The term fish is applied to a variety of vertebrates of several evolutionary lines. It describes a life-form rather than a taxonomic group. As members of the phylum Chordata, fish share certain features with other vertebrates. These features are gill slits at some point in the life cycle, a notochord, or skeletal supporting rod, a dorsal hollow nerve cord, and a tail. First, lets mynutrisi talk about the benefits of eating fish regardless on how it is cooked.
Benefits of Fish Despite of Its Fresh Tasty Feel
The reason why fish is an important source of nutritional importance is because it provides the mineral content needed for the human body and also reduces the risk of various diseases. For example, it has shown that it acts as a health shield with omega-3 acid content when regularly consumed, thus reducing the risk of heart disease and strengthening the body immune system.
In fact, when we examine the nutritional properties of fish, we will found out some interesting facts. The fish, given to us as a blessing by our Lord, is a perfect diet, especially in terms of protein, vitamin D and trace elements (certain elements that contain minimal quantities in the body but are still very important to them). Because it contains minerals – such as phosphorus, sulfur and vanadium – these can promote growth and enable tissue to recover.
Fish meat also helps in the formation of healthy teeth and gums, skin benefits, healthy hair and contributes to the fight against bacterial infections. It also plays an important role in the prevention of heart attacks as it helps to controls the level of cholesterol in the blood. It helps the body to break down and use starch and fat, making it stronger and more powerful. Instead, it also affects the functioning of mental activity. In the event that vitamin D and other minerals contained in fish are not consumed in sufficient quantities, disorders such as rickets (bone weakness), gum disease, goiter and hyperthyroid may all arise.
In addition, modern science has also found that omega-3 fatty acids in fish also have an important place in human health. These fats have already been described as essential fatty acids.
Benefits of Omega-3 Fish Oil
There are two types of unsaturated fatty acids in fish oil that are very important for our health: EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). EPA and DHA are known as polyunsaturated fats and contain essential Omega-3 fatty acids. Since omega-3 and omega-6 fatty acids are not produced in the human body, they need to be taken from the outside.
There is a strong evidence related to the benefits of fish oil to the human health , the true benefits arising from the omega-3 fatty acids content. Although omega-3 fatty acid are also present in vegetable oils, it is less effective in relation to human health. However, marine plankton is very effective in switching omega-3 to EPA and DHA. When fish eat plankton, their constitution becomes richer with EPA and DHA. In turn, making fish one of the richest sources of the important fatty acid.
Important Benefits of Fatty Acid Found in Fish
One of the major characteristics of fatty acids in fish is the contribution they make to the body’s energy production. These fatty acids do the electron transfer by attaching themselves to oxygen in the body and produces energy to be use for various chemical process. Hence, there is evidence to suggest that foods rich in fish oil help combat fatigue and enhance mental and physical capabilities. Omega-3 increases the power of individual focus on how much it is or his energy level. There is a scientific basis for the old saying “fish is good for the brain”: The main content in the brain fat is DHA, which contains omega-3 fatty acids.
The importance of healthy Fish for the Heart
Omega-3 fatty acids in fish are recognized to protect against cardiovascular disease by reducing blood pressure and cholesterol and triglycerides in the blood. Triglyceride is a form of fat and resembles LDL (bad cholesterol) which is high in fat and low protein content. When the levels of triglyceride is high, especially with high cholesterol,it can increase the risk of heart disease. In addition, fish oil can reduces heart attack after life threatening abnormal heart rhythms.
In a study by the American Medical Association, it has been observed that the level of heart attack among women eating five servings of fish per week fell by one-third. This is believed to be caused by omega-3 fatty acids in fish oil causing lack of blood clotting. The normal speed of blood in our veins is 60 kmph (37.3 mph) and it is extremely important for blood to be the right viscosity and density, quantity and speed to be at normal levels. The worst hazard for us is bleedd other than normal bleeding-it is because it freezes and loses the ability to flow properly. Fish oil is also effective in reducing blood clotting by preventing thrombocyte in the blood (blood platelet that concentrates blood if bleeding) than to adhere to one another
Benefits of Brain and Nerve Functions
Most studies have shown the effects of omega-3 fatty acids on healthy functions of the brain and nerves. In addition, it has been shown that fish oil reinforcement can reduce the symptoms of depression and schizophrenia and prevent Alzheimer’s disease (brain disorders causing memory loss and preventing daily activities). For example, a reduction in problems such as anxiety, stress and sleep distress has been observed in individuals who experience depression taking 1 gram of omega-3 fatty acids in 12 weeks.
