Generality
The fish broth is a recipe that belongs to the "cooking basics".
It has a liquid consistency, beige or straw color and clear transparency. The taste is tasty and the nose is very aromatic.
Despite the apparent similarity, the fish broth is fundamentally different from the fish stock (see below) and even more so than the bisque and the brodetto.
The main ingredients are:
- Waterfall.
- Fishery products or parts thereof.
- Vegetables.
- Seasonings.
Like the meat broth, the fish broth must also be filtered to remove any solid components.
Being a "cooking base", the fish broth is used above all to prepare various more or less complex recipes; nothing detracts from the fact that it can also be consumed alone (consommé).
Nutritional Characteristics
Fish broth is a product that cannot be classified among the seven basic food groups.
More like a drink, it has almost no nutritional impact.
It mainly provides water, which is useful for guaranteeing the state of body hydration.
It also contains a small concentration of:
- Mineral salts: phosphorus, potassium, sodium etc.
- Iodine, which is normally abundant in sea fishing products, is of little significance in this case.
- Vitamins: scarce; they are mainly of group B and carotenoids.
- Free peptides or amino acids, many of which are sulphured.
- Collagen is also present (mainly contained in cartilaginous fish such as ray and torpedo), rich in glycine and proline amino acids.
- Fatty acids: they are almost irrelevant, even if of good quality (many omega 3).
Cholesterol and fiber are not conspicuous.
Fish broth is suitable for most diets, including those for metabolic diseases and overweight. In the latter case it is even suggested, by virtue of its satiating capacity and the absence of calories.
On the other hand, large portions of fish broth are contraindicated for those suffering from gastric diseases (gastritis, ulcer), hiatal hernia and lower esophageal sphincter incontinence, reflux disease (GERD), hypochlorhydria and other digestive difficulties.
It is also not recommended close to physical or sporting activity sessions.
It is useful in the diet against constipation thanks to the abundance of water.
The collagen present in fish broth is considered useful for preserving joint cartilages, tendons and ligaments; on the other hand, adequate scientific confirmation is lacking to support this hypothesis.
It is not allowed by the lacto-ovo vegetarian and vegan philosophies.
The average portion corresponds to about 300 ml.
