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Navaga useful properties and contraindications. Navaga: recipe for cooking delicious meals

Navaga is one of the representatives of the cod family with excellent taste. There are few bones in her white meat, but a lot of benefits. Navaga is ideal not only for dietary, but also baby food.

Where do they get navaga?

Navaga is a cold-loving marine fish. Distinguish between the Far Eastern and northern navaga. The first prefers to be found off the Arctic coast of Siberia and along the entire Asian coast of Russia, the second inhabits the waters of the Pacific Ocean from Korea to the Bering Strait, swimming in fishing nets off the coast of the Okhotsk, Japanese and Chukchi seas.

The northern navaga has modest dimensions, it rarely grows longer than 30 centimeters and weighs more than half a kilogram, in general, it has more aromatic, juicy and tender meat than its Far Eastern counterpart. It is larger and can weigh more than a kilogram, while its meat is tougher.

In terms of its chemical composition, the meat of the Far Eastern and northern navaga is almost the same

What is the use of navaga

The meat of navaga, like all representatives of cod, is considered one of the most dietary. The fat content in it does not exceed 3-4%. There is a lot of selenium in navaga, which is necessary for strengthening the immune system and the normal functioning of the nervous system. The meat of this fish is rich in vitamin A, which affects the health of the skin, vitamin E, which fights cell aging, vitamin D, which is responsible for the normal absorption of calcium, which contributes to the beauty of nails. There is a lot of navaga and folic acid, which supports the work of blood vessels and the heart.

This fish contains unsaturated fatty acids. They take part in the metabolism of cholesterol, and also have antihistamine and anti-inflammatory effects. The high iodine content makes navaga an indispensable food for people with thyroid diseases. There is enough in its meat and other elements useful for human health, among them iron, molybdenum, magnesium, copper.

What is the calorie content of navaga

The meat of this fish is low in calories. There are only 69 calories in 100 grams of navaga, with high-quality protein accounting for almost 90%.

Navaga meat is not fatty, but its liver has a high fat content

Fish is an amazingly healthy food. It is advised to include in the diet of young children, weak and elderly people, representatives of both sexes. Such food is easily and quickly absorbed, saturates cells and tissues with vitamins, minerals and healthy fats... One of the most useful and tasty varieties is navaga fish, the benefits and harms of which, as well as the nutritional value and its preparation, we will now consider.

Benefits of Navag

Navaga is a medium-sized marine coastal fish that is a member of the cod family. She lives in the northern and Far Eastern seas. Such a fish is considered dietary - it contains no more than four percent of fat. It is a source of B vitamins, ascorbic acid, PP, D and A. Navaga also saturates the body with sodium, phosphorus, potassium, calcium, iodine and iron. It contains a certain amount of sulfur, manganese and other useful particles.

Navaga contains a lot of selenium, which is necessary to strengthen the immune system and the nervous system. It benefits the eyesight and maintains healthy skin. Such fish helps the proper functioning of the thyroid gland and the prevention of diseases of this organ, maintains the normal state of a healthy skeletal system. Navaga contains antioxidants that prevent cancer and slow down the aging process of cells. It is rich in folate, which is important for blood health and full fetal development in pregnant women.

Navaga has in its composition quite a few that are useful for the heart and blood vessels. Such substances prevent atherosclerosis and help to eliminate it, have antihistamines and anti-inflammatory qualities.

There is evidence that consumption of navaga helps to improve the condition of patients with chronic joint ailments, including rheumatoid arthritis. Its beneficial components help to cope with depressive conditions. It is also worth eating navaga for bipolar disorders and schizophrenia.

Some scientists argue that the anti-inflammatory qualities of such fish help protect against and reduce the likelihood of skin cancer.

For prevention different types crayfish sea fish are advised to eat two to three times a week. Such inclusion in the diet will also help to avoid migraines and sudden fluctuations in blood pressure.

How nutritious is Navaga, what is the calorie content of fish?

