For centuries many cultures have embraced fish as wonderful cuisine. Over more recent years research and culinary innovators have shown how good fish actually is.
Fish are a rich source of omega-3 essential fatty acids, which help control inflammation and clear arteries which reduce one's risk of blood clots.
Research has shown that people who consume desired amounts of omega-3’s tend to have reduced risk of heart disease and stroke. Plus improved brain function and memory. The American heart Association recommends 3.5-ounce servings of cooked fish at least twice per week.
So which fish should you consume to get the most amount of omega-3’s?
The amount of omega-3 found in fish depends on their diet and lifespan. Algae is consumed by small marine life, which are consumed by slightly larger fish. A fatties, longer-living fish has more chances to consume foods rich in omega-3’s.
When selecting fish, it is also important to consider the environmental impact. There are some fish species that are heavily overfished and considered vulnerable. Some of these fish include halibut, shark, sardines, bluefin tuna, orange roughy, and squid. Residential Dining uses the Monterey Seafood Guideline to select the best choice and good alternative selections.
These are some of my favorite fishes of the sea
Barramundi is growing in popularity due to its mild, sweet flavor and sustainability.
Cod’s mild flavor lends itself to a variety of recipes and flavor profiles. For sustainable sources, choose cod from Alaska.
Salmon, of course, is always listed as a favorite. Salmons beautiful color and flaky texture is always a treat. Check out the Seafood Watch guidelines for best sourcing.