Sponsored Links Fish is the staple food for a healthy diet and can be easily found in many retail outlets such as fishmongers, bank specializing in supermarkets and hypermarkets and the stalls of local markets. It should however be careful what you are buying, so be sure to bring to the table an excellent quality product. So here for you a series of tips and suggestions for how to recognize the freshest fish and best quality, whether it be of that species of crustaceans, molluscs and shellfish. Features It is no secret that eating fish is good for health, since it provides a great number of proteins, vitamins, unsaturated fatty acids and minerals, it is essentially, with the exception of some fish species, generally characterized by a food a low intake of fat, while the protein is very high: in fact you get to 15-20% of what we consume in a day, even higher percentage in the case of smoked fish. Other than that, it should be noted that proteins derived from fish are considered very valuable in terms of biological, as it brings a large amount of essential amino acids, essential elements in the daily diet because our body is not able alone, to synthesize and therefore should be included in the diet. In particular, the fish is full of vitamin A, which facilitates the assimilation of protein and is therefore particularly important during the age preadulta; the same way, the fish also makes some of the group B vitamins, important for energy metabolism and a good preservation of tissues. Even groups of vitamins D and E in fish have beneficial effects on the skin, eyes and appear on your skeletal system. As for minerals, fish are to be found in abundance, such as iodine, calcium, phosphorus, fluorine, zinc, potassium, iron, magnesium and selenium: all these minerals are particularly important for circulation, muscles and nerves. Crustaceans and molluscs, even if they have a smaller amount of protein than other types of fish are rich in minerals, especially the zinc, magnesium and iron. With regard to iron, it is necessary at this point to dispel the myth that people with anemia should do great feast of red meat, fish it contains the same quantity of iron in the flesh, with the advantage of a type that the body absorbs more easily .
All these qualities make the fish food to take with plenty on our plates, and possibly preferable to flesh that has a saturated fat (the so-called bad fats) and high cholesterol, on the contrary, the fish is a food extremely rich in unsaturated fats, including the infamous Omega 3. Those who suffer from cholesterol should therefore eat much fish because it contains fatty acids may also contribute to lowering serum cholesterol. The major food groups recommended in fact motivated to eat fish three times a week at least. Types What distinguishes the different types of fish in the market is mostly the way it is kept, whether fresh, frozen or thawed. While the products which are or have been frozen are fairly simple to manage, the issue becomes more delicate when dealing with the issue of fresh fish, a type of food that can degrade quickly in some cases, also be harmful to health. In addition there is also to underline the fact that the fish a food cutter is generally quite expensive, especially if you are in a place not near the sea, so it's always good to try to reconcile the needs and budget. Now you need to make a further distinction between fresh fish, which is divided between fish from fish farms or caught. Between the two, the most expensive is to catch as it is a superior product because it does not undergo any kind of negative effect from being born on the farm, maybe in a crowded pool and not an ideal diet. The places where the fish are reared, in fact, are located in the ocean basins or networks characterized by a large number of fish in them, which requires dilution in water of antibiotics to prevent or treat infections. As for the nutritional aspect, the fish is divided between lean, half fat and fat, and this, that is, its caloric content, should be one of the factors to consider when you go online to choose a fish, not to mention individual tastes of each. As you can see from the table below, the values refer to fresh fish, so you should keep in mind that the caloric values can rise substantially if the fish is smoked, salted or preserved in oil. How to choose They are our senses, those that will help us to distinguish and to recognize fresh fish, and the first way to trust is definitely the smell: fresh fish, in fact, does not emit odors if not a hint of salt. Other odors, including of course what is called 'the smell of fish', have an intensity directly proportional to the time that has passed since their death: the smells, in fact, are caused by microorganisms that begin to degrade the fish just after His death and produce trimethylamine, the substance that creates the characteristic odor. The more fatty fish but tend to develop a rancid smell, typical of alteration of the lipids of their meat. Another trick is to be taken to watch the fish in the eye, as they are very reliable indicators of the freshness of the fish. A fish caught recently, in fact, will have their eyes looking lively, the transparent cornea and the convex shape, it is good to stay away from fish that have a milky eye, flat or even convex, since it has not been caught recently . All the more reason you should also stay away from fish in which the fishmongers cut the head, as might have been beheaded just to hide their lack of crispness. A careful examination should be performed also with regard to the gills, which must be red-pink and appear moist, while the scales should be bright, shiny and metallic looking. The tail is a good indicator of freshness of fish when the fish is not fresh tends to be darker in color than the body. The feel is important to recognize fresh fish, which must be compact, elastic and firm, with scales close to the body. Try to press your finger on the side of the fish: if it remains the mark of applied pressure means that the fish is not fresh. Still, the belly of the fish must be flat, as if it was swollen it would mean that in the intestines is a process of fermentation. As for shellfish, and mussels, clams and the like, should preferably be purchased when they are still alive; same rule also applied to crustaceans such as lobsters or crayfish. In the case of those who do not buy live shellfish, such as in the case of shrimps and prawns, care must be taken in the presence of spots of blackish or very dark head, signals that indicate a recent death. The bottom of the container in which the shellfish are sold can help us to identify the shellfish is not fresh, which tend to lose their legs and other body parts when they are dead for so long. When we go to the restaurant, however, where we can not necessarily see things the preparation of the dishes? In those cases, the first thing to do is to choose reliable sites and to avoid restaurants that propongo0no prices are too cheap. Fresh fish, in fact, has its price and inexpensive meals indicate that the quality of the fish used is not excellent. Surely those are preferred restaurants with a mini bug that allows customers to then examine the fish and to choose what they want to eat. Attention to the condiments: a dish with too much lemon or other flavors could mean a fish is very fresh, hence the need to mask the odor with the dressing. Again, beware the plates which give the flavor of ammonia: These should be sent back because the fish certainly is not quality, much less cool. |