Navaga is a low-calorie dietary fish. One hundred grams of such a product is a source of seventy-three kilocalories.

Does Navag have any contraindications, is it possible to harm from fish?

Such a small fish is practically not capable of harming the body, because scientists say that it is not capable of accumulating mercury and other pollutants in itself.

However, sometimes navaga can cause allergic reactions, which is a contraindication to its consumption. Improperly cooked or improperly stored fish can also cause harm.


Navaga - cooking recipes

Various delicious dishes can be prepared from navaga. Most often it is fried or baked in the oven. Navaga can also be used for making soups, rich fish soup. Pies and other pastries are prepared with it. Also, navaga is great for pickling, making casseroles and fish salads.

To make the fish really tasty, it is advisable to cut it half-frozen. At the same time, the skin is completely removed from the Far Eastern navaga.

How to cook navaga in a pan?

You can simply fry Navaga in a frying pan. To do this, you need to wash and dry the peeled fish, and then roll in flour.

Heat vegetable oil in a frying pan, put navaga in it. Fry on both sides over low heat, uncovered. Then pour a little water into the pan, cover with a lid and cook for another ten minutes, periodically turning the fish.

Fish navaga stewed in a pan

To prepare such a dish, it is worth preparing two kilograms of fish, four medium onions, three carrots, half a glass of sour cream, some flour, salt, black pepper and dried parsley.

Clean and rinse the navaga. Cut it into portions. Salt the fish inside as well as outside. Then sprinkle it with pepper and leave for about half an hour.

Pour the vegetable oil into a fairly deep skillet. Heat the fish well and fry the fish in it, dusting it with flour, on all sides.

Cut the onion into quarters and coarsely grate the carrots. Saute vegetables in vegetable oil until half cooked. Place prepared vegetables in an empty container. In another bowl, combine sour cream, flour and parsley. Salt and dilute with a little water.

Place the cavaga tightly on top of the vegetables in the skillet, then place another layer of vegetables on top. Fill the fish sour cream sauce, cover, and simmer over low heat until tender.

Fish navaga in a slow cooker (recipes):

Soup from navaga in a slow cooker

To prepare such a delicious dish, you need to prepare eight hundred grams of navaga, a head onions, medium carrots and some water. Also, use one or two eggs, one hundred grams of sour cream, some salt, celery root, and dill.

First, peel, wash and chop the onions, carrots and celery root. Put them in the multicooker bowl and fill with 1.5 liters of water. Set the baking mode.

After the water boils, dip the navaga (peeled and sliced ​​in portions) in it, as well as peppercorns, spices and a bay leaf. Cook in a slow cooker for six minutes.

Then turn off the program, remove the fish from the multicooker. Separate the fish meat from the seeds, and strain the broth.

Chop the boiled egg smaller, combine with sour cream, as well as finely chopped dill. Pour these ingredients into the navaga soup. Soak for five minutes and serve.

How to fry navaga in a slow cooker?

For this option for cooking navaga, you need to prepare half a kilogram of navaga, one medium carrot, one onion, some salt, spices, and vegetable oil.

Peel the fish, remove the head and fins from it, remove the insides and cut into portions. Season with salt, sprinkle with spices and refrigerate for half an hour.

Grate the carrots on a small grater, chop the onion smaller.

Grease a bowl of a multicooker with oil, put vegetables and fish in it. Set the "fry" mode for twenty minutes, and after ten minutes - turn the fish pieces.

Fish navaga in the oven in foil

To prepare such a dish, you need to prepare six hundred to seven hundred grams of fish, three potatoes, two hundred and fifty grams of mushrooms (champignons or oyster mushrooms), one medium onion, some lemon juice and soy sauce. Also use salt, pepper and fish spices to taste.

Mix soy sauce with lemon juice and spices to taste. Marinate fish in this mixture. During this time, fry the onions and mushrooms separately. Then peel the potatoes in thin slices. Grease a sheet of foil with vegetable oil, put a layer of potatoes on top. Arrange the mushrooms on top, and then the fish, removing excess marinade from it. Next, lay out a layer fried onions.

