The phrase "fatty fish" may not seem too appetizing to many, but in reality it is the most useful and delicious seafood. Fatty marine fish contains a large amount of omega-3 acids, the benefits of which for the cardiovascular system are undeniable. You need to choose such a fish, observing certain rules.
Instructions
Step 1
Almost all of the beneficial fatty acids can be found in cod, which also contains minerals, vitamins, and trace elements. The main value of cod is the liver, which improves the functioning of the heart and brain, gives elasticity to blood membranes and normalizes blood pressure. Keeping up with cod and mackerel is the richest source of unsaturated fatty acids and rapidly digestible proteins.
Step 2
Oily sea fish is also trout, in addition to omega-3 acids, it contains vitamins A, D and B12. Its substances improve fat, cholesterol and protein metabolism, as well as accelerate the synthesis of red blood cells (erythrocytes). Another valuable marine fish of fatty varieties - pink salmon, contains a large amount of niacin, which relieves stress and improves the functioning of the gastrointestinal tract. Salmon in excess contains vitamins, iron, phosphorus, potassium, selenium, iodine and omega-3 acids - however, like other varieties of oily fish (sea bass, saury, halibut, herring, beluga, omul, sturgeon, sardine and salmon) …
Step 3
When choosing sea fish, you must carefully examine it. It should be moist and elastic to the touch, and its scales should shine. The eyes of a quality marine fish are bright, moist, protruding and full, there are no spots on the skin of the carcass, except for a uniform thin layer of transparent mucus. The gills are exceptionally red and clean, without any mucus. Fresh sea fish has a dense and elastic meat without torn fibers, which is difficult to separate from the vertebral bones and rib bones.
Step 4
The body of a fatty sea fish should be smooth, dense, elastic and not swollen, and when you press on the back, a hole is obtained in it, instantly returning to its original state and indicating the freshness of the fish. The fins should not be damaged or stuck together, and the tail should not be curled up or dry. Fresh fish hold their shape well, while rotten fish will hang sluggishly when picked up from the counter. When buying a fillet of oily sea fish, you need to pay attention to its transparency and the condition of the edges - they should not look torn. At the same time, the fillet should have a freshly cut appearance.
