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“Fish table“ of

When your kid will master vegetables, porridge dishes, cottage cheese and meat, will come it is time to acquaint him and with fish products. As well as at what age it is better to make it?

Along with dairy products, eggs and meat, fish is a source of full-fledged high-quality protein. At the same time, at each of the called products there are unique, unique proteins differing from others in amino-acid structure. That is why nutritionists recommend various food.

the Pulp of fish differs in tenderness, in it there are no rough soyedinitelnotkanny fibers and films with which meat abounds. Therefore proteins of fish are easily acquired: the percent of their assimilation makes 93 - 98% (for example, proteins of meat are acquired for 87 - 89%). The amino-acid composition of fish proteins ideally corresponds to requirements of a human body and is perfectly acquired by it. All species of fish differ in the high content of mineral substances (zinc, copper, magnesium, calcium, phosphorus and especially iron), in fish there are also a lot of vitamins: A, D, V 2 , In 12 , PP. Sea fish, besides, is rich with iodine which is necessary for the correct development and functioning of a thyroid gland. Fats of fish differ in the high content of polynonsaturated fatty acids, including groups an omega - 3. These fatty acids play an important role in construction of cellular membranes, especially for nervous tissues and a retina of eyes; are predecessors for synthesis of fabric hormones - biologically active connections regulating a metabolism in body tissues. Fish is one of the few natural sources of fatty acids of group an omega - 3.

With what to begin

?

should Enter fish into a diet of the healthy kid approximately in 3 - 4 weeks after introduction of a meat feeding up, that is in 9 - 10 months. However it is necessary to consider that fish is one of the strongest food allergens therefore to children - allergic persons introduction to a diet of fish dishes is begun after 1 year and with extra care. Ideally, especially at kids with pronounced allergic predisposition, the beginning of a fish feeding up will be coordinated with the allergologist observing the child.

to

For acquaintance of the kid to fish will be suitable low-fat grades: haddock, cod, pollock, flounder, hake. It is possible to prepare fish in house conditions or to use ready fish canned food for baby food. It is necessary to begin with ¼ a teaspoon, usually in the form of fish puree, it is better in one of morning feedings to have an opportunity till the evening attentively to watch the baby. Allergic manifestations can have an appearance of skin rash, vomiting or vomiting, frustration of a chair. As a rule, they are observed in several hours after a meeting with allergen.

Sometimes allergic reactions develop only on sea or, on the contrary, only on river fish.

If you noticed these or those allergic manifestations at the baby after allowed it to try a fish dish, it is necessary to refrain from further acquaintance to this grade. Wait week - another, offering the kid only those products to which he already got used. After the state is normalized, it is possible to try to give it other grade of fish. Sometimes allergic reactions develop only on sea or, on the contrary, only on river fish. Often the kids having an allergy to one species of fish quite quietly transfer other grades. Can happen and so that the same grade of fish, say, causes an allergy at house preparation, but it is well transferred in preserved (that is industrial) a look, or on the contrary.

If the first acquaintance took place

smoothly, and you did not note negative manifestations, next day can offer the kid 1 teaspoon of fish. If in this case everything is all right, you can gradually increase a daily dose to age norm. In one feeding the child at the age of 9 - 10 months can eat about 50 g of fish, by 11 - 12 months it is possible to offer it up to 60 - 70 g. Fish proteins have one more property: the allergy to them is quite often connected with effect of accumulation. It means that if to offer fish dishes too often, the risk of development of allergic reactions to them considerably increases. For this reason it is necessary to offer the kid fish products not more often than 2 - 3 times a week, to potential allergic persons (certainly, transferring a concrete grade of fish) - 1 time a week.

It is careful, an allergy!

With special vigilance should belong to allergic reactions of immediate type (they appear practically right after meal), which, though it is rare, but, unfortunately, can arise at the use in food of fish. The most harmless of such reactions is urticaria. Reddening and/or puffiness of lips soon after food, a voice osiplost concern to more terrible. Similar symptoms can be signs of development of hypostasis of Quincke - the dangerous fortune which is characterized by hypostasis of facial tissues, and in 20% - and a mucous membrane of a throat, complicating breath.

If suddenly you notice at the kid the concern, pallor or cyanosis of the person which are combined with difficulty of breath immediately call “ambulance“ and give to the child any antihistamine (for children up to 3 years more preferably than ZIRTEK or FENISTIL in drops in an age dosage). If you noted at the remains emergence of allergic reaction of immediate type, in the subsequent you should be extremely careful if you begin to prepare this grade of fish for other members of household. Fish somewhat is a unique product: allergic reaction can arise from one its smell! The matter is that usually the flavor of food is caused by the volatile low-molecular compounds almost not capable to cause the allergic answer. But the fish smell is caused by proteinaceous molecules and therefore can cause allergic reaction in the predisposed people.

with Fish products are replaced in the chosen days by the corresponding meat dishes. First it will be simpler to kid to cope with fish puree, after it it will be possible to replace with puddings with fish, fish meatballs or steam cutlets. In 1 year the baby can already offer the boiled or baked fish prepared for other family members. In all cases it is necessary to delete in the most thorough way from fish all stones, even the smallest, the kid is not able to separate them independently and can choke. Try not to offer the baby fat grades of fishes as they can cause intestinal frustration. Fish broths do not use in baby food approximately till 3 years: they are too saturated with the extractive substances which are unnecessary stimulators for an unripe gastrointestinal tract of kids, and at the same time do not differ in especially valuable properties. Also do not offer kids till 3 years caviar and seafood as dishes with a high allergenic potential.

