Introduction to Tilapia Tilapia belongs to Perciformes, Perciformes, Cicadellidae and Tilapia (also known as Sparidae and Sparidae). The genus is native to Africa, with more than 600 species, and currently cultivated 15 species. It is the focus of aquaculture research in the world and is considered as one of the main sources of animal protein in the future. Tilapia was first introduced to Taiwan Province from Singapore by He Qikun in 1946. In memory of these two people, it was first called? Wu Guoyu? ; 1957 was introduced to Chinese mainland from Vietnam, also known as? Vietnamese fish? ; Because it is native to Africa and looks like a local crucian carp, some people call it? African crucian carp
Tilapia is a small and medium-sized fish. Its shape and individual size are similar to those of crucian carp, and its fins are as varied as mandarin fish. Broad-salt fish can live in both seawater and fresh water; Resistant to hypoxia, generally inhabiting the lower layer of water, but inhabiting the water layer with the change of water temperature or fish size. Usually living in fresh water, it can survive in shallow water of lakes, rivers and ponds. Strong adaptability and strong adaptability to water with less dissolved oxygen. Most tilapia are omnivorous and often eat plants and debris in the water. This kind of fish can breed in narrow waters and even grow in rice fields. At present, there are mainly Nile tilapia, Mozambican tilapia and Oreochromis aurea cultured in China. The meat of tilapia is delicious, tender and without muscle spurs. Whether it's braised or boiled, it tastes good.
Efficacy and function of tilapia 1. Enhance brain power.
American Public Library of Science? Research in the general magazine points out that it will be rich in omega? Fatty acid fish oil is provided as a dietary supplement to a group of young people. After six months, their brain power improved steadily. Researchers believe that tilapia is rich in omega? Fatty acids can affect the storage function of memory.
2. Reduce the risk of heart disease
Harvard school of public health found that eating tilapia once or twice a week can get about 2 grams of omega? Fatty acids can reduce the risk of sudden cardiac death by 36% and the possibility of death by 17%.
Protect eyesight
Large-scale research in France found that it is rich in omega? Tilapia containing fatty acids can reduce the risk of macular degeneration due to aging.
Prolong life
/kloc-a new study observed in 0/6 years found that eating tilapia can really help people live longer. The researchers found that eating beneficial fatty acids of tilapia 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.
Protect skin
Fish oil has many benefits to the skin, which can regulate oil secretion and help to moisturize. Studies have shown that eating more tilapia can protect the skin from ultraviolet rays and protect the collagen of the skin, thus preventing sagging, wrinkles or sagging of the skin.
Step 6 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, tilapia and tuna have 34% more sperm than others.
7. Prevention of rheumatoid arthritis
A study of 32,000 women by Karolinska Medical College in Sweden shows that the daily intake of omega is 2 10mg? Fatty acids, equivalent to eating 1 tilapia per week, can reduce the risk of rheumatoid arthritis by 52%.
8. Promoting development
Rich in omega? Fatty acid diet is particularly important for pregnant women, which can promote the development of fetal brain and nervous system. The British medical team found that eating 3-4 servings of seafood including tilapia (about 340 grams) per week can significantly improve the intelligence level, language expression ability and sports ability of babies after birth.
9. 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 nutritional value of tilapia is 1. Tilapia is rich in protein and various essential amino acids, especially glutamic acid and glycine. The composition of essential amino acids is balanced and rich, which belongs to high-quality and high-protein products. Compared with meat protein, fish protein is more easily digested and absorbed by human body, and the absorbed nutrients will be fully utilized without waste.
2. The high content of retinol in tilapia is helpful to prevent and treat night blindness and vision loss, treat various eye diseases, maintain the normal function of immune system, remove senile plaque, promote development, strengthen bones, maintain the health of skin, hair, teeth and gums, and resist respiratory infection.
3. Taurine content of tilapia is as high as 2 10-220 mg/ 100g, which is equivalent to EPA and DHA. Taurine helps to lower cholesterol and neutral fat in blood, regulate blood pressure, strengthen liver function, promote insulin secretion, promote retinal development and help vision recovery. However, the content of taurine in livestock meat is very low. For example, the content in beef is only 32mg/ 100g, and there is nothing in chicken.
