There are practically no environmentally clean places around the globe, and the World Ocean is no exception.
Be that as it may, the most useful is the freshly caught fish, but only people living in the coastal areas can use it. Most of us can see sea fish only frozen, salted, smoked or in the form of canned food.
Obviously, canned food, salty, and even more so the smoked fish, is not a good food for our body. And the main reason here is that as the main preservative manufacturers use salt, which kills many useful substances. In addition, the can itself can be of poor quality and, if stored for a long time, the product can penetrate the lead from the solder of the joints.
Ah, this ecology. ..
Substances that pollute our soil, get to the World Ocean, and fish and other seafood they accumulate in themselves. If an increased amount of such substances enters the human body, then it will react accordingly and the consequences can be irreversible. For example, the mercury content in ocean fish can reach 700 μg / kg mercury or even higher( when the allowable rate is up to 500 μg / kg).Therefore, in Finland, pregnant women are forbidden to eat fish or recommend eating it no more than 2 times a week. And according to the standards of the UK Food Standards Agency, girls and women of childbearing age are generally prohibited from eating more than two portions of fish per week( the size of a portion is not more than 140 g), while men are allowed to eat it almost daily.
Special attention should be paid to the fish of the Far East. The fact is that in the salmonids of the fish a genetic program is laid down, according to which immediately after spawning the fish begins to die, that is, during its life the process of decomposition proceeds. The skin begins to bloom a little and becomes a greenish-brown color. If it was during this period of life that the fish was caught, then it will be legally sold according to the documents. But is it worth buying at all?
What is the best way to prepare sea fish?
Including fish in your diet, you need to remember that when cooking it changes its composition. First of all, it loses fat. If during cooking this figure is 9-12%( depending on the fat content of the fish), when frying, lean fish lose 32% fat, and fat - 11%.Therefore, it is best to eat fish cooked on charcoal, because only on fire the protein turns off and almost all the nutrients remain under the crust.
How to store fish
Store fish at the lowest possible temperature. In this case, it can lose up to 50% of Omega-3 fatty acids within a year.
Glazirovka with ice does not give that result, that deep freezing. When buying frozen fish, pay attention to the thickness of the ice. Ideally, a layer of 10% by weight is considered, but as practice shows, often the layer is much larger. If the fish had already been thawed, then such a film would be visible on it, reminiscent of old frescos on which a rough surface with cracks was formed.
In conclusion, it should be noted that any monotony in nutrition adversely affects health, and sea fish is no exception. The usefulness of the product does not at all mean that it is necessary to abuse it, especially when the majority of the products we see on the shelves of dubious quality.