Red fish = herring and mackerel
A photo: gettyimages / social networkThe main advantage of red fish (salmon, salmon, trout) is the presence of omega-3 unsaturated fatty acids. They protect against aging, heart disease and beneficial effects on blood vessels. Unfortunately, recently the red fish has become a pleasure, to put it mildly, not cheap. But this is not a problem: the body's need for omega-3 can be more than replenished by herring and mackerel. They are not at all inferior to the noble fish of the red rocks for the content of this most valuable element, but they are much cheaper. If, for example, a 200-gram package of light-salted red fish fillet costs from 200 rubles (1 kg respectively - from 1000 rubles), then the herring will cost from 130 rubles. per kilogram (1 kg of fillet, respectively - about 220 rubles.). And buy a better weight herring, and not in vacuum packaging. So it is cheaper and more useful, because in vacuum-packed it loses some of its useful properties. By the way, the lion’s share of red fish sold in our retail chains is grown on specialized farms. And there, as a rule, a lot of dubious useful things are added to fish feed: growth hormones, antibiotics and other chemicals. How can you cook a fish in an original way?
