Baby fish eggs food

Caviar for Babies!? (O)mega Nutrition + Pincer Grasp Practice Using Fish Eggs

Home » Caviar for Babies!? (O)mega Nutrition + Pincer Grasp Practice Using Fish Eggs

Fish eggs for babies?! “Is that a joke?” you may be asking. I don’t blame you. It does not sound a little odd, a little outlandish. They may sound like a delicacy reserved for the British elite and fancy sushi rolls, but caviar is actually a very accessible and incredibly nutritious baby food option.

Now, I’m not talking black caviar that costs $200 an ounce. That’s a particularly posh kind of sturgeon caviar imported from Russia, most often. Heck no. Please do NOT go buy that before finishing this blog post. I’m referring to the much more accessible and affordable Vital Choice Wild Salmon Caviar.

This is the caviar we use. It does not cost $32/serving. The jar is 6 ounces. I serve 1/10th of an ounce at each serving, so I get 60 servings out of the jar. Therefore each serving is about 50 cents. Paired with some broth-braised root vegetables, it’s actually a really budget-friendly, easy to masticate and digest, nutrient dense option for first foods. 1/10th of an ounce gives your child about 150mg of omega-3s.

Comparably, 1 ounce of wild salmon gives your baby about 3x that amount of omega-3s (about 450mg), so fish eggs are not the only way to get omega-3s into your baby’s diet, but ounce for ounce they are MUCH higher in omega-3s than salmon. And a fun, no cook way to get more variety onto their plates!

Why Salmon Eggs are Baby Food

▪️ They are already pea-sized. Wild salmon roe (aka fish eggs or caviar) can easily be smashed in between gums if baby doesn’t have teeth yet, and if they do have teeth they will be even easier to masticate.They “pop” with slight pressure and release the omega-3-rich liquid easily.

▪️ They are one of the highest food sources of omega-3’s which promote healthy brain and nervous system development, immune system regulation and inflammation management. Wild Salmon Caviar contain two types of omega 3 fats called EPA and DHA. These are the omega-3s that have the greatest positive impact on health and have been linked to heart disease and cancer prevention (source: Harvard.edu)

▪️Your baby’s body doesn’t have to convert EPA and DHA into the most useful forms of omega-3s because they’re already it! You get EPA + DHA straight from the eggs unlike “superfood seeds” (sarcasm) like flax and chia seeds. Flax and chia seeds are marketed as high in omega-3s but they are predominantly an omega-3 called ALA (alphalinolenic acid) which does not have near the health benefits as EPA + DHA according to current literature, and was even linked Further more, the body inefficiently converts ALA into EPA + DHA with some studies suggesting a conversion rate of only 1%! (source: University of Maryland Medicine)
▪️It’s lower in salt content than most traditional caviars which is important because you still need to keep sodium to a minimum for babies. You won’t be coming close to even feeding your baby an ounce of caviar. In fact, we only give her maybe 1/10th of an ounce per serving which is only 30mg sodium.
▪️Fish roe is one of the rare real food sources of vitamin D (other food-based vitamin D sources include mackerel, salmon, beef liver, raw grassfed dairy and egg yolks). The modern human population is by and large chronically vitamin-D deficient. If you and your baby live in a northern climate, you likely need to focus even more on food sources of vitamin D compared to someone living in a tropical environment who has ample sun exposure year-round.

▪️They have a stronger “fishy” taste and a unique fatty liquid texture, so if you focus on expanding your baby’s preferences, there are not many other foods quite like caviar!

How to Practice Pincer Grasp with Fish Eggs

I started wild salmon eggs with my daughter when she was 7 months and 3 weeks old. She had been demonstrating increased preference for grasping food with a pincer grasp rather than a raking, full-fisted grasp. A pincer grasp is a dexterous fine motor grasp that involves picking up a small item with the thumb and forefinger.

Imagine how you would pick up a marble off the table. You are using your pincer grasp.Pincer grasp is an important fine motor development because it is required for many independent self-care and play activities your baby and toddler will be practicing such as untying laces, buttoning large buttons, picking up small items that don’t belong in their mouths like small leaves and coins. Pincer grasp emerges around 7 to 10 months but can certainly appear later than that. All babies are on their own developmental timeline, but that doesn’t mean we can’t alter their environment to encourage practice and exploration.

Make sure your baby is secured in their high chair or sitting with support in your lap facing a flat surface that you can place the eggs on. I know everyone feeds their baby differently. Having solid postural and trunk support can make using their hands for fine motor activities much easier. If our trunk is not strong, our hands cannot function optimally.

Place 1 fish egg in front of them on a solid surface. Watch how your baby or toddler manipulates the fish egg. Maybe they’ll smash it with their hand, try to pick it up with their fist, smear it across the table, or possibly use their thumb and first finger to secure it and bring it to their mouth.I usually place 5 fish eggs in front of my daughter at a time. If she signals that she would like more, I will place 5 more. We usually max out at 10. They make for an awesome no-cook portable baby food option too. Try them for yourself! They’re nature’s Pop Rocks!

