The most delicious fish in the world
The most delicious fish is recognized as tuna – sea fish from the “mackerel” family for special meat that tastes like red. But this is not only tasty, but also healthy fish – it contains phosphorus, magnesium, calcium, sulfur, and so on.
Often the French call tuna ” sea veal ” because of its specific taste. However, it is appropriate to recall the well-known saying “ There is no comrade for the taste and color ”, indeed, because how many people – so many taste preferences, someone adores salmon, and the other will not exchange salmon for anything – river fish, choosing it for dishes for a variety of holidays.
If we talk about the beneficial properties of river fish, then it also contains a lot of them: it does not contribute to the appearance of “bad” cholesterol in the human body, which means it is a dietary product (in pike, for example, there is only 30% fat; this fish increases immunity and even possesses antiseptic properties), the work of the brain is also optimized.
You can continue to list the beneficial properties endlessly, but we are here for another – to find out which fish is universally considered the most delicious in the world. Let’s do it right now!
- 10. Mackerel
- 9. Tuna
- 8. Cod
- 7. Herring
- 6. Perch
- 5. Carp
- 4. Pike perch
- 3. Trout
- 2. Salmon
- 1. Sturgeon
Habitat: Atlantic, Mediterranean Ocean
The most widely consumed fish in the world is mackerel. It is extremely healthy because it contains iodine, calcium, sodium phosphorus, etc. Sea fish is recommended for expectant mothers, and, according to some reports, mackerel relieves psoriasis symptoms and improves vision.
The fillet also contains the antioxidant coenzyme Q10, which is very important for maintaining the youth of the whole body. If you include fatty fish in your diet, you don’t have to worry about heart problems because the omega-3 found in mackerel is beneficial for this organ.
Habitat: Atlantic, Indian Ocean
Tuna is considered a real delicacy and includes 7 species. This fish holds the record for the presence of iodine, cobalt and chromium. It has many beneficial properties: prevents Alzheimer’s disease, the development of heart pathologies, lowers blood pressure, etc.
The fish contains omega-3, which prevents visual impairment. Currently, canned tuna food is very popular in the world market – customers like to use it as an independent snack or add it to various salads.
Interesting fact: in 2012, a huge tuna was caught off the coast of New Zealand, which weighed 335 kg.
Habitat: Atlantic Ocean
Like any other fish, cod pleases with the presence of beneficial properties that have a beneficial effect on the entire body as a whole: it strengthens bones and teeth, enhances immunity and improves skin, normalizes the work of the heart muscle, etc.
The fish has a characteristic greenish-brown color with dark blotches and a white abdomen, and also has an antennae on its chin, which is its peculiarity. The genus of cod is not very extensive, it includes only 4 species – one of the fish is called pollock, which many of us have heard about.
Habitat: Atlantic, Pacific Ocean
Herring is a large group of fish that differ significantly from each other. In addition, the taste of herring depends on how it was processed, as well as on the size and season of fishing.
In cooking, oceanic fatty herring, which is harvested in the North, is most appreciated. Several countries are considered the world leaders in frozen fish exports, including Russia , China and the United States .
After the catch, the herring spoils, so it is immediately processed, mainly by salting and pickling. Herring caviar is a storehouse of nutrients, it contains potassium, magnesium, iron, zinc, vitamins, omega-3, etc.
Habitat: fresh water bodies of Europe, northern Asia, USA and Canada
The inhabitant of the seas and lakes – perch , belongs to predators, but in fact is omnivorous. This fish is not so easy to catch, but fishermen consider it a worthy trophy and do not mind hunting. Perch meat is very tasty – this is what everyone who has tried it at least once in their life says.
Fish is considered a dietary product, and delicious dishes from it are included in the menu of institutions in Italy and Finland . The fillet of this fish is white, tender and has a pleasant aroma. That is why many culinary experts are happy to prepare various dishes from it.
The color of the fish is usually green-yellow, but depending on the habitat it can change. Like any other type of fish, perch is a source of fatty acids and omega-3s.
Habitat: Europe, Far East, North American continent, etc.
Carp is familiar to many not only in appearance, but also in taste. Outwardly, the carp is beautiful – it is like a knight in golden armor, which is reminiscent of the golden scales that shimmer in the sun. It is often confused with another fish – crucian carp.
Fishermen are always happy to be caught, because carp meat, besides being very tasty, is also healthy. It has a high content of fats and proteins – fish is good for the skin and mucous membranes, it also has a beneficial effect on the digestive system.
It is often recommended for people with thyroid disease. Carp meat tastes very tender, sweetish and, as you know, if you have tried it, a little bony.
4. Pike perch
Habitat: fresh water bodies of Eastern Europe and Asia, etc.
Pertaining to the family of “perch” fish pike happy chefs use in many countries. Pike perch has a delicate taste, in addition, it is low in calories and rich in valuable substances.
Fillet is very much appreciated in cooking and people who have eaten fish meat note its positive properties. First of all, I would like to say that pike perch is very useful for women, protecting their hormonal system from imbalance.
It was also noted that those who ate this fish for a long time had an improved appearance: hair stopped falling out, complexion improved, cell regeneration accelerated, hair became shinier, etc.
Habitat: lakes of the Alps, England, Ireland, Finland, etc.
Trout is a freshwater fish from the salmon family. Fish are sensitive to environmental factors, therefore, they do not live in polluted water bodies for a long time. Delicate white or pinkish trout meat is a real delicacy; amazing dishes are created from it in different countries.
On the shelves, fish gets canned, live, smoked, dried, etc., so the consumer always has a choice. The complex of useful substances that is part of the trout: magnesium, calcium, iron, phosphorus, etc. have a positive effect on human health.
Frequent consumption of this fish stimulates metabolic processes, and trout also prevents blood clots and has a beneficial effect on the skin.
Habitat: Atlantic, Pacific Ocean
The family of “salmon” is very diverse – it includes both small fish and giant ones. They also differ in meat – in some it is white, while in others it is red.
The brightest representative of the “salmon” is the sockeye salmon , the fish meat of which has a deep red color. Salmon can be both freshwater and saltwater, but they still spawn in fresh water.
The whole family has one quality in common – fish are considered delicious, they have tasty and very nutritious meat. The most popular are: salmon, pink salmon, chum salmon .
Salmon is simply loaded with nutrients, so it can minimize the risk of getting sick. Salmon is an excellent source of energy, fighting inflammation and protecting the brain.
Habitat: Caspian, Black, Azov seas
Since ancient times, sturgeon fish has been highly valued in cooking – it is associated with wealth, since its meat has always been present on the tables of nobles and other elite.
“Sturgeons” can be located at depths of 100 m, while they lead a bottom life, where they find food for themselves. Sturgeons can live almost as long as humans – 60 years, while the beluga can easily overcome the 100-year barrier.
To date, 17 species of “sturgeon” are known, and most of them are presented in the Red Book. The use of sturgeon brings about changes in the human body for the better: carbohydrate metabolism is normalized, water-salt metabolism is improved, blood coagulation processes are normalized, cognitive functions of the brain increase, and much more.