Which fish is the healthiest for children? The healthiest fish for adults and children. Steamed cod cutlets

There is one special category of parents: their children eat fish. Answering everyone else, including me, to the question: “How do you do it?”, some shrug their shoulders in bewilderment: “We didn’t do anything special, we just love fish very much. We lived in Vladivostok as children, fish and seafood were constantly present on our table, and fishing was our favorite pastime,” others say much the same: “In our family, we all, including children, eat fish because we like it.” like".
I would add to this the ability to choose and properly prepare this delicate product.

Useful properties of fish

• Fish is a source of complete proteins and essential (not synthesized in the body) amino acids; it contains the same amount of them per unit weight as lean meat.
• White fish contains small amounts of fat, while the fat in other types of fish (salmon, mackerel, herring, sardines) contains omega-3 polyunsaturated fatty acids, which are important for the development of the nervous system and are beneficial for the heart and blood vessels.
• Sea and freshwater fish are a valuable source of microelements: iron, zinc and selenium, which, although present in smaller quantities than in meat, are just as well absorbed.
• Sea fish is the main source of iodine, which accumulates in it from the marine environment. This is important because almost all regions of Russia have mild or moderate iodine deficiency.

How to choose fish?
The fish must be absolutely fresh, this is the main condition. Buy fish where it is properly stored and sold quickly. If, approaching the fish department, you smell a specific smell, do not even approach it.
When you buy fresh fish, ask the seller to peel back the gills and smell: no fishy smell, just a slight aroma of sea water.

• clear eyes,
• dense, shiny scales,
• natural color and moisture,
• elasticity to the touch,
• a subtle smell of the ocean instead of a persistent fishy stench.

For some reason, buyers are prejudiced against fresh frozen fish, considering it a less valuable product than chilled fish. However, the peculiarities of fishing are often such that the caught fish is cut up, immediately frozen and put on the shelves in this form. Proper freezing does not change its beneficial properties at all, and the ice glaze, which is present in minimal quantities from a conscientious manufacturer, protects the fish from oxidation and drying out.

Such fish should be defrosted slowly, on the refrigerator shelf at the lowest temperature: this is safe and allows you to preserve its texture and taste. Of course, fish should only be frozen and thawed once.

The World Wildlife Fund (WWF), an independent international environmental organization, has issued a special guide for fish consumers in Russia, which introduces all interested parties to the peculiarities of catching (or growing) fish and seafood and gives recommendations to buyers.
This guide can be downloaded.

What kind of fish can children eat and how should they cook it? Tips with examples
Children usually have two complaints about fish - the bones and the actual fishy taste. Therefore, you need to choose the least bony fish and try to remove all the small bones using special tweezers. Another option is to make fish cutlets or meatballs. If you are preparing them from lean fish, be sure to add a little butter to the minced meat. Something as simple as adding a teaspoon of sugar per pound of minced fish will also enrich the taste of the cutlets. This technique is used by manufacturers of canned fish for baby food.

As for the taste of fish fillets, in addition to the impeccable freshness of the fish itself, marinades can help. If you bake the whole fish, add herbs and lemon slices to the belly. When using fillet, you can rub it with a marinade of olive oil, garlic, lemon juice and add slightly mild mustard (for a child over three years old) and honey (or sugar). Variations are possible - instead of lemon juice and mustard, use a little soy sauce. Or the simplest option: salt, a little ground pepper, olive oil, fresh thyme.

It is very important that the fish is fully cooked, but in no case is it too dry: then it is simply inedible. I have an old edition of Baby Nutrition from 1957 - “a book on how to feed a child properly in order to raise him healthy and strong.” This guide recommends simmering the fish pieces in water at a low simmer for 30 minutes. It seems to me that this is too long, and besides, boiled fish is an amateur dish, but baked or grilled fish will probably be a success.
If a child likes pasta (I haven’t come across children who don’t like it) with white sauce, it’s quite possible to add small pieces of fish fillet to it.

What fish dishes and products are best avoided?

• Up to three (and preferably up to seven) years of age, children should not be offered strong fish broths and soups, fish jellied fish, caviar, beloved by grandmothers, is also prohibited: due to the very high fat content, salinity and the presence of preservatives, caviar is not a children's product.
• You should not offer children dried and smoked fish.
• Surrogates like crab sticks have no place in baby food either.
• If your child's mom, dad, or other blood relatives have a proven allergy to any type of fish, shellfish, or crustaceans, you should consult your doctor before giving your child any of the above.
• The key to fish consumption is moderation (1-2 times a week as much as your child will eat) and variety. Pollution of the World Ocean due to human activities and modern aquaculture technologies force us to be more careful in choosing the fish we eat.

