White fish
Calories
94
–
Squi
19.1
–
Fats
1.9
–
Carb
0
Description
Cooking methods: Eel meat can be pan-fried, grilled, or charcoal-broiled. It can also be baked with various ingredients. ...
Cooking methods: Eel meat can be pan-fried, grilled, or charcoal-broiled. It can also be baked with v...
Description
Cooking methods: Eel meat can be pan-fried, grilled, or charcoal-broiled. It can also be baked with various ingredients. Eel meat is delicious smoked and marinated. It can be dried, stewed with vegetables, used in jellied dishes and entrees, added to salads, used as an appetizer, or used in pies.
Healthy properties: Eel is second to none in terms of nutritional value. It contains over 30% healthy fats: Omega-3 and 6. Eel is also rich in vitamins A, B, D, and E.
Regular consumption of eel helps strengthen the cardiovascular system.
Description: Eel is a fairly large snake-like fish whose culinary qualities are prized not only in Japan but throughout the world. In the wild, eels live in rivers and migrate to seas to spawn—the Sargasso, Black, Baltic, Mediterranean, and Philippine seas. Although wild eels are becoming increasingly rare on our tables, they have been farmed in Europe since ancient times.
Texture and Taste: Eels have fatty, dense white meat with a slightly sweet taste—comparable to sturgeon or catfish. They have fairly thick skin and virtually no bones: only the spine and soft ribs.
Interesting Facts: On the eve of World War II, Ernest Hemingway was besieged in Madrid. In his memoirs, he touchingly described small fish—eels—as tiny as bean sprouts. At the time, they were simply fried in olive oil with chili pepper, served immediately, and eaten while still very hot. Eel was also one of the first ingredients for paella, along with snails.
Description
Cooking methods: Eel meat can be pan-fried, grilled, or charcoal-broiled. It can also be baked with various ingredients. Eel meat is delicious smoked and marinated. It can be dried, stewed with vegetables, used in jellied dishes and entrees, added to salads, used as an appetizer, or used in pies.
Healthy properties: Eel is second to none in terms of nutritional value. It contains over 30% healthy fats: Omega-3 and 6. Eel is also rich in vitamins A, B, D, and E.
Regular consumption of eel helps strengthen the cardiovascular system.
Description: Eel is a fairly large snake-like fish whose culinary qualities are prized not only in Japan but throughout the world. In the wild, eels live in rivers and migrate to seas to spawn—the Sargasso, Black, Baltic, Mediterranean, and Philippine seas. Although wild eels are becoming increasingly rare on our tables, they have been farmed in Europe since ancient times.
Texture and Taste: Eels have fatty, dense white meat with a slightly sweet taste—comparable to sturgeon or catfish. They have fairly thick skin and virtually no bones: only the spine and soft ribs.
Interesting Facts: On the eve of World War II, Ernest Hemingway was besieged in Madrid. In his memoirs, he touchingly described small fish—eels—as tiny as bean sprouts. At the time, they were simply fried in olive oil with chili pepper, served immediately, and eaten while still very hot. Eel was also one of the first ingredients for paella, along with snails.
FAO27
FAO21
FAO61
FAO31
FAO37
FAO57
FAO47
FAO88
FAO58
Чили
Турция
Китай
Индонезия
Бангладеш
Эквадор
Саудовская Аравия
Россия
Египет
