Details of the fish
Fish, as well as meat, milk and eggs, contains everything necessary to maintain vital body. In addition, fish - is a valuable source of minerals: potassium, calcium, iron, phosphorus, sulfur and iodine, as well as important for the health of vitamins B6 and D3. Rich in omega-3 fatty acids, fatty fish (salmon, trout, tuna, herring, mackerel, sardines) - surprisingly good for health, and especially for the heart, the source of protein, vitamins and minerals.
Fish, as well as meat, milk and eggs, contains everything necessary to maintain vital body. In addition, fish - is a valuable source of minerals: potassium, calcium, iron, phosphorus, sulfur and iodine, as well as important for the health of vitamins B6 and D3. Rich in omega-3 fatty acids, fatty fish (salmon, trout, tuna, herring, mackerel, sardines) - surprisingly good for health, and especially for the heart, the source of protein, vitamins and minerals.
Protein: on the nutritional value is comparable protein meat, but they are not harmful saturated fats.
Vitamin B6: in fish quite a lot of the substance important to strengthen the immune system and improve mood.
Vitamin B12: salmon, mackerel and fresh tuna good sources of vitamin needed to form red and smooth functioning nervous system.
Vitamin D: important for bone vitamin rich in a few foods, and fish oil - its best source.
Iron: This element is needed to move blood oxygen, iron deficiency leads to anemia. Especially a lot of it in sardines and mackerel.
Niacin (vitamin B 3): helps the body get energy from carbohydrates.
Omega - 3 (fatty acids): the fish they mainly two. They are linked to the prevention of asthma, hypertension, depression, coronary heart disease, psoriasis and rheumatoid arthritis.
Tyrosine: This amino acid is needed for the synthesis of hormones, including brain, and perhaps helps to maintain mental health.
Phosphorus: improving the work of the brain.
The fish is better than crude - heat treatment to destroy its parasite, and potentially dangerous microbes. Canned salmon and sardines with bones - a good source of calcium. Fat fish is extraordinarily helpful to the cardiovascular system. To reduce the risk of myocardial ischemia doctors recommend eat at least two weekly servings (180 gr.) Fish.
All fish are divided into:
1. Freshwater fish.
2. Saltwater fish.
3. Entrance fish (a). Fish living in the sea and only during the spawning going into the river, the so-called Anadromous migration such as: salmon. b). fish, conducting most of his life in rivers and during spawning outgoing into the sea, the so-called migration, for example: eel.)
How to buy fish:
The fish, mollusks and crustaceans belong to one of the fastest-perishable foods, so you should know some rules, which guarantee the freshness of these products. Boxes and counters, which placed the fish kept in clean and were in a cool, well-ventilated room.
"Vacuum package named not for nothing - no air bubbles in it can not be, a film must be tightly" cling "on the one hand to the fish and the other to the substrate.
How to ensure the freshness of the fish:
1. The eyes of fish should be convex, with the transparent cornea, with black and bright pupil.
2. Pay attention to the scales to be brilliant, fit snugly to the skin and run in different colors.
3. Gills should be rigid and painted in bright red color and without mucus.
4. High-quality salt fish in not depending on the type, is a soft, but elastic consistency. When cutting fishing on the surface you find a whitish slime - the product is hopelessly corrupted.
Some seafood have distinctive features that are useful to know:
1. Type of mackerel (tuna, sardine, herring, mackerel, etc.): Considering the general guidelines for determining the freshness of the fish, pay special attention to the color gills, which should be brick-colored, not bright red.
2. Cephalopodes (octopus, squid, cuttlefish, octopus and small etc.): should be for the type of high gloss and wet, whitish or greyish color, with convex and shining eyes, a strong smell of sea salt.
3. Plate - gill (mussels, marine shaft, sea scallops, oysters, etc.): the majority of shellfish product freshness guarantee the existence of the packaging label, which indicated a place to catch or breeding, date of catch and the date of expiry of the product. The ground on which you can judge the freshness of produce, water content inside the shell, which should be tightly closed, stiff and shiny not matte.
4. Crustacean (spiny lobster, sea crayfish, lobster Norwegian, briefly - crayfish tails (crabs)): invertebrates quickly spoiled, and most importantly their freshness; to determine the freshness of fish, make sure that their flesh white and shell - a brightly painted, black eyes and brilliant, and the smell of brackish - bitter. Spiny lobster and lobster necessarily buy a whole.
5. Gastropoda (purpurea snail, vineyard snail, etc.): in this case should draw attention to the fact that the snails were alive, intact, well attached to a single shell, with the smell of the sea, freshness and cleanliness.
How to keep fish :
The fish are encouraged to eat immediately after the purchase, but sometimes, unfortunately for various reasons we have to wait for some time. How to keep the fish fresh at home.
Previously, wrap fish in the leaves of plants were placed in special baskets and kept on ice in our time, thanks to refrigerators and freezers, to keep the fish fresh can be for an extended period.
To keep the fish in the refrigerator should be cleaned from the innards, rinse, drain thoroughly and put in a glass dish, covered with transparent plastic food. Storage temperature should not be below 0 ° C, under such circumstances, it can be stored for 4-5 days.
