Fish

Fish is a source of trace elements, easily digestible protein and vitamins.

• Certainly useful fish oil (acids omega6, omega3). It has a good effect on brain cells, cardiovascular system, stabilizes cholesterol level.

• Phosphorus in fish affects the nervous system performance.

• Iodine (more in sea fish ) is useful for proper thyroid function.

It is advisable to eat fish at least 2 times a week.

After fresh fish the next in terms of usefulness and nutritional value, chilled fish is not frozen, but treated with cold air, or placed on crushed ice (three days after the catch).

The issue of illegal fishing remains an important issue for our fish. It is often caught in water bodies that are contaminated with botulism bacteria.

On large fish farms, feed with growth stimulants, dyes can be used. Antibiotics are given to prevent the disease.

At fish processing plants, it can be frozen with the use of hazardous polyphosphates, but smoking often takes place in harmful liquid smoke.

It is worth remembering that:

* freshwater fish often spoil faster than sea fish

* stored fresh or chilled fish nf more than 3 days

* it is imperative to properly heat the fish, since it can be infected with various parasites.

* sea fish cannot eat their heads because harmful substances in the water accumulate there.

How to choose fresh fish

1. Fish must smell like sea, river water, algae.

2. The eyes must be prominent and not faded.

3. Bright (red) gills are a sign of freshness.

4. It will be dense to the touch, with shiny scales.

5. There are no strange spots on fresh fish.

On the way from farmer, for example, in a store, fish often goes through more than one circle of so-called resellers. Therefore, there is no guarantee that it is really fresh on the shelves. Alternatively, it is worth buying fish directly from the fish farm, of course, by checking the decency/documentation of the supplier.