| Nutrient | Content | Reference |
|---|---|---|
| Calories | 88kCal | 88kCal |
| Proteins | 19.26g | 19g |
| Fats | 0.69g | 1g |
| Water | 78.92g | 79g |
| Ash | 1.2g | 1g |
| Vitamin A, RE | 21mcg | 21mcg |
| Retinol | 0.021mg | 0mg |
| Vitamin B1, thiamine | 0.058mg | 0mg |
| Vitamin B2, riboflavin | 0.063mg | 0mg |
| Vitamin B4, choline | 65mg | 65mg |
| Vitamin B5, pantothenic | 0.75mg | 1mg |
| Vitamin B6, pyridoxine | 0.117mg | 0mg |
| Vitamin B9, folate | 15mcg | 15mcg |
| Vitamin B12, cobalamin | 2mcg | 2mcg |
| Vitamin C, ascorbic | 3.8mg | 4mg |
| Vitamin D, calciferol | 2.5mcg | 3mcg |
| Vitamin D3, cholecalciferol | 2.5mcg | 3mcg |
| Vitamin E, alpha tocopherol, TE | 0.2mg | 0mg |
| Vitamin K, phylloquinone | 0.1mcg | 0mcg |
| Vitamin PP, NE | 2.3mg | 2mg |
| Potassium, K | 259mg | 259mg |
| Calcium, Ca | 57mg | 57mg |
| Magnesium, Mg | 31mg | 31mg |
| Sodium, Na | 39mg | 39mg |
| Sera, S | 192.6mg | 193mg |
| Phosphorus, P | 220mg | 220mg |
| Iron, Fe | 0.55mg | 1mg |
| Manganese, Mn | 0.24mg | 0mg |
| Copper, Cu | 51mcg | 51mcg |
| Selenium, Se | 12.6mcg | 13mcg |
| Zinc, Zn | 0.67mg | 1mg |
| Arginine | 1.152g | 1g |
| Valin | 0.992g | 1g |
| Histidine | 0.567g | 1g |
| Isoleucine | 0.887g | 1g |
| Leucine | 1.565g | 2g |
| Lysine | 1.768g | 2g |
| Methionine | 0.57g | 1g |
| Threonine | 0.844g | 1g |
| Tryptophan | 0.216g | 0g |
| Phenylalanine | 0.752g | 1g |
| Alanine | 1.165g | 1g |
| Aspartic acid | 1.972g | 2g |
| Glycine | 0.924g | 1g |
| Glutamic acid | 2.875g | 3g |
| Proline | 0.681g | 1g |
| Serine | 0.786g | 1g |
| Tyrosine | 0.65g | 1g |
| Cysteine | 0.206g | 0g |
| Cholesterol | 39mg | 39mg |
| Saturated fatty acids | 0.118g | 0g |
| 12: 0 Laurinovaya | 0.001g | 0g |
| 14: 0 Myristinova | 0.018g | 0g |
| 16: 0 Palmitic | 0.078g | 0g |
| 18: 0 Stearin | 0.018g | 0g |
| Monounsaturated fatty acids | 0.157g | 0g |
| 16: 1 Palmitoleic | 0.056g | 0g |
| 18: 1 Olein (omega-9) | 0.079g | 0g |
| 20: 1 Gadolein (omega-9) | 0.013g | 0g |
| 22: 1 Eruga (omega-9) | 0.005g | 0g |
| Polyunsaturated fatty acids | 0.202g | 0g |
| 18: 2 Linoleum | 0.032g | 0g |
| 18: 3 Linolenic | 0.021g | 0g |
| 20: 4 Arachidon | 0.028g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.033g | 0g |
| Omega-3 fatty acids | 0.142g | 0g |
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.014g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.074g | 0g |
| Omega-6 fatty acids | 0.06g | 0g |
Pike is a very tasty freshwater fish, rich in healthy, saturated fatty acids, minerals, and protein. Many housewives keep recipes for pike dishes in their notebooks, because the dishes actually turn out delicious.
But as soon as they remember that the pike must first be cleaned, gutted and butchered, then their enthusiasm becomes much less. Indeed, cutting a pike is a bit troublesome and requires patience, but any housewife can handle it. Our advice will help you figure out how to clean, gut and butcher a pike.
