Fish [* 1] - the edible part of fish , as well as dishes prepared from them.
Content
Composition
Fish mainly consists of water (53–89%), proteins (7–23%) and fats (2–34%) [2] . In terms of protein, fish is not inferior to meat, and some of its species even surpass meat. The fats included in the fish, the basis of which - up to 86% - are unsaturated acids [3] , are more easily absorbed by the body [4] . In addition, fish contains many vitamins (including A , D , E in fish oil), micro and macro elements [3] .
The composition of the fish is determined by its breed, sex, age, life cycle period, physiological condition and the part of the fish that is being analyzed. For example, fats are concentrated in the liver and other internal organs, the head, under the skin, near the bones, between the muscles. A separate characteristic is the presence of bones in the intramuscular space, which for different fish can vary from an absence to an amount requiring special cooking [2] [3] .
Classification
In terms of habitat, commercial fish is divided into freshwater (migratory) and marine. There are three colors of fish meat: white ( white fish ), red or pink ( red fish ) and brown. By taste, the meat of freshwater and migratory fish is considered more valuable than marine [3] , although the composition of the latter is more balanced [2] .
In terms of fat content, fish is divided into lean (fat content up to 2%), medium fat content (from 2 to 8%), fatty (from 8 to 15%) and especially fatty (over 15%) [2] .
Fisheries
Until the end of the 20th century, the main source of fish was fishing, but artificial breeding and keeping of fish has recently gained popularity. Fish production at fish farms in 2013 exceeded beef production [5] .
See also
- Mercury in fish
- Seafood
Notes
- Comments
- ↑ Only singular [1] .
- Footnotes
- ↑ Fish // Big explanatory dictionary of the Russian language / Ch. ed. S. A. Kuznetsov. - SPb. : Norint, 1998.
- ↑ 1 2 3 4 Nutritional value of fish and non-fish aquatic organisms . Encyclopedia of the Economist .
- ↑ 1 2 3 4 Fish and its nutritional value .
- ↑ Book of Delicious and Healthy Food, 1954 .
- ↑ Those Tamed // Schrödinger's Cat: Journal. - No. 1 .
Literature
- Fish // Book about tasty and healthy food. - M .: Pishchepromizdat, 1954.- 432 p.