INGREDIENTS

INSTRUCTIONS

In an article in the December journal of the American Dietetic
Association, editor Elaine R. Morgan reports on the recommendation to
have two servings weekly of fatty fish.  The fat in fish contains
omega-3 fatty acids, which reduce the risk of  heart disease,
kidney-related diseases and skin disorders.  The report further states
that pregnant women and children benefit  from omega-3 fatty acids in
that they are important for the  development of brain and nerve cells,
including the eyes.  The recommendation does not mean that you should
add more fat to the  diet but rather that you should substitute another
source of protein  in the diet with fish twice a week to reduce the
amount of saturated  fat in the diet. Fish contains highly unsaturated
fat.  The following list was compiled by the National Fisheries
Institute.  It is a listing of fish and shellfish according to omega-3
content in  a 3  Most (More than 1.0 gram) Anchovy, Atlantic bluefish,
Atlantic  salmon, coho salmon, herring, mackerel, pilchards, pink
salmon,  sablefish, sardines, sockeye salmon, spiny dogfish, and
whitefish.  Moderate (0.5 to 0.9 gram) chum, salmon, pompano, rainbow
trout,  shark, smelt, spot, striped bass, swordfish, Pacific oysters,
and  squid.  Least (less than 0.5 gram) carp, channel catfish, cod,
flounder,  grouper, haddock, Pacific halibut, mahi mahi, ocean perch,
orange  roughy, pike, pollock, rockfish, sea bass, snapper, whiting,
clams,  crab, crayfish, Eastern oysters, lobsters, mussels, scallops
and  shrimp.  Source: From an article in the Omaha World-Herald,
February 26, 1997  MM-format by Leonard Smith Posted to MM-Recipes
Digest V4 #064 by  lionheart@chase3000.com on 1997, .

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”