Something Fishy’s Goin’ On
Many of us grew up eating fish that wore “breading jackets”. Fish sticks and McDonald’s Filet-O-Fish® sandwiches were the rage in the 70’s, and on into the 80’s. Well, times, they are a-changin’! These days our fish mongers have introduced us to many varieties of fish from around the world—from fresh tuna to tilapia. More fish is being eaten (without bread jackets) than ever before round the dinner tables of America. So, what’s behind all this fishy behavior?
Back in 2004 the FDA finally gave the nod to recognizing the preceding 30 years of scientific research which identified the numerous benefits of a food-derived substance now commonly known as Omega 3 Fatty Acid. These fatty acids have been shown to fight heart disease, stroke, and dementia, to name a significant few. Omega 3 rich foods include flax seeds, walnuts, eggs, and fish. Yet not all fish are created equal when it comes to this sought-after fatty substance.
The best fish to eat if you are looking to gain the health benefits of Omega 3 fatty acids are cold-water, oily fish. The fishes found to contain the highest amount of Omega 3’s are mackerel, trout, herring, tuna and salmon.
If you are looking for a way to introduce a healthy fish recipe into your family’s dinner plan, here’s one my entire family looks forward to:
Grilled Salmon over Asian Salad
- Grill or oven-bake salmon and set aside to cool to room temperature, or make the day before and serve it cold—this is especially nice in the warmer months.
- Shred equal parts of Romaine lettuce, green cabbage, and carrots.
- Sprinkle with sliced almonds and mandarin orange segments.
- Lay a portion of salmon across the vegetable and fruit mixture and top with a moderate amount of Asian ginger dressing, or make your own light and fruity orange dressing with EVOO, orange juice, S & P.