Recommendations for the use of fish and other seafood: norm, tips. What threatens to eat raw fish for food?

The use of fish should be correct. Otherwise, you can even get poisoning.

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Fish has a very healthy nutrient composition. It is a source of protein, healthy fats, vitamins and minerals. Its meat has little connective tissue and a small cellular structure, so it is easily absorbed, has good availability of nutrients, and all these advantages are in the optimal ratio.

Fish in combination with vegetables can be a high -quality and balanced dish. In particular, the smaller fish that can be eaten with bones is a source of vitamin D and minerals of calcium and phosphorus. Sea fish is also a very good source of iodine and selenium, which are often not enough in the diet.

Pisces in the Middle Ages

Our ancestors first freed it before the use of fish from everything superfluous, then dried and kept as much as necessary. Before cooking, the fish was soaked. It is worth noting that in the Middle Ages the fish was not a common food, as there were problems with its transportation. She came to the buyer already spoiled and rotten.

The most popular fish was freshwater, for example, sturgeon. He was served to the table kings and other rich people. From sea fish preference was given to trout, anchovies, sardines, octopuses, shrimp, lobsters, etc. Later, the fish was also on the tables of only rich people, as well as fishermen and owners of slave farms. However, dried seafood could already afford ordinary townspeople, but fresh and tasty fish was available only to chosen rich people.

What is useful daily, frequent use of fish?

Based on many years of research, there is convincing evidence that the long-chain fatty acids of omega-3, consumed along with oily sea fish or fish oil, prevent cardiovascular diseases. What else is useful daily, frequent use of fish?

Most studies studying the advantages of long -chain fatty acids Omega-3 For the development of children, they are concentrated on the consequences of a deficiency of this substance during pregnancy and immediately after childbirth.
Researchers suggest that the lack of these substances affects the mobility of nerve cell membranes and the regulation of nerve impulses.
Animal experiments have shown that power with low content Omega-3 fatty acids It affects the development of vision and cognitive abilities in puppies. Therefore, a variety of consumption of oily fish in accordance with the restrictions is useful for pregnant women, nursing mothers and children.
It was also shown that the use of fish within the framework of a balanced diet reduces the risk of developing colon cancer.

Despite all these advantages, fish consumption in recent years has not changed. A person consumes too little fish, on average about 70 g per week- This is very little. At least once a week a little less than a third of the population eats fish, and more women than men.

It is worth knowing: 1-2 times a week It is recommended to eat various types of fish and other seafood, especially as a substitute for red meat or meat products.

The weekly diet should contain about 200 gramsfish. This amount has a sufficient amount of valuable proteins and essential fatty acids that are important for a balanced diet. Due to the high fat content Omega-3 Half of the recommended amount should be oily sea fish - mackerel, stem, keta, pink salmon, tuna, pelamid, herring and etc.

The norm of fish consumption to adults, pregnant women, children, athletes: tips

So, it was said above that the fish should be eaten 1-2 times a week 200 grams. After all, the benefits of fatty acids have long been proven Omega-3 for the development of children during pregnancy and immediately after birth. Therefore, fish can be included in the nutrition of a baby with 4 months Or after consulting a pediatrician.

It is worth knowing: For baby food, it is recommended to preserve the purchased fish as fresh as possible. That is, it is better to buy in small portions and not freeze, but to cook immediately before use. The fact is that when freezing, a food product loses a lot of vitamins and trace elements.

Here are more useful tips:

Stew or bake, but do not fry.
Before feeding the kids, carefully remove all the bones from the fish.
Mollusks, seafood and fish at the beginning of the food chain (shark, large tuna, lame fish, etc.), as well as raw or insufficiently thermally processed products (smoked fish, land, sashimi, etc.) are not used, because They represent a higher risk of microbiological and chemical pollutants in the body.
Due to the possibility of the presence of heavy metals and persistent organic substances, women who plan to bear the baby, pregnant, nursing mothers and young children should eat predatory species of fish, such as, for example, tuna, lame fish, cod, shark, catfish, pike - Only in small portions.

