the-psoriasis-treatment

When I visited Japan a few years ago I noticed a variety of dried small fish for sale in grocery stores and supermarkets. They came in what seemed to be vacuum-packed flat plastic bags, often dried. The packing was a bit like that of beef jerky in the USA. Since I could not read the labels, I could not tell if preservatives or things like sugar were added. Beef jerky often has sugar added to it; at least the popular brands. I have since incorporated dried or almost dried small fish, eaten whole, into my diet. My family eats it, but they don’t seem to like it as much as I do. The easiest small fish to find for sale where I live are smelts. A previous post has a recipe ( ). I can easily eat 200 g of smelts, about twice as much as on the plate below; not quite dried, but almost so. The veggies are a mix of lettuce and cabbage. As you can see from the macronutrient composition below (from Nutritiondata.com, for a 100 g portion), 200 g of smelts have about 112 g of protein, and 36 g of ...

Since different parts of a fish have different types of nutrients that are important for our health, it makes sense to consume the fish whole. This is easier to do with small than big fish. One of my favorite types of small fish is the smelt; the photo below shows a batch of smelts that I prepared using the recipe below. Another small fish favorite is the sardine. Small fish are usually low in the food chain, and thus have very low concentrations of metals that can be toxic to humans. Many people dislike the taste of smelts, but will eat them if they are well seasoned and their texture is somewhat hard. Here is a recipe that will get you that. - Steam cook the smelts for 30 minutes to 1 hour (less time = harder texture). - Spread the steam cooked smelts on a sheet pan covered with aluminum foil; use light olive oil to prevent the fish from sticking to the foil. - Preheat oven to 350 degrees Fahrenheit. - Season the steam cooked smelts to taste; I suggest using salt, chili powder, garli...