Boiled tench. Features of tench fish and cooking recipes How to cook tench fish in a frying pan

Tench fish is a nutritious, moderately fatty waterfowl, rich in vitamins and minerals. It contains a small amount of calories, which are quickly absorbed by our body, so this fish can be used for a diet menu. Tench can be prepared in different ways - it can be boiled, fried, baked in the oven or steamed. And how to do this correctly, we suggest you find out in more detail.

Tench fish: product features

Tench is a freshwater inhabitant that is very popular among chefs due to its delicate taste and unpretentiousness in preparation. The fish is not large in size, but sometimes you can find quite large specimens.

Tench meat has a sweetish taste, while it is juicy and low in calories, since its fat content does not exceed 7%.

True, such fish also have their drawbacks. Firstly, tench is quite bony, and secondly, it has a faint smell of mud, which not everyone likes. You can get rid of such an unpleasant aroma by keeping the carcass in cool water for several hours or simply rinsing it with saline solution.

How to clean fish correctly

Tench is a rather slippery fish and its scales are thin and very small. Therefore, cleaning it is not so easy and conventional methods are not suitable here. But, if you decide to simply fry such fish, then it is not at all necessary to clean it. During the cooking process, the scales turn into a crispy crust.

True, you still have to get rid of the mucus. To do this you need:

Rinse the carcass under cold water to remove the smell of mud.
Then pour boiling water over it - so the mucus will coagulate and look like egg white.
After this, you need to rinse the fish again under cold water.

To prepare other dishes, the tench will still have to be scaled. Now we’ll tell you how to clean it, because everything is simple here.

We also wash the fish.
Wash off the mucus with hot boiling water.
Using a sharp knife or fine grater, scrape off the scales. To prevent the fish from slipping in your hands, you can sprinkle it with salt.
Now all that remains is to pull out all the insides. We make a cut from the tail to the head (the main thing is not to touch the gall bladder, otherwise the meat will become bitter), remove all the internal organs and rinse the carcass under cold water.
If the smell of mud is still present, then treat the tench with a saline solution.

Now you can choose recipes for preparing delicious dishes.

Tench fish aspic

Jellied is a very tasty and beautiful dish. This is an analogue of the well-known jellied meat, but for it we will use fish instead of meat. As a rule, aspic is prepared from dense fish with a minimum number of bones. And despite the fact that tench is bony, it will be a good basis for preparing a jellied dish.

Ingredients:

tench (1 – 1.5 kg);
two onions;
two carrots;
two spoons of gelatin;
lemon;
1 tsp. vinegar;
cloves, allspice, bay leaf;
salt, sugar;
parsley.

Cooking method:

Cut the cleaned fish from scales and bones into pieces. Place the fins, heads and bones in a saucepan, fill with water and bring to a boil. Add whole onions and carrots, cloves, allspice, salt and bay leaf. Cook the fish and vegetables for an hour.
Strain the boiled broth through a sieve, put the fish in it again and cook for another 20 minutes.
Add sugar, vinegar and pre-soaked gelatin to the prepared broth (without fish). Place on the stove and cook until the gelatin is completely dissolved. Strain the mixture and cool to room temperature.
In the dish chosen for serving, beautifully place pieces of fish, lemon slices, carrot cubes, parsley and halves of quail eggs. Pour fish broth over everything and place in a cool place until completely frozen.

Fry in a frying pan

Tench can be prepared in different ways, but the easiest way is to fry it in a pan. True, there are several interesting recipes that you can use here.

Heat the frying pan with vegetable oil. Over high heat, fry the tench on one side and the other for 5 minutes. Then reduce the heat and cook the fish until golden brown.
Pieces of fish can be rubbed with salt and pepper, rolled in flour and fried on both sides until crispy. Then add onion rings to the fish preparations, fry in a frying pan for another 5 minutes, and then pour a little water and simmer the dish until fully cooked.
Salt and pepper the prepared carcass and leave for 15 minutes. Melt butter in a frying pan. We dilute the flour with water, add a spoonful of sour cream, pepper and salt. Pour the mixture into a frying pan, mix with melted butter and as soon as the sauce boils, add the fish and simmer for 20 - 30 minutes.

How to cook deliciously in the oven

Tench baked in the oven with a side dish will be a good dish for a family dinner or a holiday feast. In this recipe we will use potatoes as a side dish. How to cook tench in the oven? Nothing could be easier!

