Fish thorn

Thorn fish are considered a species of sturgeon and are found only in the southern seas. Interestingly, as a species, this fish was isolated not so long ago, in connection with which scientists are still arguing about its origin. So, some argue that the thorn fish is an independent species, while others assure that it is a cross between sturgeon and beluga. In addition, there are those who are sure that the fish spike combines sevryugu and sturgeon.

So be it, and the name of this fish came from its appearance - along the entire longitudinal surface of this fish in several rows there are growths that resemble spines. One way or another, fish thorn refers to sturgeon, so we can safely say that its meat is highly valued in cooking and has health benefits.

Due to its high protein content, which is perfectly absorbed, fish spike is remarkably suitable for dietary nutrition. At the same time, this fish is quite fatty, its meat is characterized by a high energy value, and the amount of fat is a considerable part of the total weight. That is why people struggling with excess weight are not advised to eat food based on this fish too often.

So, in a hundred grams of fish, a spike is present about 16

3. 7 kcal, but at the same time it contains a mass of substances that are necessary for humans for the normal operation of the body. In addition, its distinctive marine aroma and pleasant taste make spike fish a fairly important food item in culinary affairs.

In fish fish meat, the amount of protein varies between 35-45 percent, so it is considered an excellent source of protein, which is necessary for the construction of muscle tissue. By the way, fish protein is able to be absorbed by the human body by about 95 percent. In the composition of fish fat, thorn is such valuable acids as minolenic, amygdala and arachidonic. And it also helps to reduce the level of harmful cholesterol in the composition of human blood.

This fish is highly valued by culinary experts for a number of other advantages. For example, in addition to exquisite taste, thorn fish is distinguished by the fact that it contains few parts that have to be thrown away during the cutting of carcass. Even the skeleton of the fish and the head are used, and during the heat treatment, the fish loses very little in the mass.