INGREDIENTS

INSTRUCTIONS

BENEFITS OF FATTY FISH
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 1/2
ounce serving.
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:

“God loves each of us as if there were only one of us. #Augustine”