19 Interesting Facts About Fish

Let's find out which fish is the most useful, and what happened when a beluga and a sterlet were crossed.

• Sardine is not an independent species, but the commercial name of small fish of the herring family. It can be many small varieties of marinated fish , including herrings and sardines. Previously, they were called anchovies.

• Rockfish are fish of the rockfish family, which includes the famous fugu, the most poisonous fish in the world. Tetrodoxine, a poison found in a single puffer fish , is 1,200 times more deadly than cyanide and can kill up to 500 people. Despite this, fugu is a popular Japanese dish. The Japanese eat 10,000 tons of this delicacy per year. And in Osaka, there are 80,000 licensed chefs who have the right to work with fugu fish .

• The ability of fish to determine the chemical composition of water is clearly visible on the example of salmon - it goes to spawn from the sea to river systems, determining by the smell of water exactly the river in which it once hatched.

• It is more useful to eat raw fish than thermally processed fish, because the raw product contains more Omega-3 polyunsaturated fatty acids, valuable protein and other useful elements.

• Raw fish is contraindicated for young children, people with weakened immunity, the elderly and pregnant women. In addition to bacteria, raw fish may contain mercury, which negatively affects the development of the fetus.

• It is better to eat wild fish raw . Salmon grown on feed with bio-additives in fish farms needs cooking. Heat treatment helps break down the chemical elements present in the fish and minimizes the chance of heavy substances entering the human body.

• If you bought fish for ceviche or tartare at home, but are still afraid to eat it raw because of the risk of infection, leave it in the freezer for a week. Freezing slows the growth of bacteria and can even reduce it.

• Only sea or ocean fish can be eaten raw , as parasites dangerous to humans do not survive in salt water. Fish from rivers and lakes must be fried, boiled or baked.

• The type of fish that is mined the most is the Peruvian anchovy. It is followed by pollock, tuna, Atlantic herring and mackerel (mackerel).

• Most of the fish in stores is the result of selection aimed at creating new types of fish that grow quickly and gain weight. Mainly in fish farms, it is grown on compound feed with the addition of a large amount of antibiotics.

• When choosing between wild and farmed fish , give preference to the first. Farm fish will be cheaper, but also less nutritious: the content of useful substances, minerals and polyunsaturated fatty acids in it is many times lower than in wild fish .

• On the counter, you can distinguish wild fish from farmed fish by their appearance. Grown fish are usually bloated, wide, fat and soft. Wild fish may seem somewhat wasted, and its body will be denser.

• One of the achievements of Soviet breeders is the bester fish , obtained by crossing a beluga with a sterlet. Bester grows quickly, like a beluga, and matures early, like a sterlet, reaching a length of up to 1.8 m and a weight of up to 30 kg.

• Fish and fish products are the best dietary sources of vitamin D. Fatty fish , such as salmon and herring, contain the highest amounts. Some fish oils, for example, cod liver oil, are also rich in vitamin D: 1 tbsp. will provide more than 200% of the recommended rate.

• To maximize the supply of vitamins and useful elements in fish , cook it correctly. The best cooking methods are baking, steaming and sous vide - a low-temperature cooking method. It will not only help preserve healthy fats, but also reduce the amount of harmful compounds that are formed during the processing of products at high temperatures.

• In Soviet times, striped caviar was much cheaper than granular caviar, as it was considered the result of residual production, albeit with a particularly bright taste.

• Wild pollock, fresh, not frozen, is a protein-rich, low-calorie fish with a mild flavor and delicate texture. Pollack meat contains a high level of Omega-3 fatty acids and vitamins B6 and B12.

• Sea bass is the leader in vitamin D content, one serving will satisfy 2 days' need. However, its reserves are practically exhausted.

• The most useful types of fish : pike perch, salmon and trout, mackerel (but not smoked), cod and haddock.