PROPERTIES OF FISH - FRESH FISH - FISH AND SEAFOOD - MADE IN ARGENTINA

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Made in Argentina - Fish and Seafood - Fresh Fish - Properties of fish

Fresh Fish
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Properties of fish


Properties of fish

Nutrition and diet experts say the fish protein is of high biological quality and that its content in essential amino acids is the same as red meat or beef, making it more digestible, because it contains less connective tissue. In general, fish meat has a composition equivalent to that of red meat, except that the protein content is somewhat lower and the amount of water it contains is higher. It has no fat and very little fat in it is rich in polyunsaturated fatty acids, especially marine fish, these fats are an essential component in human nutrition because the body can not synthesize itself and has to take them through the diet. The fat content is higher in marine fish such as cod, sole, sardines and anchovies, than in fresh water, such as carp or catfish.

There are two main types of polyunsaturated fatty acids, the omega-3 (linolenic acid) and omega-6 (linoleic acid), and both play important roles in the body, forming an important part of cell membranes and to be precursors various chemical messengers.

These are polyunsaturated fats lower the levels of certain lipoproteins that are directly associated with cardiovascular disease risk, maintaining and enhancing those lipoproteins commonly called "good cholesterol", which avoids the formation producing the dangerous arteriosclerosis plaques. Important sources of omega-3 (polyunsaturated fats) are found mainly in marine fish such as salmon, herring, tuna, sardines or trout, usually called blue fish. The concentration of these omega-3 is higher in the body of the fish that live in cold sea water, because fat need to have fluid, with plenty of double bonds, and low freezing point.

Fish is a source of vitamins and minerals, such as fat-soluble A and D, soluble B12, and elements such as phosphorus, magnesium, selenium and iodine, especially marine fish. Vitamin B5 or pantothenic acid is synthesized in bacteria and in green vegetables, and stored in animal tissues, so their distribution is very broad in saltwater fish,

Sardines canned in oil and dried salted cod, and other canned products are also rich in calcium, or vitamin B3 niacin, riboflavin or vitamin B2, vitamin A and iron, though less than the animal flesh.

Marine fish contain more sodium than fresh water, and canned, salted and smoked foods are those that have more sodium. The fish meat has a characteristic whitish color, which is related to the color of blood is white, but there are red-blooded fish, like salmon. The fish meat is mainly characterized by its high proportion of water off the fat and very digestible.

The shellfish meat has had throughout history, except in certain geographical areas, less important than that of other animals, but the flavor is very popular today.

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Related Topics

Fresh fish producers - Fish - Types of fish - Properties of fish - Characteristics of fresh fish - Main fish consuming countries - Export of fish in Argentina - World Fish Market

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