Sea bass diet recipes. Sea bass - Cooking culinary masterpieces from delicious fish

Sea bassIf it is properly prepared, it will become a luxurious decoration of any table. He has a gentle meat, and the thin, unusual species of sea fish, the fragrance, will delight any gourmet. The main thing is to be delicious to prepare the sea perch at home, even a newcomer in cooking.

Fried sea bass is useful, as it contains a large amount of proteins and fats with a small - total about 140-150 kcal per 100 grams of calorie.

If you have never prepared the sea perch, consider the fins are quite sharp, and the outer contains poison, so that the injection is able to cause inflammation in this fin. Consider the best step-by-step recipes.

How to prepare sea perch to fry

Sea perch, like any other fish, we:

1. My B. cold water.
2. Let's wait until water stalks, or a wipe.
3. Couch.
4. Withdraw fins and tails.
5. Remove the insides with a black film around.
6. We divide into three or four portions, comfortable for frying a piece.
7. Pick up.

For marinada, it will be necessary:

• 1 teaspoon salt;
• 1 teaspoon of pepper;
• 1 teaspoon rosemary;
• Lemon half juice.

In many stores you will find ready mix Spices for fried fish - This is an excellent opportunity to simplify the task.

Mix the pieces of perch with marinade in deep containers, cover the lid and leave for half an hour. Marine will not allow the pieces to burn to the pan or fall apart. Thanks to the lemon juice, the meat will become gentle, and Rosemary will give a thin fragrance of fresh herbs. Many cooks advise additionally add garlic, finely chopped or missed across the groove.

Note: Sea perch can be fused not just pieces, but to make fillets. The bones are enough enough, so fillet will be gentle and make it comfortable.

For this, the fish after cleaning needs to be divided into two parts along the spine, compound and remove the ridge. The resulting pieces are crushed, and you can fry.

Classic roast recipe

Fry perch is more convenient to pieces, but if the size of the frying pan allows, it is possible. Just be careful if frying the whole, do not forget to cut the gills, otherwise the fish will get bitter.

How to cook:

1. Heat the frying pan with vegetable oil.
2. Call pieces in flour.
3. Lay out onto a frying pan and fry on each side.

Fry perch is better on medium heat, without covering the frying pan. It takes about 5 minutes to form a golden crust. If you want a crust to be crisp, fry on a big fire, turning four times.

Video recipe

Marine bass will greatly prepare both in a small amount of oil and deeply. However, if they fry in a fryer, lay out ready pieces not on the dish, but on paper towels - so excess butter absorbed into them and will not spoil the taste of the fish.

How to fry sea perch on the grill

Marinate sea perch, just as for frying on a regular pan, only add some vegetable oil. You can experiment and give the dish piquancy, putting a teaspoon of honey in the marinade or having laid the fish chopped dill and parsley in the abdomen.

Cooking:

1. We burn the grill and bring to the state when the fire is no longer visible, and the coals are still quite hot.
2. We lay out pieces of perch on the grid.
3. Since the sea perch for roasting does not require high temperature, you need to turn the pieces more often.
4. Ready dish sprinkle well lemon juice and serve hot.

Video cooking

Farm sea perch in a grain

To fry sea perch in the batter, you will need:

• sea perch carcass;
• 1 teaspoon salt;
• 1 teaspoon of pepper;
• 1 teaspoon rosemary;
• half juice lemon;
• 2 eggs;
• 1 cup flour.

Cooking:

1. The perch is separated and marinated, as described above. Then we split the eggs into a deep plate, we scribble, adding pepper and salt to the pinch. To another deep plate, pour flour.
2. Heat the frying pan, pour vegetable oil, 2-3 tablespoons. We take pieces of perch, loyering in the egg, caught in the flour, and lay out on a frying pan. Try to make pieces on a frying pan not close each other, otherwise they will stick.
3. Fry to golden crust, serve with greens.

Marine bass - useful and tasty treat For connoisseurs of fish dishes. Try one of these recipes and see for yourself!

Baked in the oven sea bass is much more useful and tastier fried fish.

Many hostesses do not like perch because of his "spikes" and scales. So that the perchs are easier to be cleaned, they are recommended for a second or two omit hot water. If you have tender hands, so as not to be hurt, separate the fish in rubber gloves.

