iodine

Sole.

fSole

Buying gourmet sole, you can fall into the trap: instead of this tender and tasty fish sellers often slip cheaper Pangasius

Sole or European solea – a fish flatfish family unit of salts. He lives only in marine waters, mainly in tropical and subtropical seas.

Outwardly, this fish is very similar to flounder: it has the same flattened laterally body structure (only more elongated) and both eyes, like flounder, are located on one side. Sole characterized by relatively modest dimensions: its average height is 30 cm. The color of his scales – grayish brown with dark spots on the top and lighter underneath. Since the body of this fish is “dressed” in melkocheshuychaty cover, it is sufficiently stiff to the touch. And because of the similarity of sole with the shoe soles of the people it is called “salt fish” – from the word Sole, which is present in the names of flatfishes.

This inhabitant of the sea belongs to the category of delicious fish. Once upon a time it was only available aristocracy, and nowadays sole worldwide considered synonymous with fine dining. To us it is a treat brought mainly from Vietnam in various forms – frozen, fresh, smoked or salted dried. Vietnamese manufacturers are also made from sea  language various canned and semi-finished products. Continue reading

Live tasty

Health of the deep sea: the use of seafood

Squid, shrimp, mussels, octopus, oysters. Sea depths offer a huge selection of all sorts of creatures. Their use has long been studied and proven, and unusual combinations of flavors and make a nice variety on the menu, and many housewives have long learned the secrets of their preparation.
Squid, shrimp, mussels, octopus, oysters. Sea depths offer a huge selection of all sorts of creatures. Their use has long been studied and proven, and unusual combinations of flavors and make a nice variety on the menu, and many housewives have long learned the secrets of their preparation.
The seafood is known to be a store of trace elements and vitamins. Rapidly digestible protein, amino acids, selenium, iodine, copper, zinc, potassium, magnesium, vitamin E and B – is only a part contained in seafood nutrients. Accelerate metabolism, prevention of obesity, atherosclerosis, arthritis, hormonal disorders, cardiovascular problems, varicose veins and heart attack – this is only the initial list of problems that struggling small inhabitants of the sea.
Shrimps
Shrimp contain plenty of useful protein, which is easily and quickly absorbed by the body. Vitamin B12 is contained in them, strengthens the nervous system and helps the production of hemoglobin. As in other seafood, they have a lot of iodine. Continue reading

Marine fish to eat, how to choose the right fish

Marine fish for food

If you are thinking about a healthy lifestyle, you probably know about what the most useful fish. It easily digestible and complete protein and a source of vitamin A, D, E, and an array of macro- and microelements (calcium. Phosphorus. Magnesium. Iron. Selenium. Zinc. Iodine, etc.). But the main wealth – is, of course, unsaturated fatty acids omega-3. which reduce the level of “harmful” cholesterol in the blood and help prevent a number of deadly diseases. It is understandable why doctors and nutritionists recommend that all, without exception, to enter into the diet as much as possible marine fish.
But before you go to the supermarket, or the market for such useful products. Answer the question. You live by the sea and have the opportunity to eat freshly caught his gifts? If so, you are lucky: you can assume that eating fish really brings invaluable benefit your health. If you’re like most of our compatriots living far from the coast, most likely, sea fish for food comes to your table is not otherwise in frozen form. This is the ideal.
It is expected that immediately after the catch, right on board, even live fish exposed to freezing. In the commercial networks it comes covered with a layer of ice, which is usually called a beautiful glaze. Continue reading

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