In daily life, various cooking methods such as steamed fish, sweet and sour fish, and grilled fish have people praising the deliciousness of fish. In fact, fish is not only light and tasty but also has high nutritional value. Moreover, different parts of the fish have their own unique nutritional value. Below is an introduction to the nutritional value of different parts of the fish such as fish meat, fish brain, and fish eyes.
1. Fish Meat
Fish meat is rich in nutrients, has a good texture, and is easy to digest and absorb. Studies have found that fish meat is rich in various nutrients, including multiple vitamins (such as Vitamin A, Vitamin D, and B vitamins), enzymes, minerals (such as calcium, phosphorus, potassium, iodine, zinc, selenium, etc.), unsaturated fatty acids, and high-quality protein.
Fish meat can be divided into two types: dark meat and white meat. Dark meat contains more nutrients but has a stronger fishy taste. White meat contains relatively fewer nutrients but has a milder fishy taste.
Generally, fish that are more active, such as tuna, bonito, and sardines, contain more dark meat, while less active fish, such as cod, large yellow croaker, and flounder, contain more white meat.
2. Fish Brain
Fish brain is rich in polyunsaturated fatty acids and phospholipids, which are beneficial for infant brain development and can help in the auxiliary treatment of Alzheimer's disease. However, fish brain also contains relatively high cholesterol, so it should not be consumed in large quantities.
3. Fish Eyes
Fish eyes are rich in Vitamin B1 and unsaturated fatty acids such as DHA and EPA. These nutrients can enhance human memory and thinking abilities and lower cholesterol levels in the body. Therefore, people who use their brains frequently can often eat fish eyes.
4. Fish Maw (Fish Bladder)
Fish maw is an ideal high-protein, low-fat food. As early as 1600 years ago, there were records of fish maw in the book "Qi Min Yao Shu." This book described fish maw as a highly nutritious food, comparable in fame to bird's nest and shark's fin.
Modern research has found that fish maw contains a large amount of macromolecular collagen, which can improve the nutritional status of human tissue cells, promote human growth and development, and delay skin aging. Dishes made from fish maw have a smooth and delicate texture.
In addition, the fish maw of saltwater fish is thicker and is often made into a dried product for consumption. This dried fish maw is called fish maw. Before eating fish maw, it must be soaked in oil or water in advance. Thicker fish maw can be soaked in either oil or water, while for thinner fish maw, soaking in oil yields better results.
5. Fish Scales
Fish scales are rich in choline, protein, unsaturated fatty acids, lecithin, and minerals such as calcium and sulfur. Choline can enhance memory, and lecithin can protect the liver and promote the development of the nervous system and brain.
The scales of hilsa shad and Spanish mackerel contain some umami components, so when cooking these two types of fish, it is not necessary to scrape off the scales. The scales of hairtail are rich in 6-thioguanine, which has excellent anti-cancer effects, so it is also not necessary to scrape off the scales when eating hairtail.