Fish is an indispensable product in a healthy human diet. The inhabitant of reservoirs has won such respect and honor due to the content of Omega-3 and Omega-6 fatty acids in its composition, which have a “magical” effect on the human body. Experts and nutritionists often disagree on the category of “healthiest fish,” since almost all of its types are saturated with beneficial microelements and polyunsaturated acids (EPA and DNA).

The editors found out which fish is the healthiest for adults and children, and also learned how to choose the right fish to get the maximum benefit from this product.

Which fish is the healthiest?

The benefits of fish are difficult to overestimate for every person. This product can have a beneficial effect on the functioning of the cardiovascular system, act as an effective immunomodulator and activator of brain function. Just 100 g of fish three times a week can significantly cleanse the body of “bad” cholesterol, help normalize metabolic processes and fat metabolism, improve the functioning of the thyroid gland and at the same time saturate the body with high-quality protein without harming a slim figure.

What fish is the healthiest for humans? The answers of nutritionists to this question are very contradictory - some call herring the “queen” among fish, others call trout, and still others see great benefits for the body only in tuna. The only thing that experts agree on is that the most valuable varieties of fish are those that contain the most Omega-3 and Omega-6 acids.

The healthiest fish with a high content of fatty acids:

• Wild salmon
• Salmon and trout
• Mackerel
• Cod
• Halibut
• Rainbow trout
• Crustaceans
• Sardines
• Herring
• Tuna

The healthiest fish for humans

Despite the extensive list of the healthiest fish that can be found on supermarket shelves, experts highlight the best varieties that are indispensable in a healthy diet for every person. Nutritionists emphasize that the ideal “fishy” option can be chosen even for capricious gourmets and little “unwilling” ones who cannot stand the smell of fish.

Salmon

Salmon is considered the “queen” among fish due to its beneficial and tasteful qualities. This type of fish contains a large amount of Omega-3 and Omega-6 fatty acids, and also contains easily digestible protein and a “vitamin-mineral cocktail” of iodine, phosphorus, calcium, sodium, potassium, magnesium, fluorine and zinc.

100 g of salmon contains half the daily requirement of protein for the human body, but is completely free of carbohydrates, which is extremely important for a slim figure. Salmon is very useful for both men and women - the selenium it contains significantly enhances reproductive functions in humans, promotes sexual desire and prevents premature aging of the skin.

It is important to know! Salmon is a rather expensive pleasure that not everyone can afford. Walnuts are an ideal alternative to salmon , which are also an excellent source of Omega-3.

Herring

Herring is the most frequent guest in Russian kitchens, as it is a very affordable, budget-friendly and incredibly tasty variety of fish. Herring fell into the category of “the healthiest sea fish” for a reason - it contains a large amount of healthy, easily digestible protein and polyunsaturated fatty acids, essential amino acids and a number of vitamins.

Among the main beneficial properties of herring, nutritionists highlight the ability of this fish to have a beneficial effect on the nervous and digestive systems, stimulate the production of “good” cholesterol, and block the proliferation of fat cells.

Cod

Experts classify this type of fish as “the healthiest fish for children.” This sea fish contains a lot of complete protein with an ideal composition, saturated with fatty acids. At the same time, cod meat is considered the most dietary and hypoallergenic.

Cod helps strengthen the immune system, bones and teeth, and saturate the brain with oxygen. Moreover, this fish has powerful antidepressant properties - one serving of cod significantly improves mood and helps to actively fight stress.

The composition of fish from the cod family is not particularly different, so silver hake, blue whiting, burbot, pollock and pollock would be an excellent alternative to cod.

Trout

Trout belongs to the class of the most useful fish due to the fact that it lives exclusively in environmentally friendly reservoirs. The meat of this fish has a very tender and juicy texture, which is highly valued by chefs. If you can’t decide which fish is the healthiest, then trout will be an ideal option also because it can be bought alive. This opportunity allows you to purchase a truly fresh and high-quality product that has not been frozen or “colored.”

Trout is especially useful in dietary nutrition - 100 g of this fish contains only 88 Kcal, so it can be included in any quantity in the daily diet, even with the strictest weight loss diet. Trout is especially useful for pregnant women. Due to the content of large amounts of vitamin D and nicotinic acid (vitamin PP), trout promotes the proper formation of the fetus and prevents miscarriage.