The perch is well combined with potatoes, vegetables, rice, light salads, juicy greens and a variety of sauces. By the way, potatoes can be served almost in any form: baked pieces, mashed potatoes or stewed with vegetables. Pasta, opposite the poorly combined with fish.

If there is an empty pastime at the table, do not forget to stock up a bottle of good white wine, it will perfectly complement the taste of baked perch.

Now it's time to move to the preparation of the perch!

Ingredients:

• marine bass - 3 carcass;
• 3-4 bulbs;
• cream (you can take sour cream or mayonnaise) - 150 gr.;
• cherry tomatoes - 5 pcs.;
• garlic-3 teeth;
• salt and fish spices-to taste.

Cooking process:

Take carcasses of sea perch without heads, carefully remove fins and tails. Make a longitudinal incision on the back of each of the carcasters, so the fish will prepare faster.

Clean the garlic from the husks, squeeze into the cream. Add salt and spices.

Purified onion Cut the feathers, shook the bottom of the heat-resistant form for baking, salt

.

Carcaste Side with a mixture of salt and spices. Half sauce lubricate the fish. Stir the remaining cream with onions.

On Luca Pillow, lay the sea perch and small tomatoes.

Place the shape in the warm oven and bake until readiness (about 30-35 minutes). It is very important not to reap the perch in the oven, otherwise it will turn out dry.

Baked sea fish can be served with lemon sauce and onions with cream.

If we grind the deceit on which the fish was baked, in a blender, it will also get a great sauce from it.

At the perch, baked with cream, more delicate taste, with mayonnaise, on the contrary - more piquant. Properly selected seasonings will complement the taste. fish dish. And make it brighter. But do not add them too much so as not to drown out the seaside perch. With him very well harmonizes cumin, white ground pepper, Lemon and Ginger.

Hurry up to apply hot dish, in this form sea bass is very tasty and fragrant.

A more effectively dish looks surrounded by greenery. Making a salad to the perch, place it in a flat salad bowl, the bottom of which bother with bright curly leaves of a lathouse, the same green pillow of leaves can be made for fish. And you can also cook for fish lemon sauce With wine. To do this, in a pan with a small amount of olive oil, pour a pair of tablespoons of lemon juice, as much white wine, add a chopped green parsley and several crushed capers. Swelling, turn on a minimum fire for a couple of minutes.

Garlic, onion and lemon gas stations are perfectly harmonized with dish.

Bon Appetit!

Anastasia Chulida

For some reason, the river perch, like many other species river fishThey consider "trifle" and belong to it dismissively. Meanwhile, this "trifle" is capable of reaching 500 g!

Tasty and healthy!

River perchs are 2 species: herbalists - living in shallow water, and donners. The herbalists grow slowly, and especially large copies are found among the Donovniki, who still fishermen are called "Gorbachi" - the hump in these fish appears with age.

The perch has beautiful dark transverse stripes across the body and red fins on the trouser. Drain fins have enough spiny, like small dense scales. It is because of this armor, many, not knowing how to clean the river perch, refuse fish.

And in vain! It contains useful substances, among which the leading place occupies potassium, phosphate acid, vitamins of groups B, polyunsaturated fatty acids omega - 3 and taurine, actively involved in the synthesis of cells of the human body. Taurine favorably affects the condition of the mucous membranes, the nervous system, the thyroid gland.

Calorie I. energy value per 100 g of meat: 18.5 g - proteins, 1 g - fats, 82 kcal. Meat itself is very tasty, gentle, white, bones in it are few. From the perch can be cooked ear, canned food, fillet, it is used in fried and baked form. Fish is considered a dietary product.

It is possible to store it in a frozen form up to 4-5 months, with further storage He loses beneficial features. Taste remain.

How to cook river perch

Recipes for cooking river perch set, everything is impossible to retell.

But before proceeding with the menu fisheries Daystill it is worth determining cleaning.

Scales are easily cleaned if the fish is lowered for a few seconds in boiling water or fascinate in the freezer. Excellent, if there is a special grater to clean the fish, but you can cope with the usual knife.

There is another way - on the night, the scaly falls asleep with a large quantity, and it easily moves to the sam.

If you plan to prepare a river perch or meatballs, fish you need to fade, then cut the skin on the back, and it easily takes off with scales.

Feds are advisable to cut off with scissors.

Ear

On the first on fishing day it is always planned ear. From her and begin to list the recipes for the preparation of this fish.

