What are the benefits of eating fish in spring? There are many kinds of fish in spring. We often say that we should eat more fruits and vegetables in spring, but in fact, eating more fish in spring is also good for our health. What are the benefits of eating fish in spring?
What are the benefits of eating fish in spring? What are the benefits of eating fish in spring?
It can protect eyesight and improve intelligence.
Eating more fish in spring can prevent vision loss caused by macular degeneration, which is suitable for people who face computers for a long time. In addition, it can also improve intelligence, because most substances in the brain are composed of unsaturated fatty acids, which can speed up metabolism and make children smarter. In addition, it can prevent arteriosclerosis, reduce the risk of stroke, promote blood circulation and inhibit platelet aggregation.
Supplementing the nutrition that the body needs.
Fish contains nutrients needed by human body, especially protein can promote blood circulation and enhance resistance and immunity. In addition, fish contain amino acids needed by human body, which can maintain normal physical strength.
Can protect cardiovascular health.
Fish contains less fat. Eating fish can not only meet the demand for meat, but also protect the cardiovascular system and reduce the risk of cardiovascular diseases. In addition, protein and unsaturated fatty acids contained in fish can reduce blood viscosity and prevent stroke and myocardial infarction, especially unsaturated fatty acids can reduce triglyceride levels.
What kind of fish is good to eat in spring?
Mandarin fish and turtle
Spring mandarin fish is plump and has few bone spurs, so it can be cooked by cooking and barbecue. Carassius auratus in spring tastes good, contains a lot of protein, minerals and vitamin A, and is a good tonic. But people with gastroenteritis, cholecystitis, gastric ulcer and other digestive diseases should try to eat less. Turtle contains a lot of fat and high protein, which is not easy to digest and absorb. You can't eat too much at a time.
Fawei
Hairtail in spring has high nutritional value and contains a lot of magnesium and unsaturated fatty acids, which has a protective effect on the heart. The fat content of hairtail is much higher than that of fish, which can reduce cholesterol, enhance the vitality of skin surface cells, nourish liver and blood, and moisturize skin. Because hairtail has a strong smell, it can be braised or sweet and sour.
pole
Perch contains a lot of protein vitamins, fats and minerals, which are nutritious and easy to digest, and can achieve the effects of nourishing liver and kidney, strengthening spleen and stomach, relieving cough and resolving phlegm. It can be cooked by steaming or stewing. But perch is hair, and skin diseases should be eaten as little as possible.
What are the benefits of eating fish in spring? Four benefits of eating fish in spring.
1, fish has high nutritional value.
The protein content of fish is as high as 18%, with good composition and rich and comprehensive amino acid content. It contains more than 20 kinds of amino acids necessary for human body, but the protein content of pork is only about 4%, and there are only a dozen kinds of amino acids. The fat content of pork is about 6%, which is twice that of fish.
2. Fish has the function of improving intelligence and strengthening brain.
The results of China population survey show that the IQ of coastal cities is generally higher than that of inland cities. Families who love fish in the same city have higher IQ than those who don't. This is because modern scientific research shows that more than 50% of the substances in the human brain are composed of unsaturated fatty acids, and most of the fish fat is unsaturated fatty acids, which can provide sufficient nutrition for human brain metabolism.
3. Reduce the risk of heart disease.
A large number of scientific studies have proved that fish are rich in protein and ω-3 polyunsaturated fatty acids (hereinafter referred to as unsaturated fatty acids), which can reduce blood viscosity, prevent myocardial infarction and stroke, and also reduce the level of triglycerides in the body.
4. Enhance your eyesight
A professor from Australian National University published a research report on ophthalmology, pointing out that eating more fish can prevent macular degeneration caused by age.
Selection of healthy fish in spring
Spring is the time when the fish yield is the highest, and the spawning period is approaching. The body has accumulated a lot of fat and nutrition, and the body is fat and solid.