It is impossible not to note the high “rejuvenating” properties of trout - regular inclusion of this fish in the diet allows you to visit beauty salons less often and use expensive skin care products, since trout has a beneficial effect on the skin, smooths out wrinkles and moisturizes the epidermis, which is very important when developing the first signs of aging.

The healthiest fish: how to choose?

Many careless sellers very often turn even the most healthy fish into a dangerous product, disguising low-quality goods with the help of various tricks and tricks. How can you “catch” the right fish in the store so that it doesn’t lose its invaluable nutritional composition on the way to the counter?

• High-quality red fish, fed with natural food, have long fins and a pale appearance. If the fish has bright scarlet flesh and small fins, it means that it was fed growth stimulants and dyes.
• “Fish rots from the head” - the main indicator of the freshness of fish is the gills. They should have a bright color and the smell of fresh cucumbers. Dirty gray or pale gills with a strong fishy odor indicate that the fish is not fresh.
• Clean, shiny and smooth scales are also a sign of high quality fish. In fish with a “complicated” fate, the surface is usually damaged, there are spots on it that are uncharacteristic for the fish variety, and the skin is easily separated from the meat.
• The freshness of a fish fillet can be easily determined with one finger press - fresh fish, after pressing, does not leave dents on the flesh and does not release water.
• Real red fish without dyes has white veins. In the “tinted” product, the veins have an orange-red tint.

Sooner or later, the time comes when every mother wonders about including fish in her child’s diet. At what age and with what steps should you start introducing innovations in your baby’s nutrition? Find out in the article! In general, fish is a unique product by nature. The percentage of protein absorption by the body is, depending on the ingredients accompanying the dish and eating habits, about 98%. The beneficial properties from including this product in the menu are no less stunning.

What are the benefits of seafood?

The magnesium, zinc, copper, fluorine and iodine contained in fish predetermined its popular name - “food for the mind.” Protein, amino acids, enzymes have a positive effect on the human body. But its main advantage is the presence of Omega-3 fatty acids. Regular consumption of dishes containing seafood will help prevent the occurrence of various diseases. Such an ingredient will also be able to synthesize antibodies, form and maintain the body in a healthy state. A natural question arises: when and what kind of fish can be given to a child?

According to doctors, the optimal period for serving fish to the children's table is 10-12 months. However, it is worth noting that the inclusion of a product in a child’s diet is purely individual. For babies of brave mothers, purees, broths and cutlets with the addition of fish are not scary even at 9 months. Other parents remain on the side of specialists. They begin to feed the child with similar dishes at the recommended time or later. The allergenic nature of seafood and the experience of mothers have confirmed that a child should be protected from mussels, seaweed, shrimp and crabs for up to 3 years. Remember that such organisms act as biological filters for seawater!

Let's go shopping

Baby food requires special attention. At first it seems that the fish has only advantages, but this is not so. It also has significant disadvantages that reduce the frequency of its consumption by children. Firstly, the product can act as an allergen. Secondly, there is a danger of the fish bone getting stuck in the throat. Thirdly, not every adult will like the specific smell and taste of seafood. However, in toddlerhood, little attention is paid to the child’s gastronomic preferences. After all, his habits are just being formed. This means that you should focus on the quality and type of product served.

The child should be served fish that is skinny, low-fat, low-allergenic and fresh. Among the low-calorie representatives of reservoirs on store shelves you can easily find perch, hake, dorado or cod. By the way, it is rational to include the latter and its “family relatives” in children’s food once the child reaches the age of one year. Benign fish is distinguished by the integrity of its scales, fatness, carcass density or mobility of the animal. The gills should be pink or red in color. Be sure to pay attention to the shelf life of the product. The right decision would be to give preference to fresh or freshly frozen fish. Inspect the fins and eyes: there should be no films or damage!

What kind of fish should children serve? Preparing a meal for a little eater

So, we figured out what kind of fish to give to a child. Now let's figure out what to do with it. So, to prepare a delicious dish you need:

1. Clean the carcass, rinse and, after chopping, send to freeze.
2. Thaw before direct cooking.
3. Place in water brought to 100 degrees.
4. Boil for 30-40 minutes.
5. After heat treatment, remove the bones from the fish. Be careful at this stage.
6. Place the fillet along with the boiled vegetables into a blender, where the products are pureed.

Fish is suitable for a child who can chew if it is prepared in the form of meatballs or cutlets. It is better not to introduce broths made from seafood rich in extractive substances into the diet of a child under 3 years of age. This threatens to put extra stress on the young gastrointestinal tract.

