Fish meat

Fish meat is one neglected meat especially with the young ones.  Many would prefer cows, pork and poultry meat rather than the fish maybe because we are trained to eat these meats as compared to the fish. But if you wanted to stay healthy then the fish meat is the solution for the health conscious you. Unlike meat, the fat in fish consists mostly of oils containing unsaturated fatty acids. The essential fatty acids in oily fish are of benefits to health.

Oily fish: Oily fish like mackerel, salmon, tuna have more than 5% fat (mostly omega-3) in their flesh. All omega-3 fats are essential for healthy cells, brain development, cognitive function and general good health. As well as offering vitamin D, canned sardines is an excellent source of calcium as you can eat the bones. Canned tuna contains much less vitamin D and essential fatty acid than the fresh fish as its oil is removed before canning and is sold separately. Avoid fish canned in vegetable oil as this blend may contain a lot of saturated fat. Only buy fish that has been canned in olive, sunflower or soya-bean oil. If you suffer from any other forms of arthritis, however, you will find oily fish extremely helpful as they have a potent anti-inflammatory action, which can relieve joint and muscle pains.

White Fish: They all contain virtually no fat, few calories and plenty of protein as well as the B vitamins. They don’t however, contain much iron and though halibut, which is slightly oily, may contribute a little vitamin A, the white fish do not generally supply fat-soluble vitamins. The livers of cod and halibut are very rich in vitamins A, D and E, but these aren’t eaten, only used for the production of oil. The roe of white fish is an excellent source of B vitamins and as a good source of iron and some meat, but fish roe contains cholesterol so may not be suitable for people with inherited disorders of fat metabolism or very high cholesterol levels.