Disclaimer: Please note that I am not a certified nutritionist, but simply a mom who wants to get her baby off to the best start using the most nutritious foods I can source! My articles are for informational purposes only and not intended to diagnose, treat or prevent any disease. I request that my readers assume full responsibility for how they choose to use this information. This information is not a substitution for medical or nutritional advice.

Essential Baby Foods for Brain Development

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By Megan Garcia

By the age of two, your baby’s brain reaches 80 percent of its adult weight.¹ A lot is going on in a very short amount of time. But is your baby getting all the raw material he needs to sustain such rapid growth?

Just by adding small amounts of fermented vegetables to your baby’s cereal, you double the bioavailability of iron.

Early Brain Support Is Essential

Let’s break this down. At 6 months, your baby needs four times as much zinc as an adult man and nine times as much iron.² Relative to weight, protein requirements are the highest they will ever be.³Both zinc and iron are minerals that play a vital role in the development of your baby’s brain. Yet deficiency is widespread. For example, as much 20 percent of pregnant women and children are iron-deficient. ⁴

What’s going on? In developed countries, most families aren’t going hungry. But they still might be undernourished.

Probiotic-rich fermented foods help to strengthen a baby’s delicate gut, while also bolstering immunity and brain development. You can offer your baby probiotics found in the juice of cultured vegetables, made from the Veggie Culture Starter.

It Starts Young: 5 Baby Foods for Brain Development

Look at the food around you, and you might notice that the refined stuff is replacing the real stuff.⁵ At the same time, your baby’s needs haven’t changed. Your baby still needs the most nutrient-dense foods that you can get your hands on.

Here are five foods that will make your baby smarter:

1. Wild-Caught Fatty Fish.

Fatty fish is one of the best places to find long-chain omega-3 fatty acids. These fats are particularly important for your baby’s developing brain because they’re literally what a human brain is made of — 60 percent of the brain is fat. And 20 percent of that is DHA (docosahexaenoic acid) and ARA (arachidonic acid).⁶Essential fatty acids don’t only make up brain tissue. They also play a key role in a healthy immune system and help to regulate gene expression in the brain.⁷

Fatty fish is also rich in zinc and bioavailable iron, while enhancing the absorption of non-heme iron (the type of hard-to-use iron that is found in plants). Small, soft-boned fish like sardines are a good source of another mineral: calcium.

If your baby enjoys plenty of fatty fish, then he’s also getting lots of natural vitamin D — although, it’s important to note that vitamin D levels vary, depending on the fish. For example, wild-caught salmon contains almost five times more vitamin D than farmed salmon.⁸

Try fatty fish like: salmon, herring, and sardines.

There’s a lot to learn about your health. Find out more at Body Ecology University.

2. Fish Roe and Egg Yolks.

Because eggs offer everything an embryo needs to grow, they are typically packed with a spectrum of nutrients that support development.

Fish eggs — such as salmon roe — and egg yolks are a good source of vitamin D, folate, and choline.⁹Choline is an important nutrient for the brain because it supports neurotransmitter synthesis and the healthy expression of DNA. Like folate, choline protects against neural tube defects during pregnancy.¹⁰It’s also essential for good memory.^11,12

About 20 percent of the fat in eggs yolks are polyunsaturated fatty acids — with a good ratio of omega-6 to omega-3 fatty acids (roughly 4 to 5). If that’s not enough reason to get eggs into your baby’s diet, yolks also contain vitamin A, thiamin, riboflavin, and biotin.¹³

3. Liver.

Like fatty fish, roe, and yolks, liver can almost do it all. But unlike these foods, liver isn’t as prized in modern culture. It’s usually the thing that’s thrown away or fed to pets. Still, liver is one of the most nutrient-dense foods that you can offer your baby and eat during pregnancy.

This is because liver contains:

Important brain-building minerals like iron and zinc
Most B vitamins, including folate
Vitamins A and D
Choline

As a note, there is some controversy surrounding eating liver during pregnancy, associated with potential birth defects. Excessive preformed vitamin A from liver is thought to cause birth defects in a growing baby, particularly in the first few months of pregnancy. However, the Westin A. Price Foundation disagrees — citing moderate weekly liver consumption as a possible remedy to vitamin A deficiency among women, without exceeding an intake level that could cause toxicity.¹⁴ Even the March of Dimes and Mayo Clinic do not contraindicate liver during pregnancy, considering that a vitamin A deficiency could be a greater risk to an unborn baby. ¹⁵

With all the good in liver, it’s critical to source your liver from well-raised animals since it can contain contaminants from the environment.

4. Fermented Spirulina.

Spirulina is blue-green algae and not true microalgae. Because of this, spirulina does not have tough cellulose walls. This means that the nutrients in spirulina are more bioavailable than other microalgae, especially when fermented.

Give your health a reset with our 30-day Detox Challenge. The best part? It’s totally free.

Fermented spirulina boasts a full amino acid profile, and it’s an excellent source of minerals, including iron and calcium. According to some reports, the iron in fermented spirulina is twice as absorbable as the iron in vegetables and 60 percent more absorbable than iron drops commonly given to babies.¹⁶Fermented spirulina is also a prebiotic — it naturally encourages the growth of good bacteria in the gut. ¹⁷

Be sure to choose fermented spirulina that is grown in alkaline water. While fermented spirulina might protect against heavy metal toxicity — even during pregnancy — it can accumulate heavy metals during production.¹⁸This tends to happen when it is cultivated in ponds and basins. Alkaline water reduces the risk of contamination or overgrowth of harmful microbes.