Children's canned fish

Special food in jars is a great option for busy moms. It is worth considering that feeding a child with such ready-made food cannot be considered a cheap pleasure. And this results in an additional financial burden placed on the shoulders of parents. In addition, a self-prepared lunch or dinner will never raise concerns about the quality and safety of the food consumed by the child. However, it is not worth slandering baby food manufacturers due to the following factors:

• Finished products are always certified and tested by specialists who know what fish is suitable for children and what is not.
• As a supplement, cereals and grains are added to the puree. This not only nourishes, but also strengthens the child’s body.
• Little gourmets will love filling the jars.

The fact that it saves time for always busy housewives is also attractive, so it’s worth a try.

Frequency of fish consumption

If your child is one year old and the green light is given to introduce fish into the diet, you should not overdo it. The first taste will be revealing. You may simply not like it or lead to an allergic reaction. Carefully monitor the condition of the skin and mucous membranes.

Please note: allergies may apply to certain varieties. In this case, the child is no longer given unsuitable fish. It should become taboo: stop consuming the irritant for several weeks. After the “recovery” period, return to eating the product, giving preference to the new type.

Fish feeding starts with one teaspoon. If normal tolerance is observed, then the portion may grow to normal within a few weeks. For clean fish the figure is 20-30 g/day. The maximum dose of vegetable-fish puree reaches 100 g. It would be rational to add a “sea” or “river” ingredient to the weekly diet of a little gourmet with a frequency of 1-2 times.

Fish protein is best absorbed by the human body. This protein is healthier than meat protein. Marine goods can be bought at any store.

The ideal ratio of proteins and carbohydrates makes the dish dietary. Find out what types of sea fish there are, look at the photos with names.

Description and characteristics of marine fish

The underwater world is rich in a variety of species of inhabitants. In the depths of the sea you can find countless thousands of individuals that delight with their appearance or frighten with their huge teeth.

1. Cod representatives. Dietary species, which include hake, haddock, hake, cod and other white varieties.

   The fish was nicknamed “chicken” for the small number of bones in the meat. This healthy variety helps to overcome vitamin deficiency and rickets due to its vitamin composition.

2. Mackerel group It is distinguished by its peculiar striping. The meat is tender and fatty compared to white varieties.

   It contains vitamin D and omega-3, which help support immunity.

3. Horse mackerel group. Subspecies - more than 200 individuals. Horse mackerel has a slightly sour taste, the fat content of the meat is no more than 5%. The class includes Seriola, Lichia, Caranxa.
4. Scorpion family. A species known as “sea bass”. Fatty fish varieties that are popular among chefs.
5. Steam group. On store shelves, a mix of Cuban crucian carp, chon fish and other representatives will be sold as oceanic crucian carp. The fat content of meat reaches 10%.
6. Notothenia family. A fatty variety, the main representatives of which have tender, almost boneless meat. Fat content – ​​up to 25%.
7. Croaker representatives. There are more than 150 subspecies of individuals. The taste is reminiscent of river water, but does not have a sharp sea smell.

   Famous representatives are captain fish, trout, umbrine.

8. Herring and her friends. The source of income for most port cities.
9. Smelt. The main known representative is capelin. Despite its small size, it is in demand on store shelves.

And these are not all representatives. The sea and ocean are not fully explored spaces. Fish is the basis of a healthy daily diet.

Everyone representative is easy to find on store shelves in raw and prepared form.

Types of edible marine fish

Habitat: sea. These species differ from their river relatives in the large amount of useful minerals and vitamins in the meat. Marine inhabitants can be roughly classified into 6 groups.

Check out the list in the table:

Representatives of predators are sharks. Its meat is eaten as a delicacy. Mercury accumulates in meat, which complicates the cooking process. There are more than 450 species of sharks.

Herring species do not have scales on their heads. Representatives have small teeth and simple coloring. The meat is rich in protein and vitamin A.

Herring- one of the most popular sea monasteries. A similar group is mackerel.

Habitual sea creatures like cod and mackerel often end up on our table.

Flounder - dietary meat, saturated with phosphorus, selenium and B vitamins. Halibut, a fattier species, belongs to the flounder family.

There are more than 500 subspecies in the group. Eating such varieties prevents the development of atherosclerosis and helps improve blood flow.

The cod group is the largest. It includes white fish varieties. The garfish family are individuals of the garfish.

When cooking, the meat changes color to green; this is normal. This needle-like appearance is very tasty.

