| Nutrient | Content | Reference |
|---|---|---|
| Calories | 166kCal | 166kCal |
| Proteins | 21.34g | 21g |
| Fats | 8.33g | 8g |
| Water | 70.14g | 70g |
| Ash | 0.97g | 1g |
| Vitamin A, RE | 2mcg | 2mcg |
| Retinol | 0.002mg | 0mg |
| Vitamin B1, thiamine | 0.426mg | 0mg |
| Vitamin B2, riboflavin | 0.181mg | 0mg |
| Vitamin B4, choline | 57.3mg | 57mg |
| Vitamin B5, pantothenic | 0.722mg | 1mg |
| Vitamin B6, pyridoxine | 0.718mg | 1mg |
| Vitamin B12, cobalamin | 0.54mcg | 1mcg |
| Vitamin D, calciferol | 0.5mcg | 1mcg |
| Vitamin D3, cholecalciferol | 0.5mcg | 1mcg |
| Vitamin E, alpha tocopherol, TE | 0.12mg | 0mg |
| Vitamin PP, NE | 5.566mg | 6mg |
| Betaine | 3.1mg | 3mg |
| Potassium, K | 358mg | 358mg |
| Calcium, Ca | 7mg | 7mg |
| Magnesium, Mg | 24mg | 24mg |
| Sodium, Na | 47mg | 47mg |
| Sera, S | 213.4mg | 213mg |
| Phosphorus, P | 216mg | 216mg |
| Iron, Fe | 0.53mg | 1mg |
| Manganese, Mn | 0.007mg | 0mg |
| Copper, Cu | 56mcg | 56mcg |
| Selenium, Se | 26.5mcg | 27mcg |
| Zinc, Zn | 1.73mg | 2mg |
| Arginine | 1.42g | 1g |
| Valin | 1.115g | 1g |
| Histidine | 0.922g | 1g |
| Isoleucine | 1.05g | 1g |
| Leucine | 1.818g | 2g |
| Lysine | 1.979g | 2g |
| Methionine | 0.588g | 1g |
| Threonine | 0.958g | 1g |
| Tryptophan | 0.225g | 0g |
| Phenylalanine | 0.897g | 1g |
| Alanine | 1.253g | 1g |
| Aspartic acid | 2.087g | 2g |
| Hydroxyproline | 0.055g | 0g |
| Glycine | 0.961g | 1g |
| Glutamic acid | 3.407g | 3g |
| Proline | 0.863g | 1g |
| Serine | 0.923g | 1g |
| Tyrosine | 0.812g | 1g |
| Cysteine | 0.246g | 0g |
| Cholesterol | 64mg | 64mg |
| Trans fats | 0.081g | 0g |
| monounsaturated trans fats | 0.053g | 0g |
| Saturated fatty acids | 2.76g | 3g |
| 10: 0 Capricorn | 0.004g | 0g |
| 12: 0 Laurinovaya | 0.003g | 0g |
| 14: 0 Myristinova | 0.098g | 0g |
| 15: 0 Pentadecane | 0.002g | 0g |
| 16: 0 Palmitic | 1.701g | 2g |
| 17: 0 Margarine | 0.024g | 0g |
| 18: 0 Stearin | 0.919g | 1g |
| 20: 0 Arachin | 0.008g | 0g |
| Monounsaturated fatty acids | 6.481g | 6g |
| 14: 1 Myristolein | 0.001g | 0g |
| 16: 1 Palmitoleic | 0.173g | 0g |
| 17: 1 Heptadecene | 0.001g | 0g |
| 18: 1 Olein (omega-9) | 3.126g | 3g |
| 18: 1 cis | 3.073g | 3g |
| 18: 1 trans | 0.053g | 0g |
| 20: 1 Gadolein (omega-9) | 0.054g | 0g |
| Polyunsaturated fatty acids | 1.987g | 2g |
| 18: 2 Linoleum | 0.913g | 1g |
| 18: 2 Omega-6, cis, cis | 0.885g | 1g |
| 18: 2 trans, trans | 0.028g | 0g |
| 18: 3 Linolenic | 0.041g | 0g |
| 18: 3 Omega-3, alpha-linolenic | 0.039g | 0g |
| 18: 3 Omega-6, gamma-linolenic | 0.001g | 0g |
| 20: 2 Eicosadiene, Omega-6, cis, cis | 0.034g | 0g |
| 20: 3 Eicosatriene | 0.004g | 0g |
| 20: 4 Arachidon | 0.042g | 0g |
| Omega-3 fatty acids | 0.039g | 0g |
| Omega-6 fatty acids | 0.966g | 1g |
Fish is a healthy and tasty ingredient in many dishes. Housewives are happy to use fish, and with even greater pleasure - fish fillets in order to cook delicious dishes.
