Thursday, April 8th, 2010 | posted by mike
Many studies through the years have shown that fish and shellfish have amazing nutritional benefits. Besides the fact that fish is high in protein, full of vitamins and minerals (like vitamin D, riboflavin B2, calcium, phosphorous, zinc, iron, iodine, magnesium, potassium and selenium) seafood contains the wonder fatty acids Omega 3s.
Around the time we opened the market in 1979, research studies by Danish investigators Dyerberg and Bang associated health benefits with the native diets of Greenland Eskimos. The health benefits of this regional diet came as a surprise for most researchers and clearly contradicted all the nutritional recommendations of the day. Greenland Eskimos commonly consumed 1 lb. of seal and whale meat daily—a relatively fatty diet. Despite the unusual pattern of eating, Greenland natives experienced less heart disease, cancer and diabetes. It was because of their high Omega 3 consumption from fish.
As research continued other great benefits were discovered. We now know that Omega 3s also are linked to lower risk of stroke, depression, high blood pressure, arthritis, mental decline with age and more. It seems that new benefits are discovered every year and the beauty is that these benefits can occur with as little as two fish meals per week.
All fresh water, ocean and shellfish contain some levels of Omega 3s, but the highest levels occur in the colder water, fattier species. The best are Salmon (especially wild king and silver salmon), mackerel, herring, sardines, bluefish, black cod, escolar, to name a few. I always knew there must be a reason that I’ve always felt so good after a nice fish dinner! Isn’t it great that the world’s most interesting, delicious, versatile, season and ever-changing food can also help us live healthier lives.
At Monahan’s we have lots of recipes for many of the high Omega 3 species, Here’s one that Nobu Matsuhisa has made famous in the U.S. This sweet and silky fish dish is easy, but needs a bit of planning as it requires at least 24 hours of marinating. Good news—we also can do the marinating for you…call to order and check for availability!
Recipe: Nobu Matsuhisa’s Black Cod with Miso