We reveal some tips from a professional for identifying blue fish and making the right choices for your meals!
The fish are a source of high quality protein which we tend to neglect too much. We often give priority to meat, although it is less interesting on the one hand. nutritional point of view.
According to nutrition experts and following the ANSES recommendations (National Agency for Food, Environmental and Occupational Health Safety), the fish should be on our menus at least twice a week.
For optimal intakesit would even be preferable toalternate THE so-called “white” fish and those more gras. While some species such as salmon are sufficiently famous and popular, others are much less known. Many consumers do not necessarily know which category this or that species belongs to.
We sometimes hear about blue fishas opposed to whites. If the color is a component to take into account in their identification, it is not only about that. This is what explains the fishmonger @krysteel_la_the_blood on the networks.
Key differences for eating better
Choosing the right fishit is crucial not only to benefit from a optimal nutritional balancebut also, in a more pragmatic way, to cook well.
If certain recipes are relatively adaptable, others prove more judicious depending on the fish flesh that we have on hand. As for the season andenvironmental impactwe can trust the guide you WWF to consume better.
THE blue fish thus correspond to those which we elsewhere call the oily fish. They are rich, even very rich, in lipids. They notably contain very attractive rates offatty acids Omega-3 essential for the body. They most often present a blue or blue-green dorsal coloration. The belly is for his part clearer, silver.
THE white fish (actually referring to their flesh) are rather clairs, brunseven grayish. In this category we find cod, saithe, hake, sea bream, turbot and even sole. These are fish that generally live longer close to the seabedunlike the blue fish which are essentially pelagic (open sea).
Flavors above all!
The flesh of blue fish often appears brighterd’aspect plus gras than that of white fish which seems drier. There skin blue fish is often slightly iridescentas we can see with sardines, mackerel or even anchovies.
THE flavors blue fish are more marked. The most reluctant people turn more towards white fish who have a rounder and softer aromatic profileeasily versatile. Blue fish, however, are excellent and remain the champions when it comes to Omega-3 and vitamin intake.
Pour treat the taste buds the most sensitive, we can proceed step by step. The fishmonger recommends horse mackerel (trevally), a blue fish often neglected and yet very interesting. He is regularly confused with mackerelbut reveals itself less fat and less strong than the latter.
The relatively low cost horse mackerel is also a real asset. There is no longer any need to hesitate for a dive into thetasty world of blue fish !
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