Pinch the foil carefully to get a tightly sealed bag without holes (no holes and cracks). Send the fish to the oven, preheated to one hundred and eighty degrees, for half an hour to forty minutes. Then open the top of the foil and leave the dish in the oven for another five minutes for an attractive crust.

Alternative treatment for rheumatoid arthritis

Navaga is an excellent fish that should be included in the diet of patients with rheumatoid arthritis. Such patients should pay attention to recipes. traditional medicine.

So healers are advised to treat rheumatoid arthritis with the use of surprisingly useful pine balsam. To prepare it, you need to use forty grams of pine twigs, a couple of tablespoons of rose hips, a tablespoon of chopped onion husks, and one medium-sized chopped chive. Pour the prepared ingredients with a couple of liters of water and boil for half an hour. Insist the broth during the day in a fairly warm place, then strain and take in small portions, without reference to the time of the meal. You can drink no more than a liter of such a drink per day. Coniferous balm perfectly reduces inflammation and relieves pain.

To remove the inflammation of the compounds with rheumatoid arthritis, you can use a decoction made from laurel leaves. Brew one tablespoon of chopped plant materials with a glass of boiling water. Boil the medicine for ten minutes, then pour it into a thermos and leave for six to eight hours to infuse (overnight). In the morning, strain the healing infusion and take it in a third of a glass three times a day about half an hour before a meal. The duration of such therapy is two weeks.

When treating rheumatoid arthritis, you can also prepare a homemade liquid ointment. To do this, combine one fresh yolk with a teaspoon of turpentine and the same amount apple cider vinegar... Apply the resulting mixture to rubbing into the affected area just before a night's rest.

Navaga is a very healthy fish that will definitely find a place in your diet. Such a product will be an excellent find for patients with joint diseases.

In the salty waters of the seas of the northern hemisphere, cod and other representatives of cod-like fish are found (in total, about 100 species of fish, including commercial fish). An exception to the rule is, perhaps, burbot, which prefers fresh water, but it has not become widespread. More often, you can hear the question of what is healthier than pollock or navaga, because it is these representatives of cod that can be found most often in the windows of specialized stores and supermarkets. We also inquired about the differences in their composition, determined the external differences and compared the taste.

External differences

Before deciding which is better, consider each subject individually, and start last. There are two main types of navaga: the Far Eastern, leading in the number of fishing, and inhabiting the Chukchi, Okhotsk and Japanese seas, as well as the northern one, which is found in the White, Pechersk and Kara seas. They differ little in size and rarely reach 50 centimeters in length, which cannot be said about her relative. He also lives in the seas of the Pacific Ocean, the body length often exceeds half a meter, and the weight of adults often reaches 20 kilograms. Meanwhile, more often individuals are caught less than 50 centimeters in length, which end up on the shelves.

By the way, pollock is the most common type of cod, as evidenced by its great popularity. Until recently, it was found most often on the shelves, and therefore became, for real, "folk", but speaking about which is tastier, pollock or navaga, many give preference to a more tender and juicy meat last. It is difficult to argue about tastes, but experts also agree with this opinion, and chefs especially welcome the absence of small bones, which formed the basis for the widespread use of fish in the kitchens of restaurants of various levels, including the most prestigious ones.

Composition and useful properties

If you can argue about which is tastier and better, navaga or pollock, you can endlessly, then the benefits of both representatives of the large family of cod can hardly be underestimated. In order to understand what is more useful, it is enough to consider and compare chemical composition these typical members of the family. As for the first (both northern and Far Eastern), it differs little in its taste. Its taste is unique and delicate, one might say. It contains a large amount of selenium - an element that is indispensable for the normalization of the nervous system, it also contains enough iodine, which is necessary for the thyroid gland.

