The silver carp is a large schooling fish of the family Cyprinidae. English name silver carp, which means silver carp.
With your mouth filter apparatus, carp profiltruyte from detritus blooming, green and muddy water. So that would be the pond was clear water, in addition to filtration systems, pond trigger carp. But purebred silver carp is already almost gone. Now almost everywhere you can find brightly colored and hybrid types.
Reaches a body length up to 1 m and weight 20 – 25 kg. the Presence of silver carp in reservoirs is able to increase the productivity of fish farms almost in 2 times. This fish is one of the main objects of fishery industrial cultivation and cultivation of fish. In natural water bodies in the case of the stocking is a food fish.
Taste carp meat is fatty, tender and tasty, can be a valuable object diet. Can be eaten fresh and frozen low-fat carp and silver carp in diseases of the gastrointestinal tract in the diets (in a sparing diet). Have long been prized carp, carp, silver carp, and as sources of complete protein and vitamins in the diet of the child.
Silver carp is the only freshwater fish that contains the same fat as the fish – reduces the amount of cholesterol in the blood. The classes are as intensive diet carp (apotre***tokolo 1 kg / day), light diet (for 2 weeks), at which the lowering blood pressure and reducing cholesterol levels in the blood. Continue reading
Meat of marine fish has a specific scent which gives the product a special piquancy. The taste and smell of seafood due to the unique composition of extractives. In marine fish more than freshwater, so saltwater fish can be recommended for gastritis with low acidity, because it stimulates the appetite and promotes the secretion of gastric juice.
The main value of fish – easily digestible complete protein. Fish is digested in the human body within 2-3 hours. This can be explained by peculiarities in the structure of fish, namely a lower content of coarse connective tissue .
Products fish tender and juicy, that causes its widespread use in dietary and baby food.
The particular value of fish proteins is due to the ratio of amino acids. It has all the vital amino acids. A marine fish has a rather high content of amino acids: tryptophan, lysine and methionine. This brings it closer to its amino acid composition of ideal protein. Besides, it has advantages over animal meat protein, because it contains the amino acid taurine, which acts as a regulator of blood pressure, and thus prevents the development of hypertension. Taurine also stimulates the release of insulin, which regulates blood sugar levels.The most rich in taurine sea bass, cod, tuna and other oceanic fish.
Marine organisms are rich in valuable fats, which differ from fats of land animals. Fish oils have the ability to remain fluid at low temperatures than closer to the fat man, and therefore better absorbed. A very valuable property fat fish is low in cholesterol (20-30 mg %), therefore, the dietary addition of foods containing fat fish, rich in polyunsaturated fatty acids. which dissolve the cholesterol, significantly decreases the likelihood of atherosclerosis. Continue reading
Fish are cold blooded animals i.e. their body temperature is close to ambient temperature and does not exceed it by more than 0.5. 1 deg. So the speed of metabolism they depend on the water temperature. Only tuna as a result of intensive muscular activity in rapid motion the body temperature may exceed the temperature of water at 10 deg.
From vertebrate fish – the largest group of animals. There are over 20 thousand species – more than the amphibians, reptiles, birds and mammals combined. In the superclass of Jawed (Gnathostomata), which include all fish, from 515 to 550 species belongs to the class of Cartilaginous fish (Chondrichthyes) (chimeras, sharks, rays) and from 19135 until 20980 species to the class of Bony fish (Osteichthyes) (all other fishes, including cartilaginous ganoids – sturgeon and others, which in the adult skeleton presents no spine, and the chord, but there are also bones, mainly covering forming the outer skeleton). In addition, there are about 50 species of lampreys and mixin-jawless fish-like animals, which fish are not. They come in the Cyclostomes (Cyclostomata), belonging to another superclass – Jawless (Agnatha), though are together with fish for the same type of Chordates (Chordata) and subtype Vertebrates (Vertebrata), or Skull (Craniata). About 41.2% of fish are typically freshwater, about 0.6% live in both fresh and salt water (brackish). The remaining 52.2 per cent is marine fish, of which 39.9 per cent live in the coastal waters of warm seas and oceans, 5,6% – in cold coastal waters, 6,4% are deep-sea bottom and bottom-dwelling (benthic) species, 5% of deep-sea pelagic and 1.3% live far from the coast in the upper 200 m of the water column of seas and oceans (epipelagic species). Continue reading