A Cut Of Meat Along The Backbone Of An Animal Fish Recipes Guide

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Fish Recipes Guide

Fish provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish, that is, fish that have a backbone such as salmon, cod, shad, etc. And many other aquatic animals such as lobsters, crabs, prawns, oysters and clams.

As you know, fish is an extremely perishable food. Therefore, when it is caught in quantities too large to be used at the same time, it is stored in different ways. Since such methods are usually carried out at the locality where the fish are caught, many types of fish can be easily stored for long periods of time and distributed to meet consumer demand.

Composition and classes of fish

In general, the composition of fish is similar to that of meat, because both are high-protein foods. In fish, as well as in shell fish, a very large part of the food substances present are proteins. This ratio varies with the amount of water, bones, and debris contained in the given food and with the physical structure of the food. Varieties of fish that contain more fat deteriorate faster and are less resistant to transport. Fish that contain a large amount of fat such as salmon, turbot, eel, herring, halibut, mackerel, mullet, butter and lake trout have a moister quality than those that are lean such as cod.

Classes of fish

According to the amount of fat it contains, fish can be divided into two classes, dry or lean fish and oily fish. Fish can also be divided into two classes, according to the water they live in, fish from the sea are called ‘salt water fish’ and those from rivers and lakes are ‘fresh water fish’.

Nutritional value of fish

The total nutritional value of fish, as indicated, is high or low, which varies depending on the nutritional substances it contains. Therefore, since, weight for weight, the nutritional value of fat is much higher than that of protein, it follows that the fish containing the most fat has the highest nutritional value. Fats and proteins, as you know, do not perform the same function in the body, but each has its own purpose and is valuable and necessary in the diet. In terms of protein quantity, fish are valuable in their formative and tissue qualities. The nutritional value of fish can be lost in its preparation if proper methods are not applied.

To get the most nutritional value from fish, one must fully understand the various points involved in cooking it. When determining the food value of fish, its digestibility must be taken into consideration. Much depends on the cooking method. The ease with which fish is digested is mainly influenced by the amount of fat it contains. In addition to the correct cooking of fish and the presence of fat, a factor that greatly affects the digestibility of this food is the length of the meat fibers. It will be remembered that the parts of an animal which have long fibers are tougher and less digestible than those which have short fibers.

Preparing fish for cooking

It is important to determine whether the fish is fresh or not. The fish should not emit any offensive smell. The first step in cleaning the fish is to remove the scales. With the scaly fish, proceed to remove the entrails. Then trim the head, fins and tail as desired and wash in cold water. Many recipes call for the fish to be cut into fillets, that is, into thick, flat slices from which the bone is removed.

The fish, which is now properly prepared, can be cooked immediately or refrigerated until cooking time. Lightly salted inside and out, it should be stored in a covered enamel or porcelain container and then put in the refrigerator compartment from which the aroma cannot be carried to the food in other compartments.

Methods of cooking fish

Fish can be boiled, steamed, baked, fried, poached or fried. The effect of these different methods is exactly the same on fish as on meat, since both foods are the same in general structure. The cooking method to choose depends mainly on the size, type, quality and taste of the fish

Some recipes you can make on the go if the baits you brought with you aren’t doing it.

Fish recipes: Boiled fish, Boiled salmon, Boiled salmon, Boiled salmon 3, Boiled salmon with salt.

Recipes for shellfish: Nature, varieties and uses of shell fish, clams, clams and scallops, oysters and their preparation, oysters, pearl stew -1

Recipe for fish sauces: Sauce for boiled salmon or turbo, Sauce for salmon or turbo, Sauce for salmon, Sauce vKoktej -2

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