Spring is the best time to eat fish, as they are nearing their spawning period and have stored more nutrients. At this time, the fish are plump and firm, with an increased and balanced content of various amino acids, making their meat more delicious.
Among sea fish, the ribbonfish is highly recommended. It has a higher fat content than most fish, and most of it is unsaturated fatty acid, which helps lower cholesterol, enhance the vitality of skin surface cells, and keep the skin delicate and smooth. The scales and the silvery-white oil layer on the ribbonfish also contain an anticancer component, 6-thioguanine, which is beneficial as an adjunctive treatment for leukemia, stomach cancer, and lymphoma.
Cumin Pan-Fried Ribbonfish
Ribbonfish is also rich in magnesium, which provides excellent protection for the cardiovascular system and can help prevent hypertension and myocardial infarction. At the same time, its meat is fatty with few bones and has a delicious taste, making it very suitable for children and those who are afraid of fish bones.
How to cook fish for better nutrient absorption? It is best to steam, stew, or braise it, as this preserves the fish's natural color and flavor, keeps the meat tender and delicious, and does not easily lose its original nutrients. It is best to avoid frying, deep-frying, or grilling, as these methods not only destroy nutrients but also increase many harmful substances. It is recommended that adults eat fish 2-3 times a week, 100-150 grams each time, and include at least one type of sea fish per week.
Fried Belt Fish