Crimson is an Atlantic fish with eye-catching colors – from orange to red. It is from about 50 cm to even a meter long. A protruding lower jaw, large eyes and bony spines covering the gills are the characteristic features of its appearance.
It is still not very popular in our country, which is a pity – it is a very healthy fish, recommended for people on a slimming diet, as well as for those struggling with liver or pancreas diseases. Additionally, it is safe for pregnant women because it has a low mercury content.
Crimson It is not without reason that it is called the “king of fish”. It’s not only about its original appearance, but above all about its many health-promoting properties. This fish is characterized by low fat and cholesterol content, and is also rich in vitamins and minerals. Phosphorus, potassium, magnet, niacin, calcium – redfish contains such ingredients.
Due to the fact that vitamin B12 is very important for the proper functioning of the body, and humans do not produce it on their own, it is important to provide it in a balanced diet. Redfish will also work great here. 100 g of this Atlantic fish contains about 60% of its daily requirement. Vitamin B12 is crucial for the proper functioning of the brain and nervous system, as well as the production of DNA and red blood cells. Vitamin B12 also protects against heart disease, osteoporosis and stroke.
Crimson is also rich in selenium, a mineral that plays an important role in proper metabolism and thyroid health. Selenium it also helps reduce the risk of certain cancers and Alzheimer’s disease.
Also mentioned earlier, contained in crimson phosphorusplays a very important role in human health. It is important, among others: for dental health, DNA and RNA production, and filtering waste in the kidneys.
Crimson it is perfect for preparing in various ways: steaming, baking or grilling (in these processes, it is worth choosing redfish with skin). This delicate, lean fish goes perfectly with potatoes or various types of groats, vegetables and fruit – due to its slightly sweet taste.
It is important to properly season the fish beforehand, which allows you to adjust its taste to your preferences. The standard marinade is olive oil with citrus juice, herbs, salt and pepper.
Crimson it is perfect for frying, but it is important to control the entire process – the fillet of this fish is quite thin, and the fish has a delicate consistency and is easy to over-fry.
It can also be the basis for cooking a filling fish soup.
Source: abramczyk.pl, Terazgotuje.pl
