White sea belongs to the basin of the Arctic ocean and represents a huge reservoir polutoratonny. Seas of this type are relatively few. Similar characteristics possess Black sea, the Mediterranean, the Baltic and Hudson Bay. White sea is the smallest of them. It is divided into two unequal parts – the Northern (outer) and southern (inner). They are joined by a relatively narrow Strait, also called the throat.
In modern times, few bodies of water that don’t pollute and the White sea is no exception. Anthropogenic pollution of the White sea began immediately after the occurrence on its shores of a man and eventually became so significant that the consequences can be observed today.
In a relatively short era of navigation, some areas of the bottom, especially in small lips, where it is convenient to stand during the storm, were so covered with coal slag, which still have not recovered destroyed the bottom biocenoses. These environmental problems of the White sea cannot be considered modern, though harm from them not less.
The woodworking industry has no less impact on the ecology of the White sea. Wastes at sawmill one keretsky industrialist, was filled in the Strait between the two Islands on which it is located.The forest industry is one of the key environmental problems of the White sea. Continue reading
Here You can read 35 tips for cooking fish.
1. When buying fish note: fresh fish sinks in water, stale and splive.
2. Clean the fish very unpleasant: scales badly behind, sticks to the fingers, sprayed on all sides. Therefore it is better to brush in the appropriate bowl (the sink) with cold water.
3. Fish to cut better and easier way:
Clean off the scales and mucus.
If the fish is slippery,and slipping away from the hands, dip fingers in salt and you will be easier to keep it.
4. When cleansed you need to rinse in cold water.
5. To well behind the scales, the fish is lightly wiped with vinegar and wait a few minutes.
6. Difficult to clean the scales of a perch, tench, therefore, scald them or hold for 30 seconds in boiling water, the scales will be easy to separate.
7. Next, cut the belly from head to anus and gut.
8. To remove inside abdomen black film. From the head to remove the gills and eyes. Continue reading
In the German version of the fairy tale “the fisherman and the fish” the old man in the net caught the monster marine – flat fish with eyes on the outside. It is the flounder became the main character of famous works. About this amazing fish can be found in the tales and legends, sing her praises, because to find more delicious white meat market on such affordable price is quite difficult. Dishes of plaice amazing variety: from these fish you can cook excellent fish soup, shashlik Skewers . nutritious casserole Casseroles. The variety and the savings are browned or bake a cake.
Plaice: a Treasury of valuable substances
To get the day portion of the valuable polyunsaturated fatty acids omega-3 and omega-6, not necessarily to buy or catch fish of salmon breeds. Plaice contains the same valuable substances, and how many red fish. This minimally accumulates deadly for human health mercury falling into the sea with sewage running industrial enterprises. Flounder – a storehouse of vitamins A, C and E essential for trace elements: potassium, sodium, chlorine, sulfur, molybdenum, cobalt, phosphorus, iodine, zinc, calcium and magnesium. Amino acids included in the fish – threonine, glycine, serine, asparaginova and glutamic acid help to regulate the level of cholesterol in the blood.
All these components derive valuable flounder in razrezami useful products for human health, allowing to suppress the growth of cancer cells, reduce the risk of diabetes, obesity, restoring the damaged part of the DNA of cells. The flounder is very low in fat – up to three percent because its meat is recommended in the diets. Calorie content of this fish too small – one hundred grams of the finished product contains up to eighty calories. Flounder is included in the list of foods in many diets, because protein is absorbed by the body almost completely. Consumption for flatfish is at least two hundred-three hundred grams of fish per meal, two to three times a week. Continue reading