Back in the distant 70s, canned saury became more popular than sprat, and at the same time was sold at a very affordable price. Decades later, natural Pacific saury also often ends up on the dinner table, and you can still buy it for a reasonable price.

Benefits for humans

Beneficial features This fish lies in its rich vitamin and mineral composition (contains Omega-3 fatty acids and antioxidants, as well as iron, potassium, calcium, magnesium, phosphorus, fluorine) and is confirmed by many studies in Russia and abroad. Canned Pacific natural saury is recommended by nutritionists to be consumed regularly for a balanced diet.

Description and Application

It is worth noting the “correct” calorie content of canned food, they perfectly saturate the body and satisfy the feeling of hunger, and do not contain carbohydrates, that is, they are safe for the figure. Canned saury is often added to homemade soups and salads, baked into aromatic pies, served as a snack, and also used to make fish cutlets. Thanks to proteins of natural origin, canned natural saury is perfectly digestible and does not cause excess weight.

We offer seafood

We produce canned fish in the open sea to preserve all the beneficial properties of Pacific fish, eliminating the need to freeze raw materials for subsequent transportation.
We supply canned Pacific natural saury wholesale and retail throughout the Russian Federation, where you can buy products under the Dobroflot brand at the price from the manufacturer.

What to cook from canned fish?

Why is it worth buying canned saury?

• A product of the highest quality, manufactured at sea in accordance with GOST.
• Wild fish is rich in vitamins, microelements and valuable Omega-3 acids.
• Does not contain harmful additives or flavor enhancers.

Pacific saury natural rich in vitamins and minerals such as: vitamin PP - 16.2%, potassium - 11.4%, phosphorus - 27.5%, chromium - 110%

What are the benefits of natural Pacific saury?

• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disorders normal condition skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

You can see a complete guide to the most useful products in the appendix.

Fish, as a food product, has high nutritional value, and therefore occupies an important place in the human diet. Against the general background of the entire fishing industry, ocean fish stand out favorably, all of whose beneficial properties are impossible to list. A notable representative of particularly valuable fish species is saury.

Description of appearance

Saury is an oceanic schooling fish that lives in the upper layers of water, which determines its high importance in fishing. The body of saury is elongated, from 25 to 40 cm in length, gradually becoming thinner towards the tail. The scales covering the body are small, silver-gray on the sides and dark blue-green on the back. Average weight - 180 g.

Did you know? The scientific name of saury is “Cololabis”, translated from Greek means “short lips”, which does not fully reflect its large mouth disproportionate to the body.

The head is long, proportional to the body, with a noticeably protruding lower jaw. The relationship with the mackerel family determined the fish to have longitudinal caudal fins - dorsal and anal. Wherein dorsal somewhat shifted towards the tail and supplemented with five or six small fins. The caudal fin has a pronounced deep notch. Appearance Pacific and Atlantic saury are somewhat different and consist in the degree of displacement of the lower jaw - in the Atlantic saury, in comparison with the Pacific, lower jaw more pronouncedly advanced.

Composition and nutritional value

The high value of saury is explained by its rich chemical composition and low calorie content, which makes it an indispensable source of nutrients, especially when following diets.

Nutritional value of 100 g of product:

• complete, easily digestible - 19.5 g;
• saturated and unsaturated fats - 14.1 g;
• simple and complex - absent.

Important! Compared to freshwater species saury fish exceeds the content of useful substances.

• vitamins: (retinol), group, (calciferol), (tocopherol), (nicotinic acid);
• microelements: (Fe), (Ni), (F), (Cr), (Mo);
• macroelements: (Ca), (Mg), (Na), (K), (Ph), (S), (Cl).

Beneficial features

Saira, like any other representative water world, is certainly useful product, main feature which is explained by the content of polyunsaturated fatty acids And . The body does not produce these fats on its own, so fish is an excellent source of replenishing these substances. Useful properties of saury, due to the high content of substances in chemical composition, consist in wide range actions on all body systems:

• unsaturated fats, reducing the level of “bad” cholesterol, cleanse blood vessels, thereby improving their function of cardio-vascular system. Possessing antioxidant properties, they prevent early aging and the development of cancer;

Did you know? The intake of unsaturated fats Omega-3 and Omega-6 into the body increases the level of the “element of youth” independently produced by the body - the antioxidant coenzyme Q10, which increases life expectancy.

