THE BENEFITS OF FISH

Although very rich in protein, fish consists almost no sugar and carbonhydrate in it.

With these specifications fish is accepted to be a very healthy food.

While 100 grams of fatty fish consists approximately 2.2 grams protein, diet fish consists 10 grams of protein.

At the same time, fish protein is the most beneficial food. Human body utilizes 93 per cent of this protein.

This ratio is however very low in meat and poultry.

While the carbonhydrate content of the fish is very low it is very rich in minerals.

Fish also consists high amounts of phosphorus, calcium, iodine and fluorine as well as vitamins A, B1, B2 and D.

Being surrounded by seas, Turkey has many varieties of fish.

Marine fishes are divided into dark and white meat fishes.

They are also divided into national and immigrated types.

White meat fishes are more digestive than dark ones.  They can be fried, grilled and panned.

Red mullet, kephir, sea bass, grey mullet, blue fish, turbot, coral, gilt-beat brean, tonguefish, halibut and red gurnard are the best examples.

Large bonito, bonito, mackerel, chub mackerel, swordfish, anchovy, sardine, silverfish are examples to dark fishes.

These are more fatty than white meat fishes and they are not suitable to be steam cooked thus are less digestive.