Despite the fact that fish is one of the most healthy foods rich in many vitamins and minerals, some people simply don’t like this delicacy. Often fish is excluded from the diet only because of the presence of a huge number of bones in it, which complicate the process of cleaning, processing and eating this product.
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Boneless fish
For those who do not add fish to the menu solely because of the bony nature of this product, it will be useful to know that there are a certain number of fish varieties that have no bones or are kept in a minimum quantity compared to other species.
Boneless fish include: sea language, womer, horse mackerel, pike perch, trout, sea bass, mullet, sea bream, flounder, tilapia (sea chicken) and ice fish. All these marine inhabitants have fewer bones than fish living in rivers and other freshwater bodies. These specimens differ from other aquatic inhabitants in that their skeleton includes a ridge and a minimum number of costal bones. In some fishes, ribs so hated by cooks and gourmets are completely absent.
Is boneless fish good for you?
Boneless fish varieties have high nutritional value. The benefits of their consumption in food are sometimes many times greater than the benefits of including bony fish in the diet. Thus, the protein content in meat of boneless fish species such as womer, sea language, sea bream and tilapia reaches 18-20%. Moreover, this substance is absorbed by the human body much easier and faster than the protein contained in animal meat.
Rich in boneless fish and iodine. The content of this trace element in it is several times higher than in the inhabitants of freshwater bodies of water. The liver fat in boneless fish is rich in vitamins A and D.