What’s the use of marine fish?
Everyone knows that fish is a valuable and nutritious product that is at least a couple times a week should be present in our diet.
Historically, in our country the most popular freshwater fish. In some regions this situation has continued until now. Still, if there is some kind of stream, maybe a lake or pond, the fishing for many people is not only a favorite pastime, but sometimes even feed his own family.
As for the fish of the sea, on sale now has a huge range. Exotic fish species and non-fish seafood is widely available in retail chains. If earlier to enjoy clams or oysters in some fancy restaurants now, things are better… And it is quite justified, because the merits of sea fish countless.
First, a major plus. which distinguishes the inhabitant of the seas from their river congeners, is the high content of complete protein. Fish protein as meat, contains all essential amino acids, and is absorbed more quickly and easier. Depending on the breed marine fish percentage of protein ranges from 20 to 26 per cent. For comparison – in the river it rarely reaches 20 percent.
Fat in fish is not so much the calorie horazdovice fish than meat. But fish oil is a unique source of polyunsaturated fatty acids, especially linoleic and arahidonovoy, which are part of brain cells and cell membranes. The cod liver oil, tuna, sea eel are very rich in vitamins a and D (0,5-0,9 mg/%).
Marine fish contains a complex of vitamins B1, B2, B6, B12 and PP. There are in it and vitamin C, but in smaller quantities.
Marine fish spoil our body with iodine, phosphorus, potassium, magnesium, sodium, sulfur. Among other minerals that help maintain good health, allocate bromine, fluorine, copper, iron, zinc, manganese, etc. by the Way, we have shown that in freshwater fish, as opposed to sea, missing iodine and bromine.
And finally, I note that the methods of cooking sea fish are different from river. If you want to feed a family or guests a truly tasty and healthy dish of sea fish, it does not hurt to remember some rules:
1) prolonged cooking or extinguishing sea fish completely loses its structure and turns into a tasteless mush. In addition, long cooking promotes the loss of vitamins. Control time, so as not to spoil the fish!
2) Marine fish has a specific smell. To correct this deficiency helps baking fish in the dough and batter. This will help to preserve the natural properties of fish and to eliminate the sharp smell of iodine. It is also advisable to soak the fish in milk or acidulated with lemon juice water.
3) In marine fish never going to eat the head, in which are deposited harmful substances.
4) Before preparing a marine fish should be thawed in cold water. You cannot do this with warm or hot water. So the fish will be tasteless and lose form.
Delicious meals from the sea fish! Health and wellbeing!