Eating too much fat, especially saturated fat,can have bad effecton yourcholesterol, which can increase your risk of coronary heart disease.
The low fat diet proved to be effective in reducing weight and promoting general good health. Fish are often excellent low-fat food sources. Fish is also an excellent source of protein and it contains essential vitamins and minerals, such as selenium and iodine.
Attempting to drain off fish fats in cooking is unnecessary, unlike meats, there are very little fats will be cooked out of the fish.
Some fish such as perch, haddock, flounder, sturgeon, smelts, scallops are especially low in fat. Others like brook trout, porgy, cod, and croakers are somewhat higher in fat content, but are still quite low in fat content when compared with meats.
Shell-fish are outstandingly low in fat and cholesterol content. Lobster, shrimps, and crabs are ideal examples. Clams are next in line; oysters are a bit higher in fat content, but are still low in comparison with beef, lamb, or veal.
Tuna is considered a heart-healthy food since it is rich in omega-3 fatty acids. It is one of nature’s best sources of high-quality protein called “Chicken-of-the-Sea Brand” and is particularly low in fat. Wild Salmon is also much higher in heart and brain healthy Omega 3s over farmed salmon.
As fish is one of the most natural and healthy foods in the diet – indeed the Food Standards Agency recommends that we should all consume at least two portions a week for health, one of which should be oily such as salmon, herring or mackerel.
Fish that are safe for children to eat up to 3 times a week include smaller species such as: Atlantic and Tasmanian salmon barramundi blue-eye cod also known as blue-eye trevalla bream flathead jewfish hake hoki mackerel mullet ocean and rainbow trout redfish sardines snapper, and whiting.
Cooking fish is really quick and easy. Fresh sardines are especially tasty when barbecued because their skin goes all crispy. You can also cook fish in the oven which allows the fish to be infused with the flavours of other ingredients.
Fish is so delicate that it dries out quickly and is easy to overcook. It is done when the colour turns from translucent to opaque (white) or has reached 140 degrees F to 145 degrees F internal temperature.
By adding fish to your diet 1-2 times a week not only reduces your risk of coronary heart disease and will help you manage your weight, but what does a healthy diet consist of.