Fish consumption rate:

Adult men and women-200-250 grams per day/2 times a week
Pregnant women-150-200 grams per day/1-2 times a week
Children-from 1 to 3 years old-35 grams, from 4 to 12 years-50 grams, older than 12-14 years-100 grams per day/1-2 times a week

The body experiencing intensive sports loads requires constant replenishment of beneficial micro- and macroelements. Different species of fish contain these components.

For example, there is a fish in fish zincnecessary for the production of testosterone - an important element in muscle growth processes.
In addition, it contains iodine - This substance is necessary for the full functioning of the thyroid gland, and its deficiency leads to various diseases.
In such fish as tuna, it contains a lot vitamin B3 (nicotinic acid). It serves in the body for creating energy in cells and plays an important role in nervous and muscle activity.

It is worth knowing: There are a lot of protein in fish milk. Therefore, if you are engaged in the hall and you need to make up for this element, eat milk, including them in the diet 2-3 times in Week. What is fish milkRead in another article on our website.

Not everyone can eat fish. Why, read on.

Why you can’t eat some fish and seafood: harmful mercury content, allergies

Caution in the consumption of fish and other seafood should be shown mainly due to the potential content of certain heavy metals and persistent organic pollutants. Most often, they are associated with the content of methylctuti.

The presence of mercury in soils, reservoirs, lakes and oceans can be of a natural origin or be the result of human activity.
Most of the fish contains it in small quantities, but, depending on the environment in which the waterfowl lives, and the location of each species in the food chain, its content is very different.
Many metals and persistent organic pollutants are usually larger in long -lived fish and larger species of predatory fish (catfish, rotana, ruff, etc.).

Therefore, they do not need to be included in the diet of pregnant women, nursing mothers and children. As a precaution, these groups should also not eat raw fish. It is worth noting that all the fish presented on the market should comply with the rules of microbiological and chemical safety.

Fish and other seafood are allergens and should have the appropriate marking:

They are one of the most common causes of the serious reactions of the body, which in sensitive people appear in the form of skin changes, edema and tingling in the oral cavity, problems with the stomach and intestines, neurological disorders and respiratory failure.
If the conditions of fish storage (from production to processing) are not observed, the formation of the so -called biogenic amines may occur.
One of the most famous is histamine, which has a number of acute adverse effects on human health. It can cause poisoning with fish similar to allergic reactions.

It is worth knowing: The process of making fish is very important, since frequent use of salted or smoked dishes can increase the risk of developing certain forms of cancer.

What threatens the use of raw fish in food: infection with helminthiasis, opisthorchiasis, other diseases, prevention

Eating raw fish in food threatens with infection with helminthiasis

Diseases caused by the use of raw fish in food are associated with helminthiasis. Many species of fish, especially that live in the reservoirs of the Far East, are infected with opisthorchiasis and diphyllobotriosis. Therefore, the use of raw and poorly processed fish in food can lead to infection with tape worms. Such diseases begin gradually, the incubation period lasts from 20 to 60 days. Then, a person develops cholecystitis, cramping abdominal pain, nausea, can even be vomiting, diarrhea or, conversely, constipation. The temperature may increase.

In order to prevent helminthias transmitted through the fish, it is important:

Do not eat raw fish, regardless of the type of seasoning with which it is cooked.

How much to freeze fish before use?

Many people are sure that with freezing, helminths and other pathogens in fish die in fish. But this is not so. Scientists conducted research, thanks to which it became clear that even at 3 weeks frosts the larvae remain alive. They die only at very low temperatures!

That is why the sanitary rules spell out how much to freeze the fish before use:

32 hours at - 28 degrees
14 hours at - 35 degrees
7 hours at - 40 degrees

Low -temperature refrigerators should be at all fish processing enterprises.

The consequences of eating oil fish - fang, escolar and others: why could there be poisoning?

