Contents
- ʻO ka iʻa, pono no ka ulu ʻana o nā keiki
- Pono iʻa i kēlā me kēia makahiki
- Pono nā i'a o nā keiki: Nā ʻōlelo aʻoaʻo ANSES
- Fish: pehea e koho ai?
- ʻO ke kuke ʻana i ka iʻa: nā ʻanuʻu kūpono e kuke ai
- Nā ʻōlelo aʻoaʻo e aloha ai nā keiki i ka iʻa
- Ma ke wikiō: ʻO ka ʻiʻo a me ka iʻa: pehea e kuke maikaʻi ai no kāu pēpē? Hāʻawi ʻo Chef Céline de Sousa iā mākou i kāna mau ʻōlelo aʻoaʻo.
ʻO ka iʻa, pono no ka ulu ʻana o nā keiki
Aia kekahi mau meaʻai i ka iʻa: pākuʻi (pono no ka ulu naʻauao o ke keiki) aiodine (no nā hormones). Loaʻa iā ia ka protein maikaʻi a me ka momona liʻiliʻi, koe wale nō ka salmon, sardines a me ka herring. Ke lawe mau nei kēia mau mea i ka maikaʻi Nā lipopō a nā huaora A a me D. ʻO ka hope, loaʻa i ka iʻa nā mea pono e like me huaʻai B12 a nā mea hōʻailona a me nā minela (hao, keleawe, sulfur a me ka magnesium).
Pono iʻa i kēlā me kēia makahiki
Mai 6-7 mahina. Hoʻokomo ʻia ka iʻa, e like me ka ʻiʻo a me nā hua manu i ka manawa o ka hoʻokaʻawale ʻana i ka meaʻai, ma hope o ka hoʻolauna ʻana i ke pēpē i nā mea kanu purees a me nā compotes huaʻai. ʻOi aku ka makemake i nā iʻa keʻokeʻo. Ma muli o kāu kālā kālā, koho i ka julienne, cod, sea bass a i ʻole hake. Ma ka ʻaoʻao kuke, e koho i nā papillotes, ka mahu, a hui pū mau. Hāʻawi kaʻawale iā ia i nā iʻa a me nā mea kanu e hoʻonaʻauao iā ia e pili ana i nā mea ʻono, akā no ka makemake ʻole o nā kamaliʻi i ka hui ʻana. A ʻoiaʻiʻo, e makaʻala i nā kihi! ʻO ka nui o ka ʻaoʻao: ma waena o 6 a me 8 mahina, pono ke keiki liʻiliʻi i 10 g o ka protein i kēlā me kēia lā (2 teaspoons), ma waena o 9 a 12 mau mahina, 20 g a ma waena o 1 a me 2 mau makahiki, 25 g.
Pono nā i'a o nā keiki: Nā ʻōlelo aʻoaʻo ANSES
Manaʻo ʻo ANSES (National Agency for Food, Environmental and Occupational Health Safety) i nā keiki liʻiliʻi ma lalo o 30 mau mahina e mālama i nā mea e mālama ai:
No ka laʻana, e pale aku i ka ʻai ʻana i nā iʻa i haumia loa e like me ka manō, ka lampreys, swordfish, marlin (kokoke i ka swordfish) a me nā sikis (nā ʻano manō). Eia kekahi, ʻōlelo ʻo ia e kaupalena ʻia ka ʻai ʻana i ka iʻa e hoʻohaumia nui ʻia i 60 g i kēlā me kēia pule no nā keiki ma lalo o 30 mau mahina.
Mai 2 a 3 makahiki. E helu i 30 g (6 teaspoon) ʻelua i ka pule. E makemake i ka mahu no ka mālama ʻana i ka ʻono o nā ʻōpala, ma nā ʻāpana liʻiliʻi a hui pū ʻia paha. E hoʻomoʻa iā lākou, no ka laʻana, i ka brandade me nā ʻuala a me nā kāloti, i ka foil me ka broccoli. Hiki iā ʻoe ke hoʻomaka e hānai iā ia i nā iʻa ʻaila e like me ka salmon a i ʻole tuna i kēlā me kēia manawa. E hoʻohui i kahi ʻaila o ka aila a i ʻole ka pata, lemon ...
Mai 3 makahiki. E lawelawe iā ia i hoʻokahi lawelawe (e like me ka 60 a 80 g fillet) ʻelua i ka pule. E hoʻololi i nā ʻano like ʻole e like me ka hiki, e makemake i nā mea ʻaʻohe ʻaoʻao (a maʻalahi e wehe). Inā makemake wale ʻo ia i ka iʻa palaoa, e hoʻāʻo e hana iā ʻoe iho: e emi mau ka momona. No ka palaoa i hoʻomākaukau ʻia, makemake ʻoe e kālua i ka umu ma mua o ka pā a nānā i nā lepili. Hiki ke hōʻike ʻia nā ʻōpala palaoa mai 0,7 g a 14 g no 100 g, a me ka nui o nā momona maikaʻi ʻole!
Fish: pehea e koho ai?
No ka iʻa, makemake mākou i nā ʻāpana i ke kua a i ʻole ka huelo, no ka mea, ʻaʻohe iwi.
ʻO ke kuke ʻana i ka iʻa: nā ʻanuʻu kūpono e kuke ai
No nā pēpē a me nā kamaliʻi liʻiliʻi, ʻoi aku ka maikaʻi o ka kuke ʻana i ke ʻano iʻa. No laila ʻaʻohe iʻa maka! No ka kuke ʻana maikaʻi, e pale i nā meaʻai i kālua ʻia, ka caramelization a me nā meaʻai palai.
Nā ʻōlelo aʻoaʻo e aloha ai nā keiki i ka iʻa
Hiki i nā keiki ke maʻi i ka nānā a me ka ʻala o ka iʻa. Eia kekahi mau manaʻo e hoʻoponopono i ka pilikia:
- Pāʻani nā lelo (broccoli, nā mea kanu, nā ʻōmato ʻokiʻoki ...)
- E huikau me nā meaʻai mākū (Samona me ka pasta a me kahi crème fraîche liʻiliʻi) a i ʻole he gratin.
- En Paʻakai ʻono : me kahi ʻalani ʻalani, no ka laʻana.
- En keke a terrine me kahi couli tomato.
- En s me nā ʻuala a me nā mea kanu.
- En hānai lāʻau, i hui pū ʻia me ka ʻaila cream a me ka pata.