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.
It is often encouraged to eat shell-fish like lobster, shrimps and crabs, because they are outstandingly low in fat and cholesterol content. Clams are next in line; oysters are a bit higher in fat content, but are still low in comparison with beef, lamb, or veal.
For the connoisseurs, frogs-legs are also low in fat content. Tuna is now packed in dietetic form called "Chicken-of-the-Sea Brand" and is particularly low in fat. Many canned fish when not packed in oil are very low in fat.
Nutritionists recommend you eat fish 2-3 times a week, as they are proven to offer multiple nutritional benefits. According to new research published: Fish is a good low calorie, high protein choice to assist in weight loss, and also is a good choice for people with diabetes.
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.
Fish is so easy to cook, just remember: keep it fresh and keep it quick. It can be cooked under the grill, it just needs to be attended very closely and only takes a few minutes per side. You can also cook fish in the oven which allows the fish to be infused with the flavours of other ingredients.
Fish is a high-moisture protein, and as the protein cooks, it will change from translucent to opaque. Whichever cooking method you use to cook fish, when the colour turns from translucent to opaque (white), then the fish is done.
It has been suggested that the longer lifespan of Japanese and Nordic populations may be partially due to their higher consumption of fish and seafood. So add fish to your diet for your healthier and longer life.
