We eat fish at least three times a week. Because I am concerned about mercury levels, I avoid those with high levels -- shark, swordfish, king mackerel, tilefish and albacore tuna. (Chunk light tuna is okay.) Check out a list on the FDA's Web site: http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm.
I also avoid farm raised varieties, because of higher PCB levels. I also like the taste of wild-caught fish better, simply because they taste fresh, not fishy.
The reason Everyday Health picked fish is because it can cut the risk of heart disease, cancer, Alzheimer's, stroke, diabetes and arthritis. Fatty varieties also may help alleviate depression -- but those are usually the one with the higher mercury levels.
Thinking too much really does make you nuts.
Anyway, the American Heart Association recommends that adults eat at least two fish meals a week, especially wild salmon, herring and sardines, because they are the ones that have lots of omega 3s. If you dislike fish, fish oil supplements can be substituted, but it's important to look for reliable and trustworthy sources so you know it is pure.
And one more note about fish: We just joined Costco, and am amazed by the quality and freshness of the fish this warehouse sells. Really terrific. In fact, the recipe that follows is one Costco was using a few weeks ago, to tempt shoppers to buy haddock. Simple, very easy, and it works well with any white fish. Sorry -- no measurements. It's all done to your taste.
FISH A LA COSTCO
Firm white fish, such as haddock, sole or flounder
Garlic infused olive oil
Mrs. Dash's seasoning
- Place fish in oven-proof dish.
- Lightly drizzle with garlic-infused olive oil.
- Sprinkle lightly with granulated garlic
- Sprinkle lightly with Mrs. Dash's seasoning.
- Allow fish to marinate in refrigerator 30 minutes, or at room temperature about 10 minutes.
- Bake at 400 degrees for 10 minutes.