Siniperca chuatsi-invigorating spleen and nourishing blood
Siniperca chuatsi has been occupying the top spot of "fresh when spring comes" for hundreds of years. Because of its tender and plump meat, no internal organs and less thorns, it is the top grade of freshwater fish in spring. Compendium of Materia Medica records that its meat "can tonify fatigue, strengthen spleen and stomach, and benefit qi", which is suitable for people with weak constitution and poor diet. Modern nutrition shows that Siniperca chuatsi contains protein, fat, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest, and it is suitable for children, the elderly and people with poor digestive function. Mandarin fish is low in calories and rich in antioxidants, which is also an excellent choice for ladies who want to beautify themselves but are afraid of being fat.
Perch nourishes liver and kidney
It is recorded in the northern song dynasty's pharmaceutical work "Jia you Ben Cao" that perch can "replenish the five internal organs, benefit the bones and muscles, harmonize the stomach and intestines, and control moisture." It can be seen how extensive the nourishing function of perch is. From the perspective of modern nutrition, perch is rich in protein, vitamin A, vitamin B, calcium, magnesium, zinc, selenium and other nutrients. It has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency. The meat of perch is white and tender, and has no fishy smell. Meat is garlic cloves, which is most suitable for steaming, stewing and stewing soup.
Grass carp-warming stomach and improving eyesight
Grass carp is a kind of freshwater fish, which is cheap and good. It is rich in unsaturated fatty acids, which is beneficial to blood circulation and is very suitable for cardiovascular patients.
In addition, grass carp is also rich in selenium, which has anti-aging and beauty effects. For people with weak body and poor appetite, grass and fish are tender but not greasy, appetizing and nourishing. In the Qing Dynasty's Medical Forest Compilation, it was recorded that grass carp could "steam its head and eat it well." Readers can also try steaming herbivorous fish heads.
What are the benefits of eating fish in spring 3 1, the benefits of eating fish
(1) Protect eyesight
Central retinal degeneration is a common cause of blindness in the elderly. A large-scale study in France found that fish rich in omega-3 fatty acids can reduce the risk of macular degeneration caused by aging.
(2) Reduce the risk of heart disease.
In the United States, heart disease is still the leading cause of death among adults. However, through observation, Harvard School of Public Health found that eating fish once or twice a week and consuming about 2 grams of omega-3 fatty acids can reduce the risk of sudden cardiac death by 36% and the possibility of death by 17%.
(3) Improve brain power
"If you are about to face an important task or exam, I suggest you eat more fish." A study published in PLoS One pointed out that fish oil rich in omega-3 fatty acids was provided as a dietary supplement to a group of young people aged 65,438+08 ~ 25, and their brain power improved steadily after six months. The reason is that researchers believe that omega-3 fatty acids can affect the storage function of memory.
(4) prevention of rheumatoid arthritis
A study of 30,000-20,000 women in Karolinska Medical College in Sweden shows that taking 2 10 mg ω-3 fatty acid every day is equivalent to eating 1 fatty fish or four lean fish every week, which can reduce the risk of rheumatoid arthritis by 52%.
(5) promoting development
A diet rich in omega-3 fatty acids is particularly important for pregnant women, which can promote the development of fetal brain and nervous system. In 2007, a study published in The Lancet, a British medical journal, found that eating 3-4 servings of seafood including fish (about 340 grams) per week can significantly improve the intelligence level, language expression ability and sports ability of infants after birth.
(6) prolong the service life
/kloc-a new study observed in 0/6 years found that eating fish can really help people live longer. The researchers found that the intake of beneficial fatty acids in fish can reduce the death rate by 27%, and people who insist on eating fish will live two years longer than those who don't eat fish.
(7) Prevention of asthma
Eating more fish in childhood can effectively prevent asthma. A study on 72 10 children in the Netherlands shows that children who start eating fish within 6~ 12 months can reduce the risk of asthma by 36% at the age of 4. The researchers concluded that this may be related to the anti-inflammatory effect of eating more fish.
(8) Protect the skin
Fish oil has many benefits to the skin, which can regulate oil secretion and help to moisturize. In addition, studies have shown that eating more fish can protect the skin from ultraviolet rays, which is beneficial to protect the skin collagen, thus preventing the skin from sagging, wrinkles or sagging.
(9) increase the number of sperm
Eating habits are very important for friends who want to get pregnant. The fertility center of Massachusetts General Hospital found that men who like to eat salmon, herring and tuna have 34% more sperm than others.