• vitamins, stimulating the hematopoietic system, improve blood quality, regulate metabolism, strengthen bone tissue, increase skin elasticity and ensure good hair condition;
• the mineral composition prevents the development of anemia, strengthens the immune system and has a general anti-inflammatory effect.

Canned fish: what are the benefits?

Fish is a universal product in the kitchen. It can be boiled, stewed, fried, smoked, dried, and used not only as a main dish, but also as a filling in snacks or baked goods. A win-win option is canned saury. No one can argue about the benefits of fresh fish, but what benefits can there be from canned fish? Everyone knows that long-term heat treatment “kills” all the beneficial substances in the product, but this property does not apply to canned fish.

Did you know? Mineral elements, extracted from fish scales, are used in the production of lipsticks.

Of course, heat treatment reduces the concentration of vitamins and minerals in fish, but in the final residue they are found in maximum quantities. During preservation, all vitamins and macroelements are preserved, and antioxidants reach their maximum when heated and prolonged heat treatment. Therefore, saury, not only natural, but also canned, has great benefits for the body. Another important advantage of canned fish is the fact that after a long heat treatment, all pathogenic microflora and dangerous microorganisms are destroyed during preservation.
And this, first of all, concerns such infectious disease like botulism. Toxins produced by bacteria pose a deadly threat to human health, but when high temperatures die. It is also worth mentioning that canned fish, having high nutritional value, is a self-sufficient product, ready to eat without any additional processing.

Important! When buying canned fish, you should pay attention to the presence of the “C20” marking on the tin - this is an indicator that the product is of low quality.

Contraindications and harm

Hippocrates’ expression “Everything is good in moderation” is also true when it comes to eating canned fish. In moderate quantities, such a product does not pose a threat to human health, but it is still worth exercising caution. Like any other manufactured product, violations of technology are harmful to the human body. This also includes the manufacturer’s dishonesty regarding the production time and suitability of the product.

There are also always risks that the raw material (raw fish) was improperly stored, poorly cleaned and processed for production, which significantly affects not only the quality of the product, but also the consequences after its consumption. Often, depending on the manufacturer, saury in oil is produced using vegetable oil low quality, which can affect the functioning of an important human organ - the liver.
Canned fish contain a large number of salts, therefore they can cause harm if there are malfunctions:

• cardiovascular system, especially with arterial hypertension (so-called “high blood pressure”);
• liver and gallbladder diseases;
• gastrointestinal tract (GIT).

Important! The amount of salt in canned fish is 10 times more than in fresh fish, which is 1.5 times higher daily requirement body.

Therefore, people with diagnosed diseases of the heart, liver, kidneys and gastrointestinal tract are recommended to eat canned fish in small portions in exceptional cases and only after consultation with their doctor. A direct contraindication to the use of saury is individual intolerance to the product.

How to choose a good fish

When choosing canned fish, including saury, you must follow the basic rules of choice:

• a label must be carefully affixed with a readable composition, where in the first place the type of raw material (fish or fish waste) from which the product is made is indicated;
• the tin can must be free from flaws and damage with an easily noticeable production date (in dd/mm/yy format) embossed in the “inside-out” direction or laser marked (in dd/mm/yy format) and product range code (for saury: 177 - “smoked in oil” is used) , 186 - “blanched in oil”, 308 - “natural”, 931 - “natural with added oil”);

Important! There must be a marked or embossed letter P on the lid, which is a sure sign that a natural fish product was used as a raw material.

• When opening the can before use, you should pay attention to the color (the meat should be light, without dark spots) and the smell of the canned food. If you have the slightest suspicion of a low-quality product, you should not consume canned fish.

• there should not be a lot of ice (glaze);
• visible natural, without yellowness, carcass color;
• smooth, not wrinkled carcass;
• presence of factory markings on the packaging.

Storage rules

The shelf life of sealed canned fish is no more than 2 years from the date of production. It is advisable to store in the refrigerator at the temperature indicated on the label. If a can of canned fish is opened, then such a product can only be stored in the refrigerator, but no more than 24 hours.

Did you know? The higher the fat content of the fish variety, the shorter the shelf life is acceptable. This is due to the fact that the fish oil contained spoils first and subsequently becomes bitter when cooked.