Ingredients:

tench (3 – 4 pcs.);
5 – 6 potatoes;
two heads of onions;
three cloves of garlic;
vegetable oil;
salt, pepper, herbs.

Preparing tench in the oven is very simple:

Mix vegetable oil with chopped garlic, herbs and spices. Pour the prepared mixture over the fish and let it sit for a while.
Place thinly sliced ​​potatoes in the pan and onion rings on top. Salt, pepper and place the pickled fish on top of the vegetables. Pour the remaining sauce over everything.
Bake the tench in the oven at 200°C for 40 minutes.

Tench stewed with mushrooms

Tench stewed with mushrooms will definitely delight you with its extraordinary taste. The combination of tender fish meat and the aroma of mushrooms will not leave anyone indifferent. Your guests will definitely appreciate this dish.

It is better to use wild mushrooms in cooking, for example, boletus, but if this is not possible, then champignons will also do.

Ingredients:

tench (1 kg);
two glasses of boiled mushrooms;
two heads of onions;
two glasses of white wine;
spoon of flour;
two tablespoons of butter;
lemon peel;
allspice, salt.

Cooking method:

In a deep container, fry mushrooms and onions in vegetable (butter) oil.
Add fish to the fried mushrooms, which must first be rubbed with salt and pepper.
Pour wine over everything and simmer for 30 minutes.
In a separate bowl, fry the flour in butter, add lemon zest and a little juice. Pour in the liquid that remains after stewing the fish.
Place the prepared tench on a dish, place the mushrooms next to it and pour the prepared sauce over everything.

Steamed fish in a slow cooker

Tench itself is a healthy fish. But if you steam it, you will definitely hear praise from any nutritionist.

You can treat yourself to this dietary dish for dinner without fear of heaviness in the stomach and weight gain.

Ingredients:

tench;
bay leaf, cloves, cardamom;
salt, pepper;
a bunch of dill and parsley.

Cooking method:

Pour water into the multicooker bowl and put all the spices and herbs into it.
Rub the fish with salt, pepper, vegetable oil and place on the grill for steaming. Along with the carcass, you can add onion rings and diced potatoes.
Cook in the “Steam” mode for 25 minutes. When the water with spices boils, the tench will be saturated with the aromas of herbs.

With sour cream sauce

You can prepare the lake dweller in different ways. Tench can be fried, steamed or made into soup... But the most delicious is tench baked in sour cream. The fish comes out very tasty, tender and juicy.

Ingredients:

tench;
vegetable oil;
a glass of sour cream;
two spoons of flour;
clove of garlic;
salt, fish spices, bay leaf.

Cooking method:

Cut the cleaned carcass into pieces, add salt and pepper.
Mix flour with seasonings for fish, roll fish preparations in it and fry them in vegetable oil until golden brown.
Add chopped garlic and pepper to the sour cream, mix and pour the resulting sauce over the fish. Add bay leaf and, if desired, chopped herbs. Simmer the dish over low heat for 20 minutes.

No matter how you cook tench, it will always be tasty and juicy. This fish goes especially well with vegetables and sour cream sauce. Try it and be sure that the result will pleasantly surprise you.

The river fish tench belongs to the carp family and is found almost throughout Russia (although quite rare beyond the Urals). As a rule, it is 20-40 centimeters long. But more successful fishermen can catch a specimen weighing 7.5 kilos and 70 cm long. However, this is almost a fantastic story, taking into account the fact that this fish grows slowly and is not found everywhere).

Most often, "CATEGORY_NAME" is found in recipes with these five products:

Tench is very bony, you need to be prepared for this. But its meat is very tasty, many also like the taste of the fried skin (some even consider it the most delicious thing about this fish). You can love it not only for its taste, but also for its low calorie content: only 40 Kcal per 100 grams. And it contains: vitamins B, C, E, A, PP, chromium, copper, zinc, sodium, fluorine, potassium, phosphorus, manganese.
The average weight of the fish is 600 grams.

Due to the fact that tench likes to swim in musty, stagnant water, its meat may have an unpleasant odor. To get rid of it, just soak the fish in clean water, replacing the water several times.