2. Method of removing fishy smell
1, fish to smell
Carp and grass carp are fish that we often eat, but these are fish with a particularly strong earthy smell. If you are not careful, the fishy smell of fish will be very heavy, so removing the fishy smell is the first step.
Method for removing fishy smell of fish
1. Wash the fish with warm water twice after breaking. But be sure to remember that it is warm water and never use hot water.
2. Soak the fish in a basin, and then add pepper, fennel and ginger to the water. You can choose to pour a little vinegar or cooking wine to eliminate the odor.
Chop off the fish head with a knife, and you can see a meat similar to the rope head from the cross section. You can pull out the thread by hand, which can reduce the fishy smell of the fish.
When washing fish, be sure to wash the fish's internal organs, which will remove a lot of fishy smell.
5, warm tea deodorization method: soak the fish in warm tea to deodorize.
6. Liquor deodorization method: After the fish is washed, it is coated with liquor, and after 1 min, it is washed with clear water to remove the fishy smell.
7, red wine deodorization method: first cut the fish open and marinate it with red wine. The tannins and aroma in the wine can remove the fishy smell.
8, orange peel deodorization method: put a little orange peel when cooking fish, you can go to cockroaches.
9, milk deodorization method: when stewing fish, put milk in the pot, which can not only deodorize, but also make the fish soft and delicious. When frying fish, soak the fish in milk for a while, which can remove the fishy smell and increase the umami flavor.
2. Taste the stewed fish
Eating stewed fish is a very tangled thing. Fish has many small spines and is difficult to taste. For fish stew, it is recommended to choose 2-3 Jin of fish. After washing, cut a few knives on the fish and marinate it with salt and cooking wine in advance to make the fish tasty. Stew slowly when stewing. As the saying goes, "1000 stewed tofu, 10000 stewed fish", the longer the fish stew, the better it tastes.
3, fried fish do not come loose
Fried fish with tender outside and tender inside is delicious, but frying fish is more troublesome and will be torn to pieces if you are not careful. If you keep the fish intact, there are tricks. When frying fish, make a flour and egg paste. Stick the delicious fish in flour first, and then hang a thin layer of egg liquid. Fried fish is very beautiful.
4, fried fish non-stick pan
You can put oil in a hot pot and sprinkle some salt, or you can clean the pot and wipe it with ginger. You can also heat the pan to a higher oil temperature and then add the fish. When the fish encounters high oil temperature, the skin will immediately harden and not stick to the pan, and then fry the fish thoroughly with a small torch.
5. Steamed fish is not fishy
It is said that steaming fish can keep the freshness and nutrition of fish to the maximum extent, so the healthiest way to eat fish is steaming. Steamed fish needs onions, ginger and garlic if it doesn't smell fishy. Steamed fish needs more seasoning because of its short time, which can cover up the fishy smell well.
6. Steamed fish with boiling water
When steaming fish, boil the water in the pot first, then steam the fish, and avoid steaming with cold water. Because when the fish suddenly encounters high temperature, the external tissue solidifies, which can lock the fresh juice inside. It is best to sprinkle some chicken oil or lard on the fish before steaming, which can make the fish more tender. It can also be sealed with plastic wrap to prevent the loss of fresh flavor of fish or to dilute the taste of fish with boiling water.
7. Boiled fish is not bad
I like to eat braised fish, but when I cook fish, the fish often goes into the pot whole and comes out in half. The best way to cook fish is to fry it first and then let it solidify. Never turn it back and forth with a shovel when cooking the second time. Pour the fish soup on the fish many times with a spoon to make it tasty. If you can't turn the fish during the whole process, try not to turn it.
8. Delicious fish soup
Needless to say, fish soup is delicious, but there are tricks to make fish soup well. Fish should be fried first, then poured in hot water and simmered slowly. It's best to stew a few pieces of tofu together. The fish soup made in this way is white, nutritious and delicious.
9, frozen fish with milk to burn
When cooking fish in the refrigerator for a long time, you can put some fresh milk in the soup to increase the flavor of the fish. After the fish is taken out of the refrigerator, it is best to thaw it naturally, or it can be thawed in a container with a little salt. The purpose is that protein in frozen fish will solidify slowly when it meets salt, so as to prevent liquid from losing and losing nutrition.