Fish is a unique product that is presented to us by nature as an easily digestible protein, which can not lead to a set of excess weight. Most varieties of fish are an excellent source of phosphorus, iodine, calcium, selenium and zinc, as well as B vitamins . Ideally suited for slimming is the lowest calorie fish - the so-called "lean varieties".
Low calorie varieties of fish
Skinny sorts of fish, the fat content of which does not exceed 4%, includes a lot of friends and loved by many varieties. Among them can be listed such as cod, river perch, mullet, haddock, navaga, hake, pike, vobla, pollock, pike perch, bream, saithe, blue whiting, flounder. Caloric content of fillets of such fish is only 70-90 units per 100 g of product.
If we talk about which fish is the lowest calorie, the answer suggests itself is cod. The leading position is also occupied by pollock, pollock and blue whiting.
How to cook a low-calorie fish?
As a rule, low-calorie fish is quite suitable for frying, baking, boiling, steaming. If you talk about dietary methods of cooking, then you can leave all listed, except frying - the use of oil is unacceptable, and if you decide to fry such a fish, choose a grill. However, this option may be dryish. Optimal cooking - bake in foil with vegetables.
If you have a low-calorie fish fillet, you can afford a delicious and juicy dish: bake the fillets in a bowl under a layer of onions and 10% sour cream. This way of cooking makes the fish incredibly tender and soft.
In addition, such fish can be boiled and served as a cold snack, laying it on a dish under a layer of carrots and onions stewed with tomato paste.
Whichever cooking method you choose, make sure that you do not use oil and other caloric additives during cooking, so as not to increase the energy value of the prepared dish too much.