Cooked

Fish


Healthy and balanced, the fish deserves to appear at least twice a week on our plates. Choice, conservation, cooking ... all the info.

Fish: choose it well

  • fullit is cool if its scales and eyes are shiny, if its abdomen is not torn.
  • Sliced ​​or filletedit must present a shining flesh, without smell of ammonia.

Keep it well

  • Keep it 48 hours refrigeratedr, after having emptied it, wiped it and wrapped it in food film. Perform the same operations before placing it in the freezer in a bag bearing the date of freezing.
  • Frozen, consume it within 3 monthst, the great cold favoring the rancidity of fats.

Accommodate fish

  • To preserve its nutritional qualities, choose steaming, court-bouillon or oven.
  • Whatever your choice, respect the cooking times : overcooked, the flesh is undone; not cooked enough, it can be risky.
  • vintage, the fish should be reserved for adults (except pregnant women) and older children.

Véronique Chabrol

Fish: how old are you?

• Well balanced, the fish is unanimously recommended, alternating with meat, ham and egg.

A protein to favor. As high in protein as meat, fish contains less cholesterol and more vitamins and fatty acids, making it essential for your child's growth. But it contains less iron, hence the interest of alternation.

A gradual introduction. Like meat, fish can be introduced as soon as you diversify your baby's menu. First in small doses (10 to 15 g per day), then 30 to 40 g per day at 2 years.

Fat or lean? With a less assertive flavor, lean fish (sole, dab, etc.) are often favored for diversification. But fatty fish (sardines, mackerel, trout ...) are richer in essential fatty acids that your child needs. And, surprise, many babies love them!

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