Eating seafood can assist in preventing heart attacks and strokes, can lower blood pressure and may even help ward off depression. Regular fish consumption reduces the chance of coronary attack by as much as 40 percent. Seafood’s magic ingredient: omega-3 fatty acids. Fatty fish, like salmon (fresh and canned), tuna (fresh and canned), herring, trout, mackerel and sardines, are loaded with these beneficial fats. You need to be careful with cooking; pan-frying and deep-frying at high temperatures can destroy omega-3 fats.
All fish supply high levels of protein, have low degrees of saturated fat and contain vitamin E, an important antioxidant. Seafood benefits people who have diabetes, can contribute calcium (from the tiny, soft bones in a few fish) to one’s diet, and may reduce the threat of asthma in children. Additionally it is low in calories, depending how it’s prepared.
Some individuals shy away from shellfish since it can be saturated in cholesterol, but cholesterol in food will not directly transfer to cholesterol in blood. Though it is important to limit the quantity of cholesterol you take in, particularly if you have diabetes or cardiovascular disease, saturated and trans fats tend to be more detrimental to serum (blood) cholesterol than the cholesterol in shellfish. If you’re trying to lessen your blood cholesterol, focus on replacing fats with healthy fats, adding fiber and exercising, instead of counting cholesterol milligrams.
Mercury remains a concern with seafood. Some larger fish, like shark, swordfish and marlin, contain this metal that can cause brain and nerve damage. Women that are pregnant and small kids should avoid these fish, and others should limit their consumption to once per week. Fortunately, the fish highest in healthful omega-3 fats are the lowest in mercury.
Flavors of the ocean:
If you’re new to seafood, you could be interested in what the sea tastes like. Seafood is very diverse and has unique taste and texture qualities in comparison to meat products.
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Fish – There are various species with a variety of flavors. Some are fattier, oilier fish with dark meat and a strong sea flavor. Others are leaner with snow white or pink, flakey meat, with a mild flavor. Most fish are great for cooking, but most are of the best grade of fish, fit for crudo dishes like sashimi. Flavors and textures vary, but raw fish is frequently referred to as smooth, buttery, and rich.
Crustaceans – Common crustaceans include Shrimp, Lobster, Crabs, and Crawfish. Unique by species, they have got firm, smooth, white meat with a mild sweet flavor.
Shellfish – Shellfish include Mussels, Oysters, Clams, and Scallops. They have a briny flavor and firm, tender texture with a creamy center.
Squid and Octopus – When cooked properly, they have got a luxurious meaty texture with a mild flavor.
Abundant with Omega-3 essential fatty acids, some health professionals claim that seafood can help with the next:
Protect from diseases like cancer, arthritis, high blood pressure, strokes and heart disease.
Help decrease the threat of depression, ADHD, Alzheimer’s disease, dementia, diabetes
Assist in healthy brain function and infant development of vision and nerves during pregnancy.
Help release symptoms of asthma in children.
Improve memory problems.