As for the vitamin composition, special attention should be paid to vitamin A, which improves visual acuity, vitamin D, which is necessary for the formation of a strong skeleton, there are other vitamins, including some representatives of group B. It is difficult to say which is more useful, given the fact that the next representative cod contains a huge amount of vitamins, and 100 grams of the product contains the daily norm of iodine. Pollock also contains vitamin A, but its amount exceeds the first test. It is difficult to say which is better, given that both varieties contain sufficient amounts of Omega 3 polyunsaturated fatty acids, which can lower cholesterol levels, which contributes to weight loss. Since we are talking about extra pounds, it is worth noting that navaga is less caloric for organization. diet food fits more.

Cold-loving sea fish navaga there are two types (northern and far eastern) and belongs to the cod family. The first is distinguished by its modest size, on average it reaches a length of 30 cm and weighs a little over half a kilogram. Her meat is tender and juicy. Far Eastern navaga, as a rule, is larger in size and has tighter meat. with excellent taste.

Description

Navaga is a marine northern fish from the cod family, it is also called a wahnya. She dwells in cold water arctic seas. The size of the navaga can reach from 20 to 35 cm, sometimes there are fish up to 50 cm long and weighing about a kilogram.

The navaga fish is known for its taste, which prevails in it more than that of the entire cod family. Its meat has a rich aromatic taste, the pulp is tender, soft, non-greasy. Navaga meat is dietary - there are no small bones in it. It is used to make baby food products that have a lot of useful qualities.

Navaga lifestyle

Navaga is usually found at shallow depths and is a bottom fish. Almost never occurs on the high seas. Fans of winter fishing know that it is most likely to catch navaga near the coast, when after a layer of ice and snow the ice screw almost immediately rests on the sand, that is, between the ice and the bottom, the thickness of the water layer is “ankle-deep”.

True, after clearing the sea of ​​ice, when the water begins to warm up, navaga moves away from the coast into colder waters, returning back in the fall with the arrival of the first cold weather. At this time, the fish is sharply activated and begins to feed heavily.

The menu of navaga includes small crustaceans, various worms, larvae of other fish and caviar. Sexual maturity occurs at three years of age. Fish feed on at depths of 40-60 m in the summer months, and by autumn, whole shoals of navaga rush to the shores for breeding, sometimes entering the mouths of rivers and lakes communicating with the seas.

Navaga caviar spawns in places with intense tidal currents, choosing for this stony, pebble and sandy soils, sticking eggs to underwater objects.

Spawning begins in early December and ends only by the end of February, when the temperature of salt water drops to -2 o C. Navaga, like all other codfish, is very fertile. One female spawns 25-200 thousand eggs per season.

The larvae hatch from the eggs in April, and most of them are destined to be eaten with pleasure by other fish or by adults of the navaga itself. Juveniles of navaga resort to different ways shelter from predators, including hiding under the domes of jellyfish.

Views

In nature, navaga is classified into two types:

  1. Northern navaga - lives mainly in the seas of the Pacific Ocean, Korea, the Bering Strait.
  2. Far Eastern navaga - found on the Arctic shores of Siberia.

The navaga is a valuable commercial fish that is caught by trawls or seines.

The composition of the two types of fish is almost the same. Navaga meat is very rich in selenium, iodine, amino acids. The liver contains the bulk of the fat of navaga, so the meat itself is considered fat-free. As part of useful fish saturated, unsaturated fatty acids, minerals and vitamins predominate:

  • folic acid
  • vitamin A
  • vitamin E
  • vitamin D
  • vitamin C
  • vitamin PP
  • B vitamins
  • phosphorus
  • molybdenum
  • nickel
  • potassium
  • iron
  • calcium
  • sodium

