Bream has been living in the shadow of the more popular carp for years, although in terms of nutritional value it can easily compete with it. Its white, delicate meat goes well with classic Christmas accessoriesso it can be an interesting substitute for carp, just like salmon. If you are looking for something less obvious for the Christmas Eve table, bream may be the perfect choice. This fish is very healthy, inexpensive and really tasty.
Bream belongs to the Cyprinidae family and is a freshwater fish that lives in Polish lakes and larger rivers. It has a laterally flattened body and characteristic shiny, slightly golden scales. According to Smaker.pl: “it has uniformly gray and jagged fins and is slippery to the touch. It feeds on hard-to-find food (usually from the bottom), which is why it has a large mouth.” Adult individuals can reach up to several dozen centimeters in length and weigh from 6 to 7 kgwhich makes them an exceptionally attractive culinary fish.
Bream meat is light, tender and relatively lean. The taste is somewhat similar to other cyprinid fish, but it is devoid of the intense, muddy aroma that sometimes appears in carp. The natural, slightly sweet note makes it Bream is perfect for frying, baking or steaming. Bream meat tends to fall apart, so you need to be careful when cooking it. They may also seem difficult small bonesof which the fish has a lot. However, with a little practice, they can be easily removed.
Today, bream is coming back into favor thanks to its lightness, natural taste and beneficial nutritional values.
Bream is a low-calorie fish – 100 g of fresh meat provides approximately 110 kcal, which makes it a great choice for people on a slimming diet.
At the same time, it is rich in complete protein (17 g w 100 g), necessary for building muscles, supporting immunity and regenerating the body. It also contains vitamins A, E and B vitamins, caring for the nervous system and healthy appearanceand also vitamin D, which many people lack, especially in winter.
Although bream is a lean fish, it contains unsaturated fatty acids that are beneficial to health. Among others provides omega-3 and omega-6 acids, supporting the functioning of the brain and heart. Eating this fish regularly may help lower the level of bad cholesterolimprove lipid metabolism and act anti-inflammatory.
Meat also contains valuable minerals, including: selenium, phosphorus in potash. It’s a connection helps in the proper functioning of the nervous system, strengthens bones and helps regulate blood pressure. Fish has it too glycemic index equal to zero (practically contains no carbohydrates) and low fat contentmaking it suitable for people on an easily digestible diet.
Contraindications are typical for most fish – people with fish allergies and those who need to control their phosphorus intake should exercise caution. For most people, however, bream is a healthy and valuable addition to their daily diet, and during the holiday season – a great alternative to heavier, fried dishes.
Bream is a delicious and healthy fish, but very “bony”which is why some people give up on it immediately. A good way is to prepare it bream like pork chop. The key here is to choose fish weighing up to 1.5 kg, from which you can easily remove the bones and be sure that they will crumble and disappear during thermal processing.
How to get rid of bream bones? Before serving, clean the meat thoroughly, including: cut off the head, tail fin, scrape off the scales and wash them thoroughly. Then cut the fish on both sides (at intervals of 5-6 mm). From the front to the height of the anal fin, cut half the length of the side, and then along the entire side (from the back to the belly of the fish). Thanks to this thin bones will crumble during frying.
In the next step, sprinkle the fish with salt, pepper and your favorite spices. Fry until golden in well-heated oil. Set aside on a paper towel to remove excess fat. Remember that the bream has a central spine, from which there are rows of small, thin bones. Although the small bones crumbled during frying, you still need to fry them from above cut out the dorsal fin along with the spine and ribs (remove the larger bones along the upper spine).
On the other hand, if you are preparing bream as an appetizer, you can After cutting out the spine, divide it into smaller pieces and fry it in breadcrumbs. Then put it in a large jar and pour a mixture of water and vinegar (1 cup of vinegar per 4 cups of water). The fish should be placed in the refrigerator for 5-7 days. The mixture will slowly dissolve all the small bones, and you will be able to eat the snack without any worries.
Bream tastes great fried in butter, served with delicate additions – potatoes, celery puree, salads and sauces. It is a healthy and low-calorie fish that deserves attention during Christmas and beyond. It is rich in protein, vitamins and minerals, and at the same time relatively cheap and easily available. You can buy it in supermarkets, fish shops and markets, usually for PLN 15-25 per kilogram (depending on the region). If you are looking for an alternative to carp or salmon for Christmas Eve, bream may positively surprise you.
Source: Terazgotuje.pl, dietetyki.org.pl, YouTube @ryboow-tajnikispinningu
