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Learning About Fish and Seafood

Fish and seafood

Despite the outstanding nutritional value of fish and seafood, people do not eat enough of it. Numerous scientific studies have shown that the omega-3 fatty acids in fish improve blood flow, lower blood pressure and blood triglyceride levels and help prevent blood clots, making them a great ally in the fight against heart disease.


The fattier the fish, the higher its omega-3 fatty acid content, so the better it is for your heart.

The flesh of fatty fish such as salmon, herring, sardines and mackerel is a great natural source of vitamin D.

Fish and seafood are also rich in protein, iron, zinc, selenium, the B complex vitamins and even calcium—if you eat the bones of tinned sardines and salmon.

To get the full nutritional benefits of fish, you have to eat some at least 2 to 3 times a week!

For an enjoyable dining experience, make sure that the fresh fish you buy meets the following criteria:

Faint, agreeable aroma; firm, shiny skin with firmly attached scales; clear, shining, convex eyes and bright red gills, and that you eat it within 2-3 days of purchase.

Fish can be cooked in many ways:

Baked, broiled, steamed, barbecued, poached, wrapped in aluminum foil or microwaved. Highly versatile, fish and seafood can be enjoyed raw in sushi, marinated, made into a mousse or pâté, added to a pizza or salad or used in sandwiches, soups, paella or even a Chinese fondue. For further guidance and inspiration, check out All Our Recipes on our Web site or consult your fishmonger.



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