Like any bony fish, tench is best stewed in sauce over low heat for a long time. You can find special recipes for cooking fish with soft bones. But usually the cooking process is like this: first, pieces of tench are fried in oil. Then put it on the bottom of a thick-bottomed pan. Toss with vegetables and add sauce. And simmer for at least an hour. The pan can be replaced with a pressure cooker or multicooker. The lid must be closed tightly so that the food simmers inside.

In other cases, you will have to tinker with the bones. And do not give fried or baked tench to children (you can easily miss a bone even with careful cleaning).

By the way, in some regions of the Russian Federation, tench is included in the Red Book. It was included in the same book in Germany.

Small molts in sour cream - recipe
1 kg small molts
1 cup thick sour cream
0.5 lemon
salt, pinch of sugar
1 tbsp. l. finely chopped parsley or dill
Clean the tench, gut it, wash it and salt it. Place in a saucepan, add sour cream and simmer over low heat. While stewing, add lemon juice and sugar. After 20-30 minutes, remove the tench, place it on a dish, pour sour cream on it and sprinkle with herbs.
Serve this dish with hot boiled potatoes sprinkled with melted butter.

Not everyone knows that there is no need to clean tench fish from scales! This means that cooking tench is a pleasure! What to cook? It's best to fry it. Fried tench has a very tasty, delicious skin. Tench also makes a decent aspic, but it takes a long time to cook, 1 hour over very low heat.
Ingredients for fried tench

Tench fish
salt
lemon
breading (flour or semolina, or cornmeal)
vegetable oil

Preparing fried tench

Tench's scales are covered with a kind of mucus, which must be removed with a knife, but not in the same way as we clean scales, but rather from head to tail. Gut the fish, remove the gills, wash.
Cut large ones into portions. Salt and sprinkle with lemon juice. You can put a thin ring of lemon, onion, tomato or chopped dill mixed with softened butter and lemon juice into the belly of a whole fish.
Next, bread in wheat or corn flour or semolina and fry in heated vegetable oil on all sides. At the end of frying, cover with a lid and keep on low heat for several minutes.

Tench is a valuable and healthy fish. It contains quickly digestible proteins and fats. From tench you can prepare a large number of tasty and interesting dishes that will delight you with their amazing taste.
How to cook tench? In order for the dish to turn out excellent, you should know the cutting and cleaning techniques. Tench have thin scales, so there is no need to clean them. During frying or baking, the skin becomes quite soft, making the fish more appetizing. First, remove marine debris and mucus from the carcass. We rinse the tench in running water and pour hot water over it - the mucus should curdle. Then remove it under running cold water. If the fish slips in your hands, first rub the carcass with salt. Now we move on to the gutting stage. We carry out a deep sweep along the entire abdomen. It is important not to damage the gallbladder, so that the fish does not become bitter in the future. We remove all the entrails and gills. If you still decide to clean the tench from scales, dip the carcass in boiling water for a few seconds and immediately run it under cold water. Next, cut off the scales with a sharp knife, starting from the tail, moving towards the head. Sprinkle the cleaned fish with lemon juice, let it brew for 20-30 minutes, and start preparing the dish.
Fried tench. For cooking you will need the following ingredients: fish (0.8 kg), tomatoes (2 pcs.), half an eggplant, bell pepper (1 pc.), onions (1 pc.), fennel (2 pcs.), zucchini (1 pc. ), garlic (2-3 cloves), lemon juice (2 tbsp), flour (2 tbsp), thyme, marjoram, salt and black pepper to taste. We wash the cleaned fish in cold water, dry it and put it on a plate. Sprinkle with lemon juice and marinate for 15 minutes. Chop the peeled vegetables into cubes. Grind the chopped garlic with salt. Place chopped vegetables and garlic in a hot frying pan, fry the mixture for a few minutes and add herbs. Simmer over low heat for about 10 minutes. Rub the soaked fish with salt and black pepper, then bread in flour. Fry on each side until golden brown, cover with a lid and simmer for another 15-20 minutes. Serve the finished tench with fried vegetables.
Tench with sour cream sauce. Required ingredients: fish (3 pcs.), onions (1 pc.), table wine (50 ml), butter (50 g), sour cream (250 ml), flour (2 tbsp. l), water (750 ml ), parsley root (50 g), carrots (2 pcs.), spices and salt to taste. Boil the cleaned and washed fish until half cooked in salted water with finely chopped roots and spices. Then put it on a plate. In heated butter, fry the flour until brown, pour in wine, a little fish broth and add sour cream. Mix well and simmer until thickened. Place the fish in a saucepan, pour in sour cream sauce and simmer over low heat until cooked. Serve the tench to the table, garnished with parsley.
Breaded tench. For cooking you will need the following ingredients: fish (1 kg), lemons (1 pc.), butter (100 g), flour (100 g), breadcrumbs (100 g), chicken eggs (1-2 pcs.), salt to taste. We wash the cleaned and gutted tench in clean water, separate the pulp from the rib bones and cut into medium pieces. Place the fillet in a cup, rub with salt and sprinkle with the juice of one lemon, marinate for half an hour. Now we bread the pieces of tench in three mixtures - first in flour, then in beaten egg and breadcrumbs. Heat the butter and vegetable oil, fry the breaded tench until crispy. Serve the finished fish to the table with fresh vegetables and chopped parsley.

