A bream, a scavenger, a chebak and a kilak, are all different names for the same fish. They belong to the genus of bream family of cyprinids. This freshwater fish is probably one of the most popular in Russia - who did not try the dried bream with beer! It is often used in cooking, it is known to everyone, even children. But few know that this fish is also valued in medicine, is useful in dietary nutrition and is even used for cosmetic purposes.
Appearance and habitat
Everyone remembers what a bream looks like - this fish is very common in our area. Scales of its silver color with dark, almost black fins and a back. He has a large flattened body, a large head and a disproportionately small mouth. Little scavengers are much narrower and longer than adults. Its color also changes: from white-silver in small fishes to golden and even brown in old breams.
There are two common types of this fish: semi-aisle and residential. The semi-aisle, or silver, often referred to as the buster, is not particularly interesting for fishermen, since their habitat is not as common as the habitat of a bronze or residential species. These representatives of a kind come in different sizes, but for the most part it is a large fish. Its length in some individuals reaches 80 cm, and the maximum weight exceeds 8 kg. A case is known when a bream weighing almost 12 kg was caught in one of the Finnish lakes.
Its habitat is quite extensive. It is common in northern and southern waters: in the basin of the North and Baltic Sea, and is also often found in the warm Black and Azov Seas. It lives in Siberia in the rivers Yenisei, Ob and Irtysh. You can find it in the Aral Sea and in the Caucasus. The bream loves lakes and rivers, ponds, various standing water bodies, reservoirs. It is also attracted by the salty waters of the Aral and Caspian, as well as the southern Black and Azov seas.
Fish always swim in flocks. They prefer deep reservoirs with plant elements. They feed on algae, as well as on larvae, pipe makers, snails and even shells. Small larvae eat plankton, while older calves prefer benthos. Bream wintering in the depths of ponds. Many go to winter in the open sea.
Nutritional value and vitamin-mineral composition
Bream is a very oily fish, the most oily of all known to the world. He loses primacy in this only beluga. Its meat contains minerals such as phosphorus, magnesium, iron, chromium. Fatty acids such as omega-3 and omega-6 predominate in the composition. Its meat has a rich vitamin complex. It is also saturated with amino acids and a light nutritious protein; it is well absorbed by the body. The calorie content of fresh fish is 105 kcal.
|Vitamin A||29 mcg|
|Thiamine (Vitamin B1)||0.13 mg|
|Riboflavin (Vitamin B2)||0.99 mg|
|Ascorbic Acid (Vitamin C)||0.9 mg|
|Tocopherol (Vitamin E)||0.9 mg|
|Vitamin PP||6.1 mg|
|Omega 3 Fatty Acids||0.22 g|
|Omega-6 fatty acids||0.23 g|
|Saturated Fatty Acids||0.85 g|
|Monounsaturated Fatty Acids||1.99 g|
|Polyunsaturated Fatty Acids||0.53 g|
The bream is very rich in phosphorus, and this is a very valuable element that contributes to the construction of skeleton bone tissue, as well as the formation of various enzymes. Also, phosphorus has a beneficial effect on the mental functioning of the brain, improves memory. This fish, despite being famous for its high content of small seeds, is considered a valuable commodity widely used in the food industry. By the way, it is best to use the Azov bream for these purposes. It is considered one of the large and fairly well-fed species.
Also, white fish meat is rich in light protein, which is very well absorbed by the body, unlike the proteins found in animal meat. This is a valuable quality in dietetics and in maintaining a healthy lifestyle. Unsaturated fatty acids omega-3 and omega-6 are famous for the ability to break down the lipids contained in the blood, which prevents the development of blood clots, and reduces cholesterol. Due to this, the regular use of this product as a food has a beneficial effect on the cardiovascular system, is the prevention of atherosclerosis and stroke, and reduces the risk of developing hypertension and coronary heart disease.
Bream meat has an antibacterial effect and exhibits anti-inflammatory properties, cleanses blood vessels, strengthens bones and is a prevention of caries.