Oil fish is the conditional name of several varieties of centralphone, hemplex and stromateev fish. This group includes Escolar, Klykach, Pampanito, Ratemates, etc. It is very tasty and many, many connoisseurs of seafood love dishes from this fish. But not everyone knows about the consequences of eating oil fish. Why can there be poisoning?

The fact is that such a product is very fat. And often poisoning does not occur due to the composition of its meat, but thanks to a large amount of fat. If a person cannot eat fatty dishes due to the presence of certain pathologies, then he may have signs of real poisoning-indigestion, nausea, vomiting, diarrhea, etc.

Read more about the consequences of using oil fish in another article on our website on this link.

Recommendations on the use and preparation of fish

It is worth adhering to the rules and recommendations for the use of fish:

The transportation of a fresh or frozen product should be carried out as soon as possible, since it is important not to violate storage conditions due to the possible formation of biogenic amines. For example, histamine is the most common cause of poisoning.
It is necessary to use the cooler bag when transporting frozen fish.
When stored in a refrigerator or freezer cabinet, make sure that the fish does not come into contact with other products, and do not allow fish juice to get into other products.
Always defrost the frozen fish in the refrigerator (4 ° C) or under cold running water in the original packaging or in a microwave.
In no case should you defrost the fish on the kitchen surfaces at room temperature.
Defrosting time must be agreed with the weight of the fish (follow the manufacturer's instructions). Always use fully defrosted fish.
It is forbidden to re -freeze the thawed fish!

Fish is a perishable product, therefore, when preparing it is very important, safe and hygienic preparation is very important:

Before cooking, take care of personal hygiene (hand washing) and hygiene of dishes and inventory.
The fish should undergo sufficient heat treatment.
Be careful not to cause when preparing cross -contamination of the dishes, inventory or thermometer. You should have a separate cutting board for fish in the kitchen, as well as a fish knife and other inventory.
Cooked fish or fish dish should be eaten as soon as possible after cooking.
Dishes that eat warm form prepare at a temperature of 63 ° C and above.
Fish or other seafood that eat cold, store at temperatures not higher than 6 ° C.

Remember: As mentioned above, the ban on eating raw fish can be associated with the risk of infection and poisoning. If you constantly eat salted and smoked fish, then the risk of developing some forms of cancer will increase.

The quality of fish or fish dishes depends on the cooking process:

It is recommended to bake fish and dishes from it in the oven, on the grill or extinguish in your own juice.
Frying fish is not recommended.
In the case of adding oil, monitor moderation in the quantity and quality of the product. The best is olive, fresh sunflower or rapeseed oil.
When preparing, use spices such as greens, lemon juice and put as little salt as possible.

In addition to the method of preparing fish and dishes from it, industrial processing also affects the food composition of this product. Therefore, it is recommended to use industrial fish products as little as possible. A high -quality and balanced dish is already considered a fish cooked simply with vegetables. You don’t even need to specially prepare a side dish and make a salad. The body will receive all the necessary beneficial substances and trace elements from this dish.

Remember: Depending on the preparation, the fish can have a completely different composition.

For example, there will be more fat in fried fish than a protein. In boiled, on the contrary, a large amount of protein and other beneficial trace elements. In stewed vegetables - the correct ratio of protein, fat and carbohydrates.

Why does the urine smell like fish, a smell from an intimate zone after eating fish?

In each person, the body exudes its smell. It all depends on the individual characteristics of the body. For example, people with impaired metabolism can exude the smell of acetone, this also indicates the development of diabetes. In addition, the smell can appear after the use of some food. Why does the urine smell like fish after eating fish, a smell from an intimate zone appears?

The fact is that the entire gastrointestinal tract is so arranged that from eaten food, it takes useful trace elements, and is cleaned from waste using the intestines and kidneys.
Urine flows through the urethra, and it is located next to the crotch. Therefore, after eating fish, not only urine, but also an intimate zone can smell.

However, there is also an opinion that the smell of fish appears in women from the vagina if there is an infection or sexually transmitted diseases. Therefore, if you notice such a symptom, it is better to contact a doctor and consult with him.