Fish contains many nutrients such as protein, omega-3, vitamins, minerals, etc. This is a good dish for people with chronic diseases such as cardiovascular disease, diabetes, immunocompromised people, and young children. Compared to protein from meat, protein from fish is easily absorbed and good for the digestive system.
In addition, the fat in fish is also a valuable source of nutrition because it is unsaturated fat, good for your health, helping you increase HLD cholesterol, which is good for blood vessels, and collects bad cholesterol (LDL). Fish also contains amino acids, phosphatides, serebrorides, sterides… participating in cell metabolism and cell membrane processes.
However, when eating fish, you need to pay attention to the parts that need to be removed thoroughly to avoid poisoning and affecting the digestive system:
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According to doctor Khue Tuong, fish brain contains a lot of fats that are beneficial for the body, and when eaten has a very delicious greasy taste. However, you should not eat too much fish brain because this part contains a lot of metals from the environment, especially large fish that have lived for a long time accumulate a lot of mercury, easily causing poisoning.
Gill
This is considered the dirtiest part of the fish. Fish gills resemble the lungs of animals, which are respiratory organs and contains many bacteria and parasites. In particular, for fish living in waters polluted with heavy metals, mercury, the gills also become a place to store these toxins.
Eating toxic fish gills can cause toxins to accumulate in the body, gradually causing illness. You should cleanly remove the fish’s gills even if you don’t eat them, but if you don’t remove them, toxic substances will mix in when cooking.