White fish
Calories
69
–
Squi
15.1
–
Fats
0.9
–
Carb
0
Description
Cooking methods: The primary cooking method is frying. Navaga is best cut while still slightly frozen. Healthy...
Cooking methods: The primary cooking method is frying. Navaga is best cut while still slightly frozen...
Description
Cooking methods: The primary cooking method is frying. Navaga is best cut while still slightly frozen.
Healthy properties: Like many fish, navaga contains fat in its liver and is considered very beneficial. The fish meat itself contains large amounts of selenium, which is essential for our nervous and immune systems, iodine, vitamins D, A, B9, and E, as well as saturated fatty acids.
Description: Navaga is a medium-sized marine fish of the cod family. It is typically found in the northern waters of the Pacific Ocean, and in Russia, it is caught on Sakhalin and Kamchatka. There is also the Northern Navaga, which is caught in the Barents Sea.
Texture and taste: Navaga has virtually no small bones. Its soft fillet separates easily from the spine. This fish is renowned for its delicate and slightly sweet flavor.
Interesting facts: The name "navaga" is of Sami origin and has been used in Russian since the 16th century, when this fish first appeared on Russian tables. There is also a local name, vakhnya. Navaga is rarely exported.
On Sakhalin, early January is the peak season for navaga fishing. Here, it is not cut up but frozen whole on ice—a kind of tumbling process during the freezing process, at temperatures of -25 degrees Celsius or lower. Therefore, at this time, navaga also receives the name "voroshenka."
Description
Cooking methods: The primary cooking method is frying. Navaga is best cut while still slightly frozen.
Healthy properties: Like many fish, navaga contains fat in its liver and is considered very beneficial. The fish meat itself contains large amounts of selenium, which is essential for our nervous and immune systems, iodine, vitamins D, A, B9, and E, as well as saturated fatty acids.
Description: Navaga is a medium-sized marine fish of the cod family. It is typically found in the northern waters of the Pacific Ocean, and in Russia, it is caught on Sakhalin and Kamchatka. There is also the Northern Navaga, which is caught in the Barents Sea.
Texture and taste: Navaga has virtually no small bones. Its soft fillet separates easily from the spine. This fish is renowned for its delicate and slightly sweet flavor.
Interesting facts: The name "navaga" is of Sami origin and has been used in Russian since the 16th century, when this fish first appeared on Russian tables. There is also a local name, vakhnya. Navaga is rarely exported.
On Sakhalin, early January is the peak season for navaga fishing. Here, it is not cut up but frozen whole on ice—a kind of tumbling process during the freezing process, at temperatures of -25 degrees Celsius or lower. Therefore, at this time, navaga also receives the name "voroshenka."
FAO27
FAO21
FAO61
FAO31
FAO37
FAO57
FAO47
FAO88
FAO58
Чили
Турция
Китай
Индонезия
Бангладеш
Эквадор
Саудовская Аравия
Россия
Египет
