Dried fish

The traditional snack for beer in our country is dried fish. Moreover, the fact that in other world countries other snacks are more preferable to beer, while dried fish is practically not recognized, is quite surprising and unusual for our person.

For example, the inhabitants of Belgium are used to snacking on a foamy drink with salted cheese, and the Israelis - with chicken. Pizza, lobster and shrimp are eaten in the United States with beer, fried potatoes with fish in the UK, cheese, nuts, sausages, ham and tongue are served in Germany. By the way, in France, finding dried fish for beer is almost unrealistic - they use shellfish and pate. However, Russian beer lovers are well aware - there is nothing better for beer than dried fish.

Dried fish species

As a snack for beer, dried fish is quite diverse. Today, a very wide range of this product is presented on the domestic food market, while dried fish can be made independently.

Depending on the drying method, it is customary to distinguish between two main types of dried fish: made cold and hot. In the first method, the fish is dried in natural or artificial conditions, subject to a temperature regime of not more than 40 degrees. The distinctive feature of this method is that the initial properties of the fish are better preserved in the final product.

When the hot method is used, the fish is dried at a temperature of more than 200 degrees, and practically no useful substances contained in the starting material remain in this form of dried fish.

In addition, fish can be dried pre-salted or unsalted, depending on which the salt-dried and fresh-dried type of fish is obtained. The calorie content of dried fish also varies based on the variety of raw materials used, as well as drying methods.

Benefits of dried fish

The benefit of dried fish, in particular small dried fish, which is commonly consumed with bones, is that it is a rich source of calcium. At the same time, small fish individuals differ not only in their best taste qualities, but also in their greater value for human health. The benefits of such dried fish are due to the high content of fluorine and phosphorus, which protect our teeth from possible damage.

In addition, the benefits of dried fish are known as an effective auxiliary in the fight against diseases of an oncological nature. Thus, according to the results of research by Norwegian scientists, omega-3 (polyunsaturated fatty acids) present in fatty varieties of dried fish have the ability to destroy cancer cells.

Harm to dried fish

Harm to dried fish is quite possible if you purchase this product from your hands, since it is likely to be infected with diphyllobotriosis (intestinal disease). Only in production are practically safe dried products made, since it is under such conditions that fish are subjected to shock freezing (an important stage of preparation) or are salted well.