Names of fatty, white and red fish

The percentage of protein in fish meat is much higher than the fat content. Low-fat varieties are suitable for dietary nutrition; the calorie content of white meat is no more than 100 kcal per 100 g.

Fat content of representatives is up to 1.5%. These are pollock, Argentina, hake, blue whiting, pollock, etc. White meat is easily digested, and beneficial substances are quickly absorbed by the body.

Important! Include white fish varieties in your diet and improve your well-being.

Red varieties such as pink salmon, trout, and salmon are fish of medium fat content. This group includes herring, tuna, horse mackerel.

The average calorie content is higher than the low-fat group - up to 150 kcal per 100 g. Low-fat fish is included in the diet of children and athletes.

Salmon and cod are suitable for salting, frying and stewing - as the cook’s imagination dictates.

To bold The species includes representatives whose meat exceeds a fat content of 7%. Calorie content – ​​more than 200 kcal per 100 g.

Halibut, eel, mackerel - the fatty varieties are the healthiest and contain a huge amount of polyunsaturated acids. Suitable for feeding people leading an active lifestyle.

How is such fish useful for humans?

Fish is not inferior to pork or beef in protein ratio. Polyunsaturated fats prevent cholesterol from accumulating.

It is worth including seafood in your diet for several reasons:

1. Vitamin composition.
2. Iodine and other trace elements.
3. Omega-3.

In sea fish iodine most of all. Rechnaya cannot boast of such a rich composition. Eating seafood promotes proper functioning of the thyroid gland.

The immune system is also strengthened, memory is improved, and pain is reduced. Eat marine representatives to avoid heart attacks and strokes.

Useful video

Related Posts

Doctors say that all human diseases occur for three reasons:

• Poor nutrition;
• Incorrect temperature conditions;
• Nervous disorders.

Obviously, one of the most important reasons causing serious negative consequences is poor nutrition. To balance minerals, vitamins and other beneficial substances that can maintain a healthy body, a person should eat fish. Therefore, we all need to pay attention to creating a weekly diet in which these dishes will take their rightful place.

Useful properties of fish

Sea foods contain many substances that are beneficial to humans. In particular, fish oil, which contains polyunsaturated fatty acids, is of great value. Liver and fillet provide the body with archidonic and linoleic acids, necessary for the normal functioning of the brain and cell membranes.

Thanks to the consumption of fish fillet, a person’s cholesterol level decreases and the functioning of the cardiovascular and circulatory systems is stabilized.

Thus, nutritionists and chefs consider the following types of fish to be the healthiest:

• Tuna is 100% protein; it tops the ranking of vitamin-containing seafood. At the same time, the calorie content of tuna does not exceed 80 kcal/100g.
• Salmon - trout, salmon, pink salmon - strengthen the cardiovascular system, reduce the risk of blood clots, contain vitamins A, B, D, phosphorus, selenium, Omega-3 and Omega-6 acids;
• Cod, the most useful part of which is the liver. Having almost no cholesterol in its composition, cod pulp consists of protein (19%), fat (0.3%) and other useful substances. Cod strengthens the immune system and has a beneficial effect on metabolic processes in the body.

Sea fish: benefits for the body

Seafood contains many substances that are beneficial to the human body. Fish protein is easily absorbed by the body, and the nutritional properties of this food product break all records.

Sea crucian carp, or sea bream, is a very tasty product, although “fierce” in appearance. Its meat contains lauric and myristic acid, which prevents the formation of blood clots.

Flounder contains large quantities of vitamins A and D. The beneficial properties of selenium contained in flounder cannot be overestimated. Interestingly, there are more than 500 varieties of flounder in the seas.

Salmon is low in calories and high in calcium and protein. It is important to consider that fish grown in artificial reservoirs is not as healthy as “wild” fish living in the natural marine environment.

Capelin is the most charming sea creature, which contains many useful substances. It tastes great and doesn't require much time to prepare.

What types of river fish are good for the body?

In terms of nutritional properties, river fish is slightly inferior to sea fish, but experts point to the presence of useful substances in individuals living in rivers. In particular, river fish contains a lot of protein combined with amino acids, taurine, lysine and tryptophan. Moreover, nutritionists noted that useful substances such as phosphorus and calcium obtained from food from river fish are more easily and quickly absorbed by the body. In addition, for people on a diet, doctors recommend river fish, since it is easier for the body to digest.

Pike perch is a very tasty fish; it contains a lot of taurine and protein. In addition, dishes prepared from pike perch have long been distinguished by their unique aroma and excellent taste.

