What is the best way to eat sea fish? Steaming or clear-simmering is the first choice

Sea fish contains a large amount of protein, vitamins, trace elements and minerals, and especially contains lecithin and a variety of unsaturated fatty acids.

Lecithin helps remove plaques from blood vessel walls. Unsaturated fatty acids can lower blood lipids, improve the blood clotting mechanism, and increase high-density lipoprotein without increasing triglycerides, thereby reducing the formation of cardiovascular and cerebrovascular thrombi and preventing arteriosclerosis. It makes sense for people with high blood pressure to eat more sea fish.

There are many ways to cook sea fish, including boiling, steaming, braising in soy sauce, clear-simmering, deep-frying and so on. From a nutritional point of view, research has found that steaming and clear-simmering, these two cooking methods, ensure that all the nutrients in sea fish are not easily lost, and the taste is delicious, and they are also easy to do. Try not to eat deep-fried sea fish, because when cooking oil is treated at high temperature, it converts the unsaturated fatty acids in the original cooking oil into saturated fatty acids. Saturated fatty acids are the raw materials for the formation of cardiovascular and cerebrovascular thrombi and blood vessel wall plaques. This is the fundamental reason we recommend using steaming or clear-simmering to cook sea fish.