Fish is an excellent food. It compares favorably with meat and poultry in supplying high quality protein for building body tissues. Fish is rich in minerals especially phosphorus, calcium and iron. Fish from the sea are a rich source of iodine. Fish also contain thiamine, riboflavin and niacin. A serving of fat fish will supply some vitamin A and vitamin D. This publication covers the selection and types, buying, storing, cleaning and dressing, skinning, filleting and cooking of fish. It contains basic recipes for fish
Changes in total fatty acids in fillets of yellow stripe scad, Japanese threadfin bream, and salmon ...
Introduction: Today, depletion of natural stocks and overfishing have led to an increase in demand ...
The paper deals with the investigations carried out on the preparation of odorless fish-starch flake...
Extension Circular 55-909: This is about how to cook fish. Includes selection of fish, buying, s...
16 pages; includes drawings and recipes. This archival publication may not reflect current scientifi...
Fish is an important food for human consumption. Because of its high nutritional value, it can treat...
Rational and healthy nutrition - is the key to good health and overall health. A person eats product...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
Fish is a very important part of a healthy diet. Fish and other seafood are the major sources of hea...
The cooking of fish depends largely on taste, for various methods may be used in preparing the same ...
Fish meals, particularly British Columbia herring meals, and condensed herring solubles have been st...
oai:oai.meat.elpub.ru:article/162In recent years, the global demand for finished fish products is in...
Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid...
This study aimed to evaluate the nutritional value (proximate composition, fatty acid profiles, vita...
Fish contains nutrients which are essential for our organism, vitamins (for example: A; B1; B2; D), ...
Changes in total fatty acids in fillets of yellow stripe scad, Japanese threadfin bream, and salmon ...
Introduction: Today, depletion of natural stocks and overfishing have led to an increase in demand ...
The paper deals with the investigations carried out on the preparation of odorless fish-starch flake...
Extension Circular 55-909: This is about how to cook fish. Includes selection of fish, buying, s...
16 pages; includes drawings and recipes. This archival publication may not reflect current scientifi...
Fish is an important food for human consumption. Because of its high nutritional value, it can treat...
Rational and healthy nutrition - is the key to good health and overall health. A person eats product...
1 online resource (PDF, 2 pages)This archival publication may not reflect current scientific knowle...
Fish is a very important part of a healthy diet. Fish and other seafood are the major sources of hea...
The cooking of fish depends largely on taste, for various methods may be used in preparing the same ...
Fish meals, particularly British Columbia herring meals, and condensed herring solubles have been st...
oai:oai.meat.elpub.ru:article/162In recent years, the global demand for finished fish products is in...
Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid...
This study aimed to evaluate the nutritional value (proximate composition, fatty acid profiles, vita...
Fish contains nutrients which are essential for our organism, vitamins (for example: A; B1; B2; D), ...
Changes in total fatty acids in fillets of yellow stripe scad, Japanese threadfin bream, and salmon ...
Introduction: Today, depletion of natural stocks and overfishing have led to an increase in demand ...
The paper deals with the investigations carried out on the preparation of odorless fish-starch flake...