Jerky fish

By drying is meant a type of cold drying of products of organic origin, during which the dried material is dehydrated at temperatures up to 40 degrees. Such a temperature regime is lower than the thermal denaturation of the raw material proteins under the influence of sunlight.

As a rule, in dry windy weather, fish meat is well boiled in just two to three days. But depending on the state of the weather and the size of the fish, the duration of breeding can exceed two weeks. High-quality cured fish is characterized by a moisture content of less than 38%, clean scales, low salinity (up to 10%) and fatty meat.

Most of all, drying is entirely characteristic of the following types of fish: tarani and wobly (often colloquially, these words are used in relation to jerky fish in general), carp, shemai, fish, as well as Asian smelt. It is customary to harvest the ventral parts (teshi) and backs (balyks) of salmon fish (nelma and beloraby), sturgeon fish (sevryuga and sturgeon), whitefish (muksun and omul).

Signs of high-quality jerky fish can be called such indicators as intact scales, natural color, dry abdomen and gills, hard back. The calorie content of cured fish directly depends on the nutritional value of each particular subspecies of waterfowl. When preparing dishes from dried fish, meat soaked in salted water is used in advance. As a rule, dried fish meat is stewed or boiled.

The benefits of jerky fish

Small fish, which are often consumed with bones when dried or dried, are a rich source of calcium. Moreover, small fish specimens not only differ in their best taste, but also in their greater value: the benefit of dried fish lies in the content of phosphorus and fluoride, which protect our teeth from possible damage.

In addition, the benefits of jerky fish are known as an assistant in the fight against cancer. The fact is that according to research by scientists from Norway, omega-3 polyunsaturated fatty acids, which are present in fatty species of jerky fish and fish oil, are able to destroy cancer cells.

Harms of jerky fish

Meanwhile, harm to jerky fish is possible when you purchase this valuable product from your hands - probably infection with an intestinal ailment - diphyllobotriosis. Only in production absolutely safe cured products are produced, since it is there that the fish is subjected to a very important stage of preparation - shock freezing or drains well.

However, even factory cured fish are not immune to spoilage. For example, if her abdomen turns yellow and an unpleasant smell comes from the fish, then you are offered a spoiled product. It is no longer possible to use such cured fish due to oxidation products, ketones and aldehydes, which are carcinogenic substances.