In the Polish People’s Republic, Poles could often only dream of pork chops or baked chicken. There were very few valuable products in stores, but… One of the alternatives to replace meat on the table was krill.
A small Antarctic crustacean that inhabits ocean shoals did indeed arouse initial interest (although not as much as the government had hoped). It was available in the form of frozen, canned or sandwich spreads. Quickly though krill was forgotten, and today almost no one remembers the famous “seafood from the Polish People’s Republic”.
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Krill is a crustacean that is much lighter than meat and more delicate than fish, but at the same time it is a vitamin bomb filled to the brim with valuable nutrients. It is a source of vitamins A, E and D, selenium, iron, yoga and omega-3 acids that support the condition of the brain and heart.
Krill is also a good source of high-quality, easily digestible proteinwhich supports tissue regeneration. Additionally, it contains astaxanthin (a strong antioxidant that neutralizes free radicals, slows down aging and has anti-inflammatory properties). It is definitely worth rediscovering it.
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In Poland, not everyone will like krill (it may be too exotic for traditionalists), although there are some who really like it. It has a characteristic slightly salty taste and sea aroma that may be associated with seafood.
Connoisseurs say that its meat is tasty if stored properly – delicate, but also slightly crunchy. In the kitchen, you can use it as an addition to bread, salads or stuffing, e.g. for dumplings or savory pancakes. Krill also perfectly complements the taste of fish soup and sauces.
Krill oil is also very healthy, as it can strengthen the immune system and improve your mood in the fall and winter. Inconspicuous crustaceans are also used in the form of dietary supplements. You will definitely find them in the pharmacy.
