1. What kind of fish is this

Makrorus (Grenadier)- sea fish. Length: up to 110 cm; weight: up to 10 kg. Lives in the North Atlantic region. Large-scale fishing began only in 1967. Its reserves are large, and the annual catch in some years reaches 30 thousand tons.

2. Culinary properties

3. Brief history

Macrurus is a modern monster from the past. The appearance of this sea fish can scare anyone away. Few people know that the delicious delicacy lying on store shelves looks like a medieval dinosaur, which is why the fish has acquired many popular names. The grenadier fish is distributed in the Pacific and Atlantic oceans, from the Arctic to the Antarctic. But more often long-tailed ones are found in the northern regions. All species of grenadiers live at different depths. This depends on the depth of the ocean in the habitat, since longtails are bottom-dwelling fish.

4. Positive and negative qualities

Macrurusus contains a large amount of vitamins C, B and A, as well as useful chemical elements: iron, manganese, phosphorus, fluorine, calcium, potassium, nickel, iodine and others. Fish contains a large number of different organic and amino acids, including essential ones.

May cause an allergic reaction in pregnant and nursing mothers, as well as in young children. It is not recommended to eat this fish for people with intolerance to seafood.

5. How it is prepared

It is recommended to only fry grenadier fish.

When fried, grenadier is recommended to be cooked in batter: The fish is dipped in batter, then in breadcrumbs and fried.

It is also recommended to fry grenadier under tomato marinade: The fish is rolled in flour and fried. Cool and pour in marinade.

Grenadier fish can be boiled, in soup, poached, baked, stewed and in a pie.

Boiled grenadier is prepared with cucumbers: The fish, prepared and cut into portions, is salted and kept in the cold for 1-2 hours. Prepare a spicy decoction, add pickled cucumbers cut into thin slices and a glass of cucumber brine and cook until the cucumbers become soft. The broth is filtered and brought to a boil. The fish is dipped into it and cooked until cooked, then taken out and poured with white sauce.

You can also prepare boiled grenadier with nut sauce: Prepared fish, cut into portions, is salted and kept in the cold for 1-2 hours. Prepare a spicy decoction, add pickled cucumbers cut into thin slices and a glass of cucumber brine and cook until the cucumbers become soft. The broth is filtered and brought to a boil. The fish is dipped into it and cooked until cooked, then taken out and poured with white sauce.

Grenadier soup is prepared in the form of cabbage soup: Prepared vegetables are placed in boiling fish broth, salt and spices are added. Pieces of hot boiled fish or puree soup are laid out in portioned plates: Chopped onions and roots are sautéed in oil, a small amount of fish broth is added and the mixture is simmered for 5-7 minutes, then pureed. Boiled fish minced through a meat grinder, broth, and white sauce are added to the vegetable mass and boiled over low heat for 7 minutes. The soup is seasoned with egg-milk mixture and butter.

You can poach the grenadier like this: Simmer the chopped onion in olive oil, add boiling water. Pieces of fish sprinkled with spices are added to the onion. Prepares in 10 minutes.

You can bake grenadier with different ingredients, for example, in tomato sauce and mushrooms: The fillet is cut, placed in a frying pan, finely chopped boiled champignons are placed on top and tomato sauce is poured over it. The dish is baked; or in cabbage: Cleaned prepared fish is cut into pieces, salted and placed in the refrigerator for 1-2 hours. Salted fish is sprinkled with pepper, rolled in flour and fried until crusty. The fish is placed in a greased container with a layer of fried cabbage with carrots, onions and parsley and another layer of cabbage is placed on top. The dish is sprinkled with breadcrumbs and baked.

Many recipes for stewed grenadier. Stew grenadier, for example, with cabbage: Cleaned prepared fish is cut into pieces, salted and placed in the refrigerator for 1-2 hours. Salted fish is sprinkled with pepper, rolled in flour and fried until crusty. The fish is placed in a greased container with a layer of fried cabbage with carrots, onions and parsley and another layer of cabbage is placed on top. The dish is sprinkled with breadcrumbs and baked; or with leeks: Portioned pieces of fish are fried and covered with chopped herbs and leeks. Next, the dish is stewed until cooked.

You can also make amazing pies with grenadier, here is one of the recipes: The dough is kneaded, the fish is cleaned, cut into cubes. The finished dough is divided into two equal parts. The rolled out part of the dough is laid out in a mold, fish, chopped onions, and herbs are laid out on top. The top is covered with a second layer of dough and baked; or prepare stuffed grenadier in dough: The fish is stuffed with minced eggs and spices, wrapped in dough and baked in the oven.

