Search
Language
It's a vegan fish replacement
Table of Contents
1. Nutritional values of fish
On the basis of the fat content, lean fish (with a fat content of < 5%) and fatty fish (about 515% of fat) can be distinguished. Due to the low fat content they have a low energy value of 80100 kcal per 100 g (which will be beneficial, for example, when planning a reduction diet) and are light-fat. These fatty acids are part of the cell membrane and therefore affect the proper functioning of many systems, including the nervous system, the respiratory system and the human heart.2. An assortment of fish exchangers
Among the most common food items appearing on shelves and in refrigerators are: vegetable tuńczyk in flour (water, oil or spices), but also in salad or sliced form, fried cakes and burgers and fried vegan thumbs, marinated fish imitation recipes, e.g. in cream, cashews or onions, a vegan alternative to mackerel in salted sauce, ready-to-eat fish paste.3. The composition and nutritional value of fish substitutes
In addition, the product contains water, vegetable oils, nutrients and preservatives (microbial, methylcellulose) of fish, as well as colours and spices intended to mimic the taste of the product to its original appearance (e.g. soy sauce, yeast, garlic, spirit vinegar, sugar or agave syrup, extract from beans). However, the nutritional value of fish replacements is largely dependent on the raw material that constitutes the product. Data on the nutrient value of the fish product is based on the micronutrient content of 100 grams of fish and fish oil. In the above table, alternatives were presented to the production of raw fish or vegetable products for raw fish (such as soybeans, soybean or soybeanners) and to the extraction of raw vegetable fats and fats, which can be analysed on the basis of a very small percentage of fats or protein, which is very similar to that of the animal, as shown in Figure 5 above, which means that the percentage of protein content in the product was much lower than that of fish.4. Availability of alternatives to fish
In addition, some vegan and vegetarian restaurants decide to produce and sell their own products, including fish alternatives. As already mentioned, fish meal alternatives have appeared on the market relatively recently, so their availability is smaller and the choice is more limited compared to meat or dairy.5. If you want to know more about it, you need to go to the next step
This effect is ensured by the use of tofu, side dishes or root vegetables (e.g. marsh or celery) and appropriate spices. When preparing a dish on your own, you also have control over its composition, which allows you to limit, among other things, the amount of salt or adjust the flavor to your preferences. In cookbooks and in herbal recipes blogs, the authors suggest many ideas for preparing dishes that are intended to mimic the taste of traditional fish dishes. This is an option worth considering especially by those who like culinary experiments and those who are looking for familiar flavors in a plant edition.
