@Fish is a vital ingredient for our food, and you can buy it in any places: fishmongers, supermarkets, specialized stores, ward markets.
However, we need to pay attention to what we buy, to ensure that we consume A quality product: here are some tips to learn to recognize the fish of freshness and quality. (for simplicity, the term "fish" means both fish species, shellfish and crustaceans).
HOW TO RECOGNIZE AND BUY FRESH FISH
We all know, eating fish is fine: this precious food is rich in proteins, vitamins, mineral salts, unsaturated fatty acids; Conversely, fat is generally limited except in certain fish species.
The protein content of the fish is truly enviable, reaching 15-20% of what we consume on our table in the net; sometimes, as in smoked fish, the protein content is even higher. Proteins contained in fish are biologically very valuable, or are characterized by high levels of essential amino acids. These amino acids are fundamental in our diet, since they are just what our body is unable to synthesize on its own but is forced to introduce it with nutrition.
Fish are particularly abundant in vitamin A, which allows protein assimilation and is there fore closely linked to growth during the prematurely ages, and various B group vitamins that affect energy metabolism and tissue preservation. Vitamins D and E, together with Vitamin A, keep skin, eyes and skeleton healthy.
Mineral salts are found in phosphorus, calcium, iodine, potassium, fluorine, zinc, iron, magnesium and selenium, important for the circulatory, muscular and nervous system. Molluscs and crustaceans, in particular, while being less rich in real fish proteins, contain mineral salts in quantity, and in particular zinc, iron and magnesium. In this regard, a myth to be discarded is what, in order to combat anemia, we must eat meat, and in particular red meat. It should be emphasized, however, that the fish has the same iron content of the meat, and this element is also well absorbed by the body. Adding to the fact that nutrition research has now established that excessive consumption of meat is even harmful to health, this should drive us to increase our fish consumption at the expense of the meat.
Fish fat content is fairly limited (3-8%), with the exception of the so-called "fatty fish" that we will see below. The most important thing is that all fish fats do not contain either cholesterol or saturated fats (so-called "bad fats"), while large amounts of unsaturated fats and, in particular, the famous "Omega-3" are present. Fish consumption is therefore indicated by cholesterol sufferers because these fatty acids help lower blood cholesterol.
According to INRAN's guidelines, the recommended fish consumption is at least three times a week.
Fish types on the market
The main distinction concerns conservation: there are fresh, frozen and decongeled products. While those products that have gone through freezing are relatively easy to choose, more attention must be paid to choosing fresh fish. This is a rapidly degraded food that can have health problems; In addition, fresh fish is generally the most expensive of all (especially in areas far from the sea), and it is necessary to reconcile more expense with the best possible quality.
Another worthy distinction is one that passes between farm fish and fish caught. The latter is generally more expensive than breeding ground, since catches are of some unpredictability; is still a product of the highest quality, as it has no negative effects on overcrowding and the various nutrition and health problems affecting the fish that is bred. In fact, the latter is grown in structures such as tanks or nets in the sea, in which the fish are concentrated in large quantities; for this reason they are often treated with antibiotics to prevent the development of infections. Aquaculture also has negative environmental impacts such as contamination from organic nutrients and coastal zone damage.
It goes without saying that the choice of the type of fish to be consumed, as well as relying on our personal taste and on the sale price, must also be made according to the caloric content of the fish. It is important to note that the above values refer to fresh fish such as: in the case of processed fish (eg smoked or salted) or preserved in oil, the caloric content tends to be much higher.
How to distinguish the farm fish from the fish
The simplest answer is: thanks to the card. In fact, it is mandatory to specify both the geographical origin of the goods and the mode of "production".
However, you have to be on the alert as scammers are always possible: nothing is easier than falsiing a tag or label. The fish caught, it is known, is more valuable and has higher costs, so it may happen that the banal fish is marketed under false sign. How to defend yourself? Carefully examine the product to verify that it is actually fish caught.
First of all, the fish caught has a slimmer body than the breeding ground, because having lived wildly had to move a lot, eating what was happening; moreover, precisely for this "healthy life", its scales are of a bright and vibrant color. However, the ninth test is carried out in cooking: while the farm fish tends to get smashed more easily, the fish caught tends to be very compact even after cooking, just because of the more meaty meat of the animal.
The fish caught is generally preferable to that raised, though in some cases there is not much choice. If we really have to buy it, it's better to still fish in Italy because of the severe hygiene controls it is subjected to.
What fish do you want? The identikit of fresh fish
To recognize the fresh fish, we must first use our senses. Let's start with the smell: freshness is synonymous with odorless odors, with the exception of a slight salty scent. Any other smell, and in particular the classic "smell of fish", means that the product has been caught for a long time whose length is proportional to the intensity of the smell. There are numerous microorganisms on the skin of the fish that begin their degradation activity shortly after the death of the animal and are responsible for the production of trimethylamine, the nitrogenous substance responsible for the unpleasant odor. A rancid smell, however, tends to develop in the case of fatty fish, and is due to the alteration of the lipids present in the meat.
It is necessary, literally, to look at the fish in the eyes: it looks like a joke, but the eyes directly reflect the degree of freshness. A fish caught recently has "live" eyes, convex to the outside, with the shiny and transparent cornea. Therefore, beware of the fish that have the flat eye (or, worse, unclad) and tanned: they have been caught for a long time. And be more distrusted in the case if you have fish without your head ... you may have been "mutilated" deliberately to conceal their actual condition. Our visual analysis must continue, observing the state of the gills, which must appear damp and reddish; scales must be iridescent, shiny and metallic. The tail of the freshest fish also tends to be darker than the rest of the body.
To the touch, finally, the fish must be sturdy, compact and elastic, and scales must remain firmly attached to the body. If, by pressing a finger against the side of the fish, remains our footprint, it means that the animal has been fished for a long time. The fish's belly must be flat and not swollen, a phenomenon that means a fermentation in the intestines.
As for clams as clams or mussels, they should be bought alive, and the same discourse must also be applied to crustaceans such as lobsters or lobsters. Some crustaceans are, however, hard to acquire alive, such as shrimp, scampi or canoes. How to behave? Any black spots may indicate that the crustaceans have died for a long time, and this is also indicated by a darkening of the head. We also look good at the bottom of the container where crustaceans are sold: a large amount of paws and other parts of the broken body is indicative of an old product and is beginning to deprive it. The crustaceans, in fact, tend to "lose pieces" easily as time passes from their death.
And if we go to the restaurant? Here we can not attend the preparation stages of the dishes, but some useful advice can be given equally. First of all, choose reliable catering venues, and beware of too low prices. Fresh fish costs, and you can not hope to consume it if you want to save too much. Great choice are those rooms equipped with a fridge counter from which the customer can examine and choose the fish he wants to consume directly.
However, if we get a dish too flavored with lemon, beware that the excess of seasoning may have been added not so much to a culinary choice, but to hide the smells associated with the unhealthy fish. Even worse when the dish has a vague smell of ammonia: in these cases, it is advisable to put the dish back, because this is certainly not cool or of quality.
Seasons of the fish
Like agricultural products, fish has its seasons and every variety is to be consumed preferably in certain months of the year. Certainly, as is the case with the products of the campaign, we can have strawberries in January and oranges in August, but it will not be hardly just harvested from the tree and coming from fields near us: who knows where they come from! The same is true for fish. That season may be fresh, or frozen sold for fresh, on the basis of the seller's seriousness.
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