it are better to use:

1. lean (1-4% fat);
2. moderately oily (4 - 8% fat);
3. fatty (more than 9% fat).

Fatty fish are high in omega-3 fatty acids. You will not be able to lose weight if you often eat salmon, mackerel, halibut, salmon and herring. However, once a week will be enough to supply the body with the beneficial substances found in these types of fish.

The category of medium fat content includes the following species: pink salmon, tuna, carp, catfish, horse mackerel and other species. Dishes containing such fish can be enjoyed 2 times a week, and at the same time you don’t have to worry about your figure at all.

Finally, lean fish that can be given to children as a bait, as well as cooked and served on a common table, regardless of the frequency.

This species includes: cod, flounder, hake, blue whiting and pollock. This fish can be included in your daily diet and enjoy its excellent taste.

You can find out which fish is considered the most useful by scientists in the following video:

Before fish products hit your table, take care of your loved ones and use the recommendations suggested in this article.

In contact with

Many people love fish. There are many more supporters of this food product than meat lovers. And even some vegetarians make an exception for seafood. There are many types of fish. By type, it is divided into sea, river, lake. Cooks classify it as red and white, fat, lean and "skinny". And there are probably as many ways to cook fish as there are types of fish. It is eaten boiled, pickled, fried, grilled, salted, dried, stewed, smoked and even raw. First courses are prepared from this product, it is present in salads and snacks.

But many of those who love the taste of the inhabitants of the seas and rivers do not always know well how fish is useful. This article aims to shed light on this issue. for the body is undeniable. It is not for nothing that the ministries of health in many countries recommend using this product at least twice a week. But are all types of fish useful equally? Can this product be harmful?

Literally all the inhabitants of water bodies, both salty and fresh, have meat containing high-quality protein. It can be compared to dietary chicken as it is easily absorbed by the body. And the fish contains valuable minerals: calcium, zinc, selenium, iron, phosphorus, magnesium. Marine species are rich in iodine. Fatty fish, such as salmon, chum salmon, trout, give a person an indispensable substance - the Omega-3 amino acid. Nutritionists prescribe this product for those who are losing weight because it lowers cholesterol levels and at the same time saturates the body with protein.

Useful qualities of fish are also expressed in the fact that it improves the functioning of the nervous system, strengthens memory, normalizes the functions of the thyroid gland and metabolism, blood coagulation. Those who regularly use this product live long and retain sharp eyesight, strong nails and teeth until old age. Fish should also be eaten by healthy people - for the prevention of cardiovascular diseases.

Product harm. poisonous fish

Here you need to isolate several types of dangers to humans. There are such as puffer or brown puffer. Only licensed chefs can cook them: one slip - and dinner can be fatal. Fugu accumulates so many toxins in its meat that it can kill a person within one minute. Other types of fish are not so deadly, but can also cause discomfort - indigestion, diarrhea. These include the Crimean barbel, triggerfish, sea pike, madder. But there are some types of useful fish that have poisonous body parts. You should carefully and carefully remove the gills from them, wash off the mucus, select the bones, etc. Sturgeon can serve as an example of such a delicacy. He has valuable meat, but a screech that is dangerous for humans - a vein that runs along the ridge.

Product health hazard

Even if we know how fish is useful, we must not forget that its valuable properties disappear from improper storage. Repeated freezing turns even the most valuable species into a worthless and even harmful product. An unfavorable ecological situation also directly affects the benefits of fish. Mercury and other toxic substances tend to accumulate in the head and liver of the carcass. Fish are very often infected with helminths. And to protect yourself from worms, you need to subject the product to heat treatment. Directly on the benefits of fish affects the method of its culinary preparation. A salty product can be dangerous for people with diseased kidneys. Hot-smoked fish is tasty, but accumulates carcinogens during such cooking.

pros and cons

Now let's talk about which product to choose. Let's start with the inhabitants of the seas. What fish is useful for is polyunsaturated fatty acids Omega-3 and Omega-6. These substances are not found in other foods. There are fewer amino acids in river fish. The meat of the inhabitants of the seas contains bromine and iodine. They also supply us with much needed phosphorus. The mineral range of marine fish is much richer than that of river fish. There are molybdenum, cobalt, manganese, zinc, iron, copper, fluorine, sulfur, sodium, magnesium, potassium. Marine fish in terms of vitamin content are not inferior to vegetables and fruits. They contain the entire line of B, as well as PP, A, D and H. Fatty types of marine fish are rich in arachidonic and linoleic acids. These substances are a necessary component of the cell membranes of the brain. The downside of marine fish is their high price. Yes, and people living in the interior of the continent often have access to a frozen product, the nutritional value of which is lower than fresh, chilled.

River fish: pros and cons

Yes, the inhabitants of fresh water are inferior to their sea sisters in the number of amino acids. There is no iodine and bromine in them. But dieters know the benefits of fish. Extra pounds will not grow from it, there will be no indigestion or diarrhea from it. River fish is low-fat, and its meat is easily digested by the body. In addition, this product is available to everyone. People living far from the sea can always buy fresh fish, freshly caught in a nearby river or lake. And this product - because it is available and available in large quantities - is usually not too expensive. However, there is one but. Fresh water bodies, especially ponds and lakes, are more polluted by humans. And the environmental situation directly affects the quality of the product.

A favorite among culinary specialists are salmon. These include salmon, pink salmon, chum salmon, coho salmon, chinook, sockeye salmon and trout. Salmon has the most valuable omega amino acids. Of marine fish, mackerel, notothenia, cod, halibut, rainbow trout, sardines, herring and tuna are highly valued. Of the river species, pike, pike perch and perch are considered the most useful. The carp family (which also includes crucian carp and carp) contains a lot of easily digestible protein, as well as calcium, zinc, potassium and sulfur. White tender perch meat is a dietary product. It has only 80 calories. In addition to low energy value, there are a lot of vitamins A, B, C, PP, E and D in perch. Pike is considered an excellent antiseptic, and it is prescribed for infectious patients to eat it.