Inhabits the waters of the Pacific and Atlantic oceans. It is a source of complete, easily digestible fat and protein, which is 16.5% in grenadier. Macrurus is characterized by a high content of such important amino acids as tryptophan, methionine and lysine. In addition, the meat of this fish contains vitamin C, vitamins B and PP, it is rich in iodine, sulfur, manganese, zinc and copper, which are necessary for the human body for normal metabolism. Grenadier fish concentrates many different microelements in its body - chromium, nickel, cobalt, fluorine, calcium, iron, phosphorus and magnesium.

Macrurus is white with a pinkish tint, has a slightly fibrous, but fairly dense, slightly watery consistency. Regardless of the chosen method of culinary processing, it has a good taste, it can be boiled, fried, made into fish soup and aspic. Grenadier meat is digested much faster and easier than animal meat. For example, to digest beef, the human body will need more than five hours, and to digest low-fat sea grenadier fish, which does not contain coarse fibers, only two or three.

Grenadier fish arrives on the shelves of our stores chilled and in the form of frozen fillets. If you decide to prepare some dish from this delicious fish, remember that frozen grenadier fillet, like any other meat, does not tolerate extreme defrosting methods, such as hot water or the microwave. Thawing of meat should take place naturally, i.e. at room temperature.

Grenadier fish: recipes

Despite its unusual name and appearance, grenadier fish is prepared in the same way as other ocean fish, and there are many ways to cook grenadier fish.

1. and grenadier fish meat.

To prepare the salad you will need: 200 grams of grenadier fish fillet, aromatic roots and spices, 100 grams of canned green peas, one carrot, 10 grams of vegetable oil and the same amount of vinegar, 2 tomatoes, dill. In addition, to prepare the sauce you will need: one raw yolk, 60 grams of butter, sugar, salt, 3% vinegar, 50 grams of cream.

Boil in salted water and let cool. Cut the chilled fillet and carrots into cubes, add to them, pour a mixture of vegetable oil and vinegar, and refrigerate for one hour. Meanwhile, prepare the sauce by grinding the egg yolk with salt, vinegar and sugar, adding pre-chopped butter. Then, in a water bath, bring the sauce to the consistency of sour cream (stirring constantly). Once the sauce has cooled, add whipped cream.

After remaining in the refrigerator for an hour, pour the sauce over the fish, stir, place in a beautiful salad bowl, garnish with a sprig of dill and tomato slices.

2. Fried grenadier in sauce.

To prepare it you will need: 500 grams of grenadier fillet, 3-4 cloves of garlic, green onions, one lemon, vegetable oil, soy and sesame sauces.

Wash the fillet and cut into small pieces. Peel and grate the garlic, mix with the juice of one lemon, add one tablespoon each of soy and sesame sauces. Fry the meat in vegetable oil heated until smoking (15-20 seconds on each side), place on a plate, garnish with herbs and pour over the sauce. Rice is perfect as a side dish.

3. Grenadier fillet in batter.

Wash the fillet, cut crosswise into small pieces 2 cm thick and sprinkle with lemon juice. Prepare a thick batter from sour cream, flour and eggs, add spices. Dip the fish pieces first in batter, then in breadcrumbs. Fry over medium heat in plenty of oil.

Bon appetit!

The main habitat of the grenadier, or longtail, is the waters of the Indian, Atlantic, and Pacific oceans, the maximum temperature of which is three degrees. Scientists know quite a few varieties of grenadier, but the most common are the following:

• Two species of longtail (littleeye, berglax) - found off the coast of California, Japan and in the North Pacific Ocean.
• Antarctic - mainly live on the border of the Atlantic and Pacific oceans.
• Northern longtail (crested-scaly grenadier) - habitat is the North Atlantic Ocean from the coast of the United States to Greenland.
• South Atlantic - found in the waters of the South Atlantic Ocean.

Macrofish fishing is allowed only in four countries: Poland, Russia, Denmark, and Germany.

Macrurus has a large head on which bulging eyes are located. Behind them are ridges, which makes the fish look like a monster from the depths of the sea. The long and strongly tapered body ends in a needle-shaped tail.

