Many people love fish. Supporters of this food product are much more than meat lovers. And even some vegetarians make an exception for seafood. There are many species of fish. By type, it is divided into sea, river, lake. Culinary experts qualify her as red and white, greasy, lean and “skinny”. And there are probably as many ways to cook fish as there are species. It is eaten boiled, pickled, fried, grilled, salted, dried, stewed, smoked and even raw. The first dishes are prepared from this product; it is present in salads and appetizers.
But many of those who like the taste of the inhabitants of the seas and rivers do not always know well how fish is useful. This article is intended to shed light on this issue. The benefits of fish to the body are undeniable. It is not in vain that the ministries of health of many countries recommend consuming this product at least twice a week. But are all fish species equally useful? Can this product be harmful?
Useful properties of fish
Literally all the inhabitants of reservoirs, both salted and fresh, have meat containing high-quality protein. It can be compared to diet chicken, as it is easily absorbed by the body. And the fish also contains valuable minerals: calcium, zinc, selenium, iron, phosphorus, magnesium. Marine species are rich in iodine. Fatty fish, such as salmon, chum salmon, trout, give a person an indispensable substance - the amino acid Omega-3. Nutritionists prescribe this product for dieters, as it lowers cholesterol and at the same time saturates the body with protein.
Useful qualities of fish are also expressed in the fact that it improves the functioning of the nervous system, strengthens memory, normalizes the functions of the thyroid gland and metabolism, and blood coagulation. Anyone who regularly consumes this product lives long and retains sharp vision, strong nails and teeth until a very old age. Healthy people should also eat fish to prevent cardiovascular diseases.
Product harm. Poisonous fish
Here it is necessary to isolate several types of dangers for humans. There are poisonous fish such as puffer or brown puffer. Only licensed chefs can cook them: one mistake - and dinner can be fatal. Puffer accumulates so many toxins in its meat that it can kill a person in one minute. Other types of fish are not so deadly, but they can also cause discomfort - indigestion, diarrhea. These include Crimean barbel, triggerfish, hedgehog fish, barracuda, pike, madder. But there are some types of wholesome fish that have poisonous parts of the body. It is necessary to carefully and carefully remove the gills from them, rinse off the mucus, choose bones, etc. Sturgeon can serve as an example of such a delicacy. He has valuable meat, but a screech hazardous to humans - a vein that runs along the ridge.
Health hazard
Even if we know how fish is useful, we must not forget that its valuable properties disappear from improper storage. Repeated freezing turns even the most valuable species into a worthless and even harmful product. The poor ecological situation also directly affects the benefits of fish. Mercury and other toxic substances tend to accumulate in the head and liver of the carcass. Fish are often infected with helminths. And to protect yourself from worms, you need to subject the product to heat treatment. Directly on the benefits of fish affects the method of cooking. Salty foods can be dangerous for people with kidney disease. Hot smoked fish is tasty, but accumulates carcinogens during such cooking.
Sea fish: pros and cons
Now let's talk about which product to choose. Let's start with the inhabitants of the seas. What fish is good for is omega-3 and omega-6 polyunsaturated fatty acids. These substances are not found in other foods. There are fewer amino acids in river fish. The meat of the inhabitants of the seas contains bromine and iodine. They also supply us with such necessary phosphorus. The mineral series in marine fish is much richer than in river ones. There is molybdenum, cobalt, manganese, zinc, iron, copper, fluorine, sulfur, sodium, magnesium, potassium. Sea fish in terms of vitamin content are not inferior to vegetables and fruits. They contain the entire line B, as well as PP, A, D and N. Fatty species of marine fish are rich in arachidonic and linoleic acids. These substances are a necessary component of the cell membranes of the brain. The minus of sea fish is their high price. And people living deep in the continent often have access to a frozen product, the nutritional value of which is lower than fresh, chilled.
River fish: pros and cons
Yes, the inhabitants of fresh water are inferior to their sea sisters in the amount of amino acids. They also have no iodine with bromine. But dieters know how fish is good. Extra pounds will not grow from her, there will be no indigestion or diarrhea from her. River fish is low-fat, and its meat is easily absorbed by the body. In addition, this product is available to everyone. People living away from the sea can always buy fresh fish recently caught in a nearby river or lake. And this product - because it is available and abundant - is usually not too expensive. However, there is one but. Fresh water bodies, especially ponds and lakes, are more clogged by humans. And the environmental situation directly affects the quality of the product.
The most useful fish for humans
A favorite among culinary specialists is salmon. These include salmon, pink salmon, chum salmon, coho salmon, chinook salmon, sockeye salmon and trout. Salmon has the most valuable omega amino acids. Of marine fish, mackerel, notothenia, cod, halibut, rainbow trout, sardines, herring and tuna are very much appreciated. Of the river species, pike, zander and perch are considered the most useful. The cyprinid family (which also includes crucian carp and common carp) contains a lot of easily digestible protein, as well as calcium, zinc, potassium and sulfur. White tender perch meat is a dietary product. It has only 80 calories. In addition to low energy value, there are a lot of vitamins A, B, C, PP, E, and D in perch. Pike is considered an excellent antiseptic, and it is prescribed for infectious patients.