You will need:

800 g tench
60-80 g fat
1 lemon or vinegar
salt
For breading:

1 egg
70 g flour
80 g crushed crackers
Cut the tench, wash, cut off the fillets, divide into portions, sprinkle with vinegar or lemon juice, leave for 30 minutes to 1 hour. Salt, bread in flour, beaten eggs, breadcrumbs. Fry in very hot fat on both sides until light golden brown. Finish frying in the oven. Place on a plate, garnish with herbs and lemon slices. Serve potatoes and red cabbage or raw vegetable salad separately. The skin of the fillet can be removed before breading. Small tench are tasty. They are butchered, washed, cut along the back into 2 parts, the head and tail are cut off, cleaned of bones and then prepared in the same way as pieces of large tench. Place in one row, diagonally, cover with grated horseradish. Garnish with green salad leaves, lemon slices or tomatoes. Serve potatoes and raw vegetable salad separately.


Tench fish. Cooking this type of fish does not take much time and does not require special skills. At the same time, the finished tench has extraordinary taste and will definitely delight you and your guests with it. Typically, tench fish is prepared in two ways. Today we will talk about them. So, we offer 2 recipes for preparing tench fish.

Tench fish Moscow style cooking
To prepare the dish you need:

800-1000 grams of tench fish,
100 grams of mayonnaise,
2 pieces of garlic,
half a tablespoon of sunflower oil,
salt and pepper to taste.
When preparing tench, you first need to take all the necessary ingredients and clean the carcass. The fish has almost no scales, so cleaning can be done by lightly scraping and removing mucus. In this case, the skin of the fish cannot be damaged, otherwise a golden crust may not be obtained. Then you must gut the tench fish, removing all the fins. The carcass must be washed thoroughly so that no mucus remains.

Now you need to take grated garlic, mayonnaise, salt, pepper, and other spices that you prefer. Mix the ingredients thoroughly. Take vegetable oil and grease a baking sheet. The oven must be preheated to 180-200 degrees. Only after this can you put the baking sheet on which you have already placed the fish. Bake for approximately 15 minutes, and turn off the oven only when a golden crust has formed. Before you serve tench fish, be sure to put herbs, tomato slices, and other vegetables on the saucer.

Bon appetit!

Now we offer a second recipe, which also allows you to easily prepare delicious tench fish.

Breaded fried tench
Required ingredients for preparation:

800-1000 grams of tench fish,
100 grams of fat, flour, crushed crackers,
1 piece each lemon and egg.
Take the fish and gut it thoroughly and wash it. Now the fish meat must be separated from all the bones, and then cut into small pieces. How should the meat of tench fish be separated? Cut off the top fin and also make cuts along the fish's vertebral bone. This fillet should be carefully sprinkled with lemon juice, and then wait about half an hour (this is how long it will take for the fish to brew). Take the fillet and salt it, dip it in flour, crushed breadcrumbs, and eggs, which have been previously shaken.

Melt the fat in a hot frying pan and fry small pieces of fish fillet. Before you serve tench fish, be sure to add herbs and other vegetables.

Tench is a very valuable and healthy fish; it has fats and proteins that are quickly digested. You can use it to prepare a huge variety of delicious and very healthy dishes that will delight any gourmet with its unsurpassed taste.

In the oven in foil

In order to bake tench in foil, we will need eight carcasses of this fish, a liter of milk, two lemons, salt and favorite seasonings, as well as parsley.

