The Fish

Nutritional values
Fish contains polyunsatured fats which are very important in maintaining a decent level of trygliceride and cholesterol, helping preventing cardiovascular diseases and arthrosclerosis. They are also extremely beneficial in preventing thrombosis and arrhythmia. Other than important proteins, fish contains the two minerals: phosphor and iodine that are very important while growing up. Fish should be a natural part of our diet because eating it at least two or three times a week it guarantees an appropriate intake of omega-3 fatty acids; omega-3 fatty acids are especially present in “blue-fish” like anchovies, tuna, mackerel etc.

The fresh fish
But how do to recognize fresh fish? There are some specific characteristics and particularities to take into account when you buy it. First of all the fish should be firm and have a shiny colour. The eye should be bulging, clear and transparent. The gills should be red and the belly firm. Also, the fish must have a pleasant salty smell.