5. Fermented Foods.

There are several big benefits to giving your baby fermented foods early on. Just by adding small amounts of fermented vegetables — such as cabbage, carrots, and onion — to your baby’s cereal, you double the bioavailability of iron.¹⁹ As gentle and nourishing fermented foods like kefir move through the digestive tract, they introduce probiotics — good bacteria and yeast that have been found to support health. The network of support created by probiotics extends beyond the gut, influencing your baby’s immune system and behavior. ²⁰

Making cultured vegetables at home for your family is easy. Start with our Cultured Veggie Kit.

Soaking grain-like seeds (amaranth, quinoa, buckwheat, and millet) will help with the breakdown and use of protein. And soaking gets rid of almost all phytate, an anti-nutrient in grain that binds to the critical brain-building minerals iron and zinc.²¹Fermented grains (such as those in InnergyBiotic) also help make important vitamins, like B vitamins and vitamin K, and are the key to long-term health as they aid digestion and help assimilate and boost nutrients in food.

Try fermented first foods like: coconut water kefir or the brine from a jar of homemade cultured vegetables.

To find out more about how you can raise a well-fed and well-nourished baby, hope on over to my website at MeganGarcia.com — and sign up to get more information about my on-demand classes, The Baby Nutrition Series.

What To Remember Most About This Article:

Your baby has significant nutritional needs in the first years of his life — especially when it comes to supporting brain development. Even when your baby is getting enough food, he may still be deficient in critical brain-boosting nutrients.

Giving your baby nutrient-dense “first foods” is one of the best ways to support whole-body health and early brain development. Try:

Wild-caught fatty fish. Salmon, herring, and sardines are prime sources of long-chain omega-3 fatty acids found in brain tissue. These ultra-nourishing fats also strengthen immunity and help regulate gene expression in the brain.
Egg yolks/fish roe. Egg yolks and fish eggs are rich in vitamin D, folate, and choline. Choline plays an important role in brain health — it supports DNA expression, neurotransmitter synthesis, and memory function.
Liver. While hardly a popular modern-day baby food, liver is a highly nourishing food for pregnant women and infants. Liver provides critical brain-building minerals like iron and zinc, along with vitamins A and D, folate, and choline.
Fermented spirulina. In addition to a full amino acid profile, fermented spirulina contains an assortment of bioavailable minerals, like iron and calcium. Fermented spirulina is also a prebiotic that supports friendly bacterial growth in a baby’s developing gut.
Fermented foods. Fermented vegetables and kefir are the easily digestible, enriching foods that many babies are missing. Fermented grains, like those found in InnergyBiotic, produce important vitamins and help with digestion and the assimilation of nutrients. Introducing a small amount of fermented foods at a young age can help to cultivate a baby’s inner ecosystem with probiotics — encouraging a healthy gut that can influence immune and brain health.

REFERENCES:

Dewey, K. G., & Vitta, B. S. (2013). Strategies for ensuring adequate nutrient intake for infants and young children during the period of complementary feeding. Washington: Alive & Thrive.
van Goudoever, J. B. (2015). 1.3. 3 Protein.
World Health Organization. (2008). Worldwide prevalence of anaemia 1993-2005: WHO global database on anaemia.
Huffman, S. L., Piwoz, E. G., Vosti, S. A., & Dewey, K. G. (2014). Babies, soft drinks and snacks: a concern in low‐and middle‐income countries?. Maternal & child nutrition, 10(4), 562-574.
Huffman, S. L., Piwoz, E. G., Vosti, S. A., & Dewey, K. G. (2014). Babies, soft drinks and snacks: a concern in low‐and middle‐income countries?. Maternal & child nutrition, 10(4), 562-574.
Benton, D. (2010). The influence of dietary status on the cognitive performance of children. Molecular nutrition & food research, 54(4), 457-470.
Nyaradi, A., Li, J., Hickling, S., Foster, J., & Oddy, W. H. (2013). The role of nutrition in children’s neurocognitive development, from pregnancy through childhood. Frontiers in human neuroscience, 7
Chen, T. C., Chimeh, F., Lu, Z., Mathieu, J., Person, K. S., Zhang, A., … & Holick, M. F. (2007). Factors that influence the cutaneous synthesis and dietary sources of vitamin D. Archives of biochemistry and biophysics, 460(2), 213-217.
Zeisel, S. H., Mar, M. H., Howe, J. C., & Holden, J. M. (2003). Concentrations of choline-containing compounds and betaine in common foods. The Journal of nutrition, 133(5), 1302-1307.
Zeisel, S. H. (2006). Choline: critical role during fetal development and dietary requirements in adults. Annual review of nutrition, 26, 229.
Boeke, C. E., Gillman, M. W., Hughes, M. D., Rifas-Shiman, S. L., Villamor, E., & Oken, E. (2013). Choline intake during pregnancy and child cognition at age 7 years. American journal of epidemiology, kws395.
Zeisel, S. H. (2013). Nutrition in pregnancy: the argument for including a source of choline. International journal of women’s health, 5, 193.
Michaelsen, K. F., Hoppe, C., Roos, N., Kaestel, P., Stougaard, M., Lauritzen, L., … & Friis, H. (2009). Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age. Food & Nutrition Bulletin, 30(3), S343.
Schoenfield, Pam. “Vitamin A: The Scarlet Nutrient.” The Weston A. Price Foundation.
“Foods to avoid or limit during pregnancy.” March of Dimes.
Puyfoulhoux, G., Rouanet, J. M., Besançon, P., Baroux, B., Baccou, J. C., & Caporiccio, B. (2001). Iron availability from iron-fortified spirulina by an in vitro digestion/Caco-2 cell culture model. Journal of agricultural and food chemistry, 49(3), 1625-1629.
Bhowmik, D., Dubey, J., & Mehra, S. (2009). Probiotic efficiency of Spirulina platensis-stimulating growth of lactic acid bacteria. World Journal of dairy & food sciences, 4(2), 160-163.
Zhai, Q., Narbad, A., & Chen, W. (2015). Dietary Strategies for the Treatment of Cadmium and Lead Toxicity. Nutrients, 7(1), 552-571.
Svanberg, U., & Lorri, W. (1997). Fermentation and nutrient availability. Food Control, 8(5), 319-327.
Desbonnet, L., Garrett, L., Clarke, G., Kiely, B., Cryan, J. F., & Dinan, T. G. (2010). Effects of the probiotic Bifidobacterium infantis in the maternal separation model of depression. Neuroscience, 170(4), 1179-1188.
Hotz, C., & Gibson, R. S. (2001). Assessment of home-based processing methods to reduce the phytate content and phytate/zinc molar ratio of white maize (Zea mays). Journal of Agricultural and Food Chemistry, 49(2), 692-698.

