What fish is good for a person?

Many people like fish. The supporters of this food product are much more than meat lovers. And even some vegetarians make an exception for the seafood. There are many species of fish. By types it is divided into sea, river, lake. Culinary specialists qualify it as red and white, fat, lean and "skinny". And the methods of cooking fish, probably, as many as its species. They eat it boiled, marinated, fried, baked on the grill, salted, dried, stewed, smoked and even raw. From this product the first dishes are prepared, it is present in salads and snacks.

But many of those who love the taste of the inhabitants of the seas and rivers, do not always know well what the fish is good for. This article is intended to shed light on this issue. The use of fish for the body is beyond doubt. It's not for nothing that ministries of health of many countries recommend using this product at least twice a week. But are all fish species equally useful? Can this product be harmful?

Useful properties of fish

Literally all the inhabitants of water bodies, both salty and fresh, have meat containing high-quality protein. It can be compared with dietary chicken, as it is easily absorbed by the body. And in the fish contain valuable minerals: calcium, zinc, selenium, iron, phosphorus, magnesium. Marine species are rich in iodine. Fatty fish, such as salmon, chum salmon, trout, give the person an irreplaceable substance - the amino acid Omega-3. This product is prescribed by dieticians as losing weight, as it lowers cholesterol and at the same time saturates the body with protein.

Useful qualities of fish are also expressed in that it improves the functioning of the nervous system, strengthens memory, normalizes the functions of the thyroid gland and metabolism, blood clotting. Those who regularly use this product, live long and to a very old age, retains sharp eyesight, strong nails and teeth. Fish should be eaten and healthy people - for the prevention of cardiovascular diseases.

Harmful to the product. Poisonous fish

Here it is necessary to isolate several types of hazards for humans. There are poisonous fish, such as a fugue or a brown clay. Cook them only licensed chefs: one blunder - and dinner can end in a lethal outcome. Fugu accumulates in his meat so many toxins that can kill a person for one minute. Other fish species are not so lethal, but they can also cause unpleasant sensations - indigestion, diarrhea. These include the Crimean barbel, the triggerfish, the fish-hedgehog, the barracuda, the sea pike, the madder. But there are some kinds of useful fish that have poisonous parts of the body. It is necessary to carefully and carefully remove from them the gills, wash away mucus, choose bones, etc. An example of such a delicacy can serve as a sturgeon. He has valuable meat, but a dangerous vizier for a person is a vein that runs along the ridge.

Health hazard to health

Even if we know what fish is good for, one should not forget that its valuable properties are escaping from improper storage. Re-freezing turns even the most valuable species into a worthless and even harmful product. Unfavorable environmental conditions also directly affect the benefits of fish. Mercury and other toxic substances are used to accumulate in the head and liver of carcass. Fish are very often infected with helminths. And to protect yourself from worms, you need to expose the product to heat treatment. Directly on the benefit of fish is influenced by the method of its cooking. A salty product can be dangerous for people with diseased kidneys. The hot smoked fish is delicious, but accumulates carcinogenic substances in the process of such cooking.

Sea fish: the pros and cons

Now let's talk about which product to choose. Let's start with the inhabitants of the seas. Than fish is useful, so it is polyunsaturated fatty acids Omega-3 and Omega-6. These substances are not contained in other foods. In river fish, amino acids are less. Meat of the inhabitants of the seas contains bromine and iodine. They also supply us with the necessary phosphorus. The mineral series in marine fishes is much richer than in the riverine. There are molybdenum, cobalt, manganese, zinc, iron, copper, fluorine, sulfur, sodium, magnesium, potassium. Marine fish are not inferior to vegetables and fruits in terms of vitamins. They contain the entire line B, as well as PP, A, D and H. Fat species of marine fish are rich in arachidonic and linoleic acids. These substances are a necessary component of the cell membranes of the brain. The minus of marine fish is their high price. And people living in the depths of the continent often have access to a frozen food whose nutritional value is lower than fresh, chilled.

River fish: the pros and cons

Yes, the inhabitants of fresh water bodies are inferior to their nurse in the number of amino acids. There is also no iodine with bromine. But people who are dieters know what fish are good for. It does not grow extra pounds, it will not indigestion or diarrhea. River fish is low-fat, and its meat is easily absorbed by the body. In addition, this product is available to all. People who live far from the sea can always buy fresh fish, recently caught in a nearby river or lake. And this product - because it is available and available in large quantities - is usually not too expensive. However, there is one thing but. Fresh ponds, especially ponds and lakes, are more clogged by man. And the environmental situation directly affects the quality of the product.

The most useful fish for humans

The favorites for cooks are salmon. These include salmon, pink salmon, keta, coho salmon, chinook salmon, sockeye salmon and trout. In salmonids, the most valuable amino acids are Omega. Of marine fish, mackerel, notothenia, cod, halibut, rainbow trout, sardines, herring and tuna are very much appreciated. Of the river species, the most useful are pike, perch and perch. The family of carp (to which also include crucian and carp) contains a lot of easily digestible protein, as well as calcium, zinc, potassium and sulfur. White perch tender meat is a dietary product. It has only 80 calories. In addition to low energy value, there are many vitamins A, B, C, PP, E and D. Perch is considered an excellent antiseptic, and it is prescribed for infectious patients.