There are two fins on the back. One of them is tall and pointed, but at the same time short. The second, on the contrary, stretches along the entire body. In the thoracic region there are two more elongated ray-shaped fins. The length of an adult fish can reach 130 cm. The minimum weight is 2-4 kilograms. One of the features of macrorus is the prickly and small scales that cover the entire body. This was the main reason for the availability of only fillets or the whole carcass without skin on sale.

Macrurus is a predator, and the basis of its diet consists of small fish, cephalopods, and mollusks. Thanks to year-round spawning, it reproduces quickly. Each female in one season is capable of laying more than 400 thousand eggs, the diameter of which is on average 1.5 mm. In many European countries, the macrorus is often called the rattail.

Beneficial features

It is important for consumers to know what benefits and harm macrograss can bring to the body. The meat of this fish has a pinkish tint and a watery structure, and also a delicate taste, for which it is appreciated by gourmets in many countries. It is also an excellent source of omega-3 fatty acids. The best specialists in preparing grenadier are residents of the northern regions.

Since grenadier meat contains a minimum of connective tissue, it is quickly processed by the digestive system. This makes fish a dietary product. A large number of protein compounds contained in grenadier meat increase its value for athletes.

The presence of lysine, tryptophan and methionine allows you to provide the body with important amino acids. Nutritionists recommend eating fish during recovery from fractures due to its high phosphorus content. By eating grenadier dishes two or three times a week, you can significantly improve the condition of your nail plates, skin and hair.

The main positive properties of this fish breed:

Fish is equally useful for adults and children. The presence of a large number of nutrients makes it a valuable product for expectant mothers.

Cooking features

Grenadier meat contains a large amount of water. To make the dish you prepare look appetizing, it is important to do everything correctly. Basic culinary subtleties:

• Fillet should be defrosted exclusively in the refrigerator.
• Heat treatment of meat should be quick - no more than 5 minutes when frying and 15-20 minutes if the fish is cooked in the oven.
• The best option for preparing grenadier is baking.
• Frying fillets is allowed, but only in batter or in a large amount of oil.

Macrorus baked in the oven

All ingredients are easily available and can be purchased at any supermarket:

• 500 g fish fillet.
• 1 tablespoon flour.
• 50 g cheese.
• 1 egg.
• Salt and seasonings to taste.

First you need to prepare the batter: Mix pre-grated cheese with flour, egg, salt and seasonings until smooth. Cut the grenadier into pieces and dip them in the batter. Line a baking sheet with parchment and place the fish on it. The dish should be baked at a temperature of 180 degrees for 20 minutes.

Fried fish in batter

To prepare the dish you will need the following ingredients:

• 500 g fillet.
• 2 eggs.
• 2 tablespoons flour.
• 1 tablespoon mayonnaise.
• Spices and salt to taste.

Mix eggs with all dry ingredients to make batter. Dip fillet pieces into it and fry in oil. The fish should be spread loosely in the pan, leaving free space between the pieces.

Commercial in nature. It has now begun to appear on the shelves of fish stores for sale in the form of frozen fillets or headless carcasses with scales removed. A living grenadier has an impressive, intimidating appearance and resembles some kind of ancient monster.

Long “rat” tail, bulging eyes, oversized head, jaws. But this sea monster has tender and tasty meat, long recognized by professional chefs as a delicacy. The liver of this fish is valued no less than the liver of cod. Caviar is no worse in quality than salmon caviar. Many dishes are prepared from grenadier, but some features of preparing the product should be taken into account. It can be boiled, fried, dried, prepared aspic, casserole, fish soup.

Benefits and contraindications

The pulp of rattail fish contains a lot of useful substances: vitamins, amino acids, microelements. In addition, it is an easily digestible protein and low-calorie food. No carbohydrates were found in the meat of this fish. There are almost no coarse connective tissues. Therefore, grenadier is considered a dietary product. Baked grenadier is an excellent option for eating before physical activity. The meat of this fish is quickly digested, and the muscles receive the building elements they need. But fat does not appear on the human body. Phosphorus, present in abundance in grenadier pulp, helps strengthen bone tissue in adults, and accelerates its formation in children. There are almost no contraindications for use, except that allergy sufferers should be careful, as well as nursing mothers and small children.

We're preparing rattail, but it's not that easy.

If you bought this fish, but do not feel like an experienced cook, then you will probably think about how to cook grenadier. If you don't follow certain rules, you can ruin everything. And what you end up with is either something shapeless or just a fish porridge. After all, rattail meat is very watery. For cooking, they usually take a fillet or a carcass without a head. The dishes turn out especially juicy. It is not recommended to just simmer. The best option for preparing grenadier is baking. After all, the main secret of its preparation is intensive heat treatment.

