Everything you need to know about salmon useful properties of red fish
When we think of sushi, the first Association that POPs up in our heads is a juicy, fresh, and flavorful piece of red fish. It just so happened that due to its excellent taste, red fish has become a kind of business card of Japanese cuisine in its modern form. By a lucky coincidence, red fish is not only very tasty, but also extremely useful.
What is the use of red fish?
If you start delving into the benefits of salmon for the body, the first thing you will see is that red fish is rich in omega-3 fatty acids. At first glance, the word "fat" can scare many. But, before continuing the conversation about fatty acids and the benefits of red fish, we want to remind you that you should not be afraid of fats in food (unless it is artificial TRANS-fats, which are contained in margarine, sausages, etc.).Everyone needs to get enough fat from food for the healthy functioning of all organs. Fat is our energy reserve in case of an emergency. They are necessary for the absorption of vitamins, for the health of ligaments and joints, as well as for all hormonal processes.
Omega-3 fatty acids, which are found in red fish, reduce the risk of atherosclerosis, lower cholesterol, make the skin and hair supple and shiny, and help fight inflammation and strengthen the immune system.
Another important fact about salmon: it is one of the best sources of protein and amino acids. In truth, not only salmon, but all red and white fish are rich in protein, which is very quickly absorbed by the human body. And as you know, protein is the basic building material for all cells and tissues.
On this useful properties of red fish do not end. Red fish contains a lot of vitamin D, which plays a very important role in the work of the nerves and increases the immune system. In addition, thanks to potassium and phosphorus, red fish slows down the aging process and strengthens bones.
You can write at least a few more pages about the benefits of red fish for the body, but we do not want to bore you. We just want to remind you that, despite all the useful properties of red fish, it is still quite high in calories, so you should use it in moderation.
How to choose the right red fish?
Unfortunately, all the useful properties of red fish can be offset by improper storage and unscrupulous suppliers. We have already written about how not to make a mistake with the choice of red fish in our blog. Let us briefly recall again:
when buying fish in a vacuum package, make sure that there are no air bubbles in the package;
fresh fish meat should be whole and elastic, not break down into fibers;
when buying fresh fish, pay attention to the color of the gills – they should be bright red;
have fresh fish eyes must be transparent, refrain from buying fish with whitish eyes.
What is the use of red fish?
If you start delving into the benefits of salmon for the body, the first thing you will see is that red fish is rich in omega-3 fatty acids. At first glance, the word "fat" can scare many. But, before continuing the conversation about fatty acids and the benefits of red fish, we want to remind you that you should not be afraid of fats in food (unless it is artificial TRANS-fats, which are contained in margarine, sausages, etc.).Everyone needs to get enough fat from food for the healthy functioning of all organs. Fat is our energy reserve in case of an emergency. They are necessary for the absorption of vitamins, for the health of ligaments and joints, as well as for all hormonal processes.
Omega-3 fatty acids, which are found in red fish, reduce the risk of atherosclerosis, lower cholesterol, make the skin and hair supple and shiny, and help fight inflammation and strengthen the immune system.
Another important fact about salmon: it is one of the best sources of protein and amino acids. In truth, not only salmon, but all red and white fish are rich in protein, which is very quickly absorbed by the human body. And as you know, protein is the basic building material for all cells and tissues.
On this useful properties of red fish do not end. Red fish contains a lot of vitamin D, which plays a very important role in the work of the nerves and increases the immune system. In addition, thanks to potassium and phosphorus, red fish slows down the aging process and strengthens bones.
You can write at least a few more pages about the benefits of red fish for the body, but we do not want to bore you. We just want to remind you that, despite all the useful properties of red fish, it is still quite high in calories, so you should use it in moderation.
How to choose the right red fish?
Unfortunately, all the useful properties of red fish can be offset by improper storage and unscrupulous suppliers. We have already written about how not to make a mistake with the choice of red fish in our blog. Let us briefly recall again:
when buying fish in a vacuum package, make sure that there are no air bubbles in the package;
fresh fish meat should be whole and elastic, not break down into fibers;
when buying fresh fish, pay attention to the color of the gills – they should be bright red;
have fresh fish eyes must be transparent, refrain from buying fish with whitish eyes.