SC. CHILDREN'S FISH DISHES. Children's meals. Baby food

If the child is fed correctly, tasty and varied, he will grow up strong, smart, healthy and hardy. To do this, as you grow, you need to introduce more and more new dishes into the diet, complicate the menu, taking care of the variety and quality of the source products, the freshness of children's food.
- From a very early age, the child has a well-developed taste, much sharper than in adults (it's just that his receptors are younger and more sensitive). If a child refuses to eat a dish, don't insist! He can feel the presence of substances that are undesirable for children's health, which you no longer feel. Suggest something else.
- If the child does not want to eat at all - do not try to overfeed him (the consequences of overeating are too severe). The child himself feels what and when to eat. Just do not be too lazy to feed later, when he wants.
And always try to serve children's meals in a more attractive way.
ALSO SEE SECTIONS:

About healthy nutrition of children and adults in real Russian conditions

Baby food principles

Dishes from milk, dairy products and eggs

Home pastry school. Home baking

CHILDREN'S HOLIDAY (dishes for holidays or to improve appetite, decoration of dishes)

and many more on the main page

FISH BOILED

Ingredients :
100 g of pike perch (burbot, catfish), 5 g of onion, 5 g of parsley, 10 g of butter, 150 ml of water, 1/2 egg, 50 g of milk sauce, 5 ml of salt solution.

Cooking

Boil water with salt solution, finely chopped onion and parsley. Dip pieces of prepared fish into it and cook at a low boil for 30 minutes.
Separate the fish from the bones (for small children, also mash with a fork), pour melted butter mixed with chopped egg or thin milk sauce.
Finely chopped hard-boiled egg (1/4-1/2 pcs.) can be added to the milk sauce

FISH IN POLISH

Ingredients :
200 g fish (cod, carp, sea bass), 10 g onion, 3 g butter, 1/4 egg, 5 g parsley root, 200 ml water, salt,

Cooking

Cut the prepared fish into small pieces. Put the onion, parsley root in salted water and bring to a boil. Put the pieces of fish into boiling water and bring to a boil over high heat, then on low heat continue to cook the fish for 30-35 minutes.
Remove the finished fish from the broth, carefully examine each piece and remove the bones.
For small children, cut the fish into small pieces, sprinkle with chopped egg and pour with melted butter.
Serve mashed potatoes for small children, boiled potatoes for older children.

FISH WITH SOUR CREAM SAUCE

Ingredients :
100 g pike perch (cod, catfish), 10 g wheat flour, 12 g butter, 15 g Dutch cheese, 50 g sour cream sauce, 3 ml salt solution.

Cooking

Wash fillets of zander, cod or catfish without bones, cut into flat wide pieces, moisten with salt solution, roll in flour and fry in butter.
Prepare sour cream sauce.
Put the fried fish in a pan, pour over the sauce, sprinkle with grated cheese, pour over with oil and bake until a brown crust forms on the surface of the sauce.

FISH UNDER OMELETTE

Ingredients :
100 g fish, 1 egg, 60 ml milk, 10 g wheat flour, 3 g butter, salt.

Cooking

Peel the fish, remove the bones, cut into portions, salt, roll in flour, fry on both sides, put on a greased frying pan, pour over the egg beaten with milk and bake in the oven.

