Introduction: Fish is not only nutritious but also easy to digest, making it a favorite for everyone. However, do you know the nutritional value of the different parts of a fish?
Fish meat is rich in high-quality protein, easy to digest and absorb, and has a low fat content. 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 meat is divided into dark and white flesh. Dark meat contains more lipids, glycogen, vitamins, and enzymes, and has a stronger fishy taste, such as in tuna and sardines. White meat has a milder fishy taste, such as in large yellow croaker and flounder.
Steamed Yellow Croaker
The fish eye contains slightly higher amounts of Vitamin B1 and DHA. However, due to its small size, its nutritional value is not significant.
The fish tail and fish bones The nutritional value of the fish tail is similar to that of the body meat. Fish bones do have a calcium-supplementing effect, but people generally eat very little of them. The bones of sharks can be made into fish bone powder.
Fish Scale Jelly
Fish lips are mainly made from the dried skin and related tissue of the upper lip of sturgeon, shark, and ray. The main component is collagen. Although it is considered one of the "Eight Treasures of the Sea," it actually has little nutritional value.
The fish maw was historically known as "ginseng of the sea," ranking alongside bird's nest and shark fin. Fish maw contains biological macromolecular collagen protein, which can improve tissue nutrition, promote growth and development, and delay skin aging. It is an ideal high-protein, low-fat food. The swim bladder of saltwater fish is thicker and is usually made into a dried product called fish maw. Dishes made from fish maw have a smooth, delicate, and rich texture.
Fish brain is rich in DHA, a polyunsaturated fatty acid commonly known as "brain gold," as well as phospholipids, which are beneficial for infant brain development and may also play a role in the辅助 treatment of Alzheimer's disease. However, fish brain has a high cholesterol content, so its consumption should be limited.
Braised Sturgeon Lips
Frozen fish
Red-burned fish lips
Scrambled with tea and eggs