How to choose tasty and good fish?
One species of fish disappears from the seas and oceans every 20 minutes. As many as 1/3 of sea creatures are threatened with extinction. Scientists say 90% of the world's commercially caught fish and shellfish species are either overexploited or at the edge of safety.
Did you know that fishing has a huge impact on the health of the world's seas and oceans. Currently 1/3 of the world's fish stocks are overfished and 2/3 are fished at the highest possible level.
Destructive fishing practices such as bottom trawling destroy vulnerable and rich demersal ecosystems, and non-selective fishing gear generate so-called by-catch (unwanted catch), the victims of which may, among others, sea birds, seals, dolphins, porpoises and sea turtles. Fortunately, not all types of fishing cause such enormous environmental losses.
How to choose a good fish?
You have to check the species, where it comes from and with what fishing gear it was caught.
Information from the WWF guide: To help make the right choice, WWF gave the stocks of individual fish and seafood species the lights (colors): green, yellow and red, depending on the condition of the stock and the impact of the fishing on marine ecosystem. The lights were given to indicate where the fish came from and with what gear they were caught. Green light is the best choice in terms of the environment, yellow light says that we should think about this product and only use it if the species on the green list are not available. Red light is a definite: DO NOT BUY! Species marked with this light come from unsustainable fisheries that negatively impact the marine environment. Many of these stocks are threatened with extinction as a result of overfishing.
Certifications: Fish and seafood products that have a Sustainable Fisheries Certificate (MSC) or a Responsible Farming Certificate (ASC) are an environmentally friendly choice.
Culinary fish: They have a good effect on the immune system, the nervous and the circulatory system. They contain well-digestible protein. They are a valuable source of vitamins D and B12 and iron.
Fish Cheating: Chemicals such as polyphosphates are sometimes used in frozen fish to artificially increase the weight of the fish by binding water to the product. They also make the fish lose its flavor. An excess of polyphosphates can disturb the calcium metabolism in the body and cause allergic reactions.
Glaze: Glaze is a layer of ice that protects the fish from drying out, i.e. oxidation of the top layer. The amount of glaze that guarantees the preservation of high-quality frozen product is about 10%. Each larger amount of ice only serves to increase the weight of the fish. When buying a fish with 30% glaze, we pay for 20% of absolutely unnecessary ice.
What kind of fish to choose?
While salmon is popular in Ireland, most salmon are farmed, which adversely affects their nutritional value. Salmon swim in a small area, they are fed with antibiotics and a special granulate that makes their meat more colored. It is best to reach for the Baltic salmon. Atlantic salmon are most often farmed salmon.
Trout is a freshwater fish, it contains large amounts of omega-3 fatty acids. Two servings of trout a week meet the needs of omega-3 fatty acids in people with heart problems. Trout meat is also a source of potassium, selenium, magnesium, phosphorus and zinc, as well as vitamins A and D3. How to choose a good trout? Fresh fish should have shiny scales, raised shiny eyes and red gills. Frozen trout should not be covered with a thick layer of ice glaze, as such fish could also be thawed and frozen again.
Herrings have more omega-3 fatty acids than sardines, trout or mackerel. They are a source of vitamins A, D, E and B6, iron, zinc, copper, phosphorus and iodine. 100 g of herring contains approx. 160 kcal. Herrings are also low-mercury fish.
Do you know that matias are young herring, even before the period of maturation. They have fatter and more tender flesh and a pink color.
Fish by the Sea
- Cod - white, juicy meat with a mild flavor
- Flounder - juicy, tender meat with a slightly buttery flavor
- Sole - a noble, tasty fish with a delicate flavor, the meat is white, lean and firm
- Sprat - the meat is tight, juicy, with a distinctive, distinctive flavor
- Turbot - white meat with a delicate flavor
- Baltic salmon - fatty, juicy orange-pink meat,
- Herring
You can eat hake, salmon or panga by the sea. However, these fish will not be fresh due to the journey they have made from the fishery to the fry room. Salmon will probably be purchased from Norwegian farms, hake from somewhere in the Mediterranean or the Atlantic, pollock from the Pacific.
Fish storage
Fresh fish in the refrigerator may last 2 days. It should be taken out of the foil, placed in a bowl of water filled with ice cubes. Cold smoked fish will last about a week in the refrigerator.
Fish meat contains a lot of water and therefore goes bad quickly and easily.
You can also marinate the fish - salt, lemon juice, garlic, onion are spices that delay the growth of microorganisms. Rub the fish with grated garlic, lemon juice or salt, or cover it with onion slices.
Recipe for baked trout with vegetables
Ingredients:
- 2 fresh trout gutted
- 1 zucchini
- 2 tomatoes
- 1 red onion
- 2-3 cloves of garlic
- a few sprigs of thyme
- 5 tablespoons of olive oil
- salt pepper
A method of preparing:
Wash, dry the fish, cut into strips, rub with salt and pepper. Slice the zucchini, tomatoes, onion and garlic. Put garlic slices into the cuts of the fish. Put 2-3 sprigs of thyme inside the fish. Brush the dish with olive oil. Place the zucchini on the bottom and lightly salt it. Put the tomatoes and top with the chopped onion and the remaining garlic. Add sprigs of thyme. Sprinkle with olive oil. Put the trout on the prepared vegetables. Preheat oven to 180 degrees. Put the pan in the oven and bake the dish for 30 minutes, uncovered.
Fish finger food recipe
Ingredients:
- pieces of baked, boned trout
- sliced red onion
- 2-3 cucumbers
- a few celery stalks
- lemon juice
- cilantro or parsley
- spoon of apple cider vinegar
- salt pepper
- lettuce leaves for serving
A method of preparing:
Cut the baked trout into small pieces and check that there are no bones in them. Dice the cucumbers and celery, put them in a bowl. Add pieces of fish, chopped onion and a bunch of chopped herbs. Sprinkle it generously with lemon juice. Add a tablespoon of apple cider vinegar, salt and pepper to taste. Mix all ingredients and put in the fridge for an hour to chew on the salad. Serve on the leaves of your favorite lettuce. Iceberg lettuce or radicchio will work great.
Recipe for fish broth
Ingredients:
- a few backbones and / or heads of freshwater fish, fins and bones (whatever is left after filleting)
- 2 carrots
- 2 parsley
- leek piece about 10 cm
- a piece of celery root
- 200 ml of white wine
- a few sprigs of thyme
- 2 bay leaves
- 5 grains of allspice
- Salt and pepper to taste
- 2 tablespoons of butter
A method of preparing:
Thoroughly wash the pieces of fish, put them in a pot, cover with ice water and set aside for a few minutes. Carrots, parsley roots, celery, peel and cut into slices. In a large pot, heat the butter or oil, add the vegetables and stew for a few minutes. Then add the fish, leek, thyme, leaves, herbs, salt and pepper, pour in the wine. Add about 2 liters of water and bring to a boil. Use a spoon to scrub away the scum collected on the surface of the broth. Boil the broth for 40 minutes over low heat. To obtain a clear broth, do not mix the ingredients. Gently pour the broth through a sieve lined with gauze, cool and store in the refrigerator.
Fast fish soup
Put pieces of fish about ½ kg into 1 liter of broth, 2 tablespoons of tomato puree, add parsley or dill, cook for 15 minutes and the soup is ready.