Beneficial features

  1. The presence of iodine and phosphorus in the composition of navaga strengthens brain activity and is an irreplaceable source for the endocrine system.
  2. Selenium is able to slow down age-related changes in the body and is an excellent antioxidant.
  3. The fat contained in the liver of valuable fish maintains the elasticity of blood vessels and has prophylactic properties against atherosclerosis.
  4. The unsaturated fatty acids contained in navaga have anti-inflammatory and antihistamine effects and produce cholesterol metabolism in the body.
  5. The use of navaga will strengthen the body's immune system and normalize the activity of the nervous system.
  6. A good prevention of rickets will serve as navaga in the children's diet.
  7. The content of omega-3 fatty acids in fish stimulates the work of the heart and blood vessels.
  8. The anti-inflammatory effect of navaga meat will protect the skin from sunburn and reduce the risk of skin cancer.
  9. Eating navaga twice a week, you can bring your blood pressure back to normal and forget about migraine attacks.
  10. A large amount of fatty acids in sea fish provides protection against cancer of the liver, kidneys, prostate and mammary glands, colon.
  11. Regular consumption of navaga will have a positive effect on the development of nails and improve vision.

Contraindications

Fish navaga has no significant contraindications, with the exception of individual human intolerance to seafood and the manifestation of allergic reactions when consumed sea ​​fish... Such people need to be very careful about the use of a valuable product.

Navaga can only bring harm if it lived in a polluted environment.

You can find navaga in the market, at street vendors and in stores. It is usually sold frozen.

There is one little secret cleaning navaga. The fact is that if the navaga is completely thawed, it will not be easy to clean it due to the fact that it is very slippery. Therefore, it should be defrosting until it is lightly frozen, when the belly can already be opened with a knife, but the surface has not yet completely thawed. After evisceration, the skin of the Far Eastern navaga is removed.

Navaga - very delicious fish, in this quality it is noticeably superior to other cod fish. Northern navaga, although smaller than the Far Eastern, has more tender, juicy and aromatic meat.

An essential advantage of this fish is also the complete absence of small bones making it suitable for baby food.

From navaga, you can cook a huge amount of very delicious dishes. The classic way its preparation is frying, another most common way will be cooking fish soup on its basis (it is excellent!). You can also bake it, including in the dough.

Before frying, navaga is doused in flour and then spread in a hot frying pan. The lid is not immediately closed, at first they allow a crust to form, turn over on the other side, fry again, add a little water and bring it to full readiness under the lid. This process is short-lived - it takes 15-20 minutes.

You can stew navaga with vegetables, sour cream, with herbs. The main thing is not to bring the fish to the state of porridge, therefore, as soon as the fish begins to crack, it is time to remove the pan from the stove.

Ukha from navaga is surprisingly tasty and aromatic. In order not to drown out the taste of fish, the amount of ingredients should be minimal: fish, potatoes, some onions. Already in the plate, hot lovers can add a little black ground pepper.

Salting navaga is not accepted, since there is very little fat in it (it turns out not tasty) and a large ridge (it will not work whole, like the same capelin).

How to cook delicious navaga. Navaga recipes
Despite this versatility, there are more and less good ways preparation of each product. As for the navaga, the experience professional chefs shows that this fish goes well with any side dish, but the presence of sour and pungent notes is desirable, emphasizing the rich taste of navaga.

At the same time, the fillet of this fish is quite dense and retains its shape even with a deep and long heat treatment... Here are recipes for preparing navaga that optimally take into account these requirements:

