Value of fish in food
With growth of fishing fleet the ocean fish in increasing numbers and in wide assortment arrives on counters of shops. Even more often on our table fish dishes, quite recently yet not known appear. If earlier only residents of areas of fishing could estimate high qualities and taste of ocean fish, then now all population of our country has had opportunity to prepare from it tasty and delicious dishes. And not only to prepare, but also to appreciate them.
Fish really is valuable and nutritious product. On nutrition value fish is similar to meat of mammals. In chemical composition proteins and fats have their greatest value. However, it is slightly less proteins in fish, than in meat (19% against 20%). But the food advantage of proteins depends not only on quantity, but also on their quality. Proteins usually divide on irreplaceable and replaceable, on full and defective. And so, the amount of defective proteins in meat of fishes makes only 3%, and in - meat of animals about 16-20%. Thus, on comprehensibility and on nutritiousness of proteins fish exceeds meat.
From the point of view of nutrition value and comprehensibility also fats of fish are of interest.
Fish contains not enough fat. Low caloric content of fish in comparison with meat is also explained by it.
Fishes on the content of fat usually divide into three groups; lean in which the content of fat does not exceed 2%; semifat - with the content of fat from 2 to 5% (the majority of ocean fishes contains about 2% of fat); fat - with the content of fat from 5 to 15% and more. Unlike animal fats, fats of fish possess property to remain liquid at very low temperatures. If to consider that comprehensibility degree fat, and in many respects depends on temperature of its melting (the this temperature is closer to temperature of human body, the easier fat is acquired), then this property can explain why fusible fat of fish is acquired better, than refractory animal fat. Fish fats have the low temperature of melting - lower than 37 °.
Meat of fish differs from meat of animals and structure of fabrics. Contains in meat of warm-blooded animals, except soft muscular tissue, considerable percent of more rough connecting fabric and quantity of elastin, not assimilable organism. In muscular tissue of fish the amount of connecting fabric is about 5 times less, than in meat of warm-blooded animals, and elastin is practically absent.
Meat of fish contains mineral substances necessary for organism which are part of complex organic substances: for example, salts of iron are included into hemoglobin of blood, salt of calcium, magnesium and phosphorus are part of bones, phosphorus serves also for food of nervous tissues, copper and cobalt are necessary for formation of blood, iodine - for thyroid gland.
Fish is vitamin-rich, especially A and D which are contained in fats of fish and in smaller quantities vitamins E and To.
Except fat-soluble vitamins - fish contains also vitamins B, C, PP and some other.
Insignificant quantities in meat of fish contain extractive substances which when cooking fish are dissolved in water and form broth with specific pleasant taste and smell.
From everything told it is possible to draw conclusion that fish is valuable foodstuff.