Whitefish meat is incredibly tasty and has a high nutritional value. Whitefish meat consists of high quality protein rich in amino acids, fat, ash compounds and water. Whitefish meat, unlike other salmonids, has a white color and is distinguished by a certain fat content, since whitefish is a cold-loving fish. Whitefish fat contains fatty acids necessary for the normal functioning of the cardiovascular system, as well as vitamins and minerals – retinol, vitamin D, vitamin E, vitamin B group, folic acid, niacin.
It is worth noting substances such as molybdenum, fluorine, chromium, zinc, nickel, phosphorus. Whitefish meat contains 88 kcal per 100 grams, however, despite the calorie content, it can and should be used for dietary nutrition. Both proteins and fats of this fish are easily digestible foods, unlike animal fats and proteins.
In terms of taste, whitefish can be compared to omul or broadleaf – it also has excellent white tender meat with few bones.
Whitefish can be used to prepare a lot of tasty and healthy dishes. This fish has long been used in Russian traditional cuisine – lean and festive. Smoked whitefish adorned the tables of Russian tsars and boyars. Smoked whitefish, fried, boiled, pickled, stuffed, salted in Old Finnish style, baked in ashes in a peasant way, fish soup – excellent aromatic fish soup is obtained from fat whitefish and many other whitefish dishes have been known to us since ancient times.