At present, in supermarkets, you can easily buy fillets of any fish and, it would seem, there is no need to learn how to cut fish into fillets. But one should also take into account the nuance that dishes from homemade fish fillets are much tastier. And also important is the fact that store-bought fish fillets are covered on all sides with a thick layer of ice “glaze” and after freezing, the weight of the fillet is almost halved.
Accordingly, for a fillet, although it is already more expensive than a fish carcass, you will have to pay much more due to the presence of ice glaze. Therefore, homemade fish fillets are half the price of store-bought hake fillets.
Recipes with whole hake
Step 1
For work, we need a hake carcass without a head, a sharp knife, a kitchen board.
Step 2
Before cutting the fish should be washed and dried. Turn the hake upside down and cut out the dorsal fins with two knife cuts along the back. Make the cuts at an angle, cutting the fins with a wedge all the way to the spine.
Step 3
Turn the hake belly up and remove the pelvic fins with the same two cuts.
Step 4
Turn the fish on the "side" and, moving one hand with the knife parallel to the table, and lightly pressing the fish from above with the other hand, cut the "meat" from the spine, starting from the tail end.
Step 5
One fillet cut out.
Step 6
Flip the fish over to the other side and repeat the process.
Step 7
Remove the remains of the insides and small bones that could remain from the inner surface of the fillet (we check with our fingers to the touch).
Step 8
As a result, you should get two fillets and a spinal bone. The fillet is ready to go, and the spinal bones are folded into a bag and put in the freezer. They can be used when you cook fish soup.
Chicken fillet is an integral part of many dishes. Many do not like chicken fillet due to the fact that it turns out dry. But here it is not the fillet that is to blame, but the one who cooks it.
The fillet contains very little connective tissue. Therefore, the fillet is cooked quite quickly. Another nuance is that the fillet contains very little fat and prolonged cooking will cause the fillet to become tough. Often the recipe states that the fillet must first be boiled until tender.
In order for the fillet to turn out juicy, it is necessary to take into account some tips when cooking it:
- In order for the fillet to turn out juicy, dip it only in hot water.
- If the fillet is cooked for soup and the broth is important, then the fillet is laid out in cold water.
- Don't overcook the fillet. From prolonged cooking, the fillet becomes tough.
- Cook the fillets on low heat, or after boiling, immediately remove and wrap the pan with a thick terry towel. After 20 minutes, the fillet will be ready.
- Boil the fillet in a small amount of water.
- Check the readiness of the fillet with a knife. Pierce the meat with a knife. If the fillet pierces easily, it is ready.
Recipes with chicken fillet
Step 1
For work, we need chicken fillet (200 grams), water, a mixture of peppercorns, salt, garlic.
Step 2
Bring 2 liters of water to 70°C in a saucepan.
Step 3
Rinse the fillet and place in hot water. Bring to a boil over high heat.
Step 4
After boiling, reduce the fire to the lowest. Add salt (1 tsp), a mixture of peppers (1 handful), 1-2 cloves of garlic, other spices to taste and desire. Cook covered for 20 minutes without boiling. In another option, the fillet can be immediately removed after boiling, wrapped in a thick terry towel and kept in this state for 20 minutes.
Step 5
Fillet is ready.
Turkey is the highest quality and healthiest dietary poultry meat. Turkey meat contains vitamins A and E, many trace elements: iron, calcium, phosphorus, potassium, manganese, magnesium. Turkey meat contains very little cholesterol, it is easily digested and quickly absorbed.
The amount of iron in turkey is much more than in chicken and twice as much as in beef, so doctors recommend eating turkey for iron deficiency anemia.
Turkey has practically no contraindications, so you should definitely include it in your diet. Our advice will help you understand the question of how to cook turkey fillet.
Recipes with turkey fillet
Step 1
For work, we need chicken fillet - 700 grams, salt - 1 tsp, bay leaf - 2 pcs., black peppercorns - 3 pcs., allspice peas - 2 pcs., water - 2 liters.
Step 2
Bring water with salt to a boil. Put the bay leaf and peppers into the water.
Step 3
Rinse the turkey fillet well and place in boiling water. Boil. Reduce the heat and cook covered for 35-40 minutes, depending on the size of the fillet.
Step 4
Check the readiness by piercing the fillet with a fork (clear juice should stand out) or cutting off a piece of fillet (the fillet should not be pink on the cut).
Step 5
Turkey fillet is ready to go.
Step 1
For work, we need turkey fillet - 300 g, water - 250 ml, salt - 0.5 tsp, ground sweet paprika - 1 tsp, dry basil - 1 tsp.
Step 2
Rinse the fillet well, dry and grate with salt, paprika and dry basil.
Step 3
Put the prepared fillet in the steamer bowl.
Step 4
Steam for 40 minutes. The fillet is ready to go.