Fish is a good source of Omega 3 fatty acids

Fish are an important source of Omega 3 fatty acids

Fish contain the right type of fats, these are known as Omega 3 fatty acids which are polyunsaturated fats. Omega 3 fats are the preferred choice of soluble fat to digest then Omega 6, which can be found in most red meats. To gain the most benefit in our bodys, we need to intake the right balance of both Omega 3 and Omega 6 fats.

Salmon, Cod and Trout are among the many different varieties of fish that you can buy in the supermarkets these days.

White fish contains less Omega 3 then oily fish such Mackeral and Sardines. Fish also contains minerals such as Selenuim and Idoine, fish also contains Vitamins such as A and D, some types of fish contain small amounts of Vitamin B. Reports suggest that Omega 3 is benefical in the role of regulating blood clotting in your body, it also they say, helps in cases of Depression and Irritable Bowel Syndrome. The main factor of Omega 3 is that it helps in the battle against heart diease and attacks, in fact eating small amounts of fish is all that is required in maintaining an healthly body and lifestyle.

 Fish with the highest concentrations of Omega 3 fatty acids

Remember oily fish has more Omega 3 then white fish so when buying fish, select fish such as Sardines, Mackeral, Salmon, Trout, Bluefish, Smelt and even Shark!! When selecting fish to buy, remember to look out for the following - look to see if the eyes on the fish are clear and not sunken, that the gills are bright red and no scales are missing, check to see if the tail is stiff and the flesh is firm, and most importantly smell the fish to see if it has a sea smell, why? because this then shows that the fish is fresh and not days old.

Fish has a shelf life of around 5 days but is better eaten as soon as possible. The raw fish should be kept covered in cling film or foil and kept at the bottom of the fridge. Smoked, cooked fish should be kept tightly covered up in a dish to avoid the colors and smells seeping into other foods in the fridge. Ideally the cooked fish should be kept at the top of the fridge to avoid cross contamination. Defrosting fish in water is not recommended as the water makes the fish loose some of it nutrients and taste, thawing in the water.

Poach, grill or bake fish for the best health benefits

We all like fish and chips, it is among one of the top foods to eat in the UK, but seriuosly, fish is better for you healthwise, if it has been poached, grilled or baked in the oven. Try adding a baked potato to your plate or some salad potatoes, as well to your fish. To make it more of a meal, you can add some salad leaves and tomotoes as well. Why not try adding a little olive oil drizzled over the top of your fish to make it more flavorful, while still sticking to healthy polyunsaturated fats?