Nutritionists unanimously repeat, that the fish in the human diet should be mandatory. It contains phosphorus, essential Omega 3 fats and other useful substances for the human body. Especially recommend giving the fish the children and the elderly. Doctors say that its use reduces the risk of problems with the heart and blood vessels, improves memory, is the prevention of cancer. But did you know that a choice of fish, which will be on your desk, should be approached very carefully. Indeed, in some cases, instead of benefit it can bring only harm to health.
Let's see what the fish is not only delicious, but also useful for all your household.
Chilled or frozen? All fish that is nicely laid out on the ice counter the supermarket - it is artificially grown in the fish farm. Also, under the guise of fresh fish - often sold defrosted (well if only once). Therefore, the cooling is better to buy local varieties of fish - catfish, perch, silver carp, pike, carp, etc... And overseas sea bass and dorado buy frozen.
Are the taste and composition of chilled and frozen fish?
According to research by Norwegian research company in taste and quantity of vitamins and mineral microelements frozen fish does not differ from the cooling in the event that it is properly frozen and stored. If the fish are deformed - it does not mean its bad quality, but stuck together with each other carcasses suggest that she was once was thawed, and therefore has lost its useful properties. Check the freshness of frozen fish may be sticking to the carcass of the heated knife. If, after this, he will smell bad, stale fish frozen. By the way, the fish should be defrosted only by moving out of the freezer on the bottom shelf of the refrigerator instead of the kitchen table.
Carcass or fillet? Better to take the carcass. For fish fillets, it is difficult to understand how species. Therefore, cheaper fish unscrupulous sellers thus give the road. In addition to separate bones in the manufacture of fillets, using chemicals, steeping them in fish.
How much should be an icy glaze?
Not more than 5% of the total weight of the fish. To determine this, tap the fish on a hard surface. On glaze appeared chipped and cracked? Its exact more than is necessary. Also, if there is ice on the surface roughness, chipping, and sagging - this indicates that the fish was frozen again. Yellowish, muddy crust suggests that the product is not fresh.
How to determine the polyphosphates in the fish? To fish significantly increased its weight manufacturers can use polyphosphates. This fish can be identified by excessive gloss. Harmful to the human body substances can be identified and when cooking fish. Oil for frying is much foam, and the fish will acquire a grayish hue.
What to look for on the packaging?
The first information about the time and place of catch and production of products. And, of course, the shelf life. If the place of catch is too far from the place of production should doubt the freshness of the product. Also see the composition. It should not be anything but fish and water. Any "E" (e.g., E-452) indicate that the product comprises polyphosphates.
What harmful substances may be in the fish? Especially harmful substances often found in farmed fish farming. For example, Pangasius catfish, tilapia grown in the Mekong River which is included in the list of the most polluted rivers in the world.
What kind of fish do not need to have? Problems can not only be a farmer, but also with the wild fish that contains mercury. Often it comes to these types of fish like tilefish, swordfish, shark, king mackerel, tuna, bolshegolov. The older and larger the fish, the greater the probability that it contains mercury. The best choice would be herring, hake, pollack, saury, sardine. Of salmon is whitefish, sockeye, coho. They practically do not grow up on farms and mercury poisoning is extremely rare.
And be sure to ask,how to cook a delicious beef broth
