At the dinner table, "four legs are not as good as two, and two are not as good as none"—"legless" fish = the best source of high-quality protein + low calories + low fat + low cholesterol, the reputation they enjoy is well-known. We love eating fish so much, how should we treat it to truly gain a hundred benefits without any harm? How to tell if fish is fresh?
Ancestral secret weapon: Look, Smell, Ask, Press
Look: If it's freshwater fish, it's obvious at a glance; the one swimming lively in the tank is your choice. If it's saltwater fish or freshwater fish transported from other places, you must absolutely judge by its "appearance": the fresher the fish, the brighter its whole body becomes, that's the healthy natural luster, like a woman's skin. Observe if the fish body is intact, if the scales are complete, and if there are any signs of spoilage. Also, pay attention to the fish's eyes; the fresher the fish, the more distinct and sunken the black and white of its eyes are. Smell: Fresh fish have a natural fishy smell; if there isn't one, it means the fish has been stored for a long time. Saltwater fish, in particular, have a distinct oceanic smell different from inland fish. Ask: Trust the fish seller; after all, selling you bad fish is not something beneficial for him, unless he doesn't want you as a repeat customer. Press: Press the fish body with your finger; if there is resistance when pressed and it quickly returns to its original shape when released, it is fresh.
How to store fish? Everyone knows that it's best to eat fish fresh. Because the unsaturated fats rich in fish are oxidized in a very short time, long-term storage is neither easy nor wise.
If it's raw fish like Japanese salmon sashimi, it must be eaten on the same day. If it's fresh fish, it's best to eat it within two days of purchase. Because fresh fish spoils easily, gets infected with bacteria, and emits a bad odor. Of course, you can also wash and dry the fresh fish and then freeze it. For frozen fresh fish, you should also finish eating it within two months. Because freezing for too long will destroy the fish's protein and cause the fat to oxidize. In terms of storage, buying directly frozen fish is the most economical, but directly frozen fish is often inferior in taste. Directly frozen fish should be put directly into the freezer at -18°C after purchase, and you need to finish eating it within 6 months. Directly frozen fish hates repeated thawing, so it is recommended that you break it down into several small pieces before putting it in the refrigerator, take out as much as you need, and avoid repeated thawing.
Is fish easier to digest than meat?
Benefiting the liver and spleen—Chrysanthemum and Egg White Sea Bass Soup
When we say "meat" here, we refer to common livestock meats on our dinner tables, such as pork, beef, and mutton. Is fish easier to digest than these meats? What's different about fish from these meats is that fish does not contain saturated fatty acids; it contains more water and less fat, so fish is indeed easier to digest. Especially for fish that do not contain OMEGA-3, such as cod, it only stays in our stomach for two hours. Fish containing OMEGA-3 stays in our stomach for about the same amount of time as poultry and beef (3~4 hours).
Are fish balls considered fish?
Specifically, fish balls are made by crushing and mixing fish meat, washing it with warm water several times, and processing it into a tasteless white product. But fish balls are not just fish meat; there are various additives.
Sweet and Sour Squirrel-shaped Fish
To prevent protein denaturation caused by freezing, sugar and other chemical products are added. Then, to improve the texture, egg white, vegetable oil, starch, preservatives, stabilizers, deodorizers, flavorings (crab, shrimp, lobster flavors), and pigments are added... This type of food does not have the nutritional elements of fish, it contains very little protein, but more sugar, salt, and chemicals. Nutritionists believe that fish balls are not fish.
Are fish calories really low?
Although there are many types of fish, they are all different, but generally speaking, the calories and fat in fish are indeed quite low among all types of animal meats. However, even with a "good foundation," it depends on your cooking method. The healthiest way to eat fish is steaming, which is also the way that best preserves its original flavor. Let me teach you a trick: when steaming fish, place two scallion stalks under the fish body. This not only removes the fishy smell but also creates a cycle of heat, which helps the fish cook evenly and more deliciously.
Pan-fried Almond Cod
How to eat fish in the most environmentally friendly way?
A stark fact is that 3/4 of the world's fish stocks are depleted or on the verge of extinction. Many species of saltwater fish are threatened with extinction, such as haddock, tuna, and swordfish. Even cod, the favorite of many chefs, is threatened with extinction. Now, the Nature Conservancy has called for limiting the consumption of cod. Whatever the resource, it should be cherished when used. For a fish in front of us, using its entire body, not just eating the meat, is an environmentally friendly way to eat.
Zao Liu Yu Pian (Sautéed Fish Fillets in Wine Sauce)
For example, the fish head: freshwater fish heads are suitable for making soup with tofu or shredded radish, while saltwater fish heads can be pan-fried into delicacies like "pan-fried salmon." The fish belly can be used to make homemade fish balls. Even the small fish bones are edible: roast them dry, then deep-fry them, and they become a great appetizer and side dish with alcohol!