Generality
The croaker is a bony sea fish, belonging to the Sciaenidae family and to the genus Umbrina (binomial nomenclature: Umbrina cirrosa).
The nutritional properties of croaker are remarkable. It contains few calories, many proteins and "healthy fats"; its meats are abundant in vitamin D and some of the B group.
From an ecological point of view, the croaker is currently classified as an endangered species.
Nutritional Characteristics
Umbrine is a product that belongs to the fundamental group of foods. Its dietary function is to supply essential amino acids and lipids, certain mineral salts and some vitamins.
The energy intake of the croaker is reduced; calories are mainly provided by proteins, followed by few fatty acids and (simple) carbohydrates.
Umbrine peptides are of high biological value.
Triglycerides have an "excellent percentage of omega 3 (eicosapentaenoic acid or EPA and docosahexaenoic or DHA), even if the total amount is moderate.
Umbrine does not contain dietary fiber, phytic acid and ethyl alcohol. Instead, it has a fair concentration of cholesterol.
Among the vitamins, the most important are the water-soluble PP or B3 (niacin) and the fat-soluble D (calciferol). There are no particularly high levels of iron and calcium. Being a sea product, it should contain a good concentration of iodine .
From a nutritional point of view, croaker is a food that lends itself to any ordinary diet.
It is not one of the foods most frequently responsible for food allergy and has no contraindications for celiac or lactose intolerant.
It is recommended in the diet of the obese and those suffering from metabolic diseases: hypercholesterolemia, hypertriglyceridemia, type 2 diabetes mellitus, arterial hypertension and metabolic syndrome.
Thanks to its high digestibility, croaker proves to be a useful product for clinical nutrition and food therapy against certain conditions or pathologies of the digestive tract. In particular: esophageal, gastric and duodenal sufferings (esophagitis, gastroesophageal reflux, hiatal hernia, gastritis, gastric or duodenal ulcer, etc.), hepatic or pancreatic impairments (partial insufficiency, cholecystectomy, etc.).
The croaker can also be eaten two or three times a week, as it does not contain high levels of mercury.
If eaten raw, it must be subjected to temperature reduction to avoid the risk of anisakis infestation. In pregnant women it is absolutely advisable to consume it only when cooked.
Thorn carefully, the croaker can re-enter the infant's diet and replace hake, cod or plaice. Until the second year, it is advisable to prepare it boiled and with a little extra virgin olive oil.
The average portion is approximately 150-200g of edible portion (approximately 300-400g of whole fish to be cleaned).
Gastronomic notes
The croaker is a fish with much appreciated meats.
Raw it has a good texture and a delicate flavor. Cotta has an intense aroma, more pronounced than sea bream or sea bass.
It lends itself to any cooking technique but it is essential to keep in mind that the percentage of fat is rather low (similar to that of cod). The leanness of the meat makes it more susceptible to dehydration; in practice, it tends to dry out easily.
Those who do not have much experience in the kitchen but prefer to cook it roast, should avoid the irradiation system (charcoal grill) and approach it with simpler methods, for example: on the plate, in the natural oven or in foil.
Another characteristic of the croaker is the tendency to break easily; it is advisable to be careful in handling during and after cooking.
It is a medium spiny fish but, like sea bream or sea bass, it can be easily filleted.
Raw preparations include carpaccio and tartare natural or with light marinades; excellent association with spices and aromas such as: lime, dill, thyme, marjoram and pink pepper.
The cooked preparations include recipes with delicate and not overlying ingredients; in particular: frying pan (with crazy or simple water), boiling (in water or steam), braising in fish pan, roasted in the oven, in a salt or vegetable crust (mixed or just potatoes) and roasted on the grill. to vasocooking.
The elite condiments are extra virgin olive oil and delicate sauces.
