Love cooking fish? Usually, what kind of fish are processed? Processing fish meat is a little tricky, especially in removing the fishy smell, thorns, to clean the scales. The fish must be made more delicious and delicious!
Already know that fish have two types, namely sea fish and freshwater fish. What is the difference between the two?
The taste, both types of fish, has a distinctive flavor. Usually, sea fish has a more natural savory flavor because its habitat is in saltwater. So, it only requires simple seasoning to produce delicious seafood dishes. Unlike sea fish, it requires various spices to make the aroma and flavor stronger to cultivate freshwater fish. The less precise processing process can cause freshwater fish to produce a less savory smell like mud odor. Well, the surefire tips to overcome this are lime or lemon as the seasoning is melted before cooking this freshwater fish.
Environmental factors positively affect the bone structure of every living creature. Marine fish are accustomed to swimming in a powerful current, so that marine fish have a large bone/thorn structure. In contrast, the type of freshwater fish is accustomed to the flow that is not too tight, so the bones/length is smaller and smoother when compared to marine fish.
Nutrient content (Omega 3 and iodine)
Eating fish meat can educate the brain? Of course! Because fish contains Omega 3, which is beneficial to enhance the development of brain cells. Well, both freshwater fish and marine fish, both have omega-three content. However, marine fish have a higher omega-three content because marine fish are trying to maintain body temperature with the fat/oil content that remains liquid at a shallow sea temperature. Besides, the iodine content of marine fish is also higher than in freshwater fish.
That’s him some difference in sea fish and freshwater fishes that need to be known. They are still useful when processed in the right way. And most importantly, it should always make sure that the fish to be processed is still in a new state.