When buying a carcass or fillet of this fish, you should pay attention to its appearance. If there is a suspicion that the meat has been frozen and thawed several times, then you should not buy grenadier. This fillet will simply fall apart in the pan when you try to cook it. The ice glaze should not be too thick or too white. You need to defrost the pulp in the refrigerator, on the top shelf. Do not do this in the microwave or in hot water. This can ruin the raw material. Before preparing grenadier, you need to select the dishes. Fry should be in a good large frying pan with a thick bottom and sides. Use only refined vegetable oil. Heat the oil well before cooking the grenadier in a frying pan. Fry quickly, in small portions, over high heat. One minute will be enough for each side. During the cooking process, the original raw material is significantly reduced in volume. It is better not to stew this fish, as it crumbles into mush. If everything is done correctly, the macrorus will have virtually no fishy smell. And the delicate taste of its pulp is only slightly reminiscent of seafood.

How to cook macrorus in batter

Tender pieces of fillet will not crumble before your eyes if you dip them in the “correct” batter before frying in a deep fryer or in a frying pan. Ingredients: one kilogram of fish fillet, one egg, one lemon, two tablespoons of sour cream, two tablespoons of flour, vegetable oil for frying, salt and pepper to taste, breadcrumbs.

Cut the fillet into small pieces. Squeeze the juice of one lemon, mix it with salt and pepper. Soak the fish pieces in this marinade for 15 minutes. Meanwhile, prepare the batter. To do this, mix the egg, flour, and sour cream until the pancake batter becomes thick. Then, dip each piece of fish in batter and roll in breadcrumbs. Fry in a frying pan or in a deep fryer until the dough begins to brown. Serve as a second course with mashed potatoes, fresh vegetable salad, and herbs.

How to cook macrorus in foil

Let's use an excellent Mediterranean recipe to prepare delicious and original macrorus. We will need: 600 grams of fish fillet, 200 grams of champignons, 100 grams of asparagus, two carrots, one head of fennel, half a glass of sour cream, 60 grams of olive oil, juice of one lemon, basil, pepper, salt - to taste.

The fillet must be cut into large portions, marinated for 15 minutes in lemon juice, pepper and salt. Cut the champignons into pieces, chop the carrots and fennel. Boil the asparagus in salted water, then cut into pieces. Fry the mushrooms in a frying pan, add the vegetables and fry until done. Place the fish on double pieces of foil. On top are mushrooms and vegetables. Sprinkle with basil and pour sour cream. Salt and pepper. Wrap it in foil. Bake in the oven at 200 degrees for 15-20 minutes. Before cooking, you need to briefly open the foil. Serve the dish hot. This is one way to cook grenadier in the oven.

Recipe for cooking in a slow cooker

Ingredients: half a kilogram of grenadier fillet, three red tomatoes, one onion, one bunch of parsley, one bell pepper, juice of one lemon, half a glass of low-fat sour cream, three tablespoons of vegetable oil, salt and pepper - to taste.

How to cook grenadier in a slow cooker? Wash and dry the fish fillet pieces, sprinkle them with salt and pepper. Pour vegetable oil into the multicooker bowl, place onions and tomatoes, cut into half rings. Place the fish on top and cover it again with onions and tomatoes. Salt. Drizzle with sour cream. Turn on the “Baking” mode and cook for 20-25 minutes.

In a steamer

This method of preparing fish allows you to preserve both its shape and the beneficial substances contained in it as much as possible. The fact that the fat content in macrorus is sometimes 70 percent can play an important role in the preparation of the product. In a double boiler, the fish will not spread, and the dish will be as healthy as possible. How to steam macrorus? Place the fish fillet on a bed of vegetables (potatoes, carrots, onions) and place in a steamer for 15-20 minutes. It makes an excellent quick-cooking dietary dish.

Cooking in the microwave

This fish fillet can be wonderfully baked in the microwave. In addition, when cooked in a microwave oven, tender meat will not fall apart. How to cook macrorus in the microwave?

Boiled macrorus

Ingredients: half a kilogram of fish, salt. Place the prepared fillet in a microwave-safe dish, sprinkle with salt, add a little water and cook for 3-5 minutes at maximum power.