If you want to store fish for a long time, it is cleansed, washed and dried her carcase Wrap in foil and place in a special box and then put it in the freezer. It's important to remove the package from air to reduce the risk of product «burns» from the cold - yellow spots on the surface of fish. If possible, put the package in the freezer at some distance from each other to speed up the process of freezing. Frozen fish stored in this way for about two months.
Remember that the fish should unfreeze the natural way, with room temperature or in refrigerator without resorting to rapid thawing, for example, in hot water.
Vitamin B6: in fish quite a lot of the substance important to strengthen the immune system and improve mood.
Vitamin B12: salmon, mackerel and fresh tuna good sources of vitamin needed to form red and smooth functioning nervous system.
Vitamin D: important for bone vitamin rich in a few foods, and fish oil - its best source.
Iron: This element is needed to move blood oxygen, iron deficiency leads to anemia. Especially a lot of it in sardines and mackerel.
Niacin (vitamin B 3): helps the body get energy from carbohydrates.
Omega - 3 (fatty acids): the fish they mainly two. They are linked to the prevention of asthma, hypertension, depression, coronary heart disease, psoriasis and rheumatoid arthritis.
Tyrosine: This amino acid is needed for the synthesis of hormones, including brain, and perhaps helps to maintain mental health.
Phosphorus: improving the work of the brain.
The fish is better than crude - heat treatment to destroy its parasite, and potentially dangerous microbes. Canned salmon and sardines with bones - a good source of calcium. Fat fish is extraordinarily helpful to the cardiovascular system. To reduce the risk of myocardial ischemia doctors recommend eat at least two weekly servings (180 gr.) Fish.
All fish are divided into:
1. Freshwater fish.
2. Saltwater fish.
3. Entrance fish (a). Fish living in the sea and only during the spawning going into the river, the so-called Anadromous migration such as: salmon. b). fish, conducting most of his life in rivers and during spawning outgoing into the sea, the so-called migration, for example: eel.)
How to buy fish:
The fish, mollusks and crustaceans belong to one of the fastest-perishable foods, so you should know some rules, which guarantee the freshness of these products. Boxes and counters, which placed the fish kept in clean and were in a cool, well-ventilated room.
"Vacuum package named not for nothing - no air bubbles in it can not be, a film must be tightly" cling "on the one hand to the fish and the other to the substrate.
How to ensure the freshness of the fish:
1. The eyes of fish should be convex, with the transparent cornea, with black and bright pupil.
2. Pay attention to the scales to be brilliant, fit snugly to the skin and run in different colors.
3. Gills should be rigid and painted in bright red color and without mucus.
4. High-quality salt fish in not depending on the type, is a soft, but elastic consistency. When cutting fishing on the surface you find a whitish slime - the product is hopelessly corrupted.
Some seafood have distinctive features that are useful to know:
1. Type of mackerel (tuna, sardine, herring, mackerel, etc.): Considering the general guidelines for determining the freshness of the fish, pay special attention to the color gills, which should be brick-colored, not bright red.
2. Cephalopodes (octopus, squid, cuttlefish, octopus and small etc.): should be for the type of high gloss and wet, whitish or greyish color, with convex and shining eyes, a strong smell of sea salt.
3. Plate - gill (mussels, marine shaft, sea scallops, oysters, etc.): the majority of shellfish product freshness guarantee the existence of the packaging label, which indicated a place to catch or breeding, date of catch and the date of expiry of the product. The ground on which you can judge the freshness of produce, water content inside the shell, which should be tightly closed, stiff and shiny not matte.
4. Crustacean (spiny lobster, sea crayfish, lobster Norwegian, briefly - crayfish tails (crabs)): invertebrates quickly spoiled, and most importantly their freshness; to determine the freshness of fish, make sure that their flesh white and shell - a brightly painted, black eyes and brilliant, and the smell of brackish - bitter. Spiny lobster and lobster necessarily buy a whole.
5. Gastropoda (purpurea snail, vineyard snail, etc.): in this case should draw attention to the fact that the snails were alive, intact, well attached to a single shell, with the smell of the sea, freshness and cleanliness.
How to keep fish :
The fish are encouraged to eat immediately after the purchase, but sometimes, unfortunately for various reasons we have to wait for some time. How to keep the fish fresh at home.
Previously, wrap fish in the leaves of plants were placed in special baskets and kept on ice in our time, thanks to refrigerators and freezers, to keep the fish fresh can be for an extended period.
To keep the fish in the refrigerator should be cleaned from the innards, rinse, drain thoroughly and put in a glass dish, covered with transparent plastic food. Storage temperature should not be below 0 ° C, under such circumstances, it can be stored for 4-5 days.
If you want to store fish for a long time, it is cleansed, washed and dried her carcase Wrap in foil and place in a special box and then put it in the freezer. It's important to remove the package from air to reduce the risk of product «burns» from the cold - yellow spots on the surface of fish. If possible, put the package in the freezer at some distance from each other to speed up the process of freezing. Frozen fish stored in this way for about two months.
Remember that the fish should unfreeze the natural way, with room temperature or in refrigerator without resorting to rapid thawing, for example, in hot water.
