After all, the Chinese have always had a big way to go to Rome. When the live fish can’t be bought, the chopsticks are also reaching for the frozen fish that haven’t disappeared yet. The fish from the ancient times is a big dish on the table, every festival, weddings and funerals are not enough, but there is always fish in the banquet. There is no way, whether to satisfy the appetite of the mouth, or to get rich nutrition, fish in the meat family is often a “high animal.”
But some people will wonder whether the frozen fish and live fish are more nutritious than the frozen ones.
Freezing is an important way of preservation.
Pigs, cattle and sheep to chickens and ducks compared to this kind of livestock, fish more muscle tissue water content, soluble protein content is higher, and is rich in unsaturated fatty acids, natural immune less material, gills and internal organs adhesion of bacteria. And the fish after death is weak alkalinity, more suitable for bacterial growth, and more easily corrupt. So the resourceful forebears, in order to bring the distant fish to their family’s table, let more people taste the delicious fish of different varieties, and invented frozen fish and frozen fish.
Frozen fish is a way to cool the fish with ice, allowing the fish to lengthen after death, which is tantamount to the “freeze” of the body’s physiological state in the moment of death. So the taste and taste of chilled fish is similar to that of live fish.
But frozen fish can only be kept for a few days, and we want to rely on a longer and more stable way of preserving the fish that we can catch in the distant seas. In the frozen state, the activity of the enzyme and the growth of microorganism are inhibited, and the quality time of the fish is greatly extended, usually for several months. So the frozen fish is there to allow us to taste the species of fish in the distant oceans.
Fish’s prominent nutritional advantage.
In fact, whether live fish or frozen fish, it is a delicious and nutritious food in the diet structure. The nutritional advantage of fish is always known.
Most fish have less than 5 percent fat and 15 to 20 percent protein. In China, the average consumption of pork is 37 percent, and the protein content is only about 13.2 percent. In addition, the fat in poultry meat is mainly saturated fat, which can increase the risk of cardiovascular and cerebrovascular diseases. Fish is rich in unsaturated fatty acids, which can help reduce blood fat and cholesterol, and protect cardiovascular and cerebrovascular health.
Fish is even better for pregnant women and infants. In particular, some deep-sea fish, the polyunsaturated fatty acids, such as DHA, are known to be beneficial to brain development. In addition, fish is also rich in vitamins A, D, E and other nutrients needed by the body.