Hairtail is highly nutritious in spring, rich in unsaturated fatty acids and magnesium, which can protect the heart.
Spring is a great time to eat fish because as fish approach their spawning season, they accumulate more nutrients. At this time, the fish are plump and firm, with increased and balanced levels of various amino acids, making their taste more delicious.
Among sea fish, hairtail is highly recommended. Its fat content is higher than that of ordinary fish, and it is mostly unsaturated fatty acids, which can lower cholesterol, enhance the vitality of skin surface cells, and make the skin delicate and smooth.
The scales and the silvery-white oil layer covering the hairtail also contain an anticancer component, 6-thioguanine, which is beneficial for the adjuvant treatment of leukemia, stomach cancer, and lymphoma.
Hairtail is also rich in magnesium, which has a good protective effect on the cardiovascular system and can prevent hypertension, myocardial infarction, and other conditions. At the same time, hairtail 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.
Among freshwater fish, crucian carp is also an excellent choice for spring nourishment. The characteristic of crucian carp is its comprehensive nutrition, high sugar content, low fat, and rich in protein, various vitamins, trace elements, and essential amino acids for the human body. Therefore, it is both tender and delicious without being greasy. Regular consumption of crucian carp can not only keep you fit but also help lower blood pressure and blood lipids, promoting longevity. For postpartum women, eating crucian carp can not only increase nutrition but also effectively promote lactation.
The nutritional components of sea fish and freshwater fish are generally similar. Overall, deep-sea fish have relatively higher nutritional value, with more unsaturated fatty acids, minerals such as iodine, selenium, and manganese, and vitamins A and D.
Although fish are highly nutritious, different cooking methods have a significant impact on nutrient absorption. The best ways to cook fresh fish are steaming, stewing, or braising, as this preserves the fish's natural color and flavor, keeps the meat delicious, and does not easily lose its original nutrients. It is best not to fry, deep-fry, or grill, as this will not only destroy the nutrients but also add many harmful substances.
Fish living in the natural world may be contaminated by bacteria or water quality, so when cooking fish, it must be thoroughly cooked and never eaten raw. It is generally recommended that adults eat fish 2-3 times a week, 2-3 liang (100-150 grams) each time, with at least one serving being sea fish.