Six Fish Facts to Know Now

By Amy Campbell We've been hearing for a long time now that fish and other types of seafood are good for us. Current recommendations tell us to aim to eat "two fish meals a week." But fish has some fishy aspects to it, like mercury. And what about all that cholesterol in shellfish? Do fish sticks count towards your two weekly fish meals? Let's find out the facts about fish. Fish fact #1: Frozen fish can be just as good as fresh fish. Frozen fish has often been frozen on the boat right after being caught. The flash-freezing process that's used keeps the fish at temperatures lower than your home freezer. Some "fresh" fish, on the other hand, is fish that was previously frozen or fish that's been sitting around for a few days. When choosing frozen fish, look for either vacuum-sealed fish or fish with a thick coating of ice on it. Fish fact #2: Freshwater fish is just as good for you as saltwater fish. When we think of fish, what often comes to mind are omega-3 fatty acids, which are present in fish oils. Fish that are high in omega-3s include salmon, herring, and tuna, which are saltwater fish. But freshwater fish from cold water contain these healthful fats, too. Fish like trout contain decent amounts. Omega-3 fatty acids are thought to help lower blood pressure, lower blood triglyceride levels, reduce inflammation in the body, and possibly even help alleviate depression. Fish fact #3: Shellfish is higher in cholesterol than fish, but it's low in saturated fat. If you live on ...
Source: Diabetes Self-Management - Category: Diabetes Authors: Source Type: blogs