Fish in our diet
As we have been informed from health specialists the higher the amount of fish consumed as part of our diet, the better off in a long term we will be. The best approach would be to include at list two fish portions in our weekly food consumption. Oily fish are the better one and can include Salmon, Trout,Cod, Herring, Fresh tuna, Sardines, simply to name a few. Omega 3 fatty acids are present in high concentrations within those fish, they also contain protein , minerals and vitamins. Other types of fish like Swordfish or Shark contain mercury and should be consumed less frequently. In order to have a larger variety of choices you may also incorporate shellfish or even crustacean such as crab, lobster or shrimp. Frozen fish are also providing the same amount of Omega 3, protein, minerals and vitamins and can be a good substitute but be aware of freezer burn product.
When purchasing fresh fish always look for the two s. Shine and smell. First the shine : fresh fish should have a brilliant reflection of the light, if not, if doll looking it is not fresh. Second : if it smells fishy don’t even think about buying-it.
Always remember the purchase of your fish should be the last item before you heat the cash register and if you are in a hot climate have the store clerk provide you with some ice for your trip back home, fish can spoil very rapidly if exposed to warm temperature and has to be refrigerated as soon as you get home.
Bon Appetit and to your health