Besides the tasty fish consumptionis very nutritious and should always be in our food. For starters, the fish is high in
protein, like any other meat. So, who wants to give up red meat, eating fish will be well nourished. Moreover, it has lots of minerals, including calcium, phosphorus, iodine and cobalt, and is also a source of vitamins A, D and B.
And the best news is that fish is low in fat! Of course there are some species fat, but in general, the fish has less fat than red meat and chicken, and it makes your digestion is faster.
And fish is great for anyone trying to lose weight and control the level of cholesterol in the blood! Some species of fish, especially those of cold water, rich in omega-3, which is a type of fat very beneficial to our health.
Omega 3 reduces the risk of heart disease, atherosclerosis (hardening of the arteries) and help with inflammation, in brain development and regeneration of nerve cells.
And by acting on nerve cells, the omega-3 found in fish, can also help in treating depression, anxiety and sleep problems.
This type of fat helps also in the treatment of high blood pressure, blood clotting, in relieving pain caused by rheumatoid arthritis, protect the skin against ultraviolet light and inflammation.
Therefore, the fish is an excellent food for the development of school children and adolescents and can not miss the feeding of the elderly, since it decreases the risk of developing Alzheimer’s, dementia and mental exhaustion.
Can be introduced into the child’s diet (along with beef and chicken) so this start receiving complementary foods (around 6 months old), unless there is family history of allergy to fish. In this case, its introduction can wait a little longer and, when performed, should be offered a type of fish at a time and the child is under observation. A great alternative is the cation, due not have thorns. The introduction of fish to feed the child is important to ensure the supply of iron bisponibilidade good and protect you from the risk of anemia.
Choose your recipe now, buy the best fish and eating habits have a tastier and healthier.
How to Buy Fish
Fresh Fish: It has white or pink flesh, resistant to finger pressure; odor, skin scales and fangs; gills moist pink, almost red, bulging eyes, bright, transparent and spotless.
Care in Purchasing: Make sure the fish is properly preserved at the time of purchase, it is not advisable if you buy it off the ice, exposed to the sun or insects.
Storage: Should be in the refrigerator or freezer. To better preserve it, season with salt and lemon. After cleaning, is consumed as soon as possible. In the freezer, its validity can reach three months.
Tips: To keep all the qualities of fish, there are a few tips. To defrost, remove it from the freezer and leave it in the refrigerator the night before to prepare. The fish can spoil if thawed under running water. If you prepare baked or stewed, can take it out of the freezer and take you straight to the pot. After thawing, the fish can not be refrozen. And once thawed, must be consumed quickly, avoiding risks of contamination.
When cleaning the fish, take the head and spine to prepare porridge, soups, and cookies muquecas for manioc flour and eggs and fillings. And to remove the odor of the fish, rub lemon on your hands and utensils.
Use lemon juice in the seasoning of the fish makes it more tender and tasty.
Pacu: meat with few thorns, can be prepared grilled or roasted, and very tasty.
Painted: meat without thorns, can be prepared grilled, baked or fried, and very tasty.
Gold: can be prepared baked, stuffed with crumbs, or steaks, fish is considered the tastiest of Brazilian rivers.
Tion: can be prepared roast into slices or stew.
Hake: white flesh with few spines, can be prepared baked, fried or in fillets.
Horsetail: beef fat, can be prepared fried or stewed.
Boyfriend: white meat and lean, without spines, can be prepared roasted, baked or boiled.
Sole: lean white meat and traditionally prepared fillets.
Whiting: can be prepared in fillets or steaks.
Hake: white meat and salt can be prepared in steak or skewers on the grill.
Pig: white meat and thornless, small size, can be prepared fried.
Whiting: can be prepared fried or boiled.
Lean fish: Fat is practically confined to the liver:
Cod, whiting, mackerel, carp, Corvina, Golden Grouper, Flounder, swordfish, hake, turbot, sea bass, mullet, mullet, monkfish, trout.
The fish are generally more water and less fat than beef, but the nutritional value of their proteins is identical. Its fat is mostly unsaturated. A curious case is that of crabs, which have a composition similar to the more fatty fish (salmon, herring, sardines, mackerel, sea bass and sea bream), so they can be included in the same group of fatty fish. These oily fish compared to the more fatty meat in relation to their degree of digestibility.
The cod (lean fish) contains only 1% fat stores because fat in the liver (cod liver oil), and the plaice and sole are fish with low fat (1 to 2% by weight).On the opposite side we have the oily fish such as herring, salmon, sardines, tuna and mackerel, which at the time of spawning may have up to 25% fat.