The culinary technique of smoking was invented by humans in the past as a method of extending the shelf life of food. Today, however, smoking is a way to give meat a rich and specific taste.
Smoking is usually done most often to meat. Fish is also among the most common products for smoking, as it acquires a more golden color and a stronger flavor after the process. Although smoked fish can be an appetizing proposition that leads to the preparation of a tasty and quick meal, it is advisable to familiarize yourself with the benefits and harms of this method.
Is smoked fish actually good for you?
The benefits of consuming smoked fish are several, the first being the minimal processing of the fish. Smoking is a procedure that does not significantly treat the fish and thus preserves about 80% of its beneficial substances.
In its smoked state, the fish serves as an excellent source of omega-3, which support the normal functioning of the heart system and takes care of eye health. When fish is smoked, it retains its protein, which helps build muscle tissue.
However, how healthy smoked fish is depends on the smoking method.
Cold-smoked fish is more healthy than high-heat smoked fish. This is due to the fact that heat treatment still wastes a significant part of the useful elements of the fish.
Check out some ideas for smoked mackerel and smoked salmon.
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