The heat of fish is about 1230 kcal/kg. Fish is lean meat. 100g fish contains less than 2g fat, while 100g sausage contains more fat than 10g. Even the greasiest Norwegian salmon contains only half as many calories as pork chops. Fish is also an important source of protein.

Fish also provides vitamins a, d, e and so on. What the human body needs. Fish also contains a variety of fatty acids, which can prevent the increase of blood viscosity, effectively prevent the occurrence of heart disease, and strengthen the brain and nerve tissue and the retina of the eyes. For pregnant women and babies, these fatty acids are even more indispensable.

Extended data:

system of selection

1, fish gills

Fresh gill covers are tightly closed, bright red in color, some with blood, no mucus and dirt, no different. Fish gills are reddish or grayish red, and the fish is not fresh. If the gills are gray or black, with thick mucus and dirt, there is a bad smell, indicating that the fish has gone bad.

2. apophyllite

The fresh fisheye is clean and bright, slightly convex, and perfect. The eyes of stale fish are black and dark, and even covered with a thick layer of paste or dirt, which makes the eyeball fuzzy and sunken. The eyeball of a fish with atrial degeneration is ruptured and displaced.

3. Fins

The fresh fin epidermis clings to the fin joint, intact and bright in color. The color of fresh fin epidermis is decreasing and there are cracks. If it is rotten, the skin will be stabbed off and the squid will be scattered.

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