Vobla

Vobla

Vobla is a semi-anadromous fish of the carp family, up to 35 cm long, weighing up to 800 grams. Fish of the Caspian Sea, as well as the lower Volga, where it is one of the main subjects of fishing. This subspecies of roach is larger (up to 30 cm or more), as well as some characteristic features: roach fins are gray with a black rim and silver iris with dark spots above the pupils.

There are several schools of fish isolated from each other (scientifically they are called herds): Azerbaijani roach (spreading in the southwestern and southern parts of the Caspian Sea), Turkmen roach (spreading in the southeastern part of the Caspian Sea) and North Caspian roach.

In the salty waters of the Caspian, the fish spends most of the year, and in May rushes to spawn in the rivers flowing into the sea - the Urals, Emba, Terek and, most importantly, the Volga and the numerous branches of its delta. This is where the fishermen are waiting for her.

Salted, dried and smoked roach are mainly sold, which is used as the most popular snack.

The benefits of vobla

Among marine fish, you can find fatty and low-fat varieties. The former are famous for their useful polyunsaturated fatty acids, primarily Omega-3.

This fish belongs to low-fat species of fish. Fat in it is only about 2 grams. per 100 gr. Among low-fat fish, the roach leads in terms of the amount of protein - 18 gr. A complete animal protein, contains the entire set of essential amino acids for health. Enough to eat 300-400 gr. vobla per day, and the body will receive the entire norm of protein and a large amount of useful substances.

Vobla contains a large amount of chromium, 100 gr. roach contains 110% of the daily value of chromium. And chromium, in addition to many other functions in the body, performs one extremely important job. It facilitates the penetration of glucose into cells through cell membranes.

Like any fish, vobla is an excellent source of phosphorus, as well as some other minerals and vitamins. Among the vitamins, nicotinic acid (vitamin PP) stands out, which is essential for the health of the skin and the protection of the nervous system.

Harm of roach

Eating roach in food, the body receives an excess of salt. Any vobla contains salt and is harmful in large quantities, that is, a cooking method that is harmful in itself is smoking.

In the process of smoking roach, it is salted, dried, and then treated with smoke. As a result of such processing, the product accumulates carcinogenic substances.

Also, heavy metals can accumulate in the wobble, over time they affect the functioning of the kidneys and the brain.