Pollfish can be cooked for babies. Pollack has relatively few spines and has high nutritional value, so it is very good to cook it for babies. However, the taste should be light when cooking. The Lord would be better.

Can pollack be given to babies?

Yes.

Pollack has thick meat with few spines, is low in fat, and is high in protein. It is very suitable for babies in the complementary feeding period. However, steaming or making soup is more suitable for babies to eat pollack.

How to prepare pollack for babies

1. Pour pollack into water to remove foam, mince green onion, slice ginger, and flatten garlic.

2. Heat oil in a pan, add a little salt and ginger slices to prevent the fish skin from sticking to the pan.

Put 3 fish pieces into the pan and fry, add half of the chopped green onions. Pour in a little oyster sauce.

4 Fry until the fish pieces change color, add boiling water and cook over high heat for 5 minutes. During the cooking process, cut the tofu into pieces and add them to the boil. Pour in a little light soy sauce, a little soy sauce and star anise.

5. Cook over medium heat for ten minutes and add chopped green onion into a bowl.

What are the nutrients of pollack?

Pollack is rich in nutrients. The main nutrients include vitamin A, retinol, thiamine, riboflavin, calcium, and potassium. , magnesium, iron, zinc, selenium, copper and manganese, etc. These ingredients are very beneficial to our health, so we can choose to eat more pollack.

As a kind of fish, pollack has the characteristics of tender and delicious meat and rich nutrition. At the same time, compared with other fish, pollack is also characterized by its high protein and low fat; its taste is also more delicious and refreshing. Eating more pollack can achieve the health-preserving effects of nourishing the stomach, strengthening the spleen, dredging the blood, nourishing yin and replenishing deficiency. In order to achieve the best eating effect, remember that the fresher the pollack, the better.

How to choose pollack

1. Gills: The gill cover of fresh fish is tightly closed, the gills are bright red in color, some are bloody, no mucus, dirt, and no odor. The gills are light red or grayish red, indicating that the fish is no longer fresh. If the gills of the fish turn gray or black, are covered with thick mucus and dirt, and smell bad, it means that the fish has become rotten.

2 Fish eyes: Fresh fish eyes are clean and bright, slightly convex, and perfectly uncovered. Stale fish eyes are dull and dull, and may even be covered with a thick film of paste or dirt, making the eyeballs blurry and concave. The corrupted eyeball is ruptured and displaced.

3 Fish fins: The skin of fresh fish fins is close to the fin rays, intact and bright in color. The skin of stale fish fins will lose color and appear cracked. The rotten skin peels off and the fin rays spread out.

4. Meat quality: Fresh fish meat has tight tissue and solid texture. It has obvious elasticity when pressed by hand. The depression where the hand is pressed is difficult to smooth out for a long time, and the hand can separate the meat from the bone.