Bream - freshwater fish of the carp family. There are two types of bream - a bronze and silver. Silver bream  Bream - freshwater fish of the carp family
 strechaetsya very rare. Bronze bream is considered commercial fish. This type of fish is often bred in artificial ponds.

Lives bream in reservoirs, ponds, lakes, preferring the deep backwaters and muddy bottom. Bream has a flattened body, small head and mouth, and not too high a dorsal fin with a characteristic groove and scales on the sides. Color varies from fish lead to blackish color.

This fish grows very slowly. Thus, in the age of two bream weighing approximately 25-30 g Weight bream can be up to eight kilograms or more. Length bream can reach seventy centimeters.

Food value and caloric bream

The meat of this fish is considered a dietary. One hundred grams of edible portion contains 17 bream, 1 g protein, 55 mg of cholesterol, 4, 4 g fat, 77 grams of water, 0, 9 grams of fatty acids and about one gram of ash. Protein is digested pulp bream at 91-97%.

One hundred grams of fish contains about 105 calories. Food value and caloric bream depend on the age and sex of the conditions of its habitat and availability of food, as well as on the season in which the fish was caught. Low calorie figure bream caught in the spawning period or immediately after it. The maximum number of useful components contained in fish before spawning.

The composition and useful properties bream

The composition of the flesh of the fish are components that play an important role in metabolism. Thus, one hundred grams of flesh bream contains 220 mg of extremely useful for the human body of phosphorus, 265 mg of potassium and 165 mg of chlorine.

In addition, the composition comprises 25 mg bream calcium, 4 g molybdenum, 30 mg Magnesium 6 mg of nickel and 70 mg of sodium.

The bream and contains the most important vitamins for the human body. Thus, vitamin PP fish contains about 6 mg of vitamin A - 0, 03 mg. In small quantities, are present in the composition of fish vitamins C, B1, B2, C, E, and D.

In terms of fat content of the fish is second only to beluga. The highest amount of fat (about 9%) contained in the copies of feeding bream, and the flesh of small fish and thin dryish. In addition, a large number of small bones slightly reduces its quality. Fish meat Azov fall catch is considered the most valuable.

The composition of fish oil is known to include polyunsaturated fatty acids omega-3 and various amino acids. Omega-6 and omega-3 fish flesh composed reduce cholesterol levels in the blood contribute to the elimination of cholesterol, thereby reducing the risk of developing hypertension, stroke, and coronary artery disease.

Vitamin D, found in fish, helps strengthen nails, hair and bones.

The flesh of bream is considered an excellent antioxidant. It contains antiseptic and anti-inflammatory agent, has a positive effect on the condition of the skin and mucous membranes of the body.

Regular  Preparation bream
 eating the flesh of fish helps to regulate blood sugar and prevents the development of hormonal disorders.

Phosphorus consisting of fish involved in the formation of the skeleton and tissue in the construction. Phosphoric acid helps maintain the body's synthesis of important enzymes at the required level.

In medicine actively applied medications that contain ingredients derived from organs and tissues of bream (pancreatin, insulin, etc..).

Caviar fish is widely used in cosmetics to prepare various cosmetic masks.

Methods of preparing bream

Fish dishes are widely used in dietary and clinical nutrition. Food produced a truly juicy and tasty, if bream weighing more than two kilograms.

Bream prepared in various ways - boiled, fried, stewed, baked, pickled, and make copies of the young ear and aspic. However, the most popular way to prepare this fish is considered to be drying. Advance preparation before cooking the fish is eviscerated, cleaning and removal of the gills.

To facilitate the removal of hard scale, some cooks are advised to pre-rub the fish with salt.

The incisions all over his body bream provide softening of many small bones in the thermal processing of fish.

Fillet of bream is used for cooking fish roll.

Bake, roast or fish stew is best with a variety of vegetables and condiments.

Garlic, sage, hops-suneli, rosemary, bay leaf improve the taste of fish.

The bream smoked contains dangerous carcinogens. Therefore, the fish in this form should be eaten sparingly.

Bream baked in foil, is considerably juicier and more tender the other dishes prepared with this useful fish.