Fish – How To Make Sure You Get The Best Out Of It?

Though the popular adage is An Apple a day keeps the doctor away; it would not be at all incorrect to say that Fish a few times every week will do the same in keeping a way from the man in the white coat.

A number of health benefits accrue from fish consumption, which includes the heart, the brain and the waistline as well!

There are some pointers about preparing and eating fish that you should, however keep in mind.

Mind how you cook it: Fish lends itself well to a variety of healthy cooking options such as steaming, grilling, baking, poaching etc.

which retain all the health benefits of fish. Deep frying fish or drowning it in a rich or heavy quickly makes it lose a lot of the health giving properties of fish.

Deep frying also ups the concentration of the traces of mercury that may be present in the fish. Most fish cooks quickly and so it is easy to use one of the healthier options of broiling, grilling, steaming or even microwaving the fish.

It is also important to cook fish properly. There should be no remnants of translucent appearing flesh in the fish; it should be cooked through and flaky.

Improperly cooking or undercooking fish could cause certain kinds of parasite infection or food poisoning.

Mind which kind you eat: Oily fish is best to eat. This is because of the quality of oil found in fish is very high quality and is rich in Omega 3 fatty acids that are so essential for us and the proper working of our brains. Salmon and mackerel are oily fish that are known to be very good for health.

In addition, trout, blue-eye, squid, scallop, sea mullet, canned tuna and halibut, are also good for health because of their oil content.

It is generally recommended that two servings of oil fish a week is a must. This can reduce risk of developing heart disease by as much as 35% or more.

Mind the mercury: Larger and older fish as well as predatory fish such as sharks, swordfish, tilefish and king mackerel are known to having higher quantities of mercury.

Pregnant women, lactating women and children should avoid the varieties of fish that are known to have higher levels of mercury.

Though most people are able to eliminate the mercury content in fish from their system, those that may be more vulnerable ought to avoid certain kinds of fish.