Due to the high iodine content in its composition, bream is strongly recommended for people who suffer from thyroid diseases. Due to the vitamin E contained in its composition, meat improves the condition of the skin and hair, promotes the rejuvenation and removal of harmful and dangerous toxins from the body.
This fish is loved by culinary specialists in various forms: fried, boiled, dried, smoked. It can be baked in the oven and steamed, which is especially good when dieting. The bream meat, although fatty, is rather tender and light. To taste, it is absolutely not inferior to such celebrities as zander and pike, and sometimes even surpasses them. Pickled bream is considered a great delicacy. It is used for various cold dishes and even as one of the components of salads. If you marinate the fish in vinegar before use, it will help get rid of the smell of tina and will allow you to separate the meat from the bones. Ideal spices for cooking delicious fish are lemon juice, a mixture of herbs and spices suneli hops and dill greens.
To prepare this interesting dish you will need:
- bream meat - about 2 kg;
- onion - 1 pc;
- spices (coriander, pepper, bay leaf);
- vegetable oil.
Take a large bream, cut it, clean from the insides and scales. Rinse well and cut into small pieces. Put the fish in a jar and sprinkle with spices. On top put the onion, sliced in half rings. Pour all this with boiled water, add sunflower oil and bay leaf. Leave the marinade for a day, then drain, and put the resulting fish on a plate and serve.
The bream is recommended by doctors for use to prevent various diseases, increase immunity, strengthen the body. In modern scientific medicine, fish is used as a supplier of raw materials for certain drugs. The tissues, and more often the organs of the bream, are found in such modern products as insulin and pancreatin.
Application in cosmetology
In addition to omega fatty acids and healthy minerals, bream meat is rich in such a valuable vitamin as vitamin E. But it is he who is considered to be a source of youth and beauty. Its content in the product moisturizes, rejuvenates the skin, prevents the appearance of wrinkles. Promotes the growth and strengthening of hair and nails. Fish meat is often used in making face masks at home. Also a great ingredient for restoring the skin's water balance is bream caviar.
Moisturizing face mask
To make a mask you will need:
- bream caviar;
Carefully knead fish caviar with a spoon, add a few drops of cucumber juice. Apply the mixture on the face and do not rinse off for 15 minutes. After the procedure, wash your face, preferably with green tea or mineral water.
The use of bream for dietary purposes
The bream meat is considered a valuable dietary product, as it contains easily digestible fats that are beneficial for the human body. But it is unlikely that anyone has heard that there is also a special diet that is designed specifically for eating this product. You can even say that this is not a diet, but something like a fasting day, which is recommended to be arranged once a week.
- 250 grams of boiled or cooked in a double boiler bream;
- A glass of tomato juice.
- 500 grams of oven-baked bream;
- carrot and cabbage salad seasoned with lemon juice.
- 2 fresh apples.
- 300 grams of boiled bream;
- salad of tomatoes and cucumbers with herbs.
Throughout the day, increased fluid intake is recommended. It is good if it is green tea, mineral still water.
Contraindications and harmful properties
If there is an allergic reaction to fish and seafood, eating bream for food is not recommended. Smoked product, especially hot smoked, is considered harmful. During the heat treatment, harmful carcinogens are formed in it, which can harm the internal organs of the human body.
Bream - a valuable commercial fish, is a source of light protein, well absorbed by the body. Often it is artificially bred in ponds for sale and industrial production. Meat is a very useful product, widely used in medicine, cosmetology and cooking. The taste qualities of this product are appreciated even higher than fish such as pike or sturgeon. Many different dishes are prepared from it. The bream is baked, pickled, smoked, dried, boiled and fried. Steamed or boiled fish is especially valuable, since during the frying process it loses its valuable properties, and in the process of its smoking a large amount of carcinogenic substances are formed that adversely affect the human body. Good dried bream, especially when consumed with beer. Of course, in this case you will have to forget about the dietary properties of this fish. In cosmetology, bream meat and caviar are used as raw materials for the preparation of face masks. It is not recommended to eat it if there is an allergy to fish or seafood.