La amberjack is a saltwater fish, belonging to the trevally family, present both in the Mediterranean Sea and in the Atlantic Ocean; this fish prefers deep waters, but in the breeding season it tends to get closer to the coasts.
Amberjack fishing takes place all year round, with a preference for the summer and spring seasons, during which this fish approaches the coasts for mating.
At one time, the amberjack was considered a poor fish, given its abundance and ease of fishing, but today it falls into the category of prized fish.
It is a blue fish, such as tuna, sardines, anchovies and mackerel; they are called "blue fish" due to their blue-silver color.
Eating oily fish is essential for two reasons: the high value of nutrients such as fatty acids, mineral salts, calcium, phosphorus, protein and vitamins and low cost, but rich in flavor.
Index
Amberjack nutritional properties
Amberjack is a good source of proteins, mineral salts (phosphorus and potassium), omega 3 fatty acids and vitamin A and D; 100 grams of amberjack contain:
- 23,14 gr protein
- 5,24 grams of fat
- 0 grams of carbohydrates
- 146 Kcal
Despite the high protein intake, the amberjack is a medium energy food, as it provides very little fat and zero carbohydrates.
The proteins contained in it are of high biological value and contain all the essential amino acids. This fish also does not contain fiber.
Benefits
The amberjack is a prized fish, with white and lean meat, easily digestible; its consumption is indicated in a low-calorie diet and for those suffering from gastrointestinal disorders.
Its benefits include:
- Low blood pressure and bone and tooth health: il potassium and phosphorus, present in this fish, help to maintain the low pressure and good bone and tooth health and also reduce the risk of kidney stones;
- Cardiovascular health: fatty acids omega 3 help keep the heart healthy;
- Vision health: la Vitamin A benefits the eyes, bones and teeth;
- Bone calcification: la vitamin D it is important for bone calcification and for maintaining a good level of calcium and phosphorus in the blood.
Possible contraindications
Amberjack may contain small amounts of methylmercury, but there are no particular specific contraindications to its consumption.
Is always better to consume the amberjack after cooking; heat destroys, in fact, potentially harmful substances such as the Anisakis, a very common parasite.
It is important to know that the European legislation (relating to the "sale and administration of culinary preparations containing fishery products intended to be eaten raw or almost raw") obliges whoever sells or supplies fresh fish to freeze at -20 degrees for at least 24 hours, if you want to eat the raw product.
For consumption at home, it is advisable to freeze the amberjack at -18 ° for at least 96 hours before consuming it raw.
The amberjack in the kitchen
Among the various ways of serving the amberjack we remember:
- Carpaccio and tartare
- Steak / Sliced: Do not overcook the meat as it may become stringy
- Accompaniment sauces for pasta
- Roast cooking.
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