So, the shape of the fish is an elongated marine tongue that looks like a leaf of a tree. Scales of it rough on the side, which the fish touches the seabed, there is a lighter coloring. On the upper side the color is dark gray and there is no hardness. Often in appearance, especially when buying in frozen form, the fillet of the Sea language is confused with pangasius. Differences, however, exist - the plates are narrower, the taste of the Marine language is more pleasant, the meat is tender with a small number of bones. When purchasing the Marine language, we recommend choosing fresh or chilled (not frozen!) Fish. Should feel elasticity when touched. Consider the state of the gills, their color should be saturated red. A good fish scales tightly, and the smell is not pronounced fishy and fresh.
But to find a fresh or even chilled Marine language on sale is extremely difficult. Here's the point. Extraction of the Sea language is not easy, fishing boats or large motorized boats are needed for this. Their habitat is the continental shelf, at a depth of twenty to ninety meters, and the length is the Vietnamese coast of the South China Sea. Since the Maritime language refers to flounder, they too often lie on the bottom. For commercial production of this fish, it is necessary to use bottom trawls. In digital terms, up to thirty thousand tons of marine language are caught in those places. But the delivery to retail chains goes in fresh, frozen and salt-dried sorts. Non-industrial options for catching the Sea language and conventional fishing gear at night are possible, approaching the depths on which it lives.
We all remember the fish day of the week - Thursday. But to have fish, especially marine fish, is much more useful in its nutrition. Thanks to the composition of nutrients that are beneficial to health, the benefits of using it are felt quickly.
What is useful in such a fish as the Marine language? First, the beneficial properties are in the protein, which is not less than the protein cost of meat. But there is an advantage - it does not contain saturated fat, harmful to our body. In 100 g of sea language meat is 18.1 g of proteins. The protein of the Marine tongue is absorbed easier and faster (in just 2-3 hours). The reason scientists call a more delicate tissue of the body of fish, saturated with water more than animals. And the absence of unnecessary loads during digestion any doctor will assess as an advantage in nutrition for diseases of the gastrointestinal tract. In addition, fish protein is rich in essential amino acids, and they should come only with food. Of such amino acids - methionine, tryptophan, lysine, the most useful is taurine. It helps with atherosclerotic disorders, puffiness, diseases of the cardiovascular system, hypertension. Taurine provides a normal exchange of sodium, potassium, calcium and magnesium ions. For the work of the heart, the properties of fish provide the ability to prevent the excretion of potassium from the heart muscle, and this is the prevention of cardiac rhythm disturbances.
Sea fish is rich in vitamins, especially group D, fish oil is very easily absorbed by our body. Its valuable quality is not only a low cholesterol content, but also the ability of fish oil to adjust its blood level. The Marine language and mineral substances are rich: iodine, zinc, manganese, copper, phosphorus and others. Important and high content of trace elements. In 100g of the fillet of the Marine language contains a third of the daily norm of iodine intake, 110% of the norm of consumption for selenium and two daily rates, that is 200%, of cobalt! Marine language is not only tender, but also low-calorie fish, which means it is good to have a nourishing and overweight diet. Calorie content of 100g of fillet of the Sea language is only 88 kilocalories. Now you are aware of the beneficial properties of fish Marine language, the way this valuable product will spur you on the preparation of culinary masterpieces.