Portion is designed for 0.5 kg perch:

• Potatoes - 3 medium;
• carrots - as much;
• millet - half of the glass;
• bulb.
• salt;
• pepper;
• bay leaf.

Cooking method:

1. The fish is cleaned, we will burst, wash, boil with bow and salt for 20-30 minutes.
2. The broth is filtering, the fish is postponed.
3. In the liquid, the millet is boiled - 15 minutes, then they add chopped vegetables and spices.
4. As soon as the potatoes are welded, ear from the river perch is ready.

Before serving, fish pieces insert and sprinkle with fresh dill.

Fried Okun.

Second dishes are offered in a larger assortment. The simplest of them is a river perch, roasted in a pan.

Ingredients:

• A fish;
• salt;
• pepper;
• flour;
• lemon juice.

Cooking method:

1. The fish is clean, cut, salted, splashes with lemon juice for taste.
2. Then the portion slices or - if the fish is small, the entire carcass is collapsed in flour and placed on a heated frying pan in boiling vegetable oil.
3. Dad to crunch ruddy crust.

Fried on the perch pan is good and in the scales. It is then very simply separated from gentle white meat.

Baked fish

Culinary has many recipes for a river perch baked in the oven. Most of them are invited to use perch fillets with remote bones, but this is already a dish for those who have a lot of time.

If the fish is planned to feed the children, then you should not regret the cooking time.

Ingredients:

• A fish;
• carrot;
• a tomato;
• potatoes;
• greens;
• butter;
• greens;
• salt;
• pepper.

Cooking method:

1. It is necessary to take care in advance so that there is a piece of butter and a foil for baking.
2. Fish clean, salted, rubbed with black pepper, vegetables are cut into cubes and rings - do not specify separately, what is what?
3. Fry all vegetables, except potatoes.
4. Foil spread, lubricate butter, lay a layer on it raw potatoes And a bit of fried vegetables.
5. Then the fish, in the middle of which the vegetables are also placed, still layer of vegetables, and a layer of potatoes.
6. The design wrap so as not to eliminate juice, and placed on the contrary to the oven preheated to 180 ° C.
7. After 30 minutes, the dish can be roeted.
8. The perch baked perch will be no less tasty if you wrap it in foil only with spices, sliced \u200b\u200bonion rings and a piece of lemon.
9. At first, the layer of Luke is laying on the oiled foil, and then the fish - otherwise it will stick to the foil.

Cutlets

There is another tasty dish from the river perch, which is indicated in all therapeutic diets

according to Pevznera - fish cutlets.

To prepare this simple and useful intact dish, you need to take a 500 g of fish:

• Wheat flour for the roller;
• bread - if the cutlets are prepared for diseases gastrointestinal tract, it is better white;
• potatoes - 1 pc.,
• some milk;
• onions - 1 pc.;
• garlic - tooth;
• egg - 1 pc.

The rest according to the standard scheme - spices, vegetable oil. By the way, diet cakes Prepare for a couple - butter and flour will not be needed.

Method for quenching:

1. Fish is cooled in advance in the freezer, slightly sinking.
2. This will help not only quickly get rid of the skins and fins - they are pulling them out, drawing on the back of the carcass - but also grind into the mince frnitty meat easier.
3. After cleaning the fish, it is washed, and again placed in the freezer.
4. At this time, they prepare to the process of twist and vegetables - they are also clean and cut by comfortable pieces. Bread is soaked in milk.
5. Everyone twisted in the meat grinder - bread must be carefully squeezed.
6. An egg is added to the mince, it is solid and pepped, mixed thoroughly.
7. Then form cutlets.
8. If they are planned to fry - they are collapsed in flour.
9. 10-15 minutes - and juicy cutlets ready.

Sea bass - useful fishrich in Omega-3 acids. It contains the necessary organism of Taurine - amino acid, capable of normalizing blood cholesterol. Dishes prepared on the basis of this fish are recommended by people suffering from cardiovascular diseases, atherosclerosis and hypertension.

Externally, the sea bass reminds the river, but in taste, these two fish are absolutely not similar. Marine bass is much greater and more comfortable, and what is important - there are no small bones in it. It can rightly be called one of delicious fish. They are preparing a lot of them different dishes. They bake in the oven with vegetables, fry in a pan, prepare in a grain, smoky, make the bay, casserole. Sea perch meat is very gentle, without a specific fishing taste. Such fish is great for making the ear and different soups. Very nutritious and gentle, cutlets prepared from sea perch meat are obtained.