  1. Oven baked navaga with vegetables - The beauty of this recipe is that even frozen fish can be used for its implementation, and the vegetable marinade is cooked at the same time as the navaga is baked in the oven, saving you time. Tasty dinner for two not very hungry people, it will turn out from two large (or four small) carcasses of navaga with a total weight of 1 kg or a little more, a large ripe tomato, carrot, onion, 1 tablespoon each of flour and sugar, a pinch of salt and ground pepper, a little cloves and / or other spices of your choice.
    Defrost the fish, if necessary, or simply remove the heads and gut the carcasses. Dip the fish in flour on all sides. Grease a baking sheet with vegetable oil and place the navaga in flour in it. Preheat the oven to 180-190 ° С, place the baking sheet with fish on the middle wire rack and “forget” about it for about half an hour. Meanwhile, peel and chop vegetables: onions in thin half rings, carrots on a grater, tomato in small cubes along with the skin. Fry the onions and carrots in a skillet for 3-5 minutes. Add tomato, salt, sugar and spices, stir. Simmer vegetables covered over low heat for about five minutes.
    When the fish is cooked, pour the vegetable marinade directly into the baking sheet and return to the oven for 7-10 minutes. If your oven has a grill, it's best to use it. Navaga baked and stewed in this way can be served hot or as a cold snack.
  2. Braised navaga in white wine with mushrooms. Refined option light snack for a romantic dinner. For two medium-sized navaga carcasses, take 100-150 ml of dry white wine, 1 large or 2 small onions, 100 grams of mushrooms, 5 tablespoons of butter, 10 grams of dark chocolate (2-3 squares of a standard bar), 2 teaspoons of flour , a pinch of salt, ground pepper, cinnamon and cloves.
    Clean the fish, remove the heads, rinse with clean water and set aside. For the sauce, finely chop the onion, grate the chocolate on a fine grater. Brush a small saucepan with half the oil and sauté the onions in it for 3 minutes. Add flour and stir. Continue to fry the onions with flour, and after 3-4 minutes salt, add grated chocolate and spices. Pour the wine over the contents of the saucepan, stir and cook for about 5 minutes, until the lumps disperse.
    Place the prepared navaga on the bottom of an ovenproof dish. Pour the hot sauce over the fish evenly and cover. Simmer navaga over low heat without removing the lid for 15-20 minutes. Meanwhile, cut the mushrooms into equal slices or wedges, fry in the remaining oil. When the fish is done, transfer to plates and place the mushrooms on top. Serve immediately while the food is hot.
  3. Fried navaga with eggplants in pomegranate juice. A non-trivial summer dish worth trying for. Buy immediately peeled (frozen or fresh) navaga fillets weighing about half a kilogram. Also take 4 ripe eggplants, half a glass of natural pomegranate juice, 100 grams of cooking oil for frying, 1 tablespoon flour, a bunch of fresh herbs, including parsley, basil, savory and green onions, a pinch of salt.
    First, prepare the eggplants: cut them into medium-thick circles, salt and place in a deep bowl. Leave for half an hour, so that the bitterness goes away with the juice. While the eggplants are lying down, cut the navaga into pieces of the same size, in portions. Combine the flour with salt and dip the fish in it. Brush a skillet with half the oil and brown the fillets on both sides until golden brown. Set aside on a paper towel to absorb excess oil.
    Remove the eggplants and fry them on both sides in a skillet greased with the remaining oil. Finely chop the greens. Lay out the pieces fried navaga on a dish, on top and around the fish, put the fried eggplants. Water the fish and vegetables pomegranate juice and garnish with fresh chopped herbs. Steamed rice will be good as a side dish.
  4. Navaga solyanka: A hearty lunch dish with indescribable mouth-watering aroma... In addition to 0.5-0.7 kilograms of navaga fillets, take about 200 grams of smoked fillets of any other fish (salmon, mackerel, etc.), 2 liters of ready-made broth (vegetable or fish) or water, 3 tablespoons of tomato paste, 2 onions, 50 ml of refined vegetable oil, 100 grams of pickled cucumbers, 1 lemon, half a can of pitted olives, as well as some fresh herbs and sour cream for serving.
    Peel and finely chop the onion. Grease a skillet with oil and sauté the onion until transparent. Add tomato paste, stir and simmer together for another 3-5 minutes. Slice the navaga and smoked fish small cubes of the same size. Pour broth or water into a saucepan, bring to a boil and add fresh fish. Cook for 2-3 minutes, then remove the resulting foam and add smoked fish to the pan. After another 3-4 minutes add the onion stewed in tomato sauce. Cover and simmer for 5 minutes over medium-low heat.
    Meanwhile, cut the pickled cucumbers into halves, the lemon into wedges, and the olives in half. Chop the greens. Place the cucumbers in a saucepan and bring the contents to a boil. Remove from heat immediately, cover with chopped herbs and cover. Leave it on for 15 minutes. Place a spoonful of sour cream, a slice of lemon and a few halves of olives at the bottom of each serving plate. Pour the hodgepodge and serve. In addition to fish, in this recipe, you can use peeled boiled-frozen shrimp, adding them at the same time as cucumbers.

