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The fish of the sea language: useful properties, cooking

The sole

Sole – fish, which belongs to the family of the Solea, flatfish unit. Comfortable environment for her sea are subtropical and tropical. In marine language has another name – the European Solea.

Externally, the fish is very similar to flounder, her body flattened on one side both eyes are located. The average length of a carcass of the European Solea does not exceed 30 cm Scales and the skin is grayish-brown, the underside of the fish has a lighter shade. On the back there are dark spots. Scales very small and thick, you can often hear that the sole is armor, to the touch this fish is firm and hard.

How to prepare the sole

In the past dishes from the sea language could eat only high nobility, and today the European Solea is considered a delicacy and gourmet fish. On store Windows can be found frozen filets of sole, smoked or salt-dried. Imported fish from Vietnam.

The pulp of sea tongue looks like pangasius fillets, which cost much cheaper, so unscrupulous sellers often give out one product after another. When buying Navy language pay attention to the following points:

pangasius is sold narrow plates;

the gills of the Solea painted in bright red;

scales of sea azkadelia to fit tightly to the body;

the fish should be firm to the touch and have a fresh smell.

In many national cuisines you can find dishes from sea language, because fish has a delicate flavor and tender meat diet. Enjoyable moment is also the lack of bones. To prepare the European Solea in several ways and every cook has a few secrets in your Arsenal. For example, the Italians are the sole marinated in white wine, the Spanish love fried sole with sauce of tomatoes, peppers, garlic, onions, hot peppers, almonds and olive oil.

Composition and useful properties of sea language

Fish is exclusively a protein food that is easily digested. In marine language, contain vitamins of group “A”, “B”, “D”, “E”, essential fatty acids, manganese, iron, iodine, fluorine and copper. Regular inclusion of fish in food can prevent heart disease, sclerosis and improve the condition of blood vessels.

Harm and contraindications

Despite all positive aspects of Maritime language, the use of this fish banned in several European countries, because the meat may contain toxins, impurities and heavy metals that accumulate in the Mekong river, which is the main breeding place in Vietnam. It’s no secret that the pool of this river has been highly contaminated by various toxic substances during the American invasion in Vietnam in the 60-70-ies of the 20th century, and the consequences of this vandalism has not been overcome until now.

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