FISH

Fish, like other foods of animal origin, give the body protein of high biological value, essential for building the tissues and repairing their damage. Thus fish can equally replace meat with its protein content. The content of fish in fat varies depending on the fish. So there are those with less than 5% content, such as cod and tongue, and those with more than 5%, such as sardines, trout, mackerel and salmon.

Fish contain all kinds of fats (monounsaturated, polyunsaturated and saturated). Fish are also a source of many vitamins. Of the fat-soluble vitamins (A, D, E, K), fish mainly provide vitamins A and D. Vitamin D is responsible for bone and tooth enrichment and regulation of calcium and phosphorus absorption. Fat soluble vitamins A and D are mainly found in fatty fish and liver of other fish, and their oil can be used as a concentrated vitamin supplement.

Nutritional information for delitas recipes is provided in the following links.

Bonito Trout Herring
palamida trout herring
Sardine Mackerel Tuna
sardine skubri tuna