Many mistresses prefer sea perch just fry. Make it very simple. For this, the fish carcass is defrunned at room temperature, purified from scales, remove head, fins, insides. Fish, small in size, fried entirely. A larger perch should be cut into portion pieces. Fish is salted, pepper, pour lemon juice, roll in breading or flour and roasted in oil for 5-7 minutes on each side. The finished perch is served hot with various side dishes, fresh vegetables and greens.

Who prefers gentle fish can prepare a sea perch in sour cream, tomato or cream sauces. Perceived perch, baked with various vegetables, for example, with potatoes, carrots, onions, bulgarian pepper, cauliflower, broccoli.

Secrets of cooking perfect sea perch

Marine bass is a delicious and very useful fish, many mistresses know about it and try to make dishes based on it as often as possible. But in the process of preparation, questions often arise. About how to cook sea perchWhat secrets and nuances will tell experienced cooks:

Secret number 1. Before the preparation of the sea perch should be carefully cleaned from scales, remove head, fins, insides, rinse fish well. Apply diagonal cuts on a carcass and smear salt and spices well. Fish prepared in this way should be left at least half an hour. Then you can proceed to heat treatment.

Secret number 2. In the process of preparing the ear of the sea perch should be laid in boiling and salted water. In general, the cooking of fish will take no more than 10-15 minutes.

Secret number 3. Delicate taste Fish is combined with almost all popular headsets. Sea perch is good to file with boiled or fried potatoes, vegetable salad, crumbly rice.

Secret number 4. Fish should be defrosting at room temperature or on the bottom shelf of the refrigerator. If you place the sea perch in the water container for more fast defrostthen he will quickly lose his nutritious and taste propertiesAnd the dish is dry.

The perch with vegetables, prepared on this recipe, will become a real decoration of the festive table. Fish before baking can be sprinkled with lemon juice - so the dish will become even more delicious and gentle. If you wish, use spices for fish.

Ingredients:

• Sea bass - 1 pc.;
• Potatoes - 3 pcs.;
• Bulgarian pepper - 1 pc.;
• Carrots - 1 pc.;
• Onions - 1 pc.;
• Tomato - 3 pcs.;
• Olives - 10 pcs.;
• Olive oil - 50 g;
• Dry ginger, pepper;
• Salt, greens.

Cooking method:

1. Fish is defrosting, we clean from scales, remove the inside, head, fins, rinse.
2. Pure perch rushing salt, pepper, greens, leave marinated for half an hour.
3. We wash vegetables. Pepper, carrots cut into cubes, tomatoes - half rings, potatoes with thin plates.
4. The onions cut rings and marinate in a small amount of vinegar, add salt.
5. In the form for baking, lubricated with oil, laying out potatoes, salt, on top place fish, carrots, pepper. All sprinkle with greens, spices.
6. From above laying out tomato slices, closing the space around the perch.
7. Dish spray abundantly olive oil.
8. In the form we pour 100 ml of water, we close the foil sheet, we put in the oven (190 0 s). Bake will be about an hour until the full prepaid of vegetables.
9. Finished fish decorate with olives, sprigs of parsley. Feed perch with vegetables in the same dish in which he baked.

Interesting from the network

Recipe for fried sea perch in sour cream

The sea perch has a pleasant gentle smell, and if the fish is made correctly, it will turn out a real culinary masterpiece. At least the ingredients and time for cooking - as a result you will get a luxurious dish, which will pleasantly surprise guests. Spices choose to your taste. Instead of sour cream you can use cream - the fish will turn out even more gentle.

Ingredients:

• Sea dip fillet - 700 g;
• Sukhari breading - 100 g;
• Onions - 2 pcs.;
• Spices for fish;
• Sour cream - 250 ml;
• Lemon juice 3 tbsp.;
• Olive oil - 3 tbsp.;
• Pepper, salt - to taste;
• Olives - to taste;
• Oil for frying.

Cooking method:

1. Sea dip fillet is defrosting on the bottom shelf of the refrigerator, cut into small pieces.
2. Fish rubbing pepper, salt, sprinkle with lemon juice and olive oil, leave marinated for half an hour.
3. Perch catch in bread Sukhharimixed with spices, fry in oil until golden crust.
4. The onions purify, cut by semirings, fry in a separate pan.
5. Add fried onions to fish, pour sour cream. The pan is closed with a lid, a dish of something about 10 minutes. The fire should be minimal.
6. Sea perch feed with boiled potatoes, crumbly rice. We decorate olives and greens.