In most cases, navaga is difficult to spoil, so you can safely use it in simpler and more familiar dishes. For example, grind into minced meat for fish cakes or cook in the ear.

With equal success, they cook navaga in a pan, in the oven, on the grill and in a slow cooker. Whole large carcasses can be stuffed, and small specimens and fillets can be fried and / or stewed in sour cream, kefir, mayonnaise and other sauces, vegetable and dairy.

Experiment with navaga for a pie filling or bake in foil with sour apples... Show your culinary imagination, and in each of these options you will cook navaga deliciously and in a new way. Bon Appetit to you and your family!

The navaga fish belongs to the cod family, has another name - vakhnya. Outwardly, it is easy to recognize due to the absence of scales, the presence of a characteristic antennae, the roll shape of the body and a brown-gray color with light-colored specks on the sides and brown on the back.

Where does the navaga fish live and how is it useful? She prefers cold waters, she is caught in the North Pacific Ocean and in the waters of the Arctic Ocean along the Russian Far East coast, in the Alaska region, etc.

This small fish (on average 30-35 cm in length) is a valuable object of fishing. Navaga fish - the benefits and harms of the sea inhabitant are described by this material.

Fish composition

Navaga fish is ideal for diet food

The nutritional value of navaga and the taste of the fish make it popular. The meat is tender and juicy, at the same time it is fragrant and is included in the dietary menu.
The calorie content and BJU of navaga: 100 g of the product contains only 65 kcal, there are no carbohydrates, protein is 15 g, fats are 0.9 g (therefore, the question is unlikely to arise whether navaga is a fatty fish or not). At the same time, how many calories are in fried navage? In this case, the calorie content of navaga increases significantly, namely, it reaches the level of 150 kcal per 100-gram portion.
Minerals play a special role in the composition, there are also vitamins: PP, B2, B1, in small quantities there are vitamins A, D, E.
The chemical constituents are as follows:

  • selenium;
  • calcium;
  • zinc;
  • iron;
  • magnesium;
  • sulfur;
  • phosphorus;
  • copper;
  • chromium;
  • manganese;
  • nickel;
  • fluorine;
  • cobalt;
  • sodium;
  • potassium;
  • molybdenum.

Of the amino acids, alanine, glutamic and aspartic acids are present.

The popular capelin also boasts a rich chemical composition.

How is it useful?

Beneficial features navagi make this breed a worthy competitor to many other representatives of the marine fauna, despite low cost product. It is a source of fatty acids, vitamins, micro- and macroelements, due to which many diseases can be prevented. Navaga caviar also has no less nutritional value compared to the fillet of this fish.

So, what is navaga useful for the human body:

  • strengthens the immune system;
  • improves skin condition;
  • rejuvenates the body;
  • normalizes the work of the central nervous system;
  • strengthens the bone structure;
  • prevents diseases of the heart and blood vessels;
  • helps in the fight against excess weight;
  • helps to eliminate inflammatory processes;
  • improves brain function;
  • supports vision;
  • cleanses the body of salts and heavy metals;
  • increases hemoglobin;
  • activates the sex glands.

For many, the question is important, which is more useful - navaga or, since these representatives of the cod family are most often found on sale. It is difficult to answer it, since both types contain a number of useful substances. They are rich in polyunsaturated fatty acids Omega-3, iodine, vitamins. At the same time, navaga contains more selenium, which is necessary to maintain the functioning of the nervous system, there are B vitamins, vitamin D, and pollock contains much higher concentration of iodine and vitamin A.

