Flounder - not the most popular fish, not even the most sophisticated (but tasty). But you should not refuse it - it is very useful and, in the end, given its biological characteristics, no less exotic than any tiger shrimp.
What you need to know about the composition of the flounder and its benefits in general
It is difficult to confuse a flounder with other fish - it is recognized by its very flattened rounded body and eyes located on one side of it above, and, curiously, small flounder is quite an ordinary fish and changes only with age.
Flounder is a predator, almost fifty of its species live in almost all the seas of the Earth, and some also swim in freshwater estuaries.
And although this fish is simple, not delicate, flounder is highly valued even in haute cuisine, and is also often recommended by nutritionists for special therapeutic and preventive nutrition.
It is easily and quickly absorbed; the body spends a minimum of energy on its digestion.
Flounder is known as a low-fat fish that does not contain carbohydrates, but is rich in nutritious protein, with which essential amino acids enter the human body. Strictly speaking, to restore strength during heavy physical exertion, a good portion of flounder is no less useful than a dish of pork or beef.
Flounder - a source of phosphorus - is about 400 mg per 100 g of fillet, and this is no less than in peas and feta cheese. And it covers 25% of the daily micronutrient rate.
Phosphorus is required by the body to maintain the functioning of the nervous system, acid-base balance and the health of the skeletal system (no less than calcium).
This fish is recommended for iodine deficiency and iron deficiency anemia.
It is worth noting that selenium, which is needed by the thyroid gland no less than iodine, and also as an antioxidant that forms the protection of body cells from malignant degeneration.
Flounder and vitamins are not deprived:
D - helps transport minerals to bone tissue, accelerates wound healing and normalizes blood coagulation;
B12 - good in that it can accumulate in the body and be consumed when needed, but it is needed for hematopoiesis and protects against radiation;
E - improves the function of the bladder, protects against increased fatigue and, as an antioxidant, prevents premature aging of the body.
It also contains omega-3 and omega-6 fatty acids, which are necessary for improving hormonal levels (especially for women), eliminating depressive states and preventing allergic reactions.
Flounder meat, unlike other fish, contains a unique complex of substances capable of combating toxic and carcinogenic substances, which in modern ecology can be a significant help for the general human health, which is often weakened, in addition, by bad habits and antibiotics.
And there is flounder caviar. Of course, it does not compare with salmon caviar, but still it is very tasty as a snack - it is dried directly in the mouth.
Fresh it is sold very rarely (and usually in those parts where flounder is caught), but you can find it in uncut fish. And then the most delicious thing is to fry caviar, roll in flour.
This product is rich in folic acid (helps the synthesis of hormones of happiness and the formation of new cells, strengthens and makes the vessels more elastic).
In what cases will flounder benefit?
Flounder is included in a not-so-diverse list of products that are allowed and even recommended for inflammatory diseases of the pancreas (pancreatitis).
Sometimes it is worth considering the properties of flounder as an aphrodisiac (although it is much weaker in this regard of famous oysters) and a means of improving the reproductive functions of both sexes.
Also, regular use of flounder (and this is only 2-3 times a week) positively affects the following:
improving memory and concentration;
lowering the level of "bad" cholesterol;
normalization of the production of essential enzymes;
treatment of chronic cholecystitis;
Improving the condition of the skin, hair and nails.
How to cook flounder with good and tasty
White, juicy and tender flounder meat is distinguished by its good taste and can be cooked very varied, but it is not recommended to cook ear and soups with it.
The fact is that flounder is not without a specific fishy smell, which becomes clearly visible when cooking, and to reduce it with other cooking methods, the skin of the fish must be thoroughly cleaned. You can also cook flounder with aromatic herbs, piquant sauces (it goes well with tomato), white wine, lemon juice, spices.
And just for the best taste of the dish, it is recommended to combine flounder with potatoes, mushrooms, cheese, vegetables and cereals.
And so that the meat does not fall apart, it does not become hard and dry, the flounder is cooked on moderate heat for a short time, and when baked, it is wrapped in foil.
The energy value of flounder is not high - about 90 kcal, and this figure will increase insignificantly if the flounder is stewed or baked, and not fried.
And here is what is especially interesting - flounder can be eaten both for weight loss and for gaining weight, because sometimes its gain brings only benefits (for example, during pregnancy).
It is useful to know that the taste and health benefits of flounder fresh (chilled) and frozen are approximately equivalent.
The choice should be stopped on individuals up to 30-35 cm long and weighing 300-500 g, the larger, older fishes are not so tasty and their meat is tougher.
You can also buy smoked, dried and salted flounder, but they rarely preserve it - you can’t compare it with the same tuna or mackerel.
Can there be harm from flounder
Dietitians do not recommend to get involved in dried and smoked, as well as salted fish for two reasons - firstly, it contains a fair amount of salt, and secondly, some producers smoke and dry the catch using cheap technologies, as a result of which meat is saturated with carcinogenic substances .
And it is especially important in order to avoid harm from flounder of the above varieties of preparation, to abandon it for diseases:
kidneys - this is fraught with their overload, water retention in the body and the appearance of edema;
joints - may be reflected in decreased mobility and increased pain;
liver - may result in stagnation of bile;
gastrointestinal tract - it will probably complicate digestion and worsen the condition with gastritis, colitis and ulcers;
cardiovascular system - can complicate the natural conclusion of harmful cholesterol from the body, make blood vessels and capillaries more fragile, disrupt the rhythm and blood supply to the heart.
If we talk about diet food, then you should not often be tempted by fried fish - such a flounder will put a strain on the pancreas, and there is no harm in stewed or baked flounder and it is no less tasty.
When buying a flounder, one cannot exclude the possibility that it was caught in waters contaminated by human activity, which means that with its fillet a variety of harmful, poisonous substances can enter the human body.
And for this reason, flounder is not recommended for young children and too many - for older people and women during pregnancy and lactation.
