The blue fish in children

The blue fish in the Mediterranean Sea is one of the most delicious fish, although some of us considered too strong and decisive as flavor; a great fish to appreciate our national dishes in various ways and, following the typical regional recipes and tips.

Maybe not all mothers know that, if you like, is a good fish to be introduced also in children, with a few little hints.

What is the blue fish?
From the economic point of view the bluefish is very competitive, in fact, just a look around in front of a stall or a fish to immediately realize how this fish is unbeatable in price compared to other species much more greedy!
As the name says, the fish belonging to this category have a silver color, tending to blue and green. Among the best known are sardines, anchovy or anchovy, mackerel and garfish, but also sprat or skullcap, shad, mackerel, the saury, horse mackerel or horse mackerel.


How to choose the blue fish fresh and how to store it
First of all you should ask your fishmonger to trust, make sure the fish is resting on the bench and surrounded by plenty of ice. The speed of dealing properly fish after fishing is a fundamental fact must be kept constant cold chain and especially after fishing the fish must be immediately refrigerated.
In Italy checks on fish they are very common and they see the Nas and health bodies in charge adopt very strict measures for the sale of fish, as well as fines "salted" for people who cheat in this regard is not respecting the terms of the law relating to the EC 'histamine.
Eat fish no more than 24 hours of purchase and avoid if possible to freeze and thaw (each step that alters the temperature is not beneficial). Keep the tuna, mackerel and sardines canned once opened in the refrigerator, never at room temperature. Never keep the fish cool to room temperature.
Always wash your hands thoroughly before cleaning the fish.


Bluefish for children
It is advisable to avoid giving this type of fish for very young children, especially if you need a box in (for example oil or natural), because even it it comes to semi-finished products and then subjected to high temperatures during the 'canning, this does not prevent the effect of histidine.
Ask relative to the time of administration most suitable to your pediatrician, especially if the child has already shown the responses of allergic or intolerance. In any case it is advisable to add in the diet usually after 3 years of age.

Syndrome scombroid
As for all the fish, the peculiarities linked to goodness is definitely freshness, which if fails impairs sensory quality and sensory fish itself. Linked to bluefish and a hypothetical poor storage there is the syndrome scombroid; Initial symptoms may be confused because very similar to those of an allergy, such as runny nose, flushed skin, itching and localized swelling of the mucous membranes, head hurt. These symptoms are related to histamine contained in our body, which we call released as a result of contact with an allergenic substance (allergen).
In this syndrome, the body goes to produce an allergic response following the contact with the two substances, cadaverine and putrescine, deriving from the deterioration of the protein part of the fish.
Symptoms fortunately not evolve and does not become chronic, thus do not represent a high level of risk; it is better, especially if these symptoms are manifest in children, do this to the pediatrician or doctor.