Fried macrorus

Ingredients: half a kilogram of fish, salt, one tablespoon of butter. Place the pieces of fish in a bowl and pour melted butter over them. Fry until done for 3-5 minutes (without lid). The oil will give the fish a golden color.

Fish is one of the healthiest products in our diet; many people prefer it over meat, especially marine varieties.

Today we’ll talk about one of the marine inhabitants, namely grenadier and its beneficial properties.

What kind of fish

Grenadier (hoki) or sea grenadier is a commercial fish of the cod order. She prefers deep ocean waters with low temperatures. Its body is long, with a narrow tail and sharp scales, its head is large with bulging eyes.

Color - gray, brown and black. Adult specimens reach a length of up to one and a half meters and a weight of up to six kilograms. Habitat: northern latitudes of the Pacific Ocean, Atlantic, waters of the Sea of ​​Okhotsk.

Did you know? The peak of the bite during hoki fishing is the time after the storm. During this period, the hoki lacks food, since during a storm its main diet consists of mollusks, crustaceans, and larvae, and therefore is thrown ashore. A hungry grenadier greedily rushes at the artificial baits of fishermen.

Chemical composition

The composition contains a large number of acids important for many body systems, such as,.

Vitamins

Among all the vitamins it is worth highlighting:

• beta-carotene;

Minerals

The macroelements found in grenadier meat are,.

Microelements are presented:

• copper;

Calories and nutritional value

The performance of this fish is impressive:

• proteins - 13.5 g per 100 g;
• fats - 0.8 g for every 100 g;
• calorie content - 60 kcal/100 g.

Why is Hoki useful?

Considering the composition rich in vitamins, minerals, and acids, we can safely say that regular consumption of fish will be beneficial for all human systems and organs.

So, when you include it in the menu, the functioning of the digestive system, metabolism and absorption of vitamins, and the breakdown of fats will significantly improve.
Fish will help strengthen bone and muscle tissue, elasticity of blood vessels and hematopoietic processes, which will improve cardiac activity.

Polyunsaturated acids have a beneficial effect on brain function, increase concentration, memory, and performance.

The vitamin and mineral composition will serve as a prevention of endocrine diseases, anemia, vitamin deficiency, joint and skin problems, gastrointestinal and central nervous system diseases.

For athletes, the product will help restore strength after training and accelerate tissue regeneration after possible injuries.

Is it possible to grenadier

The product is useful for all segments of the population, especially the elderly, children, expectant and nursing mothers.

For children

Regular consumption of fish by children will strengthen their immune system and have a beneficial effect on the growth and development of body systems.

Phosphorus and fluorine will make bones strong and cartilage dense, and will improve tooth enamel and bone tissue.

Iodine and omega-3 are irreplaceable sources of energy and nutrition for brain cells. The child will better assimilate educational material, remember it, feel less tired, be active and cheerful.

Pregnant

The rich composition of grenadier will completely satisfy the expectant mother’s body’s need for vitamins and minerals. It contains all the substances that are needed for the development of the fetus, its central nervous system, cardiovascular, digestive, and genitourinary systems.

Pregnant women often experience discomfort in the digestive tract, but regular consumption of dishes from this fish will help them normalize the functioning of the gastrointestinal tract.

In addition, a woman will be able to improve her appearance, which is also undergoing changes not for the better.

The beneficial elements present in grenadier will tidy up the skin and hair, give them a healthy glow and shine, strengthen the nail plates, and relieve inflammatory processes. It is useful to eat fish meat during pregnancy when there are pressure surges.

Nursing

Easy-to-digest protein is also necessary for nursing mothers, who pass building material to their baby with milk.

The seafood product will help a woman recover faster, replenish blood loss during childbirth, normalize hormonal levels, restore a healthy and beautiful appearance, and cope with lack of sleep and fatigue.

The product, saturated with useful elements, strengthens the body of both mother and child.

How to choose fresh fish when buying

Hoki comes on sale in the form of carcasses or fillets; when choosing a fresh seafood product, you should know several factors:

• Hoki fishing season - March-May, August-September;
• a truly fresh product may come from sea areas close to your region of residence;
• fish should be bought only where there is guaranteed quality control;
• the fresh product smells only of the sea, no other odors should be mixed in;
• The color of the carcass meat should be white, the thickness of the ice crust should not be too thick.

Important! A yellowish tint to the meat indicates that it is not fresh; a too thick layer of frost on the carcass indicates re-freezing. This product cannot be purchased.

