Tilapia

Tilapia fish genus of the family called cichlids that live in tropical fresh water. If earlier the genus Tilapia understood in a broad sense, for today are two kinds, types of which for convenience is called "tilapia".  Tilapia - fish family Cichlids

Researchers believe that the birthplace of the fish are expanses of Asia Minor, where tilapia has spread to large areas of Asia and even Africa.

The body of specimens of this kind of high, rather short and slightly compressed at the sides. Fish has a monochrome silver-gray color, although some types of characteristic green color. On a large head are large eyes and the body is equipped with a long anal and dorsal fins.

Most likely the name "tilapia" is consonant with African tribes living on Lake Malawi. However, before the fish were many other names: it was and "St. Peter's fish" and "river chicken", the Arabs called it "Mushta" and Israel was called "amnun."

Tilapia has a martial character: in the case of a threat she carefully protects its territory from intruders. Thanks to a strong system of signal warning individuals of this sort are able to form strong pair. It is also curious that the female incubates her fry in the mouth.

Despite the fact that within the genus Tilapia species differ in the method of food: some prefer vegetarian food, while others feed on bottom sediments, and others did regale plankton - the whole fish is omnivorous. By the way, so the researchers believe tilapia harmful, but more on that below.

Although fish habitat rather limited, its a great success bred in fish farms, not only in Africa and Asia but also in Latin America, the US and other non-European countries.

Popular fish enjoyed not only by professional chefs, but also among ordinary lovers of sea food. The fact that the meat tender and juicy taste of fish, and lots of simple ways to cook tilapia allow a few minutes to turn it into a masterpiece of cooking.

Useful properties and caloric tilapia

Like any other fish, tilapia is rich in protein. However, the protein contained in it, balanced amino acid composition, which allows the fish is well digested and assimilated.

Caloric tilapia low at 96 kcal per 100 g, which consist of the protein in an amount of about 21 g and fats - 1, 7 g of carbohydrates in fish not. It is also noteworthy that the cholesterol in tilapia contains about 50 mg, and the content of saturated fatty acids reaches 0, 77 g - these figures should pay attention to those who adhere to a special diet.

The mineral composition of tilapia follows: phosphorus, iron, magnesium, sodium, potassium and calcium.

The damage to the body of tilapia

Regarding the benefit or harm of the tropical fish, researchers significantly disagree. So, American scientists calling tilapia harmful highlight the fact that the content of useful omega-3 fatty acids it is minimal, while omega-6 fatty acids, are potentially dangerous for the body, are in excess. The first is the ratio of fatty acids is not recommended for those with heart disease, asthma, arthritis, and allergies.

The second reason that is called tilapia harmful - its untidiness. As mentioned above, fish is omnivorous, which means that the food it consumes not only small insects and plants, but does not disdain carrion and decomposed remains of other fish, etc. It is likely that tilapia content and household waste, which can fall into the river, where she lives.  Tilapia fillet in crispy potato crust

Unfortunately, this fact to control almost impossible. Specialists sure that tilapia is harmful, it is advised either to exclude fish from the diet (especially those to whom it is definitely not recommended), or reduce its use to a minimum and be thoroughly heat treated.

Cooking tilapia

Of course, each family its own, a favorite way of cooking fish. Depending on its original characteristics chosen a suitable recipe. Fatty fish is best to bake or cook for a couple, a dry - boil or fry. Tilapia is universal in this sense: tender meat with little fat and caloric allow tilapia to cook it without fear to spoil the taste characteristics.

One of the most popular recipes for tilapia is probably her frying. To fish turned out more juicy and tender kept, it is better to fry tempura. This will require:

  • about 8 pieces of tilapia fillets;
  • 50 ml of vegetable oil;
  • 300 g flour;
  • 2 eggs;
  • salt and pepper to taste.

The washed tilapia fillets must be cut into pieces, and then should start preparing batter. For this purpose, it is necessary to break the egg bowl, and add to them a pinch of salt. In another bowl pour the flour and the need spice. Thereafter, each piece of fish must first roll in flour, and then to the egg. Slices of raw fish in batter sent to the pan, where the oil is already warmed. On each side of tilapia fillets should fry for 7-8 minutes, until obtaining the characteristic hue. Serve better in the form of heat.





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