FISH IN WHITE SAUCE

Ingredients :
100 g pike fillet (perch, cod), 5 g butter, 1/4 lemon.
For the sauce: 100 ml stock, 5 g flour, 5 g butter, 30 ml milk, 1/2 egg (yolk), 5 ml salt solution.

Cooking

In a wide saucepan with a low side (saute pan), greased inside with butter, put the fish fillet without skin and bones, pour over lemon juice, pour in salt solution and 3 tablespoons of water or broth cooked from the head, skin and bones of the fish. Close the pot with a lid and cook for 20 minutes.
When the fish is ready, drain the broth and make a white sauce out of it.
Raw egg yolk, previously diluted with milk, can be poured into hot sauce and quickly stirred.
Drizzle fish with white sauce and serve with boiled potatoes.
Fish in white sauce may be given to children over four years of age.

FISH IN TOMATO SAUCE

Ingredients :
60 g fish (cod fillet), 5 g wheat flour, 5 ml sunflower oil, 10 g onion, ground red pepper, 20 g tomatoes, 20 g carrots, salt.

Cooking

Finely grated carrots and finely chopped onions stew in oil.
Add grated tomatoes and fried flour, dilute with hot water or broth, salt, put the fish and cook over low heat for 15-20 minutes.

FISH IN SORREL SAUCE

Ingredients :
100 g pike perch, cod, 8 g flour, 30 g onion, 10 g tomato puree or 50 g fresh tomatoes, 50 g sorrel, 15 ml sunflower oil, 50 ml fish broth, 3 ml salt solution.

Cooking

Fish, boned, with or without skin (fillet), cut into pieces, moisten with salt solution and fry in vegetable oil.
Put the fried fish in a saucepan, pour over the sorrel sauce and, closing the lid, simmer at a low boil in the oven (or on the stove) for 25-30 minutes.
Serve with boiled or fried potatoes.
This dish can also be served cold.
Preparing the sauce:
Finely chopped onion or leek lightly fry in oil, add tomato puree or fresh tomatoes cut into slices, washed sorrel leaves without stems and petioles, pour in the broth, boiled from fish bones, and cook for 10-15 minutes, adding salt solution .

FISH IN MARINADE

Ingredients :
100 g fish, 5 g wheat flour, 50 g carrots, 10 g parsley, 20 g onions, 25 g tomato puree, 15 ml sunflower oil, 50 ml fish broth, 2 ml sugar syrup, 5 ml salt solution, 3 g parsley, salt.

Cooking

Cut the fish, cleaned of bones and skin, into pieces, sprinkle with salt solution, roll in flour, fry on both sides in a frying pan with oil and bring to readiness in the oven.
Pour hot marinade over cooked fried fish, boil, then cool.
Sprinkle with finely chopped parsley when serving.
Marinade preparation:
Chop the vegetables into thin strips, put in a frying pan with sunflower oil and, stirring, fry over low heat until soft.
Then add tomato puree and boil for 8-10 minutes.
Then pour in the fish broth, add the salt solution and sugar syrup to taste and continue cooking for another 10 minutes.

FISH STEW WITH VEGETABLES

Ingredients :
180 g of fish without a head, 10 g of carrots, 8 g of onions, 1 bay leaf, 10 g of cream, 5 g of butter (fish is better to take cod, perch, if you use fillet, you need not 180 g, but 85 g).

Cooking

Peel the carrots and onions, wash and cut into slices.
Clean the fish from bones and skin, rinse in cold running water, cut into small pieces, combine them with vegetables, add 1 glass of hot water, bay leaf, put in a saucepan, close the lid and simmer for 40 minutes over low heat (first put the saucepan on large fire, and as soon as the contents of the pan boil, reduce the fire to a minimum, but the lid must be tightly closed).
Season the finished fish with vegetables with hot cream and butter.
Boiled potatoes, canned green peas can be served as a side dish.

FISH BAKED IN SOUR CREAM WITH POTATOES

Ingredients :
200 g fish, 4 g wheat flour, 180 g potatoes, 5 g butter, 20 g sour cream, 5 g cheese, salt.

Cooking

Peel the fish, cut into portions, salt, roll in flour, simmer with a little water.
Boil potatoes, peel, cut into pieces, put in a frying pan, add oil, put fish on top, pour sour cream, sprinkle with grated cheese and bake in the oven.

OVEN ROASTED FISH

Ingredients :
60 cod fillets, 5 ml sunflower oil, 30 g onions, 25 g tomatoes, parsley, lemon, salt.

Cooking

On a baking sheet on top of the onions and grated tomatoes, lay the sliced \u200b\u200band salted fish.
Place a circle of lemon or tomato on top of each piece of fish.
Roast in a moderately hot oven.
Sprinkle with chopped parsley.

FISH FRIED

Ingredients :
100 g pike perch, cod, sea bass, 5 g flour, 10 ml sunflower oil, 3 ml saline.

Cooking

Cut the fish fillet without skin and bones into pieces, sprinkle with salt solution, roll in flour, fry on both sides in a hot pan with butter, and then put in the oven for 5-10 minutes.
Serve with boiled potatoes, fresh cucumbers or tomatoes.

