DHA, or docosahexaenoic acid, is a member of the Omega-3 family of unsaturated fatty acids. DHA is the material basis for the formation, development and operation of brain cells, which can enhance memory and thinking, contribute to the development of children's brains, and improve intelligence, so it is called "brain gold". In addition, DHA has anti-allergic and immune-enhancing effects.

    EPA, also known as eicosapentaenoic acid, is also an Omega-3 unsaturated fatty acid, which can help reduce cholesterol and triglyceride content and promote the metabolism of saturated fatty acids in the body. It can prevent the formation and development of atherosclerosis, prevent cerebral thrombosis, cerebral hemorrhage, hypertension and other cardiovascular diseases, and is called "blood vessel scavenger".

    DHA and EPA are both essential fatty acids and need to be supplemented from food. Food on land contains very little DHA and EPA; DHA and EPA are found in fish and a few crustaceans. From the perspective of nutrition and brain health, people want to get enough DHA and EPA, the most simple and effective way is to eat fish.

    Recently, Qingdao Qicai Seed Technology Co., Ltd. commissioned Pony Testing International Group to do related tests on the nutritional composition of murray cod. The results show that the fat content of murray cod marketable fish is 13.9g/100g, of which EPA content is 0.423g/100g, DHA content is 1.09g/100g, which can be comparable to salmon (data refer to "Dr. Chunyu", Link attached).

    The reason why the content of DHA and EPA is so high is first of all the advantages of murray cod, and second, it is closely related to the aquaculture model. Qicai Seed adopts a fully closed circulating aquaculture mode and feeds high-quality feed with top quality ingredients (including super fishmeal and fish oil) throughout the process. The murray cod cultured in this mode not only has high nutritional value, but also has no antibiotics and parasites, reaching the Sashimi level. Although the fat content of murray cod is comparable to that of salmon, it is not greasy, and the taste of sashimi or fish is crisp.

The detection results of special compound feed ingredients for marketable murray cod

    Murray cod is suitable for a variety of cooking methods, whether it is sashimi, nigiri, or steamed, fried, grilled, boiled, the taste is extremely delicious, unique.

    The sashimi retains the unique fragrance and sweetness of murray cod. Thin fillets are placed on the ice and the stimulation of frost makes the fish be covered by hot air when entering the mouth, obtaining the double experience of softness and crisp.

    Steamed murray cod is very suitable for people with light taste. Steamed murray cod can stimulate the freshness, fragrance and tenderness to the greatest extent. You can enjoy high-end delicious food with the simplest cooking method.

    The dry fried murray cod is crisp on the outside and tender on the inside, with a burst of juice that stimulates every taste bud to keep tasting.

  The soup produced by murray cod is full of gum, white as milk, fragrant and not greasy, which is a miracle.

    Of course, if you are a no spicy not happy eater, then murray cod with pickled cabbage is also a good choice, soft taste and hot and sour stimulation perfect fusion, in the taste of delicious at the same time without the trouble of thorns.

    In addition, the small visceral mass of murray cod, no intermuscular thorns, good taste, and rich in children's growth and development of essential DHA and EPA, is an excellent choice for children's meal spectrum.

Further reading (Dr. Chunyu) :

Want to get DHA, and afraid of heavy metals, in the end should eat what fish?

https://www.chunyuyisheng.com/pc/article/116871/

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