Benefits for women

Navaga contains a lot of protein, which is needed to maintain muscle tone. This is especially important with a sedentary lifestyle, great mental stress. The product is able to improve the emotional background with frequent stress and lack of sleep. The combination of the contained components maintains the freshness and elasticity of the skin, the beauty and strength of nails and hair.
Pregnant women should definitely use navaga if they are not allergic to seafood. Fish dishes help to cope with severe toxicosis, to keep the child at risk of miscarriage.

  • to accumulate hemoglobin to avoid postpartum anemia;
  • to protect the fetus at the cellular level from negative impact external environment.

It is very useful for expectant mothers to eat shrimps.

During the period breastfeeding navaga is also useful, but it is not recommended to use it in the first month after childbirth. This is necessary in order to exclude possible allergies in the child and not to provoke an overgrowth of the fontanelle too quickly. Fish in the diet of a nursing mother will not only provide the body with useful elements, but also support the nervous system, mitigating the effects of lack of sleep. The baby receives, together with breast milk, the substances necessary for the formation of cartilage and bone tissue.

Benefits for children

For the child's body, navaga is useful product, which is also considered dietary. Little connoisseurs like the sweetish taste of the fish. It is important that navaga meat does not contain small bones, due to which it does not pose a threat to the mucous membrane of the esophagus and throat and is safe for babies. When the psychological climate changes, for example, when entering school, kindergarten, navaga dishes are welcomed in the diet due to its positive role in the normalization of the nervous system.
Due to the presence of selenium and amino acids in the product, the immunity of the child's body is strengthened, hemoglobin indicators return to normal, and the likelihood of myopia development is prevented. For schoolchildren, fish products are useful because of the content of folic acid and nicotinamide, the combination of which activates the brain. This makes it easier to assimilate the material, to quickly adapt to a change of environment.

You may find it helpful to know that it is strongly discouraged to feed children with pangasius. Why exactly - read

Harm and contraindications

Navaga belongs to safe products, so the list of harmful effects of its use is very small. Dishes from this fish are not recommended in the following cases:

  • if you are allergic to seafood;
  • with individual intolerance.

For children, this type of fish is one of the first from which to start complementary foods. This means that from 10 months it can be included in the baby's diet. The main thing, for both children and adults, is to eat fish in moderation.
The danger is possible only if the product is not stored correctly or if fish live in polluted waters, in which navaga can accumulate harmful toxins. Therefore, when buying, you need to pay attention to the quality, freshness and storage conditions of the fish.

Is it possible to eat telapia without fear? Read all information

Use

Navaga contains a lot of protein, so it is better to serve it for lunch or an early dinner. Fish goes well with, varied vegetable salads... The boiled and baked product has the greatest usefulness. However, navaga can also be fried, made cutlets, added as a filling in pies, casseroles, and included in salads.

How to deliciously fry navaga - see the video:

It doesn't take long to cook. It takes only 5 minutes to cook navaga, and 15 minutes to bake.
Prepare this fish very quickly too. It has no scales and small bones. Before cooking, it is recommended only to remove the skin.
It is better to do it as follows:

  • scald a frozen fish carcass with boiling water;
  • pour cold water;
  • separate the head from the body and gut the carcass;
  • make a longitudinal cut along the ridge;
  • remove the skin and separate the fillet from the spine with ribs.

This fillet will turn out to be very tender. It should be consumed in moderation. The daily norm is considered to be 200 g of the product. You should eat fish no more than three times a week. Elderly people should eat no more than 150 g per day, and children - about 100 g of fish. For athletes, the norm can be increased to 300 g during intense physical exertion.

Summing up

The navaga fish is one of the most recognizable on the shelves of supermarkets and shops. it dietary product saturated with many nutrients with a minimum amount of fat. This representative of cod contains a large amount of selenium, iodine, omega-3, vitamins and other minerals.
To choose a quality product, you need to pay attention to the eyes and the color of the skin. The eyes should be bright and clear. It is possible to sell fish without a head, then a light shade of meat should be traced on the cut. The carcass itself should have a light color, a yellow tint can only be on the fins. If navaga is sold frozen, then it must be stored in the freezer for no more than a year.

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