1. Eat for nutrition: Fish meat, fish brain
Fish meat is rich in high-quality protein that is easy to digest and absorb; it has a low fat content and provides low energy; it also contains inorganic salts such as calcium, phosphorus, potassium, iodine, zinc, and selenium, as well as vitamins A, D, and B-complex vitamins. Fish muscle is divided into dark meat and white meat. Dark meat contains more lipids, glycogen, vitamins, enzymes, etc., and has a stronger fishy taste. It is found in more active fish like tuna, bonito, and sardines. White meat is more abundant in fish like cod, large yellow croaker, and flounder, and has a milder fishy taste.
Fish brain is rich in DHA, a polyunsaturated acid known as "brain gold," as well as phospholipids, which are beneficial for infant brain development and may also help in the auxiliary treatment of Alzheimer's disease. However, fish brain has a high cholesterol content, so its consumption should be controlled.
2. Eat for beauty and texture: Fish maw (fish bladder)
Fish maw contains large biological molecules of collagen protein, which can improve tissue nutrition, promote growth and development, and delay skin aging. The consumption of fish maw was recorded in the book "Qimin Yaoshu" over 1600 years ago. It is said to be on par with bird's nest and shark fin, known as the "ginseng of the sea," and is an ideal high-protein, low-fat food. The swim bladders of saltwater fish are thicker and are usually made into a dried product called fish maw. Dishes made from fish maw have a smooth, delicate, and rich texture.
Before eating, fish maw must be soaked and rehydrated. There are two methods: oil rehydration and water rehydration. Thicker fish maws can be prepared with either method, while oil rehydration is better for thinner ones. The oil must be kept at a low temperature. When the fish maw becomes crispy enough to break with a fold of the hand and has a spongy cross-section, it can be removed. Then, pour in boiling water to allow it to soak and soften. Squeeze out the excess water, cut it into the desired shape, and then rinse it in warm water to remove the oiliness before cooking.
3. Eat for novelty and fun: Fish scales, fish eyes, fish lips
Fish scales contain choline, which can enhance memory. They also contain various unsaturated fatty acids, which have a certain effect in preventing and treating arteriosclerosis, hypertension, and heart disease. They can be made into fish scale jelly for consumption. Furthermore, Chen Shunsheng stated that the scales of hilsa and Spanish mackerel contain certain lipids and umami components, so they can be cooked without being removed. When eating, you can suck the juice to ingest a small amount of collagen that dissolves out. The scales of hairtail contain 6-thioguanine, which has anti-cancer properties and is of high value, so they do not need to be scraped off before eating.
Fish lips are mainly made from the dried skin and connective tissue of the upper lips of sturgeon, shark, and ray. Their main component is also collagen. They are also considered one of the "Eight Treasures of the Sea," but they are not very nutritious. Fish eyes have slightly higher levels of Vitamin B1 and DHA, but due to the small quantity consumed, their nutritional value is not significant. There are also fish tails and fish bones. Fish tail is simply the section of meat at the end of the fish, with nutrition similar to the rest of the body. Fish bones can indeed supplement calcium, but people generally eat very little of them. Shark bones, however, can be made into fish bone powder.