The greenhouse is not considered a prized fish. Its meats have a very intense flavor and smell, and a slightly fibrous consistency that can worsen by making a mistake in keeping or cooking - too intense and / or prolonged. This absolutely does not mean that it is of bad quality, quite the opposite. It simply requires some more foresight than white fish and, more generally, fish of higher commercial value (sea bream, sea bass, corvina, croaker, grouper, snapper, pagro , cod, plaice, sole, turbot and spikes, etc.).
Hungry predator, the greenhouse is also strongly colonizing the Mediterranean Basin. It is hypothesized that it has oceanic origins, more precisely of the Indian Ocean or the Atlantic, and that through the Strait of Gibraltar and / or Suez it could have quickly infiltrated the entire Basin. Only 50 years ago, its capture, for example, in the Upper Adriatic, was considered a more unique than rare event. The greediness of the bluefish is rapidly changing the equilibrium of the Mare Nostrum. Some argue that even in the Mediterranean, as occurs in the oceans - a phenomenon observed in the United States of America on the east coast - the presence of bluefish respects a cyclical trend of more or less than 10 years.
The pelagic bluefish moves in numerous schools between the surf - even inside the mouths, in the valleys and in the pockets - up to the open sea, especially in the first 20 md "water. It is very prolific and reaches a considerable size - similar to that of bonito - but much lower than tuna, amberjack, leccia, grouper and alletterato tuna. With its sharp teeth, it tithes relentlessly entire colonies of garfish, anchovies, sardines, sardines, horse mackerel, mackerel, cuttlefish, shrimp, squid, etc. .
which falls within the 1st fundamental group of foods. As we have anticipated, it is qualitatively considered not very valuable - poor fish - nevertheless, it is a very nutritious food. Due to its chemical-nutritional characteristics, it is also pertinent to the whole of blue fish.
It has a significant but not too high energy intake, of about 125 kcal / 100 g. It is more caloric than anchovies and garfish but less than mackerel, tombarello and bonito; it has nutritional properties more or less comparable to those of sardines.
The calories of the bluefish derive, almost in equal measure, from lipids and proteins; carbohydrates, if present, have no nutritional relevance. Fibers are absent. The fatty acids are mainly unsaturated and the peptides have a high biological value. Among the lipids there is a significant amount of semi-essential polyunsaturated fatty acids of the omega 3 group, namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proteins are of high biological value, that is, they contain all the essential amino acids compared to the model of human proteins.
The greenhouse is rich in water-soluble B vitamins, such as niacin (vit PP), pantothenic acid (vit B5), pyridoxine (vit B6) and cobalamin (vit B12). Regarding the fat-soluble vitamins, this fish contains excellent levels of equivalent retinol (RAE and vit A) and vit D (calciferol). The mineral profile is also appreciable; the levels of phosphorus, potassium, iron, zinc, selenium and iodine are significant.
Cholesterol is not negligible. Instead, lactose and gluten are absent. The concentration of purines is very abundant. Histamine, absent in the fresh product, increases exponentially in badly preserved fish.
, lead, dioxins and the like. Adult specimens are located exactly at the top of the food chain. These creatures also have a medium life cycle (about 9 years) and reach a considerable size - very rarely over 9 kg. Although it presents a significantly lower risk of contamination than larger fishery products such as tuna, bluefish etc., even large bluefish should be consumed sporadically.