If you are tired of the already familiar soups, then it's time to diversify the menu. Prepare fragrant, delicious and useful ear of the sea perch. This fish has no specific smell, so the ear can be offered to children and all suffering from allergies. In addition, the fatty acids contained in the sea perch have a beneficial effect on the body, and proteins, which in meat a large amount is very useful for the brain. If you wish, use any other fish, such as pike perch, sazana, catfish.

Ingredients:

• Sea bass - 2 pcs.;
• Water - 3 l;
• Carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Onions - 1 pc.;
• Spices, salt, pepper - to taste;
• Sour cream, greens - for feeding.

Cooking method:

1. Fish defrost, remove the scales, fins, insides, head, we rinse well. We put in a saucepan with boiling water, cook for 15 minutes.
2. Purified carrots, onions cut into cubes, fry in oil until ready.
3. Cleaning potatoes, also cut into small cubes.
4. I get fish out of broth, separate from the ridge and bones.
5. Broth are filtering, bring to a boil.
6. I lower potatoes in a boiling liquid, prepare 10 minutes.
7. Then we send vegetable roaster, spices, salt, pepper. Layout fish. Ear prepare 10 minutes.
8. Fire turn off, I insist for 30 minutes.
9. Dish feed hot with chopped greens and sour cream.

How to cook marine perch fillet in a slow cooker

Thanks to the emergence of a multicooker, the cooking process has simplified much. Now it is enough to choose a suitable recipe, purchase required ingredients And start creating your culinary masterpiece. Prepare sea perch under the marinade in a slow cooker. If you wish, add the gelatin, then after the dishes are frozen, you will get a luxurious bay.

Ingredients:

• Sea perch fillet - 1 kg;
• Onion onion - 1 pc.;
• Tomato juice - 1.5 tbsp.;
• Carrots - 2 pcs.;
• Vegetable oil - 4 tbsp.;
• Zestra Lemon - 3 tsp;
• Salt, pepper, spices for fish - to taste;
• Greens.

Cooking method:

1. Fillet defrost, cut into pieces.
2. Fish rubbing salt, spices, zest, pepper. Marinate about half an hour.
3. Turn on the "Baking" mode, in the multicooker bowl, we pour oil, fry fish on both sides. Ready perch get from a slow cooker.
4. Carrots rub on the grater, onions cut by half rings. Frozen vegetables in a slow cooker.
5. Put the fish to vegetables, we pour tomato juice, add a bay leaf, salt, pepper. Preparing 10 minutes.
6. We change the mode to "quenching". We will prepare for about an hour.
7. Finished fish is served with boiled potatoes, rice. Such a fish perfectly saves their taste qualities and cold.

Now you know how to cook the sea percussion on the recipe with the photo. Bon Appetit!

Sea bass is now a popular fish on the shelves of shops and markets. This fish is tasty, and make delicious dishes from it will not be difficult.

Recipes cooking delicious dishes From this sea inhabitant - a huge amount.

This fish can be:

• griddle,
• bake in the oven
• cook for a couple
• cook soup
• smoke
• add pieces of fish to salads
• make a filling for pies, as well as much more.

The dish from this fish is not blush can be served on festive table, it really will decorate it.

About. how to choose, part and prepare a sea perch, and also delicious recipes From this type of fish, read in this material.

Let's talk to the beginning of the preparation features of the sea perch.

Choice of fish

So, first-in-speed you need to choose a fish. It is recommended to choose the sea perch chilled. Of course, sometimes it is difficult, because under the guise of chilled, ice cream carcass is sold.

Cutting fish

Fish should be carefully separated, removing the bone, cutting off the tail and head. It should also be cleaned with squeezes.

Dale should remove all the internalists of the fish, rinse the carcass with water, then dry.

Spices, seasonings and salt

When cooking perch, you can use a variety of spices and seasonings, such as:

• rosemary,
• black pepper,
• pepper white
• dill,
• parsley
• garlic.

Salt plays to taste 9 Support with it do not overdo it!). You can also delicious bake of the red perch of sea in the oven with a variety of vegetables or rice. And do not forget about the rummy lemon - it will give the fish an incredible taste!

