Properties: Fish
As fish are very rich in fat and protein, fish is a main food source in many regions of the world. Its simple preparation and the possibility to catch edible fish easily at many locations make it an ideal food item. But even in modern countries, fishing represents a large market and an important pillar of the nutrition industry.
The classic edible fish can be prepared and served in various ways. Fresh fish is considered the most popular. This type is untreated and can be offered for some time after catching when stored at freezing temperature. Thanks to improved logistics within the EU, the German market can be supplied with fresh fish from Northern Europe without having to accept significant quality losses. However, this also has the disadvantage that Germany's share of the fish market is declining more and more.
Health: Fish
Fishes are particularly rich in protein and are considered valuable due to their high content of Omega-3 fatty acids. Moreover, they are good suppliers of iodine. Fish consumption in moderation represents a suitable source for nutrients.
Season of Fish: The season of various fish is different. Despite year-round fish availability, many fish varieties are seasonally fished.
Spring
- Trout (March-May)
- Cod
- Mackerel
- Sardines
- Sealachs
- Tuna: year-round.
- Herring: varies – depending on fish stock
Summer
- Anglerfish
- Flounder
- King Prawn
- Lobster
- Eel (Jul-Sep)
Fall
- Dory
- Plaice
- Zander
- Mussel
- Salmon
- Langoustine
- Zander (July-November)
Winter
- Seabass
- Red Snapper
- Salmon
- Cod (Skrei)
A strict separation is not possible here, as there are also species that feel at home in both habitats. Interestingly, the edible parts of a food fish are not referred to as meat but generally as fish, to make a clear distinction in the kitchen and by definition.
Sea Fish
Sea fish exist mostly in larger schools in the sea. Internationally, it is increasingly traded intensively. Fresh fish may be called offers that have remained untreated after fishing at sea. Cooled and never frozen, cleaned, gutted or cut, fresh sea fish is even landed daily by coastal fishermen.
Freshness characteristics of whole sea fish are the brightly strong colored skin with a water-clear slime layer as well as plump and black-shiny eyes with convex lenses. The gills should be lying flat, bright red and slime-free, the scales firmly attached and the smell is like the sea and perhaps like seaweed. The fish flesh is bluish, translucent, elastic – finger pressure marks quickly even out.
Sea fish from deep-sea catches with longer duration are frozen as a whole or as fillets at -30 to -40 °C and additionally covered either with an ice glaze or with a layer of alginate jelly against the still ongoing oxidation processes. An older method of preservation is salting. Here, the denaturation of proteins in fish tissue extends the shelf life of sea fish.
Transport of Fish
To transport fresh fish properly, it is placed on ice and transported in special boxes. A widely spread rumor states that fish stinks, but this is false. Generally, fish spreads a salty or neutral smell depending on its habitat. In no case does commercially available food fish smell unpleasantly or stink. This only occurs when the fish has not been stored correctly or for too long. From this point on, the goods are spoiled and no longer suitable for human consumption.
As an easy guideline to check freshness, one should pay attention to the eyes of the animal. If the fish has clear, unclouded eyes, this is a good sign. Additionally, if the gills are red, still slightly blood-filled, and the flesh elastic, the fish is considered absolutely fresh and can be enjoyed without hesitation.
Healthy with Sea Creatures
In English, they are often even referred to as "happy acids," as researchers found in a study that people who regularly eat sea creatures are less prone to depression. Even the suicide rate is somewhat proportionally related to the annual per capita consumption of seafood. For example, cases of suicide and depression are significantly lower in Portugal than in Germany. The fish consumption ratio between these two countries stands at 3.5:1.
In everyday life, an increased consumption of sea creatures reduces dull hair, flaking, brittle nails, and skin problems. Another reason to consume mussels, lobster, squid, etc.: they prevent Alzheimer's disease and dementia.