Fish is a food that is as nutritious as it is healthy, but it is appropriate to know how to preserve it so that it does not spoil and also how to cook it. We discover everything you need to know.
Doctors recommend the consumption of fish at least twice a week, that is, it can be taken 3 or more times, in fact it is healthy to do so. Consumers are increasingly eating more fish, in part because of the WHO alert a year ago about reducing red meat and processed foods.
The fish preferred by the Spanish are salmon, hake and tuna, as well as sardines. Salmon is gaining ground because it is an easy fish to cook, cut and it is very good. It provides the benefits of oily fish, that is, rich in omega 3, vital to prevent cardiovascular diseases and lower cholesterol and diabetes.
Types of fish
Preferably, we find white or lean fish, which are those with a fat content of less than 3%. Among the best known species of this type of fish, cod, sea bream, sole, hake or monkfish are among the most consumed.
Semi-fatty fish have between 3 and 5% fat, and we highlight, to eat, sea bream or sea bass, which are usually destined for special occasions as they have somewhat higher prices.
While oily or fatty fish, it has more than 5% fat content. Tuna, mackerel, sardines, or salmon are among these fantastic fish.
Tips for preserving fish
The fish is better to buy it fresh always in an establishment that we know and that is trustworthy. As soon as you get home, it is time to store the fish in the refrigerator at temperatures of about 3º and the best way to preserve it is a separate container so that it does not have contact with other types of food.
It is advisable to eat the same day it is purchased, but if it is not possible, we can eat it the next day.
Frozen fish is another good option, as it preserves the same nutrients as fresh fish. We can also freeze it at home if we see that we are not going to eat it right away, or we have bought too much. Once thawed, the fish cannot be refrozen.
We can also give you another simple tip. Once you have bought the fresh fish at the fishmonger, supermarket or market, it is convenient to clean it, wash it and gut it before putting it in the refrigerator (that is, opening it and removing its entrails).
It is advisable before putting it in the refrigerator to remove or remove the head and its scales, and then put the rest of the fish in a covered container, or cover it with a little food paper. What is this done for? Mainly to avoid possible alterations due to contact with oxygen in the air and to prevent bacterial contamination, and to avoid transmitting the annoying smell of fish throughout the refrigerator.
It is also advisable to keep the fish in the coldest part of the refrigerator, at a temperature between 2 to 4ºC.
When it comes to cooking:
Fish can be cooked in many ways, always depending on each person and the type of needs one has. Grilled fish is the easiest to prepare, and you don’t have to do it too much, if it can’t end up being very dry.
Baked is when it is really good because we can prepare a sauce and garnishes that will be tasty. It is recommended for fish that tend to be larger. It takes a few more moments to prepare, but it’s worth it.
The barbecue, the option to take different foods for several people, is also another way to cook very tasty fish. They say that grilled everything tastes better, and it really is because the fish tend to be much juicier and the meat more tender. We season it with spices and olive oil.
Some ways to eat it
The way of eating fish is now very varied. When we have children at home, we must have a little more imagination, because normally it is not a product that children especially like. Batter is an option, in addition to making dumplings, omelettes or mini hamburger-shaped fish sandwiches.
In turn, fish tapas are already a classic in all bars and restaurants, and why not do it at home. Cans and seafood triumph. Fish creams are nutritious, we can add other kinds of foods such as vegetables.
While you can also make fish cakes, along with potatoes, and even baked gratin. Marinated fish are somewhat more complicated to prepare. Fish patés triumph. Now they can be made from all kinds of fish, in fact, in supermarkets, we find salmon, tuna and even sardines patés.
We must always take into account the seasonal fish, they will be fresh and they are those that can be obtained directly from the markets. They are brought every morning from the fish markets and are quality products.
