Any fish – river, sea or grown in artificial conditions – is a source of many useful substances that have a positive effect on the heart, blood vessels, and immunity. Eating sea fish serves as the prevention of cancer due to the content of the most important antioxidant in it – omega-3 polyunsaturated fatty acids.
Fish: beneficial properties
Useful substances contained in fish:
– proteins; – lipids; – amino acids; – iodine; – fluorine; – calcium; – manganese; – zinc; – selenium; – iron; – magnesium; – phosphorus; – bromine; – vitamin A; – vitamin D; – vitamin F; – vitamin E; – vitamin C; – vitamin PP; – B vitamins; – vitamin H; – fish fat; – omega-3 acid.
The healing properties of fish and their use
Since ancient times, people have learned to use such a valuable gift of nature as fish. It is the staple food of the peoples living on the shores of large rivers, lakes, seas and oceans. People living in areas near the seas and oceans eat not only fish, but also other seafood. As a rule, they get sick less and live longer. After all, the flora and fauna of the seas and oceans is a storehouse of the most useful substances that only exist in nature.
All vitamins, macro- and microelements that any living organism needs are present in large quantities in fish and other representatives of the flora and fauna of the seas and oceans. Undoubtedly, river and pond fish are also useful for humans, but the amount of vitamins and other useful substances in it is less.
Fish from rivers and fresh water bodies contain less iodine, bromine and vitamin D, but they are high in protein. Unlike meat, fish protein contains a large amount of such an important amino acid as methionine. Fish protein is easily absorbed by the body, so it is useful to eat it for the prevention of stomach diseases. The content of iodine and fluorine in fish contributes to the treatment of diseases of the endocrine system.
Fish is included in many diets. Its calorie content is slightly lower than that of meat. Fish dishes are recommended for obesity and are widely used in sparing nutrition. Any low-fat white fish is considered dietary, but pike perch is most suitable for dietary nutrition.
When buying fish, you need to choose fresh or frozen. It contains all the useful microelements and vitamins. It is better to steam or boil fish
The dietary fish recipe below also goes well with the holiday table. To prepare the dish you will need:
– 1 large pike perch; – 1 bunch of lettuce leaves; – 1 lemon; – soy sauce; – sesame seeds; – sesame or olive oil; – 1 can of black olives.
Method of preparation:
Wash the fish, peel, cut into pieces and stew in any way or cook in a double boiler. In order for the fish not to fall apart during the extinguishing process, you can add 1 tbsp to the extinguishing water. a spoonful of vinegar. Cool the finished fish and separate from the bones. Wash lettuce leaves, chop coarsely and arrange on plates (cover plates with them).
Put fish pieces on top of the salad. Pour the dietary fish with olive oil, lemon juice, soy sauce and sprinkle with sesame seeds. Arrange olives and lemon wedges around the edges of the plate.
The risk of cardiac arrhythmia is reduced if fish is fried or baked over an open fire.
The benefits of fish will be in any form, in whatever form it is cooked. Jellied fish is very popular in Russia. In pre-revolutionary Russia, merchants treated their guests to sterlet fillers. Nowadays, not everyone can boast of such a dish. Currently, the sterlet, which belongs to the sturgeon family, is listed in the Red Book as a species with a decreasing number.
Such an important component of fish as fish oil is very much appreciated. It contains many vitamins A and D. Vitamin A improves vision, helps maintain the beauty of hair and skin, mucous membranes, respiratory and digestive systems. Vitamin D helps fight cardiovascular diseases, osteoporosis, Alzheimer’s disease. In addition, it reduces depression, improves mental performance, relieves fatigue, improves immunity and physical activity.
There is a lot of fat in grenadier fish from the cod family, as much as 75%, but this sea fish is considered dietary. There are many recipes for cooking grenadier dishes, just keep in mind that this fish is tender and sometimes falls apart if fried in a pan. It is recommended to cook it in a double boiler, as well as to bake it in pieces in foil so that to taste – mayonnaise, sauce, vegetables – at a temperature of 180-200 degrees. The main thing is to wait until all the water has evaporated.
The most valuable substance for the human body, which is contained in sea fish, is omega-3 polyunsaturated fatty acids. Most of them are found in red salmon fish, which are the property of the Russian Far East. These include salmon, trout, chum salmon, pink salmon.
Omega-3 is a substance in the brain and retina and is essential for the brain to function quickly, as it provides the flow of energy. Fatty acids are the strongest antioxidant, so eating red fish serves to prevent tumors. Omega-3s suppress stress hormones and are important for joint health and brain function. They have protective properties and normalize blood pressure, help burn excess fat and contribute to the overall health of the body. Most of all omega-3 fatty acids are found in salmon. However, you should not eat a lot of it, as liver problems may arise.
Scientific and technological advances have made people’s life comfortable, however, as various industries grew, harmful substances began to get into rivers, seas and oceans, accumulating in the organisms of fish and animals that eat them. This is because it is too late to pay attention to the environment. Many enterprises have been built on the banks of the rivers, huge liners ply the territory of the seas and oceans, and garbage, which is the result of human activity, accumulates in large quantities.
Pike, pike perch and perch can accumulate harmful substances such as mercury. Therefore, you should not buy fish if you are not sure about its quality and origin.
Smoked fish can also be harmful. Hot smoked fish with thin skin contains many carcinogenic substances. It is safer to choose a thick-skinned fish like this and eat it no more than 1-2 times a week.