Fresh rainbow trout

Rainbow trout are very beautiful, gold-coloured skins are very noble, and rainbow trout are cold water fish. It is one of the high-yielding and high-quality breeds promoted worldwide by FAO. Rainbow trout not only have advanced muscles, are fine, have no interferobic thorns, are large in food, but also tastes good and nutritious: 18 proteins per 100 g diet. A high-protein, high soluble fat and multiple vitamins, amino acid, low-heat, low-cholesterol, and high-quality water products with a heat value of less than 150 calories. In every 100 grams of cholesterol, containing 3 grams of thiram unsaturated fatty acid, it reduces cholesterol content in blood, effectively prevents cardiovascular disease and alleviates the suffering caused by rheumatism and oxin. Rainbow trout also contain abundant fatty vitamins A and D, water soluble vitamins B12 and B6, EPA (20 carbon pentachloro acid) and DHA (22 carbon6 acid). Rainbow trout prevents chronic diseases, diabetes and certain types of cancer. Studies show that the probability of eating 50 g rainbow trout per day can be reduced by 50 per cent. The fat man uses the evaporation method to make this rainbow trout, which better reflects the taste of fish。