FISH IN BRUSHED FRIED

Ingredients :
100 g pike perch, cod, sea bass, 5 g flour, 10 g ground crackers, 10 g butter or 10 ml sunflower oil, 1/4 egg, 3 ml saline.

Cooking

Cut the fish fillet without skin and bones into pieces, moisten with a salt solution, roll in flour, moisten in a beaten egg and roll a second time in sifted breadcrumbs.
Fry the prepared fish on both sides in a hot frying pan with oil, then put in the oven for another 5-10 minutes.
Serve with boiled potatoes dressed with sour cream or fried potatoes and cucumbers.
Instead of potatoes, fish can be served with green salad or fresh cabbage or tomato salad.

FISH CUTLETS

Ingredients :
80 g of fish, 15 g of white bread, 15 ml of milk, 1/4 egg, 5 g of wheat crackers, 8 ml of vegetable oil, salt.

Cooking

Pass the fish, peeled from skin and bones and cut into pieces, through a meat grinder along with bread soaked in milk. Add egg, salt and beat well with a whisk.
Shape into cutlets from the mass, roll them in sifted breadcrumbs and fry in a hot frying pan.
After frying cutlets on both sides over medium heat, add 3-4 tablespoons of water to the pan, cover with a lid and simmer over low heat until tender.
Garnish can be boiled potatoes or other vegetables.

FISH CUTLETS STUFFED

Ingredients :
100 g pike perch (cod, pike), 20 g wheat bread, 15 g onions, 10 g ground crackers, 15 g butter or ghee, 1/4 egg, 30 ml milk, 5 ml salt solution, 3 g parsley.

Preparation

Prepare a mass from the fish fillet, as for fish cutlets, and form round cakes 6-7 mm thick. Put the minced meat in the middle of each cake and connect the edges so that the minced meat is inside.
Then roll the cutlets in the sifted breadcrumbs, shape into bricks and fry in oil on both sides.
Serve cutlets with boiled or fried potatoes and green peas.
Mince preparation:
Lightly fry finely chopped onion or green onion in oil, add 1 teaspoon of sifted breadcrumbs, finely chopped parsley and chopped hard-boiled egg.
Stir the mixture thoroughly.

FISH AND POTATO CUTLETS

Ingredients :
100 g of pike perch (catfish, pike, burbot, cod), 100 g of potatoes, 10 g of ground crackers, 15 g of butter, 50 g of white or tomato sauce, 30 ml of milk, 1/2 egg, 5 ml of salt solution.

Cooking

Prepare the fish as described above. From the bones, head and skin, boil the broth. Wash the potatoes with a brush and steam, cool and peel.
Pass fish pulp (fillet) through a meat grinder along with potatoes, add crackers, a teaspoon of butter, salt solution, 1/2 egg yolk, milk.
Mix the mass thoroughly and lay out on a board lightly moistened with water; cut cutlets, moisten with egg white, roll in breadcrumbs and fry in a pan with butter.
Prepare white or tomato sauce for cutlets in fish broth.

FISH WITH COTTAGE CHEESE

Ingredients :
50 g cod fillet, 50 g fresh cottage cheese, 20 g wheat bread, 1/2 egg, 6 ml vegetable oil.

Cooking

Dry half the loaf, crush the croutons. Rinse the cod fillet thoroughly in running water, check for bones and remove them. Combine cod with cottage cheese soaked in cold water. Pass the whole mass through a meat grinder.
Add a beaten egg and half of the vegetable oil to the minced meat, mix well and cut into cutlets.
Roll cutlets in breadcrumbs, place in a frying pan, greased with oil, and bake in the oven.
Mashed potatoes or vegetable stew are best for garnish.

FISH BALLS

Ingredients :
100 g pike perch (cod, sea bass), 15 g onions, 10 g ground crackers, 10 g butter, 50 g tomato sauce, 1/4 egg, 3 ml salt solution, 3 g parsley.

Cooking

Cut the fish fillet without skin and bones into pieces, moisten with salt solution, add chopped herbs and onions and pass through a meat grinder once or finely chop with a knife.
Divide the fish mass into thin oval or round cakes, dip in beaten egg, roll in sifted breadcrumbs and fry in a frying pan with butter.
Drizzle with tomato sauce when serving.
Garnish with boiled potatoes or mashed potatoes.
Bitki can be served without sauce, but with cucumbers, tomatoes or green salad.

FISH CUTTERS (I)

Ingredients :
180 g of fish, 15 g of onions, 30 g of wheat bread, 30 ml of milk, 5 g of wheat flour, 5 ml of vegetable oil, 20 g of sour cream, salt.

Cooking

Peel the fish, pass 2 times through a meat grinder along with bread soaked in milk and finely chopped onion, salt, mix thoroughly, form balls, roll in flour, fry, pour sour cream sauce and simmer in the oven for 10-15 minutes.

FISH CUTTERS (II)

Ingredients :
100 g of fish, 20 g of wheat bread, 10 g of onions, 10 g of wheat flour, 15 g of butter, 30 ml of milk, 50 g of tomato juice sauce, 3 ml of salt solution, 3 g of parsley.

