Eating fish can actually reduce the risk of various diseases and disorders such as asthma in children, cancer, heart disease, dementia and depression. It can even help people with diabetes, rheumatoid arthritis, psoriasis and autoimmune disease! Yay for fish!
A great article: Advantages of Eating Fish Foods
As with anything moderation is key.
Pregnant women, nursing mothers, women planning pregnancy, and all children under 15 may eat:
• One meal per week of bluegill, sunfish, crappies, yellow perch, bullheads, inland trout; and
• One meal per month of walleye, northern pike, bass, catfish, and all other species (The exception is muskies, which should not be eaten by this group of people because of the high mercury content in muskies).
• And should avoid shark, swordfish, marlin, ray, gem, orange roughy (sea perch) and tuna due to their very high levels of mercury.
Men, women beyond their childbearing years and women not planning a pregnancy may eat:
• Unrestricted amounts of bluegill, sunfish, crappies, yellow perch, bullheads, inland
• One meal per week of walleye, northern pike, bass, catfish, and all other species.
• One meal per month of musky.
Studies suggest that regularly including modest amounts of fish and shellfish (1 or 2 servings per week) in your diet can benefit your health. Little additional benefit is obtained from consuming more than that amount. And, for some waters, fewer meals should be eaten. Be sure to check with your local state agency for mercury levels in the waters you are fishing.
Check out this article from the American Heart Association: Fish and omega-3 fatty acids
What is the number one killer in women? Breast cancer? Endometriosis? Ovarian Cancer? No – studies show that heart disease is the number one killer in women.
Fish oil is the number 1 soldier in the war that is heart disease!
Well it sure is a good thing I eat a lot of it.
Salmon is readily available at your local grocer, it’s a popular staple in our house and we’ve tried many different recipes. Recently we tried one that instantly became a favorite.
Charred Sugar-Crusted Alaska Salmon
Prep Time: 10 minutes
Dry Sugar Rub:
2 Tbsp sugar
1 Tbsp chili powder
1 tsp black pepper
1/2 Tbsp ground cumin
1/2 Tbsp paprika
1/2 Tbsp salt
1/4 tsp dry mustard
Dash of cinnamon
4 to 6 skinless Alaska Salmon fillets (4 to 6 oz each)
2 Tbsp canola oil
1/4 to 1/3 cup hot Chinese-style or Dijon-style mustard, if desired.
Blend all ingredients for Dry Sugar Rub. Generously coat one side of each Alaska Salmon fillet with mixture.
Heat oil in large heavy pan over medium-high heat. Carefully place salmon fillets in pan, seasoned side down. Cook about 2 minutes to sear; turn fillets over. Reduce heat to medium and continue cooking 6 to 8 minutes. Cook just until fish is opaque throughout.
Serve salmon with Dijon Mustard, if desired.