Carp is a freshwater ray-finned fish, its nutritional properties are very similar to carp. In nature, there are several varieties of carp: scaly, mirror and naked. Currently, a more accessible commercial fish is the scaly carp, which lives near the coast.

Perch can be sea and river, but the fillet of river perch is softer. It is easily broken down by the body, and it is what nutritionists recommend to their patients.

Which one should women choose?

For the female body, fish that live in the depths of the sea are of particular value. It contains: iron, calcium, Omega-3 fatty acids. They are very useful for the normal development and functioning of the pelvic organs. This fish is especially useful during the period of conception and gestation.

Atlantic halibut lives at a depth of 300 - 2000 meters. This is a fairly large fish that goes to spawn at a depth of 300 meters. Fish meat has excellent taste. Of particular value is liver oil, which is superior in vitamins A and D to cod liver.

Mackerel is the common name for 48 species of commercially caught fish. For the female body, the Atlantic mackerel is of particular value; its size can reach 80 cm in length. Interestingly, in the spring, mackerel fillets have a low fat content (3%), and by autumn this figure increases to 30%.

Salmon, or Atlantic salmon, spends most of its life in the sea, but goes into fresh water to spawn. Fish eggs develop in river pebbles from autumn until May, when hatching begins. After 2 to 5 years of growth and development, the fry become capable of “adult” life, after which they leave the river pebbles and go to the sea.

The best choice for the stronger sex

The beneficial properties of fish are due to the content of nutrients that contribute to:

Mackerel contains magnesium, sodium, fluoride and protein, which is easily absorbed by the body. Systematic consumption of mackerel improves erectile function, increases the rate of blood flow to the genitals, and prevents the development of cancer.

Pink salmon contains sodium, zinc, chromium and fat-soluble vitamins that slow down the aging process and strengthen the strength of blood vessels. Pink salmon prevents the occurrence of hypertension, as well as diseases of the cardiovascular system, stroke and heart attack.

Tuna contains the most useful vitamins B1, B6, B12, A1; the fillet of this fish consists of 25% protein. In addition, tuna contains a lot of iodine, molybdenum and cobalt. Regular consumption of this fish helps prevent diseases of the genitourinary system and malignant neoplasms.

Which fish to choose for feeding children

Environmental concern for the world's oceans recommends moderation in the use of fish when feeding children. One or two times a week is enough to feed your child fish and provide the developing body with the beneficial substances found in this wonderful food product.

What restrictions do pediatricians talk about?

In the presence of certain diseases (for example, rickets), the doctor prescribes fish oil to the child, but you should not experiment with this issue yourself.

If no contraindications have been established, then starting from 8–10 months you can prepare food with fish seasonings for your child. In particular, children under one year of age can use cod, flounder, sea bass, and pollock as bait. Later, for example, after 2 years, you can feed your child medium-fat fish, carp, perch, trout or catfish dishes. The fattest species - pink salmon, herring, halibut and sturgeon - can be used to feed children aged 5 years and older.

You should start complementary feeding carefully and monitor whether the child has allergies when introducing fish into the diet. Naturally, the first portions containing this product should be very small.

During the cooking process, special attention should be paid to the absence of bones in the fish fillet. In order to retain as many vitamins and minerals as possible in prepared dishes, salted water should be used to defrost seafood.

For children, the fish is first steamed. Later, as the child’s body gets used to fish dishes, you can serve baked or fried pieces.

Which fish is the most delicious and healthy

As an essential food product, fish attracts the attention of nutritionists, chefs, doctors and consumers. The elements and minerals contained in seafood contribute to:

Persons who want to have fish dishes in their diet should decide which types are best to consume:

1. skinny (1-4% fat);
2. moderately fat (4 – 8% fat);
3. fatty (more than 9% fat).

Oily fish is high in Omega-3 acids. You will not be able to lose weight if you frequently eat salmon, mackerel, halibut, salmon and herring. However, once a week will be enough to supply the body with the beneficial substances found in these types of fish.

The medium fat category includes the following species: pink salmon, tuna, carp, catfish, horse mackerel and other species. You can happily eat dishes containing such fish twice a week, and not worry about your figure at all.

Finally, low-fat fish, which can be given to children as bait, as well as cooked and served on a common table, regardless of frequency.

This species includes: cod, flounder, hake, blue whiting and pollock. You can include this fish in your daily diet and enjoy its excellent taste.

You can find out which fish scientists consider the most useful in the following video:

Before fish products reach your table, take care of your loved ones and use the recommendations proposed in this article.

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