Generally, fish brains contain the most comprehensive and abundant nutrients, including fish oil essential for the human body. This oil is rich in highly unsaturated fatty acids, whose primary component is what we call "brain gold."
This is an essential nutrient for humans, primarily found in the phospholipids of the brain. It helps maintain, enhance, and improve brain function. Insufficient intake can hinder an infant's brain development.Hence the belief that eating fish heads can enhance intelligence. Additionally, consuming fish brains may assist in managing Alzheimer's disease. Detailed analysis follows: 1. Nutritional Value: Fish Meat and Fish Brains The most nutritious parts of fish are undoubtedly the meat and brains. Fish meat provides abundant high-quality protein that is easily digested and absorbed; it is low in fat and calories.along with minerals like calcium, phosphorus, potassium, iodine, zinc, and selenium, plus vitamins A, D, and B complex. Fish muscles vary between dark and white meat. Dark meat contains higher levels of lipids, glycogen, vitamins, and enzymes, with a stronger fishy flavor. Active fish like tuna, bonito, and sardines typically have more dark meat;White-fleshed varieties like silver cod, large yellow croaker, and flounder have milder flavors.
The Chinese proverb "like nourishes like" suggests that consuming fish brains boosts brain health. Fish brains are rich in DHA—a polyunsaturated fatty acid known as "brain gold"—and phospholipids, which support infant brain development and may assist in treating Alzheimer's disease.However, fish brains are high in cholesterol, so consumption should be moderated.
2. For Beauty and Texture: Fish Maw (Fish Bladder)
Every part of a fish can be a treasure. For those seeking beauty benefits and a unique texture, fish maw is an excellent choice. It contains the biomacromolecule collagen protein, which improves tissue nutrition, promotes growth and development, and delays skin aging.
The consumption of fish maw was documented over 1,600 years ago in the "Essential Techniques for the People's Welfare," where it was ranked alongside bird's nest and shark's fin. Hailed as the "ginseng of the sea," it is an ideal high-protein, low-fat food. The swim bladder of seawater fish has thicker walls and is typically processed into a dried product known as fish maw. Dishes made with fish maw have a smooth, delicate texture with a rich, velvety mouthfeel.
Before consumption, fish maw must be rehydrated beforehand using either oil-soaking or water-soaking methods. Thick fish maw can be prepared using either method, while thin fish maw is better suited for oil-soaking. Maintain low oil temperature; remove when the maw snaps easily when bent by hand and exhibits a sponge-like texture when cut.Pour boiling water over it to rehydrate and soften, then squeeze out excess moisture. Cut into desired shapes, rinse in warm water to remove oil residue, and wash thoroughly before cooking.
3. Savoring Novelty and Delight: Fish Scales, Eyes, and Lips
Fish scales contain choline, which enhances memory. They also hold various unsaturated fatty acids beneficial for preventing arteriosclerosis, hypertension, and heart disease. Scales can be prepared as a jelly for consumption.Additionally, Chen Shunsheng notes that the scales of hairtail and croaker contain lipids and umami compounds. When cooking these fish, the scales can be left intact and steamed directly. Sucking the juices while eating allows you to absorb some of the collagen dissolved from the scales.The scales of hairtail contain 6-thioguanine, a compound with anti-cancer properties, making them quite valuable. There's no need to scrape them off when eating. Fish lips are typically made by drying the upper lip skin and connective tissue from sturgeon, shark, or ray. Their main component is also collagen. They are considered one of the eight delicacies of the sea, but they actually offer little nutritional value.Fish eyes contain slightly higher levels of vitamin B1 and DHA, but their small quantity limits their nutritional impact. Additionally, fish tails and bones offer benefits: the tail section provides similar nutrition to the body meat, while bones do help supplement calcium—though rarely consumed in significant amounts. Shark bones, however, are processed into bone meal.