The nutritional value of fish is very high, and there are also many nutrients that you would never expect, even nutrients that you might discard. So, today, let's tell you what these easily overlooked nutrients are and how to clean fish properly.
5 Unexpected Treasures on Fish
Fish scales. 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, a common way to eat them is to make fish scale jelly. The specific method is: Scrape off the fish scales and wash them. Place them in a pot full of water, add a little vinegar, and keep the water temperature between 70°C and 90°C, just below boiling. Simmer over low heat. Once the fish scales slowly melt and the broth becomes thick, turn off the heat, let it cool, and then refrigerate until it sets. When eating, simply mix the fish scale jelly with your favorite seasonings.
Fish bones. Fish bones, which we commonly call fish bones, are rich in trace elements like calcium. After being softened, their nutrients are more easily absorbed by the body. Very small fish with bones should be chewed thoroughly; once in the stomach, stomach acid will soften the bones, promoting the release of nutrients like calcium and phosphorus. For larger fish bones, you should suck out the marrow, which is the white line in the fish's spine. Additionally, fish bones can be stewed with vinegar. Simmer over low heat for 2-4 hours. It's important to note that boiling fish bones in plain water makes them difficult to soften. Adding more vinegar and stewing can use the acetic acid to help soften the bones.
Fish maw. The fish maw is rich in collagen and Omega-3 unsaturated fatty acids, which may be beneficial for blood lipid control. A common preparation method is to wash the fish maw clean and then stew it with the fish, either in a clear broth or in a braised sauce.
Fish liver. The fish liver is where the fish stores many 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. The fish liver is connected to the fish gallbladder, so be careful not to burst it when cleaning. The liver has a detoxification function and can easily accumulate toxins. Before eating, you should ensure the fish has not been contaminated by environmental pollutants.
Fish intestines. 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 worth eating, and you must clean out all the internal contents beforehand. Since the food the fish eats is digested in the intestines, this organ is one of the more heavily contaminated parts of the fish's body. If you are not confident about the fish's farming environment, it is not recommended to eat them.