Overview
Flounder is a marine fish that belongs to the flounder family.
Strongly flattened body, as well as located on one side of the fish
eyes are her two main differences. The eyes are most often found
on the right side. The flounder body is asymmetrical with double coloration:
side with eyes – dark brown with an orange-yellowish spot,
and “blind” is white, rough with dark spots. Flounder feeds
crustaceans and bottom fish. In commercial catches, its average
the length reaches 35-40 cm.The fertility of adults of the flounder is
from hundreds of thousands to ten million eggs.
How to choose
When choosing a flounder, pay attention to its smell, the fish should not
have foreign perfume. The freshness of the flounder can still be determined
pressing with a finger on the surface of the skin, if the fish is fresh – a hole
does not form or will fill up soon. You can also rely
the color of the gills, which should be pink.
How to store
It is best not to store the flounder, but cook immediately after purchase.
and eat. But if there is such a need, then put the fish
on a dish filled with ice, also cover the top with ice cubes
and place in the refrigerator on the bottom shelf. So the flounder can be stored
no more than two days. In the freezer, the shelf life is up to four
months.
Flounder in cooking
Dishes from this fish are indicated for inclusion in dietary meals.
They enrich the body with nutrients and are easily absorbed.
In the therapeutic diet, flounder dishes will help the patient recover faster.
after a long illness or in the postoperative period. Meat
fish has a beneficial effect on the respiratory, digestive and cardiovascular
body systems.
Scientists have found that the increased content of acids in the flounder
omega-3s accelerate the death of cancer cells.
The meat of this fish is very juicy and tender. But during cooking
a specific odor may appear, which can be prevented
you can remove the skin from the flounder. To facilitate the procedure, first remove
scales on the light side, then cut off the head and remove the insides.
After that, cut off the tail and fins, and then, holding tight
for the dark skin near the cut of the tail, sharply remove it.
Flounder recipes
Flounder in batter… The recipe is very simple.
Take a couple of eggs
beat them, season with salt and pepper, then add a little flour. Must
get a dough of liquid consistency. Dip the pieces into the dough
fish and throw in hot oil. Fry until a crust appears.
Flounder with shrimps… Lightly fry the flounder,
pre-salt, pepper and sprinkle with lemon
juice. Fry finely chopped onion, add shrimp to it.
Put the resulting mass on the grill, sprinkle with cheese and bake in
oven for five minutes.
Stewed flounder… Saute the frozen flounder
can be fried without defrosting. Lay out and top with juice sauce
one lemon, 50 g dry wine
and greenery. Stir well and simmer over medium heat for
one minute.
Caloric value
This type of fish contains an increased amount of proteins and a slight
the amount of fat. 100 g of fresh flounder – 90 kcal. 100 g of boiled
flounder contains 103 kcal, and the energy value of fried flounder
– 223 kcal per 100 g. The fat content of flounder in this form increases significantly,
and its excessive consumption increases the risk of obesity.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 15,7 3 – 1,6 79,7 90
Useful properties of flounder
Flounder is one of the components of almost all wellness
diets and this fact undoubtedly proves that fish has a huge
stock of useful properties. Flounder meat contains a lot
healthy and fully digestible protein that is in demand every day
our body.
It also contains a lot of omega-3 fatty acids, phosphorus salts.
Also included are: riboflavin, thiamine, pyridoxine, nicotinic
and pantothenic acid. Flounder meat is very rich in vitamins of the group
B (especially B12), vitamins also have a positive effect on health
D, E and A, which are also present in this fish.
The beneficial effect on the body of flounder is also proven by the content
it contains amino acids: threonine, glycine, aspartic and glutamic
acids. Amino acids are very necessary for humans and they are ways to lower
blood cholesterol level.
Potassium contained in flounder is extremely useful for humans,
sodium, iron, calcium, magnesium, zinc, phosphorus and other minerals,
micro- and macroelements, which:
- regulate water-salt metabolism;
- help convert glucose into energy;
- are a good building material for
teeth, bones; - participate in the formation of hemoglobin in the blood;
- ensure the functioning of enzymes;
- improve muscle and mental performance.
Cabal meat is also rich
to iodine, which in turn increases performance and
immunity.
Flounder has another interesting property – to increase sexual
attraction, all thanks to the presence of aphrodisiacs in the composition. Such a property
inherent only in some species of fish.
Eating flounder meat in food contributes to excellent strengthening
nails and hair, thanks to vitamins, minerals and polyunsaturated
acids. It also speeds up the wound healing process.
By entering the body as food, flounder meat increases
elasticity of the skin and contributes to a good rejuvenation of the body.
For people with weight control and active lifestyles,
flounder is very healthy, especially if cooked on the open
air on the grate. After all, a balanced composition of fish will help keep
shaped figure.
Dangerous properties of flounder
First of all, flounder should not be eaten by people suffering from
allergic to the protein in the meat of this fish. She can also in large quantities
harm people who have liver and kidney problems.
Remember that fish can absorb some harmful elements from the water,
which can be harmful to health, such as mercury or heavy
metals. Therefore, you must be sure of the high quality of the fish,
you buy. This should be the place where environmental
tests showing the health status of fish. Especially worth watching
behind this, if you give meat to the child.
Learn how to catch flounder in the Baltic Sea in autumn from the video.