Gut the fish, put the carcasses in milk, salt and soak for two hours. This way you will get rid of nasty odors.

Then we rub each tench inside and outside with spices - choose your favorite ones. We put several pieces of lemon and parsley sprigs inside each fish. Wrap each carcass in foil and bake in the oven for about half an hour. Preheat the oven to 100 eighty - maximum two hundred degrees.

When the tench in foil in the oven is almost ready and there are 10 minutes left until it is completely ready, it’s time to open the foil slightly - a golden, appetizing crust should already form there. Well, we still bake it... We take the finished fish out of the oven, cool it and serve it with vegetables and a tasty side dish.

In a frying pan

You will need: 1 kg of fish, 2 tomatoes, half an eggplant, 1 sweet pepper, 1 onion, 1 zucchini, fennel, garlic, a couple of tablespoons of lemon juice and the same amount of flour, spices to taste.

How to cook:

1. Clean and rinse the fish, pour in lemon juice and leave for half an hour.

2. Peel and chop the vegetables into cubes, chop the garlic and salt.

3. Place them in a frying pan and fry with spices for 2-3 minutes, then reduce the heat and simmer for about ten minutes.

4. Now you can move on to how to cook tench. Rub the prepared fish with salt and pepper, roll in flour and fry in a frying pan until golden brown. Then simmer a little and serve with a side dish of pre-fried vegetables.

In sour cream

To prepare this dish you need about 0.5 kg of tench, 200 g of sour cream, boiled potatoes, vegetable oil for frying, some breadcrumbs, parsley, salt.

The first thing to do is to clean the tench from mucus and remove the entrails and gills, rinse well. Salt the tench well, bread it in breadcrumbs and fry in vegetable oil on both sides. Then the fried tench is placed in a greased form, and chopped boiled potatoes are laid out around it.

Pour all this with sour cream and sprinkle with breadcrumbs. Place the pan in the oven for 10 minutes (when the fish is browned, the dish is ready). We take out the form, sprinkle everything with herbs and serve.

Tench in sour cream is ready. Bon appetit!

On coals

Ingredients:

fish tench - 1 carcass
salt - to taste
universal seasoning for fish
lemon - 0.5 pcs.
food foil
hearth

Preparation:

1. It is not at all necessary to clean tench fish, because they have very small scales. In order to cook tench, we first need to build a fire. Well, while the coal is burning, we will prepare the fish.

2. Gut the tench and wash it thoroughly.

3. Then you need to salt, add seasonings and coat the fish with them.

4. Squeeze the juice of half a lemon and rub it into the fish. Let the fish soak in the seasoning mixture.

5. Wrap the tench fish in foil. There is very little left - to wait until only coals remain from our fire.

6. Now we dig a hole in the coal, put a line there in foil and cover the fish with coals on top.

We time it for thirty minutes - during this time we cook the tench on coal.
Well, while the fish is baking, you can enjoy the natural landscape.

7. Time's up! Now we rake up the coal, carefully remove the fish, wait for the foil to cool a little and enjoy the delicious tench fish!

On the grill

Marinate the cleaned tench for an hour, remove from the marinade, sprinkle with lemon juice, dip in beaten egg and fry on a grill over hot coals. Drizzle with oil while frying. Serve as a side dish greens, pickles and any vegetables for the protein table.

Products

tench 1 kg
lemon juice to taste
eggs 1 pc.
vegetable oil 2 tbsp. spoons
bulbs 3 pcs.
parsley to taste
spices to taste
salt to taste

Tench is a species of ray-finned fish of the carp family, the only representative of the genus Tench (Tinca). Its body is thick, tall, short, covered with small scales and a thick layer of mucus. When exposed to air, the fish changes color: the mucus darkens and dark spots appear on the body. After the mucus peels off, yellow spots appear. You can say that “molting” occurs - hence the name.

External description of the fish

Depending on the living conditions, tench have different colors: in water with a sandy bottom it is greenish-silver, and in reservoirs with silt it is dark brown with a bronze tint.

Fins are rounded. The anal and dorsal fins are short, the caudal fin has a small notch. Lin has 2 short (approximately 2 mm) antennae located at the corners of the mouth. The average weight of the fish is 200−500 g, and the length is 20−40 cm. Sometimes individuals reach sizes of 50 cm and weigh up to 1−2 kg. Larger specimens are also found, but less frequently.