4. Tilapia is rich in unsaturated fat. The content of unsaturated fatty acids in tilapia muscle is about 54% ~ 58%, and it also contains a certain amount of DHA and EPA. A large number of studies have shown that DHA and EPA contribute to the development of human brain and vision, help to maintain human health, and prevent many diseases such as heart disease, hypertension, hyperlipidemia, arthritis, stroke and skin diseases.
5. Tilapia is rich in selenium, which is an indispensable element of heart metabolism and has strong antioxidant effect. Its efficacy is 50- 100 times that of vitamin e, and it has strong anti-aging and anti-cancer effects.
6. Tilapia also contains vitamin E, thiamine, riboflavin, nicotinic acid and minerals such as potassium, sodium, calcium, magnesium, iron, manganese, zinc and copper, which are indispensable trace elements for maintaining normal physiological health.
How to eat tilapia is 1 Braised tilapia and steamed tilapia are the best
2. Skillfully remove the fishy smell: After cleaning the fish by removing scales and laparotomy, put some yellow wine in the basin to remove the fishy smell of the fish and make it delicious. Fresh fish can be cut open and washed, and soaked in milk for a while, which can not only remove the fishy smell, but also increase the umami flavor. After eating fish, when your mouth smells, chew three or five pieces of tea, and your breath will be fresh immediately.
3. Tips for cleaning tilapia:
(1) Soak the fish in cold water, add two spoonfuls of vinegar, and then remove phosphorus after two hours, which is easy to scrape;
(2) If the fish is dirty, it can be scrubbed with rice washing water, which can not only clean the fish, but also prevent the hands from being too fishy;
(3) When processing fish, if you accidentally break the gallbladder, you can quickly put baking soda in the place where there is a gallbladder, or sprinkle some wine, and then wash it with clear water to remove the bitterness;
(4) Fish has mucus and is easy to get dirty. When washing fish, wash the fish with fine salt first, and then rinse with clear water, so that the fish can be washed very clean.
How to cook tilapia: curry fillets
Ingredients: 500g tilapia fillets (without thorns), one big potato, half an onion, moderate curry, half a cup of milk, and a small amount of coriander.
Exercise:
Cut the big potato into small pieces and the onion into small pieces (if you want this dish to be thick and sticky, you'd better cut all the ingredients into small pieces)
2. Add oil to the pan, add onion (medium heat) when frying to 6 degrees, and add potatoes one minute later.
3. Add water, cover the dish, add half a curry block, add half a cup of milk after the curry block melts, and cover the pot for stewing (note: turn it frequently when stewing to avoid sticking to the pot).
4. Cook the potatoes until they are soft and rotten, then put the fish fillets (because the fish fillets are easy to cook, so put them last).
5. Cook together for about ten minutes (you may need to add water halfway). Finally, when cooking, it is best to make sure that the soup has just covered the vegetables and sprinkle with coriander powder.
Precautions for eating fish Don't eat fish that is too red or too white. Because of the different kinds of fish, there are red-fleshed fish such as tuna and white-fleshed fish such as hairtail, but if the fish is too bright red or white, it is likely to be dyed? Credit? .
Take the lead? Eight points big? Yes The size of a fish determines its taste and safety. Too small, the fish has not grown up and matured, the meat is not tender enough, and fishbones will come out. Too big means that the fish is old and the meat is rough, and many harmful substances may accumulate in the body. So, buy fish and choose the head? Eight points big? For example, carp and Wuchang fish, 1.5 kg, crucian carp 0.5 kg ~ 1 kg and grass carp 4~5 kg are suitable.
Don't buy those with cloudy eyes and gray cheeks. Shopping? Ice fish? You should first observe your eyes and gills. Fresh fish have full eyeballs, clear corneas and bright gills. Secondly, the eyeball of fresh fish is not full, the cornea is wrinkled and slightly turbid, and sometimes the bleeding in the eye is red, and the gills are dark gray-red or gray-purple. Rotten fish eyes collapse or shrivel, cornea atrophy or rupture, gills are brown or grayish white.
Now kill the live fish and put it before eating. The quality of freshly slaughtered fish is not the best, because fish will have it? Acid discharge? The process needs to be left for a while to be more delicious. Small fish such as grass carp and silver carp should be refrigerated immediately and cooked after 2 hours; Big fish need to be refrigerated for more than 2 hours.