Cooking

Cut the fish into fillets without skin and bones and cook a mass out of it as for cutlets.
Add finely chopped parsley and grated onion to the fish mass, add salt solution, mix, then cut into balls (meatballs) the size of a walnut, roll in flour and fry in oil.
Place the meatballs in a saucepan or deep frying pan, pour over the tomato juice sauce and simmer at a low boil in an oven or on the stove in a sealed container for 15-20 minutes.
Serve with fried or boiled potatoes, boiled pasta or crumbly buckwheat, rice, wheat porridge.

Meatballs "FANTASIA"

Ingredients :
45 g cod, 25 g halibut, stewed rice (10 g rice and 20 ml milk or water), salt solution to taste, 5 g mayonnaise or sour cream sauce.
For the filling: 7 g onions, 7 g carrots, 10 g butter, 3 g Poshekhonsky cheese.

Cooking

Pass cod and halibut fillets without skin and bones twice through a meat grinder, mix with steamed chilled rice, pour in salt solution and mix well.
Form cakes from the resulting mass, put the filling in the middle of which (sauteed vegetables with the addition of grated cheese), give the products the shape of meatballs, place them on a greased baking sheet, pour mayonnaise or sour cream sauce and bake in the oven.

Meatballs "BELIP"

Ingredients :
70 g of fish, 35 g of cottage cheese, 5 g of onions, 10 g of wheat bread, 3 ml of vegetable oil, 1/4 egg, 5 g of wheat flour, 2 g of sugar, 5 g of tomato paste, salt.

Cooking

Peel the fish, cut into small pieces, mix with cottage cheese, browned onions, bread soaked in cold water, pass through a meat grinder, add an egg, salt, mix thoroughly, form meatballs, fry, pour tomato sauce and simmer over low heat until tender.
Heat the flour for the sauce in a frying pan until golden, add hot water, sugar, tomato paste and boil for 10 minutes.

FISH MEATBALLS WITH MILK SAUCE

Ingredients :
100 g pike perch (cod, catfish), 5 g ground crackers, 15 g Dutch cheese, 5 g butter, 20 ml milk, 70 g milk sauce, 1/4 egg, 3 ml salt solution.

Cooking

Pass the fish fillet twice through a meat grinder, add butter, sifted crackers, egg yolk, whipped egg white and mix well.
Use a teaspoon to cut the minced meat into meatballs, dip them in salted boiling water and cook at a low boil for 10-15 minutes.
Remove the meatballs from the water, place them in a frying pan, pour over the hot milk sauce, drizzle with melted butter and bake in the oven until golden brown on the surface of the sauce.

FISH MEATBALLS

Ingredients :
100 g fish fillet, 15 g wheat bread, 15 ml milk, 1/2 egg, salt.

Cooking

Rinse the fillet thoroughly in running water, check for bones and remove them. Skip the fillet and bread soaked in milk through a meat grinder.
Combine fish, bread, add a beaten egg to the minced meat, salt, mix everything well and with hands dipped in cold water, roll into balls weighing 40 g (the weight of the meatballs in finished form is 30 g).
Meatballs should be boiled in a small amount of fish broth.

FISH ROLL (I)

Ingredients :
80 g cod fillet, 1/2 egg, 10 g bread, 10 g onions, 10 g carrots, 5 ml sunflower oil, 1 g flour, salt.

Cooking

Peeled from the skin and bones of fish, grind bread and onions in a meat grinder, mix with part of the egg, salt. Spread the minced meat on a wet napkin with a layer 1 cm thick, lay the halves of a hard-boiled egg and boiled carrots on top.
Roll up the roll and place on a baking sheet.
Brush with beaten egg with a little flour and sunflower oil, pour hot water over and bake in the oven until done.

FISH ROLL (II)

Ingredients :
170 g of fish, 15 g of wheat bread, 1/2 egg, 30 ml of milk, 15 g of onions, 5 g of wheat crackers, 5 ml of vegetable oil.

Cooking

Turn the fish fillet through a meat grinder, combine with bread soaked in milk, mix thoroughly, spread on a wet napkin with a layer 1. 5-2 cm thick.
Top with minced hard-boiled eggs and browned onions.
Roll up the roll so that one layer is on top of the other, place on a greased and breaded baking sheet and bake in the oven.

HERRING WITH BEANS

Ingredients :
50 g herring, 10 g onions, 15 g beans, 5 ml vegetable oil.

Cooking

Peel the herring from skin and bones, soak in cold water for 2-3 hours, mince together with onions, mix with boiled and mashed beans through a sieve, season with vegetable oil and bake.

CHOP HERRING

Ingredients :
50 g salted herring, 10 g onions, 30 g apples, 20 g wheat bread, 3 ml sunflower oil, 10 g butter, 15 ml milk or water, 1/2 egg, 3 g parsley.

Cooking

Wash the salted herring and cut into fillets without skin and bones, pour cold milk or water and leave for 3 hours to soak. Chop the onion and lightly fry in sunflower oil. Soak stale wheat bread in milk or water. Remove the skin and seeds from a fresh apple and cut into small pieces.
Then mix the soaked herring, onion, bread and apple. Pass the mixture through a meat grinder or finely chop with a knife and mix with butter.
Put the chopped mass on the herring box, giving it the shape of a fish, sprinkle with chopped egg and parsley.
Herring can be garnished with sliced apples, cucumbers, red radishes, boiled carrots, beets, chopped green onions, lettuce, tomato slices, etc.