About the difficulties of cooking and the secrets of proper preparation

It is best to defrost fish on the bottom shelf of the refrigerator. Defrosting the product in a warm place will cause the meat to spread.

About the characteristics of meat

Let's look at the features of grenadier meat and its preparation:

• Hoki meat is pale pink in color, watery, with a soft spreading structure, the taste is delicate, a little like shrimp meat;
• You need to be very careful when removing scales from fish, they are very sharp;
• long-term heat treatment is highly discouraged, so this fish should not be stewed;
• For cooking, you should take a dish with a thick bottom; it is better to fry it over high heat so that the meat does not spread.

How to enjoy the taste: 2 best recipes

As mentioned above, long-term cooking for this type of fish is undesirable; the best cooking option is to fry or bake.

Fried fish in batter

• hoki - 2 fillets;
• flour - 2 tbsp. l.;
• - 2 pcs;
• - 1 tbsp. l.;
• salt, pepper - to taste.

First, prepare the batter: thoroughly beat the eggs with the dry ingredients, the mixture should be without lumps. Dip the fillet, cut into pieces, in batter and fry in a small amount of vegetable oil.

It is advisable to arrange the fish pieces freely on the bottom of the frying pan, leaving free space between them. Completely white, dense meat means the dish is ready.

Baked in the oven

• fish - 500 g;
• flour - 1 tbsp. l.;
• cheese - 50 g;
• egg - 1 pc;
• salt, fish seasoning to taste.

Line a baking sheet with parchment and place the fish on it. Bake at 180°C for twenty minutes.

What to serve fish with

Fish can be served with the following side dishes:

• boiled and baked, fried potatoes;
• boiled vegetables (cauliflower, broccoli, Brussels sprouts, beets, asparagus, green peas);
• stewed vegetables (white cabbage, beans, carrots, bell pepper);
• with raw and salted vegetables (tomatoes, cucumbers);
• rice and sauce.

Did you know? During the breeding season, male Hokies attract females using sound signals. The sound is produced by vibrations of the swim bladder, which provoke contractions of the male's drum muscles; in addition, the female is attracted by the glow of special glands.

No less useful: 3 types of analogue fish

There are no less useful fish of the cod family, which have the same rich vitamin and mineral composition.

Merluza (hake fish, hake)

Better known as hake, it is recognized as one of the best breeds of the family and is widely used in dietary nutrition. The meat is lean, tender in taste, the fillet is easily separated and has a small number of bones, mostly large ones, which are easy to remove.

On average, the carcass weighs about two kilograms, length up to 70 cm. The body of the fish is elongated and silver in color.

When eaten regularly has a beneficial effect on the endocrine and digestive system, strengthens the immune and cardiovascular systems, helps lower blood sugar levels, strengthens bones and removes toxins.
Recommended for use by children and the elderly, used during the rehabilitation period after serious illnesses and operations.

Pollock

Pollock is the leader in the cod family in terms of iodine and selenium content. It has a positive effect on the central nervous system, metabolic processes in the body, including at the cellular level, and is a source of high-quality protein.

Liver and caviar are useful for anemia, thyroid diseases, and stimulate brain activity.

Omega-3 in the composition helps eliminate bad cholesterol; improves blood circulation and blood pressure; together with phosphorus and calcium, it strengthens bone tissue, tooth enamel, cartilage and joints. Recommended for older people.

Important!Children can be given as complementary food from seven months, since pollock meat is considered the least allergenic.

Haddock

Haddock contains folic acid, zinc, tocopherol, selenium, iodine, levocarnitine - substances that improve the reproductive system of men and women.

• in men, helps improve the quality of seminal fluid, enhances libido;
• Helps women conceive and bear a healthy child without developmental pathologies.

For studying children, fish helps improve memory properties, concentration, develops stress resistance, and replenishes spent energy. Haddock is recommended by nutritionists during the recovery period after illness and for weight loss.

Possible harm and contraindications

Marcurus is an environmentally friendly product. Unlike river inhabitants, this marine inhabitant contains more amino acids, polyunsaturated and fatty acids; its meat contains more iodine, protein and selenium.

Harm from consumption may occur in the case of intolerance to some components; improper processing or staleness of the product is also to blame.
To summarize the above: grenadier, like other fish, should be eaten regularly. It contains essential substances, the deficiency of which can be compensated only by pharmacological drugs.

Given this fact, fish should be included in your diet at least once a week.