Fish is an excellent source of protein and other micronutrients. It is now recommended as a healthy addition to one’s diet, as it is considered a good source of protein that is not high in cholesterol, unlike protein from meat. Therefore, eating fish is seen as a healthy nutritional method to protect one’s health. However, many people tend to eat more of the leaner back meat, as it is often perceived as more palatable.
But the two often-scorned parts of the fish are actually very nutritious.
Fish Skin
Fish skin is often discarded due to its chewy texture and strong flavor. However, fish skin is a great source of collagen, which is beneficial not just for skin elasticity and appearance but also for bone health and overall well-being. As we age, our body’s collagen production decreases, so it is important to supplement it through our diet. Fish skin is a natural source of collagen, and preparing it by coating it in batter and frying it can make it a tasty treat. Particularly, the skin of tilapia is a great source of Type 1 collagen, which has been studied by scientists for its potential applications in modern medicine for wound healing.
So, don’t discard the skin! It can be a delicious and nutritious part of your meal.
Fish Belly and Belly Fat
The belly of the fish is often frowned upon as it is fattier and less firm than the back meat. People also worry about consuming belly fat leading to weight gain. However, the belly is actually the most nutritious part of the fish, as it naturally accumulates vitamins and minerals during the fish’s life. It is rich in omega fatty acids, which are beneficial for health. The belly and belly fat of the fish contain more nutrients than the back meat, which is mostly protein.
Therefore, pay attention to these two parts of the fish. When preparing it, make sure to rub the skin with salt to remove any strong flavor and scrape off the black membrane inside the belly to reduce the fishy taste. By consuming these two parts, you will be getting more nutrients from your fish.
Additionally, smaller fish are often preferable to larger ones as they have shorter life spans, reducing the risk of heavy metal accumulation in their bodies, making them a safer and cleaner option.
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