Aromatic fish dishes decorate any festive table and everyday family dinner. A skilled hostess knows more than one recipe for cooking fish dishes: fried, baked, stewed, salted or marinated. It is known that the secret of longevity of the inhabitants of the seaside lies in the frequent use of fresh seafood.
Thanks to vitamins, macro- and microelements, fish improves the functioning of the whole organism. The most important components are omega-3 and omega-6 fatty acids, which are essential for the heart and blood vessels. Calcium, iodine, manganese reduce cramps and muscle pain, strengthen memory. Fish are rich in the nutrients needed for growth - proteins. Vitamins of group B, which are contained in fatty varieties, save from atherosclerosis, arrhythmias, obesity. In addition, fish are rich in minerals and proteins that improve the condition of bones, hair, skin and nails, as well as selenium, an element that prevents early aging.
Fish protein is assimilated up to 98%, that is, according to this criterion, it has no equal. It does not load the gastrointestinal tract, reduces the level of "bad" cholesterol, which cannot be said about meat protein. Eating oily fish prevents the development of diseases such as type 1 diabetes. In addition, fish dishes are low in calories and contain amino acids that stimulate metabolism. If you are choosing dishes for a diet, remember: river fish contains up to 150 kcal per 100 grams.
Another important source of valuable substances is fish oil, which is necessary for both children and adults. The human body does not know how to synthesize fatty acids; it must receive them from food. Eating 140–280 g of fatty fish per week is enough to replenish your omega supply. If there are not enough fish dishes in the diet, omega is prescribed additionally.
How useful this or that fish will be depends on the quality of the product. If we consider freshly caught, the sea carcass will be more useful. It is richer in fats, therefore, contains more polyunsaturated fatty acids Omega-3 and Omega-6. The content of iodine, fluorine and bromine in it is 10 times higher than in meat. In the river inhabitants, a smaller amount of protein and a complete absence of iodine and fluorine are noted, but at the same time it is better absorbed.
In order to cook fish properly, it is important to choose a fresh product. Unscrupulous sellers go to many tricks to keep the product from stuck on the shelves.
Give preference to fresh or frozen carcasses. Fresh is sold with the head. Take a closer look at the gills: they should be bright red. The abdomen should be smooth, and the eyes should be transparent, protruding. Cloudy eyes indicate that the product is not the first freshness in front of you. Also trust your sense of smell: fresh fish smells like mud.
Sometimes eating fish dishes can be harmful. For example, in the case of chemical contamination of the product or the presence of worms. Parasites breed in running water. That is, they can only be found in river inhabitants. Freshwater fish needs to be carefully cut and cooked or roasted longer.
The danger of marine products is the development of allergies with individual intolerance to the components. Allergy sufferers should first check how the body perceives this or that seafood, or refuse it altogether.
Marine and ocean inhabitants absorb all harmful substances mainly into the head and gills. Therefore, they should be removed before cooking. Pike, zander and perch can accumulate mercury. And the Japanese puffer fish is completely poisonous. It is prepared using a special technology and served in the most expensive restaurants. Red fish (salmon, wild salmon, trout), as well as halibut, herring, tuna, mackerel, eel, sardines are the healthiest varieties with a high content of fatty acids. Doctors recommend consuming at least 3 servings of fish dishes per week. Without fish, the home menu will be incomplete, and the body will not receive important amino acids and substances, which can only be replenished by a fish product. Sea and river fish are a carrier of many serious diseases, since they contain various parasites that a person becomes infected through dishes improperly prepared from this fish.
At the moment, the fish is very dangerous for its bacteriological diseases. It is also contaminated with toxic waste in the water. Such fish may contain salts of heavy metals, which can cause significant harm to the human body.
In recent years, there has been an intense pollution of lakes and rivers with wastewater, especially from the largest centers. The fish absorbs all the toxic substances in the water. Most fish caught on the high seas contain toxic waste in the water. And the older the fish, the more waste it will accumulate.
Fish may contain heavy metal salts
Heavy metals accumulate in the organs and tissues of marine life, and poisoned water injures their outer covers. In fish, curvature of the spine, lack of fins, cirrhosis of the liver, ulcers on the integument, and kidney stones are noted. Heavy metals rush into the water especially intensively in spring, when the snow melts.
An expert commission on the study of biologically pure water, flora and fauna of the world's largest freshwater lake system concluded that the consumption of fish from this system negatively affects health. Scientists have proven that the mercury in fish causes infertility in both men and women. Mercury causes cellular or genetic damage to the ovaries.
Scientists emphasize that much more toxic elements are concentrated in predatory fish, since the food chain ends on it. The results of analyzes carried out by the researchers showed that various organs of fish - scales, muscles, bones, liver, genitals, intestines, contain doses of zinc, copper, lead, cadmium, mercury, nickel, arsenic, chromium, and cesium that are much higher than the norm. -137 and strontium-90.