It's good to live by the sea.
The fish on the table in the house will always be fresh, freshly caught.
Unloaded from fishing trawlers, she can be in the oven in an hour ...
Walking around the town of Garouche, came across somehow on a small fishing port.
The smell here is appropriate ...
Ships all sorts, schooners again.
The fishermen can not be seen, apparently they are already falling asleep.
And here are the buyers.
There is an auction. On the running tape put the captured wealth, and the participants, pushing buttons on their consoles, interrupt the price of each other.
Of course, most buyers - shops and cafes.
Pay attention to the icon in the center of the hall - apparently, the patroness of sailors-fishermen.
And fishermen, apparently, earn well ...
We did not buy anything at the auction, because we did not need a box of fish.
In the store bought a small shark, fried this and ate pasta))
The shark is bitter, by the way ..
Like this...
And now I'm walking around the market in the fish departments, I'm looking at the frozen carcasses, why do not I sigh ...
Eat fish, there is phosphorus)
Interesting facts about sea fish.
Fat content of fish depends on the time of its catch, on average it is 13%. But carbohydrates are exactly zero.
Giant inhabitants of the sea, such as salmon and tuna, are known for their ability to accumulate mercury in their tissues. The larger, that is, the older the fish, the more this dangerous element in it can be. Eliminate seafarers from the diet forever is not worth it, but there are more of them than every 2 weeks - too.
You follow the figure - forget about smoked mackerel. In freshly frozen less calories and salt, it is cheaper and is prepared in foil at a temperature of 180 ° C for a pathetic 30 minutes.
Before baking trout fillets (or any red fish), hold it 15 minutes in 10% saline solution - so with heat treatment meat will better retain the taste and texture, and the protein will lose less.