"Smoked coalfish" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Smoked coalfish is a product high in protein and low in fat. It can be a good source of vitamins and minerals such as vitamin B12, selenium, and phosphorus.

Coalfish can be smoked using various methods, such as cold smoking or hot smoking. During smoking, smoke or smoking liquids are used to impart the fish with its characteristic taste and aroma.

When choosing and storing smoked coalfish, follow these recommendations:

1. Choose fish with a smooth, glossy surface without damage or discoloration.
2. Store smoked fish in the refrigerator at a temperature of 0 to 4 °C and use within 2–3 days after purchase.
3. Before consumption, ensure the fish is completely thawed and thoroughly cooked.

Smoked coalfish can be served as a standalone dish or as part of other dishes such as salads, sandwiches, or snacks. However, it should be noted that smoked products may contain more salt and fat than other cooking methods, so they should be consumed in moderation.

Before consuming smoked coalfish, it is recommended to consult with a doctor, especially if you have any medical conditions or are taking medications.