Despite the access to the extensive fishing infrastructure, the consumption of fish in Poland still remains low – the statistics of the Institute of Economics of Agriculture and Food Economics indicate that The average Pole eats about 14 kg of fish a yearwhile the world average exceeds 20 kg per person. At the same time, according to CSO and OECD data, meat consumption in the country is up to 80-90 kilograms a year, with a clear advantage of pork and poultry.
Such a nutrition model results in an excess of saturated fatty acids and a deficiency of long-chain omega-3 (EPA and DHA), which play a key role in preventing civilization diseases and the proper functioning of the nervous system. Fish deficiency in a daily diet translates into a growing number of hypercholesterolemia cases, anemia associated with a lack of vitamin B12 and joint problems such as pain or reduced mobility.
Inclusion in the diet two or three portions of fish a week brings specific Benefits for the body. Regular consumption of their meat supports the work of the heart and promotes better flexibility of blood vessels. Fish, thanks to the presence of easily absorbable vitamin D and unsaturated fatty acids, strengthen immunity, improve bone mineralization and positively affect well -being. Lake species, such as pike, are particularly valuable, which compared to their sea cousins are characterized by a low content of heavy metals, thanks to which they are a safe and favorable choice permanent element of the menu.
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Among the native predatory fish pike (ESOX Lucius) is distinguished by impressive sizes. Adults can reach up to 1.5 meters long and exceed 10 kilosalthough in stores there are most often art weighing from 2 to 4 kilograms. A characteristic structure – an elongated, slender silhouette, flattened head and a wide, duck’s muzzle with several hundred sharp teeth – reveals its predatory lifestyle.
Pike hunts not only for smaller fish, but it happens that it also attacks small water birds or small mammals. The protective period falls from January 1 to April 10, which is associated with the spawning, while the best fishing conditions fall for the summer when the fish feed intensively. The universality of pike in lakes throughout Poland, from Masuria to Pomerania, is also an indicator of good quality water – this species requires clean, well -oxygenated tanks with rich underwater vegetation.
This fish meat has a bright color, compact structure and low fat content – 100 grams provides only 86 kcal and less than a gram of fatwith a high protein content (18 grams). The taste of pike, slightly sweet and extremely delicate, was already valued in Old Polish cuisine, in which this fish was served in jelly, stuffed or stewed. Thanks to the low glycemic index, lack of carbohydrates and a high content of easily digestible protein, pike perfectly fits into the needs of people who care about healthy body weight and users diet with limited calorie supply.
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Pike meat is distinguished by an extremely high content of vitamin B12 – in 100 grams we will find as much as 150 percent of daily demand, which makes this fish a great element of a diet supporting the treatment of megaloblastic anemia and prevention of memory disorders in the elderly.
The phosphorus content of about 437 mg per 100 grams is equally important, which significantly supports bone mineralization, reduces the risk of osteoporosis and may limit the need for pharmacological treatment of joint pain in the course of degenerative diseases. Pike also provides about 25 µg of selenium in a portion of 100 g – an element that plays a key role in protecting cells against oxidative stress and reduces the risk of thyroid disease.
Compared to other species of fish is also distinguished by the lack of harmful fat trans-acid trans-inch and the presence of small, but valuable amounts of long-chain omega-3 acids: EPA and DHA. Thanks to this, his regular consumption supports the circulatory system. In addition, the meat of this fish contains vitamin B5, which plays an important role in the regulation of cortisol levels, positively affecting The body’s reaction to stress. Particular attention is also paid to the high magnesium content – 60 mg per 100 grams – necessary for the proper functioning of the muscular and nervous systems.
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Preparation of pike requires some practice, mainly due to numerous, small bones, especially in the dorsal part. One of the effective solutions is filleting the “Z” method, allowing you to remove bones while maintaining as much meat as possible, or grinding fish for stuffing, which is additionally makes it easier for children and elderly to consume.
Due to the naturally delicate taste of pike, It’s best to limit the spices to a minimum – Salt, white pepper and a little lemon juice. The optimal method of preparation is short heat treatment: steaming or baking in the oven at 180 ° C for about 15 minutes, which allows you to maintain meat juiciness and protects sensitive fatty acids from degradation. In traditional regional cuisine, baking pike is popular, in a salt shell with the addition of fresh herbs, and in Warmia it is often served stewed in white wine with dill, which is emphasized Herbal taste profile of meat.
However, pike increasingly goes to the table in modern versions such as fish burgers prepared from a fillet, eggs and fresh parsley, grilled without coating, which allows limit the amount of fat and calories in a meal. At the same time, traditional Old Polish cuisine does not lose popularity, in which pike is stuffed and served cold in jelly – This dish provides natural gelatin, supporting joint health and improving connective tissue elasticity. In summer, pike fillets are great on the grillespecially in combination with young vegetables; Compact fish meat keeps the form well and does not fall apart under the influence of high temperature. Fresh pike can also be safely frozen at a temperature of -18 ° C, maintaining most of the valuable nutrients, including high levels of vitamin B12, Even after a few months of storage.
Source: NowowoPuje.pl
