2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Very often, when we are going to cook fish, we go to the nearest grocery store and buy frozen fish. Yes, it is much faster and more convenient! But like most frozen products / fruits, vegetables /, fish is much more useful fresh than in the frozen version.
In addition, fresh fish contains much more vitamin A and E. In frozen fish, these vitamins disappear, because over time, the longer it is stored at negative temperatures, the more it loses its useful and nutritious qualities. In addition, we must no doubt mention that fresh fish is much tastier than frozen.
Therefore, it is recommended that when we cook fish at home, we buy it fresh in advance, not frozen.
During cooking and heat treatment, frozen fish also loses a large amount of its vitamins. Only the content of vitamin D in fish remains largely unchanged when stored at low temperatures. It is recommended to grill the fish.
According to various studies, most Black Sea fish and some freshwater fish contain more vitamins A and E in the fall than in other seasons.
According to the data, sprat (Sprat, Sprat, Dill), for example, has the highest content of vitamin A among the Black Sea fish. Turbot has the highest content of vitamin E, and horse mackerel is the richest in vitamin D along with carrageenan.
In freshwater fish, trout is the richest in vitamins A and D, and catfish have the most vitamin E.
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