Why should eat sea fish
Has long been reported that the dishes from sea fish should be on our table at least twice a week. Substances contained in fish, are needed to strengthen the skeletal system, to improve metabolism in the body to increase the uptake of blood. It is good for glands of man, his veins, his liver.
Saltwater fish are a wonderful source of calcium, which is essential for human bones. Two hundred grams of fish daily to satisfy the body’s need for amino acids contribute to proper metabolism. In chicken eggs, for example, these amino acids are also contained, but the cholesterol in eggs is twenty times more. In marine fish a lot of magnesium, which prevents the deposition of cholesterol on vascular walls and prevents blood circulation disorders, as prevention of heart attacks and strokes. If every day to eat twenty grams of sea fish can reduce the risk of heart disease by half. Contained in the fat improves blood circulation that prevents the formation of blood clots.
With fish dishes included in the diet two to three times a week, you can reduce the level of cholesterol in the liver and prevent the formation of gallstones.
Saltwater fish is a low-calorie product, so that its consumption promotes weight loss. For example, two hundred grams of cod 156 kcal, and in the same amount of beef is 470 calories.
Several recommendations on choosing and handling fish
Buying fish at the store, try to choose a young fish. The older the fish, the more it accumulated harmful substances.
Try not to buy fish, which to all outward appearances has undergone a re-freeze. This fish loses its useful properties. At home try fish does not re-freeze.
Fresh-frozen fish to thaw gradually. If you need to thaw fish quickly, it can be dipped in a solution of cold water with salt, except the fish fillets.
Fish of sturgeon breeds and fish fillet thawed for 10 to 24 hours in air. Saffron cod the same process, not defrosting.
Choosing herring, pay attention to the fact that it had no yellowing. If possible, choose a fish with thick back.