Basics of Fish Processing

Description

Fish contains 20% animal protein more in the composition of the amino acids chicken protein, and is characterized by beef protein high coefficient of utilization factor, where fish proteins are characterized by easy digestion, and also exceeds animal meat in relation to the activation of the growth process, where the percentage In this between 80-100%, while in meat only 63%, fish is not only a source of animal protein, but is a source of essential fats, vitamins and minerals, and fish is characterized by being rich in calcium, iron and iodine, especially marine species.

For fish fats, especially fatty fish, they are rich in essential polyunsaturated fatty acids that reduce (destructive cholesterol) in the blood. Therefore, feeding on fish reduces the risk of atherosclerosis. The fish in their livers also contain vitamins A.D., which is characterized by marine fish on fresh water fish.

Fish also contain:

Vitamins E
Vitamins D
Vitamins B complex.

Fish are counting on an important role in supplying people, especially the poor, including animal protein.

Fish are included in many popular fish products and dishes.

Including:

Salted
Fried
Smoked
Grilled
Cooked

in the form of manufactured fish product eaten individually, and eaten as additions to many meals and dishes fresh, frozen or canned.

Recently, nutritionists have called for fish and their products to be eaten twice a week at a minimum, and women have been urged to use fish fat continuously during pregnancy as a precautionary measure against the possibility of repeated births.

In light of the above on the nutritional value of fish, it is clear that working to understand and know the basis for the conservation and manufacture of fish is absolutely necessary and that increasing the consumption of fish and their products is the best treatment for malnutrition in Egypt.