1 Why Sea Fish Meat Isn’t Salty
Sea fish can be categorized into two types: those with hard bones and those with soft bones. The gills of hard-boned fish contain a rather unique cell, also known as a salt-secreting cell. This means that these cells have the function of secreting salt to attract the salt components in their blood. After becoming concentrated, they will secrete this mixture out of the body along with mucus.
These salt-secreting cells always work at a high rate, thus keeping the salt content in the fish’s body low. Soft-boned fish, on the other hand, have high levels of ure in their blood, making the blood concentration higher than that of seawater. This reduces the osmosis of salt into their bodies, ensuring their meat is never salty.
2 Things to Note When Eating Sea Fish
– It is recommended to eat fish only twice a week, with each serving being about 100 grams, to provide a sufficient amount of Omega-3 fatty acids.
– The best way to prepare fish is by oven-baking or boiling. If it’s fried, the nutritional value of the fish may be lost.
– Avoid eating fish when hungry, as it can increase the level of Purine, which turns into Uric Acid and causes damage to the tissues. This is also the main cause of gout.
– Avoid eating raw fish dishes such as sushi or ceviche, as they may contain harmful bacteria and parasites. It is best to cook fish thoroughly before consumption to ensure food safety.
– People with a persistent cough or those taking medication should refrain from eating fish to avoid allergic reactions. It may also worsen their condition.
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Now you know why sea fish meat isn’t salty. We hope that with this valuable information, you will have a better understanding of this food rich in Omega-3 and DHA. Stay healthy!
Reference: khoahoc.tv
