Variety in the diet is extremely important, and fish broth is one of the healthy and tasty dish options. Its preparation does not require special efforts, the main thing is to know some nuances. This can be considered a dietary version of fish soup, which contains nothing but fish, seasonings, and spices. Such soup can be served as a standalone dish or used as a base for other culinary creations. How to preserve its taste and choose the right ingredients?
The benefits of fish broth are undeniable, as it contains:
* B vitamins;
* vitamin H;
* vitamin PP;
* ascorbic acid;
* vitamin E;
* minerals, including calcium, iodine, and phosphorus.
The body quickly and easily absorbs this product due to the presence of easily digestible fats. The light soup positively affects the digestive system, cardiovascular system, and nervous system. It is ideal as a complete first course, strengthens teeth, improves skin condition, and helps normalize metabolic processes in the body.
Which fish to choose for the broth?
The best broth is made from the white meat of sturgeon fish. Other suitable options for its preparation include:
* sturgeon;
* tench;
* pike perch;
* burbot;
* sevruga;
* lean salmon.
The result is a dish with an excellent taste.
Cooking Tips
For broth, it is better to use large river or sea fish, and various parts of it can be used. In 100 grams of nutritious fish broth, there are usually 2-6 kilocalories. Mackerel and herring are not recommended for these purposes, as well as river fish from overly muddy water bodies.
Any parts of the fish carcass are suitable for broth:
* head;
* fins;
* backbone;
* tail.
The optimal option is to cook from small fish or large steaks.
Contraindications and Possible Harm
Fish can cause allergic reactions, so consumption of broth should be approached with caution, especially for elderly people, as their body's reaction may be unpredictable. In the presence of chronic liver and kidney diseases, it is recommended to avoid fish broth. It is also important to be careful while eating to avoid choking on bones or fins. And, of course, the fish used for cooking should be fresh to avoid poisoning.
Source: dietology.pro
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