It lives mainly in bodies of water with weak currents and prefers to stay in thickets of reeds and sedges.

Reaches sexual maturity at 3-4 years. It spawns in thickets in warm (at least 20 0 C) water, leaving 300 - 400 thousand eggs, 1 -1.2 mm in size, on the leaves of algae and other aquatic plants during the entire spawning. During this period, fishing is useless, as the fish behave more carefully than usual.

The right time to catch tench

It is advisable to catch this species only in the warm season until spawning and 2-3 weeks after. With the onset of warmth, he begins to look for food, approaching the shore.

The fishing process is not easy, since you have to take into account the following conditions:

• the area must be with thickets;
• the bottom is muddy;
• depth 0.8−2 m.

Tench practically does not change its feeding regime, so the optimal time for fishing is period from 9 to 10 am and from 17 until night. In the summer, it is better to use groundbait made from crushed black bread crackers or cake soaked in vegetable oil.

Fish recipes

You can prepare many tasty and, most importantly, healthy dishes from tench. The scales of this type of fish are so small and soft that during the cooking process they turn into skin, so the fish does not need to be peeled. However, the mucus should be removed:

• rinse under running water;
• arrange a contrast shower. When poured over with boiling water, the mucus will coagulate, then remove under cold water.

If you still have to remove the scales, you can do it in two ways:

• place in boiling water for 15-20 seconds, then in cold water, scrape the scales from the tail to the head with the blunt side of a knife;
• on a fine grater.

Sometimes the fish smells strongly of silt, in this case, you need to rinse it in a salty solution(1-2 tablespoons of salt per 1 liter of water), and sprinkle with lemon juice before cooking.

Baked tench

For lovers of fatty and non-bony fish, baked tench is a win-win option. For 8 servings you will need:

• 8 lines;
• 1 liter of milk;
• 2 lemons;
• salt, herbs, spices to taste.

To get rid of the unpleasant smell of sludge, gutted fish should be soaked in salted milk. After soaking, rub with spices, and put sliced ​​lemon inside. Bake for half an hour at 180 0 C.

Cooking in the oven

For 5-6 servings you need:

• 1.5−2 kg tench;
• 300 g champignons;
• 2−3 onions;
• 100 g sour cream;
• 4 tbsp. spoons of flour;
• 1 teaspoon salt;
• 100 ml vegetable oil;

Cooking steps:

1. It is necessary to remove the mucus, gut it, wash it, cut it into pieces.
2. The pieces sprinkled with salt, seasonings and pepper should be rolled in flour and fried in oil.
3. Chop the onions and mushrooms and lightly fry them separately.
4. Place the mushrooms in a baking dish and carefully place the fish on top.
5. Mix the onion with sour cream and add a little salt, pour the resulting mixture onto the fish.
6. Bake in a preheated oven at 200 0 C for half an hour.

Pan fried fish

For 3-4 servings:

• 500 g tench;
• 1 lemon;
• 2−3 onions;
• 0.5 teaspoons of sugar;
• 0.5 cups flour;
• 1 teaspoon salt;
• 100 ml vegetable oil;
• pepper, fish seasoning to taste.

Before cooking, gut the carcass, rinse, cut and leave to soak for 10 minutes, first sprinkled with a mixture of pepper, sugar and salt. After “resting”, the fish should be rolled in flour and fried until crusty in oil.

Tench fish soup recipe

For 5-6 servings:

• 1 tench;
• 4 potatoes;
• 1 onion;
• 1 carrot;
• 3 tbsp. spoons of rice;
• 2 bay leaves;
• spices and salt to taste.

The fish should be gutted, eyes and gills cut out, and washed in cold water. Throw diced potatoes into boiling water, after 10 minutes add washed rice. Then add chopped carrots and lou to (you can use it whole, because some people don’t like it boiled), salt and spices. 10 minutes before the potatoes are ready, add chopped tench to the pan.

Tench is a low-calorie product (40 kcal per 100 g), but contains iodine, vitamins A, B, C, PP, high-quality protein, as well as sodium, copper, chromium, potassium, fluorine, polyunsaturated fatty acids, phosphorus, zinc. Doctors recommend baked tench to people with problems with the thyroid gland and stomach. Fish also helps reduce the risk of arrhythmia.

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