Fish is a necessary product for humans: it is rich in healthy fats and proteins, phosphorus, zinc, calcium and iron, vitamins. That is why it is mined in natural reservoirs, seas and oceans and bred on special farms. It is impossible to imagine many world cuisines without fish dishes.
There are so many types of fish that it is almost impossible to list everything. They eat ocean, sea and freshwater fish (the latter, as a rule, have more bones) of various sizes - from herring to shark.
As a rule, before eating the fish is cleaned, the fins and tail are removed, if necessary, and the head is gutted, Some of this is used for culinary purposes, for example, for making fish broth. The fish carcass can be cut into fillets.
There are many types of culinary processing of fish: it is boiled, baked in the oven, grilled, fried in a pan, salted, consumed raw (Japanese sushi and sashimi), stuffed, used as a filling for pies and casseroles, rolled onto minced meat for cutlets and dumplings, soups and broths are cooked.