Benefits to Inflammation and Inflammation of the Immune System
At the same time, Omega-3 fatty acids have anti-inflammatory function (preventing infection). Omega-3 can be used in the following diseases:
- Rheumatoid arthritis (joint infection is associated with joint disease),
- Osteoarthritis (a form of arthritis gradually diminishes joint function)
- Colitis Colitis (ulcer is associated with colon inflammation), and
- Lupus (a disease that causes patches on the skin).
- It also protects myelin (the material surrounding the nerve cells).
- Glaucoma (a type of eye disease is characterized by extraordinary high pressure in the eyeball that may cause blindness)
- Multiple sclerosis (progressive serious illness due to tissue hardening in the brain and spinal cord),
- Osteoporosis (disease that leads to structural weakness in bone structure)
- Diabetic patients.
- migraine patients
- Anorexia (disorders may be fatal)
- Problems with skin health.
There is also widespread evidence that communities like the Greenland and Japanese Eskimos, who eat a lot of fish, rich in omega-3 fatty acids, have a much lower risk of heart disease and arteries, asthma and psoriasis. The fish, is recommended as a form of treatment and is highly recommended by nutritionists on proven benefit accounts for heart health.
Additional benefits to the people mentioned above are emerging daily. Additionally, it can only be done to expose the benefits of fish health by many scientists working in a complete research laboratory.
So now, what are you waiting anymore? Lets go do some fishing!
How to Make the Perfect Pan Seared Salmon With Cream Sauce
This pan fried seared salmon is poached in its own sauce rendering it flaky and moist. There’s the option of a crispy skin, by baking it separately if you wish to impress. It’s the only way to get a crispy skin with a cream sauce. Without the optional crispy skin, this dish is quick and easy to make and guaranteed to be of restaurant quality. This is the Perfect Pan Seared Salmon recipe by Recipe30
Special Recipes of Perfect Pan Seared Salmon With Cream Sauce :
- 2 salmon fillet pieces skin on
- 1 shallot or 2 small ones
- Half lemon (juice)
- ¾ cup white wine (dry)
- ¾ cup heavy cream
- 1 hand full of fresh parsley leaves
- 1.5oz – 40g butter (3 tbsp)
- Salt & Pepper
- Olive oil
Remove skins from salmon carefully without tearing or cutting using a knife (if using skins, preheat your oven to 375°F – 190°C).
If using the skins, place a sheet of parchment paper on a sheet pan (tray), then arrange your salmon skin pieces lengthwise. Drizzle a few drops of olive oil on each skin and spread it using your fingers. Top with a few salt flakes (not too many) then place another sheet of parchment paper on top sandwiching the salmon skins. Place an oven proof heavy object with a flat base on top to keep them flat or they will curl and bend once cooking. Place in pre heated oven and bake for 30 min at 375°F – 190°C.
Get your vegetables ready, peel the shallots and chop very finely, the finer the better. Chop the washed parsley leaves finely (remove the stalks first if any and keep a couple sprigs for garnish).
On moderate heat, place a frying pan and melt the butter. Once the butter is melted, place the salmon pieces topside down (opposite side of the skin) and cook in the butter until lightly golden brown. Check underneath and if light brown, flip over the fish (be gentle not to break them). Continue cooking until the butter is nutty brown.
Deglaze with white wine, add the juice of half a lemon, add the chopped shallots into the sauce, not over the fish. Add the cream. Season the sauce with salt and pepper. Keep poaching the fish in the sauce until cooked. This should only take approx 3 minutes. It depends on the thickness of the fish and how you like it cooked. A touch translucent in the middle is perfect, if you like your fish cooked right through maybe cook it for 5 minutes and baste it using a spoon.
Remove the fish carefully using an egg flipper or a fish spatula and place on a warm serving plate. Continue to reduce the sauce on high heat until it thickens to your liking. Add the parsley, mix well and pour over fish.
Remove the skins from oven, strip away the paper and gently slide a knife or small spatula under each skin and place on your fish.