Table of contents:

Video: Angler
Video: ИГРАЮ НА АРТЕ M53/55 ВЫПОЛНЯЮ ЛБЗ | ГОЛДА ЗА ЛАЙКИ | СТРИМ ВОТ 2023, February
Angler
Angler
Anonim

Angler

Angler
Angler

Calories, kcal: 68 Proteins, g: 14.8 Fats, g: 1.0 Carbohydrates, g: 0.0

The angler or monkfish is a predatory marine fish. Quite large, in adulthood it has an average size of 1–1.5 meters, weight up to 20 kg. This fish looks scary. The body is smooth, without scales. She has a huge, flattened head that makes up two-thirds of her entire body (calorizer). There is a large mouth on the head, with a protruding lower jaw, and many sharp teeth. Pieces of skin hang along the edges of the head and from the edges of the lips, they sway in the water, they become like algae, thus the fish is masked. The angler fish has a process on its head that can glow, thereby attracting its prey. Monkfish is dark brown above, and light, almost white, below.

Fish lives on the bottom, at a depth of 500-1000 meters in the Atlantic, Pacific, Indian oceans, the Black Sea. Anglerfish meat is considered a delicacy, its price is quite high. The taste of meat is pleasant, slightly sweet, has a dense texture, practically has no bones. It has been compared to lobster meat.

Angler fish calorie

The calorie content of the anglerfish is 68 kcal per 100 grams of product.

The composition and useful properties of the anglerfish

Angler fish contains vitamins: PP, A, E and minerals: nickel, cobalt, molybdenum, fluorine, chromium, copper, iodine, sulfur, chlorine, phosphorus, potassium, sodium, magnesium, calcium.

Due to its rich vitamin and mineral composition, regular use of the angler fish improves vision, complexion and skin condition, as well as general strengthening of the body.

The use of an angler fish in cooking

Eat in the angler mainly the tail. The head is good for soup. The fish is stewed, boiled, fried.

Due to the low fat content of monkfish meat, when steamed, it can become a dietary meal for those who follow a low-calorie diet for weight loss.

Fish and seafood

Popular by topic

Editor'S Choice