Recipes of a delicious perch in the oven

So, we present you interesting recipes Sea red perch prepared using a brass cabinet.

Classic recipe for sea perch baked in the oven in foil

Ingredients:

• marine perch
• half lemon,
• salt and spices - to taste.

Preparation steps:

• separate the carcass of fish and prepare it to further prepare,
• cut the fish and put on the cuts of the lemon slices,
• spices choose to your taste, salt fish,
• wrap a carcass perch in foil,
• we put the dishes with the fish in the overall cabinet preheated to two hundred and bake and bake for half an hour,
• upon the expiration of this time, we pull the perch, we cut a foil and send the perch in the oven for ten minutes for ten minutes so that the moisture evaporated, and the perch is twisted.

Bon Appetit!

Marine bacon baked in a brass cabinet with potatoes

Ingredients:

• pair of sea perch,
• five large potatoes,
• two pieces. Luke,
• 150 grams of tomato paste,
• 50 grams of butter,
• one hundred milliliters cream
• half of the glass of water,
• to taste spices and salt.

Preparation steps:

1. wash away fish,
2. split the perch to pieces, put in the dishes for baking, and then salute and add spices,
3. put a piece of potatoes and passioned onions,
4. mix cream I. tomato paste and the resulting mixture pour fish,
5. put in a preheated oven for about twenty minutes - half an hour.
6. when applying for the table you can fall asleep fish green bow or dill.

Bon Appetit!

Sea bass with tomatoes and balsamic vinegar.

Ingredients:

• fish carcass,
• four pcs. tomatoes
• one bulb,
• four spoons of balsamic vinegar
• four spoons of sunflower oil
• rosemary, white pen - to taste,
• salt to taste.

Preparation steps:

1. mine and separate the fish, clean it from scales, rub the salt, spices,
2. mix the oil and ballz. AUCCUS and pour into the form for baking, after which we put a carcass there,
3. on the fish we put the sprigs of rosemary, row - sliced \u200b\u200btomatoes, onions,
4. we bake in the oven at a temperature of 200 degrees, for half an hour,
5. serve such a fish follows with potatoes and greens.

Bon Appetit!

Baked in creamy fillet sauce

Ingredients:

• fish fillet - four pcs. 200 grams,
• 100 grams of white wine,
• fresh red and yellow pepper
• three tablespoons lemon
• tablespoon flour,
• egg - 1 piece,
• salt to taste
• chipping of white and black peppers.

How to catch more fish?

Each bright fisherman undoubtedly has its secrets of successful fishing. I myself, during the conscious fishing, found no few ways how to improve Klevel. I share my top:

1. . Stimulates a strong appetite in the fish, attracting it even in cold water. All wine Pheromones included in its composition. Sorry Rosprirodnadzor Wants to introduce a ban on its sale.
2. Proper selection of tackle. Read the appropriate guidelines for the specific type of tackle On the pages of my site.
3. Bait based on pheromonov.

You can get the rest of the secrets of successful fishing free by reading the other materials on the site.

Preparation steps:

1. my Fish fillet and put in dishes for baking, lubricated with creamy oil
2. splashing lemon, put on top of the bell pepper pieces,
3. pour fish wine
4. put to bake
5. from cream and eggs prepare the sauce, which then pour into the fish,
6. we bake for 10 minutes
7. we apply on the table decorated with greens, with potatoes.

Bon Appetit!

Sea bass: benefit and harm

This fish, like many marine inhabitants, contains a lot of useful substances, vitamins and minerals.

Vitamins and Minerals

The sea perch is contained necessary for normal life:

• magnesium,
• phosphorus,
• sulfur,
• chromium,
• calcium,
• sodium,
• potassium,
• chlorine,
• iron,
• zinc,
• copper,
• manganese,
• fluorine,
• molybdenum,
• nickel.

Also in it a lot of vitamins:

In addition, the sea perch red contains Omega-3 acids and light digestible protein.

Calorie

These are low-calorie products: in one hundred grams contain only a little more than a hundred kcal. At the same time, in smoked or boiled fish calorie even less.

Contraindications

Fish can not be used to people with diseases of the stomach, intestines, as well as allergic. Caution - young children.

Marine bass is a delicious fish, and from it you can make excellent baked dishes that will decorate your table for the holidays!

Now he pecks only!

This pike caught using the Kleva activator. Before you never caught, now I bring trophy instances from fishing every time! It is time and you guarantee your catch !!!