Culinary secrets
  • it is better for p to Thaw the frozen fish in salty water (8 - 10 g of salt on 1 l of water): thus loss of mineral substances, inevitable decreases when defrosting. Fillet is not recommended to defreeze completely at all. Slightly thawed fish is washed out in cold water and subjected to thermal treatment.

  • the Fish welded entirely or large pieces, always more tasty and is more juicy than
  • . The less liquid is taken for cooking, the result will be better. In the fish steamed the greatest number of useful substances will remain.
  • Many cooks recommend

    to
  • as the main way of preparation of fish, first of all sea and oceanic, pripuskany. So boiling of fish in a small amount of water with these or those flavoring additives - butter, lemon juice, greens and spices (onions, carrots, a root of parsley or a celery, fennel, bay leaf) is called. In this case loss of valuable nutritious properties is minimized, and taste of fish is considerably enriched and improved. Only “red“ fish is often prepared without spices. Pripuskaniye time for portion pieces - 10 - 15 minutes, for large fishes - from 25 to 45 minutes.

  • During the cooking or a pripuskaniye is better to lower fish in already boiling water then at once to diminish fire. The fish prepared on big fire boils soft and becomes tasteless.

we Make the choice

For preparation of dishes on condition of shipping better to use sea fish: it is rich with the iodine necessary for work of a thyroid gland. Besides, it is considered that fresh-water fish “collects“ salts of heavy metals by which waters of the rivers and lakes can be polluted. The best grade from fresh-water, worthy a small gourmet, the trout is considered.

Any fish is especially tasty

in the winter and in the spring, yet did not sweep out caviar. If you buy the whole fish, pay attention to her freshness. At fresh fish pure, it is bright - red gills, prominent and light eyes, equal brilliant scales. Emergence of slime in branchiate cracks, the film in the eyes which grew dull or places of slushchenny scales call into question quality of a product. The cooled fish is stored the refrigerator no more than 2 - 4 days. If you got used to buy the frozen fish, know: correctly frozen carcasses at percussion make a ringing sound, external signs of freshness of the frozen fish - the same, as at cooled. Pulp at freshly frozen fish in a section of white or it is pale - pink color, and at frozen again - darkish coloring. It is recommended to store the frozen fish in the refrigerator no more than 2 - 3 days, and having defrozen - immediately to use. Tell dents on a carcass about the wrong storage of fish, yellowness of pro-rancid fat and it began to smell.

For food of children you can also use special children`s canned food. Most often fish is issued not in pure form, and structure rybno - vegetable and sometimes - rybno - krupyany dishes. Vegetables help to enrich the final product with food fibers in which fish is poor that considerably increases the biological value of a dish. For production of children`s canned food use sea (a cod, a hake, a pollock, a salmon) or river fish (a pike perch, a trout). Usually it makes from 10 to 30% of mass of a product. As a vegetable component potatoes, a cauliflower, broccoli, carrots, a vegetable marrow, pumpkin, green peas, haricot are used. From grain include rice, pearl-barley, buckwheat, semolina grain, corn, oats in structure of canned food. Sometimes tinned fish dishes along with a small amount of cod-liver oil contain also vegetable oils - olive, sunflower, soy, corn, rape, and sometimes - and fats of an animal origin - butter.

For improvement of tastes of final dishes are added by greens and spices. As preservative ascorbic acid can be added.

we Prepare for

fish dishes of the house

Fish puree

of Fillet of fish (without skin) - 60 g,
milk and vegetable oil - according to 1 h a spoon.

to boil

of Fillet in a small amount of water within 15 - 20 minutes, to cool, pass via the meat grinder or to shake up in the blender, previously having removed all stones. To add milk, oil, salt, it is good to mix and bring to boiling on weak fire.

of the Souffle fish steam

of Fillet fish - 100 g,
milk - 25 g,
flour - 3 g,
egg - 1/3 piece,
butter - 5 g

Fish fillet to boil, remove all bones. To pass via the meat grinder with a small lattice, to add dense milk sauce (to boil milk with flour within 5 - 8 minutes), butter, an egg yolk, to mix, to carefully enter the beaten egg white into forcemeat. To lay out weight in the oiled form and to bring to readiness on a water bath under a cover within 15 - 20 minutes.

the Fish pudding

of Fillet of fish - 100 g,
potatoes - 1/2 piece,
oil - 2 h a spoon,
milk - 2 tablespoons,
egg - 1/4 piece

to Cook the peeled potatoes to full readiness, to merge water, to knead a wooden pestle so that there were no lumps, and to part with milk. Fish to weld in the added some salt water, to separate all bones. Pulp small to cut, mix with potatoes, to slightly salt, add the kindled butter (1 h a spoon), a yolk and the egg white beaten in dense foam. To oil, lay out a form in it weight, to close a cover, to put on a water bath and to cook 20 - 30 minutes.

Fish meatballs

of Fillet of fish - 60 g,
white bread - 10 g,
a yolk - 1/4 piece,
water - 10 ml,
vegetable oil - 4 ml.

Fish fillet (for example, cods) to exempt

from bones, to pass via the meat grinder with the bread piece soaked in water, to add an egg yolk and vegetable oil, to mix carefully. From the received weight to stick together balls, to lay in the ware half filled with water and to cook on slow fire within 20 - 30 minutes.

of Cutlet fish steam

of Fillet fish - 80 g,
milk - 25 ml,
white loaf - 10 g,
egg - 1/4 piece

Fish fillet to pass via the meat grinder, to add the white loaf soaked in milk, to vent, again to pass via the meat grinder, to salt, shake up egg and to vent before obtaining homogeneous magnificent mass. To form from the mass of cutlet, to steam them, having laid on a lattice of a steam pan (special trellised inserts for preparation of steam dishes in usual pans can be got in household departments of department stores), within 20 - 30 minutes.