Recipes with whole pike
Step 1
For work, we need fresh pike, a knife, a cutting board.
Step 2
Before cutting, thoroughly rinse the fish under running water from river mucus.
Step 3
Next, you should clean it from scales. Lay the pike on a cutting board and, starting from the tail fin, holding the knife at an angle, peel off all the scales on both sides. In order to make it convenient to work, you can put polyethylene or newspaper under the board. This will help to quickly clean the workplace after cleaning.
Step 4
Rinse the pike thoroughly again under running water, washing off all the remnants of the scales.
Step 5
Cut off the pelvic fins. In this case, you should hold the fins with your hand, and move the knife against the scales.
Step 6
Pierce the skin near the head with a knife and run it all the way to the tail. Do not stick the knife too deep, so as not to puncture the gallbladder. Remove the insides from the pike, remove the film that is near the ridge, as well as the blood mass that is under it. After that, completely rinse the fish inside to wash out the remaining mucus and entrails. As we can see, there was another small fish inside the fish - pike prey.
Step 7
Make an incision with a sharp knife all the way to the ridge behind the gills, but do not cut through it.
Step 8
Put one hand on top of the body of the fish, and with the other hand, with a knife, lead along the ridge to the tail, separating the fillet.
Step 9
Flip the fish to the other side and separate the second fillet in the same way.
Step 10
Use the fins and backbone with the tail and head to cook the fish soup right away or freeze until convenient.
Step 11
Turn the fillet skin side down and carefully remove the bones. It is convenient to do this with tweezers.
Step 12
Cut the fillet off the skin.
Step 13
Pike fillet is ready to go.
Pike are usually found in freshwater, lakes and dams. It is a carnivorous fish, and its prey is small crabs, mussels, small fish, and even some species of rodents and small birds.
Pike meat is rich in phosphorus and potassium, in addition, it contains molybdenum, nickel, cobalt, fluorine, chromium, manganese, copper, iodine, zinc, iron, chlorine, sulfur, sodium, magnesium, calcium, also vitamins PP, A, E, C, B9, B6, B12 and B1.
Pike has 82 kcal per 100 grams, and fats and proteins are 0.7 grams and 18.8 grams, respectively, which makes it a great dietary source of protein.
In half a fillet, which is about 150 grams, there are 437 milligrams of phosphorus, 4.34 milligrams of niacin, 0.48 milligrams of magnesium, 3.56 IU of vitamin B12 and much more.
Pike meat contains powerful natural antiseptics that help the body fight bacterial infections, strengthen the immune system, and this is an excellent means of preventing influenza.
Consumption of fish can compensate for the lack of B vitamins in the body; regular use of pike significantly reduces the risk of cardiac arrhythmia.
Pike contain only 3% fat, so nutrition experts recommend it to those who want to lose weight; in addition, meat is rich in protein, which is much easier to digest than in animal meat. It is especially useful for people suffering from stomach ailments. Thanks to vitamin B3 supports the functions of the digestive system and increases appetite.
High amounts of B12 help treat anemia, as this vitamin is often the reason some people suffer from anemia.
The benefits of fish include phosphorus, which maintains healthy teeth and bones. It promotes the health of gums and tooth enamel and bone density. Phosphorus is also linked to heart health and helps prevent some heart disease.
Reduces stress, thanks to pantothenic acid, help reduce stress, depression and anxiety.
Manganese helps control blood sugar and helps prevent diabetes. Normalizes the secretion and synthesis of insulin, in addition, the mineral helps prevent a sharp drop in blood sugar.
Vitamin B6 helps maintain healthy, supple and radiant skin.
Magnesium helps to relax muscles and supports kidney function. It helps the body absorb calcium, which helps the bones to heal faster. Its deficiency can lead to leg cramps and general fatigue.
Iron is essential for the formation of hemoglobin, which ensures the transfer of oxygen to cells. Women are particularly at risk for anemia.
Carefully remove the bones before eating, as pike have many small bones, which increases the risk of suffocation. Avoid eating raw fish if you suffer from allergies.