- Posted October 20, 2013 by
Omega 3 and Fish Oils in Fishes
Fish was probably among the first foods consumed by our ancestors dwelling near bodies of water that have covered over two-thirds of the earth’s surface for millions of years. Since prehistoric times until the present, marine creatures of all shapes and sizes inhabit salt waters surrounding islands and longer coastlines of bigger land masses; brackish waters found in river deltas linking mainland to the sea; and the freshwater lakes, streams and ponds.
Fish is a major food resource throughout the world and can either be caught from the wild or cultivated in open sea of fresh water pens, ponds and cages. There are several fish recipes shared here categorized according to variety and cooking method.
In general, deep sea fish are higher in protein and omega fatty acids and low in saturated fat making it a popular choice in healthy food recipes for dieters. Health benefits from this healthy food include improvements in brain function and heart health. And if you ask the people around you why fish is healthy, they will tell you that it’s because fish contains omega-3 and fish oils. These can be found in every fish. So the question is, which fish contains the most omega 3?
The answer would be these cold water fishes: salmon, sardines, mackerel, trout, herring and halibut. In addition to that, they also help reduce joint pain for people with arthritis.
It should be noted that the amounts of fish oil in these rich sources also differ depending on the location of the source, the season, whether it was farmed or caught in the wild, as well as the packaging and the method by which it was cooked.
For example, species of salmon sourced in the Atlantic and Coho are more abundant in omega 3 fatty acids. Fresh tuna can give you as much as 1.51 omega 3 content per 100 grams, while canned tuna can only give you as much as 1.18.
When you read all this it seems obvious. Eat more fish and seafood and be healthy!