FORSHMAK (I)

Ingredients :
50 g of boiled beef, 100 g of potatoes, 20 g of salted herring, 5 g of ground crackers, 5 g of butter, 30 g of sour cream, 1/2 egg.

Cooking

Salted herring, peeled from the skin and entrails, soak in cold water for 6-8 hours, then separate the flesh from the bones. Peel boiled potatoes. Boiled meat (soup) cut into small pieces.
Mix prepared herring, potatoes and meat, add onion, raw egg and pass all this twice through a meat grinder.
Put the prepared mass in an even layer on a frying pan greased with oil and sprinkled with breadcrumbs, grease with sour cream and bake in the oven for 15-20 minutes.
Drizzle with sour cream when serving.

FORSHMAK (II)

Ingredients :
50 g herring, 7 g onions, 10 g wheat bread, 1/6 eggs, 15 g apples, 3 g butter, 1 ml vegetable oil.

Cooking

Peel the herring from skin and bones, soak in cold water for 2-3 hours, pass through a meat grinder along with bread soaked in water, onions, apples, and a hard-boiled egg.
Add oil, mix well and bake in the oven.

SOFFLE FISH

Ingredients :
80 g fish fillet, 7 g wheat bread, 1/2 egg, 15 ml milk, 2 ml vegetable oil.

Cooking

Pass the prepared fillet through a meat grinder, combine with the yolk and bread soaked in milk. Beat the egg white and combine with minced meat.
Mix the whole mass well and place in a frying pan, greased with oil.
Bake in the oven until done (test with a fork).

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The benefits of fish for children and adults - 5 useful properties

How healthy and nutritious is fish for a child's body? The vast majority of parents actively provide lean meats (beef, turkey, chicken), but fish is quite rare in the children's menu. However, the fish product is very useful for the child's body.

Useful properties of fish

Fish is a product with a high content of amino acids and trace elements. Giving such food to children is recommended by both pediatricians and nutritionists. The usefulness of fish depends on many factors. The degree of its nutritional value depends on the time of the catch and the season, water bodies and feed that it was fed. However, any type of product invariably contains:

amino acids that are involved in the construction of body cells;
vitamins A and D. They are involved in strengthening bones and help the young body develop properly. Fish oil has always been given to children to avoid the development of rickets and brittle bones;
omega-3 and omega-6 are indispensable for the regulation of metabolism;
phosphorus and calcium. They make the bones stronger and contribute to the full development;
fluorine, iodine, potassium, bromine. There are much more of these trace elements in carcasses than in meat. And they are necessary for the full growth of children.

Fish contains unique vitamins and minerals that the younger generation needs. Moreover, it contains easily digestible protein, which is better perceived by the child's body than meat. Doctors noted that the pancreas on "fish days" works at half strength. This suggests that the food is well absorbed by the body and quickly digested.

Carcass fat content: which one to take

Almost everyone knows that fish is a rather fatty food. But, this parameter depends more on the type of fish. The most nutritious carcass contains 33% fat. This is not as much as, for example, in pork. But still, it is better not to give the product to children, especially small ones. The best option is to buy lean or medium fat varieties. The first include species such as hake, pike perch, pollock, and the second - sea bass, trout, salmon or carp.

How often can fish be given to children? Pediatricians recommend eating fish according to the age table. For example, children 1-2 years old can be given 80-100 g of easily digestible carcasses no more than 1-2 times a week.

This amount is enough to nourish the body with essential vitamins and minerals. For older children, doctors recommend consuming the dish 3-4 times a week, but not in large quantities.

More and more pediatricians say that children like fish dishes less than meat. They advise not to "stuff" the child with usefulness if he has a strong aversion to the dish. So, you will only reinforce negative emotions. Everything needs to be done in moderation. The fish is a specific product, both in taste and smell. The main thing is to gradually, systematically introduce fish into the family's weekly menu.

What kind of fish to buy

Of course, everyone understands that it is better to buy a freshly caught fish. Yes, this is a fact, but the frozen look is not inferior in useful properties. Frozen carcasses need to be able to cook properly so as not to deprive the product of nutritional value. To do this, the carcass of the fish must be put in salted water. Thus, it will retain all its properties. You don't even have to wait until the product is completely defrosted. After it lies a little in a salted liquid (about 15 minutes), it can be boiled, stewed or fried.

Consider a few things when choosing a quality fish:

it should look good: the scales are intact, and the back is not sharp, but fleshy. This suggests that the fish is healthy;
gills must not be damaged. If you notice black or brown spots, this is a sign that the fish is unhealthy;
pay attention to the animal's mobility. If it is active and well-fed - this is obviously a good option.

But after defrosting the carcass, if you bought it in a supermarket, pay attention to the density and consistency. It should keep its shape well and the carcass itself should not recede from the bones. And of course, the well-known factor by which the quality of food is determined is the smell. If, after defrosting, the carcass exudes an unpleasant odor, it’s not so much for a child, but you can’t cook it for yourself either.