Fish is a highly nutritious ingredient with excellent nourishing properties. In China's Twenty-four Filial Exemplifies, there is a story titled "Lying on the Ice to Catch a Carp," which tells of a filial son who lay on the ice to catch a carp to make a soup for his sick mother to restore her health. Typically, we only eat the meat of the fish and neglect its other parts. In fact, every part of a fish is a treasure!
1. Fish Scales
Reason: Fish scales are the fish's exoskeleton, rich in nutrients like collagen, calcium, phosphorus, and lecithin. They also contain chitosan, a type of dietary fiber. Because collagen converts to soluble gelatin at temperatures between 70°C and 90°C, the common way to eat them is to make fish scale jelly.
Method: Scrape off the fish scales and wash them. Place them in a pot of water, add a little vinegar to keep the water temperature between 70°C and 90°C, just before it boils. Simmer over low heat until the scales slowly melt and the broth becomes thick. Turn off the heat, let it cool, and then refrigerate until it sets. When eating, mix the fish scale jelly with seasonings.
2. Fish Bones
Reason: Fish bones, commonly known as fish bones, are rich in trace elements like calcium. After being softened, their nutrients are more easily absorbed by the body.
Method: Very small fish with bones should be chewed thoroughly. Once in the stomach, gastric acid will soften the bones, promoting the release of nutrients like calcium and phosphorus. For larger fish bones, suck the marrow, which is the white line in the fish's spine. Fish bones can also be stewed with vinegar, simmered over low heat for 2-4 hours. Note that boiling fish bones in plain water makes it difficult to soften them. Adding more vinegar and stewing can use the acetic acid to help soften the bones.
3. Fish Maw
Reason: The fish maw is rich in collagen and Omega-3 unsaturated fatty acids, which may be beneficial for blood lipid control.
Method: Wash the fish maw clean and stew it with the fish, either in a clear broth or in a braised soy sauce preparation.
4. Fish Liver
Reason: The fish liver is where the fish stores various nutrients, such as vitamins A and D, and iron. However, it is also high in cholesterol and purines, making it unsuitable for patients with gout.
Method: The fish liver is connected to the fish gallbladder, so be careful not to break the gallbladder when cleaning it. The liver has a detoxifying function and can easily accumulate toxins. Before consumption, ensure the fish has not been exposed to environmental pollution.
5. Fish Intestines
Reason: Fish intestines are low in fat and their protein content is comparable to that of fish meat. However, only the intestines of larger fish are edible, and the internal contents must be cleaned out before eating.
Suggestion: Since all food a fish eats passes through its intestines, it is an organ that can be heavily contaminated in the fish's body. If you are not confident about the fish's farming environment, it is not recommended to eat the intestines.
The above are the benefits of other parts of a fish. It may sound surprising, but these effects are real. However, when using parts like fish bones and scales, be sure to pay attention to safety. Do not be careless and swallow them whole; you must ensure that hard parts are softened before eating!