River Perch
Author: Nia Rouseberg
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Perch is one of the most common fish. Its meat has good taste and relatively few bones. It can be eaten boiled, baked, smoked, fried. The meat is not much, so it is better to
Perch is one of the most common fish. Its meat has good taste and relatively few bones. It can be eaten boiled, baked, smoked, fried. The meat is not much, so it is better to cook fried in a lot of fat or make soup from it. It is considered a dietary product. Used for canned food and fillets. When frozen, the fillet retains its taste for 3-4 months (at a temperature of -18º C).
Composition and properties of perch:
Perch is very useful for the skin and mucous membranes, for the nervous and digestive systems, regulates blood sugar and is an excellent antioxidant. Its meat contains a large amount of phosphorus. Phosphoric acid is involved in the construction of numerous enzymes (phosphatase) - the main drivers of chemical reactions in cells. The tissue of our skeleton consists of phosphate salts.
Contraindications:
May produce an allergic reaction.