Fish is rich in protein, fish fats are essential fatty acids very beneficial to the body.
Eating fish regularly reduces the risk of heart disease; Their oils contain highly polyunsaturated fats for health, these oils help prevent blood clots. Its fat is rich in omega-3 that helps us reduce cholesterol and, in addition, is a source of vitamins A, B, D.
But, what kind of fish are more beneficial?
– White fish; Can be categorized from oceanic origin, very low in fat content only 3% of its total weight. For example, cod (if not in salazon), monkfish, hake, sole, conger, turbot.
– Blue Fish; They are deep and cold water, have a high percentage in omega-3 fatty acids, are characterized by their end in the form of M.
– Algae !!.
And, as we prepare it to be a delicacy for all members of the household, from the elderly to the children who, sometimes may be more reluctant to consume.
It does not require more effort, the main thing is to have a raw raw material and the recipes that we can elaborate can go from a quick and simple, ideal to eat during the week, like a baked fish, others that are ideal for the Dinner as a weekend tempura or back.
The important thing is to eat well and healthy.
How to identify that the fish we are going to buy is fresh?
Very easily, only two basic features:
– The scales should be shiny.
– Eyes translucent and without a drop of blood.
Regarding seafood, better to go through the post I did in his day 😉
And finally, I do not want to forget the algae, recently introduced in our diet through Asian cuisine, is an irreplaceable part of this culture not only in salads but also, as accompaniment of numerous dishes such as fried or even vegetables.
We are going to make numerous recipes of fish very varied, that in addition to adjusting to our pocket will be very easy to elaborate, we will enjoy what is a healthy kitchen.