ИВАСИ: 28% ЖИРА КОТОРЫЙ ЛЕЧИТ СЕРДЦЕ — 50 фактов о самой полезной рыбе!

IWASI: 28% FAT THAT HEALS THE HEART — 50 facts about the healthiest fish! Iwashi has long been considered a simple and inexpensive canned fish. But here's the paradox: during the feeding season, it can contain up to 28% fat, a significant portion of which is rich in beneficial omega-3 fatty acids. This small Pacific sardine has proven to be one of the most nutritious commercial fish species. Iwashi travels thousands of kilometers during migrations, forming huge schools and can almost completely disappear from the fishery, only to return decades later. Rich in protein, vitamin D, and B12, it is at the bottom of the food chain and therefore typically accumulates less mercury than large marine predators. In this video, we'll explore why the fat content of ivasi varies depending on the season, where this fish disappeared to in the 1990s, and how it managed to return to the market. We'll also learn why one of the healthiest seafood products might be found not among expensive delicacies, but in an ordinary jar at your local store. 👍 Subscribe to the "Wild World" channel—here you'll find new videos every week about animals, nature, and the mysteries of the living world. 00:00 - Iwashi contains up to twenty-eight percent fat 00:29 - A question for the audience about Iwashi 00:35 - What is Iwashi 01:00 - The size and appearance of Iwashi 01:23 - The multi-kilometer migrations of Iwashi 01:51 - The record fat content of Iwashi 02:24 - Omega-3 fatty acids in Iwashi 02:53 - The benefits of fatty fish for the heart 03:36 - How the fat content of Iwashi changes with the seasons 04:10 - Iwashi feed on plankton 04:42 - Why is Iwashi low in mercury 05:14 - Huge fluctuations in Iwashi numbers 05:44 - Climate cycles and the Iwashi population 06:17 - Iwashi in the Soviet Union 06:45 - The disappearance of Iwashi in the 1990s 07:17 - The return of Iwashi to Counters 07:46 - Protein, vitamins, and minerals in ivashi 08:22 - Iwashi in Japanese cuisine 08:49 - Iwashi spawning 09:15 - Iwashi growth and lifespan 09:45 - Giant schools of ivashi 10:14 - The role of ivashi in the ocean food chain 10:44 - Iwashi as a rich source of omega-3 11:18 - Are the benefits preserved in canned food? 11:53 - Cold and hot smoking of ivashi 12:24 - Why the quality of ivashi depends on the season 12:53 - Fat content and vitamin D 13:26 - Who should be careful when eating ivashi 13:58 - Protein content of ivashi 14:28 - How ivashi is caught 14:55 - Fishing near the Kuril Islands and Sakhalin 15:22 - How is ivashi different from herring? 15:51 - Methods of cooking ivashi 16:20 - Scientific monitoring of ivashi populations 16:51 - Pacific climate cycles 17:25 - Why is the ivashi population recovering quickly? 17:56 - Iwashi in a balanced diet 18:31 - Production of fish oil and fishmeal 19:03 - Why does fatty ivashi spoil quickly? 19:39 - Blast freezing ivashi 20:07 - The importance of ivashi for the Far East 20:36 - The sustainability of the fishery 21:09 - International trade in ivashi 21:40 - The new popularity of ivashi 22:14 - The best way to cook fatty ivashi 22:40 - How to choose fresh ivashi 23:06 - Why is ivashi still undervalued? 23:40 - Iwashi in research Climate 24:11 - Iwashi in Far Eastern Cuisine 24:40 - Flavor and Fat Content in Different Fishing Areas 25:08 - The Disappearance and Return of Iwashi 25:42 - Healthy Fish Doesn't Have to Be Expensive