Fish glue is rich in collagen, which can fully supply nutrients needed for skin regeneration, promote skin repair ability, increase skin elasticity and moisturizing function, delay skin aging, stretch wrinkles and make skin soft and smooth.
The fish glue is divided into male and female. The male fish glue is saddle-shaped, with a thick belly in the middle and thin sides and a V-shaped stripe. It is better to be firm, thick, dry, golden yellow and translucent, and it is firm and refreshing after stewing. The mother fish glue is slightly round and flat, shaped like a wave plate, with a horizontal or wavy body, the thickness of the middle part of the belly is the same as that of the side, the texture is thin, and the taste is soft.
Fish glue is one of the eight treasures of seafood, with delicious taste and high nutritional value. Its main nutritional components are advanced collagen, iodic acid, unsaturated fatty acids, mucopolysaccharides, vitamins and trace elements such as calcium, zinc, iron and selenium. Its protein content is as high as 84.2%, and its fat is only 0.2%, so it is an ideal food with high protein and low fat.
Extended data
Pay attention to some details when choosing fish glue:
1, see if it is a complete fish glue, rather than a few small fish glue splicing.
2. It can be identified by whether the fish glue has texture and whether the texture is chaotic; If there is no texture or texture confusion, it means that this fish glue may not be a complete one.
3. Soak the whole fish glue in water, and distinguish its integrity by observing whether it is scattered.
4. You can also observe whether it has a head and a tail. The fish glue has a big head and a small tail, and the overall shape is an ellipse.
5. After confirming the integrity of fish glue, it depends on the size and thickness of fish glue, because big fish have big glue, and big fish glue has higher nutritional value. The easiest way to tell is to weigh it. The weight of fish glue can best reflect whether this fish glue is obtained from big fish.
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