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Learning About Fish and Seafood

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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.