Live fish should not be cooked right away
In daily life, people think that the nutritional value of live fish is high, and that “live fish live†is regarded as a superior dish. In fact, this method of eating is unscientific. Whether it is from the viewpoint of nutritional value or the taste of food, live fish or fresh fish are not the best time to eat.
After the fish die, after a period of time, the flesh of the fish gradually becomes stiff. In the stiff state of the fish, the protein in the muscle tissue does not decompose to produce Amino Acids, and the amino acid is the main component of the umami. Not only does it feel stiff and hard to eat, it is also not conducive to digestion and absorption. When the fish body becomes highly rigid, it begins to transform into the autolysis phase. At this time, the abundant protein in the fish is gradually decomposed into various amino acids that the human body can easily absorb under the action of proteases. At this stage, the fish is delicious no matter what method you use.
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within living organisms, including DNA replication, catalyzing metabolic reactions, responding to stimuli, and transporting molecules from one location to another.
We supply protein, which is generally consumed immediately before and after exercising, or in place of a meal. Some types of protein are to be taken directly before and after a workout, while others are to be taken before going to bed. The theory behind this supplementation is that bodybuilders, by virtue of their unique training methods and end-goals, require higher-than-average quantities of protein to support maximal muscle growth.
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