Posts Tagged fresh fish

Oct 9 2015

Ask Well: Canned vs. Fresh Fish

Credit Tony Cenicola/The New York Times

 

Q: Does canned fish like tuna and salmon have the same nutritional value as fresh fish?

The canned products are certainly cheaper, available and convenient.

A: Yes, fresh and canned fish have roughly the same nutritional value, according to experts and the United States Department of Agriculture’s National Nutrient Database. And whether to eat one over the other isn’t an obvious choice, because each has advantages and disadvantages, said Alice Lichtenstein, a professor at Tufts University’s Friedman School of Nutrition Science and Policy.

Canned tends to be cheaper and easier than fresh, with a longer shelf life. But it also tends to have more sodium than fresh, she said, and many people prefer the taste of fresh.

Canned fish is also more likely to be wild than farmed, said Kristin Kirkpatrick, a registered dietitian and manager of nutrition services at the Cleveland Clinic Wellness Institute; some types of farmed fish have been found to be high in pollutants. Plus, canned fish such as sardines generally provide more calcium, because the calcium-rich bones are softened by processing and therefore more likely to be eaten.

In terms of mercury levels, a particular concern for pregnant women, Dr. Lichtenstein said she suspected that canned fish like salmon probably contains less mercury than fresh, because smaller-size fish, which carry less mercury than larger ones, are more likely to end up in cans.

If you choose canned, fish canned in oil is more likely than fish packed in water to retain more omega-3 fatty acids, considered good brain food, Ms. Kirkpatrick said, because the oil helps keep the nutrients in the fish. Oil adds extra calories, but if packing in oil means someone will eat fish they wouldn’t otherwise, it’s worth it, Dr. Lichtenstein said.

“Bottom line,” Ms. Kirkpatrick said, “it’s important to get your omega-3s, and one of the easiest and most affordable ways to do that is to go canned. You won’t be skimping on nutrition.”

Do you have a health question? Submit your question to Ask Well.


Read the original post: http://well.blogs.nytimes.com

Apr 9 2013

FRESH FACTS. SMART SEAFOOD.

This video introduces consumers to FishWatch.gov, which provides easy-to-understand, science-based facts to help users make smart, sustainable seafood choices.

Through this video, you’ll learn more about “sustainability” and what NOAA is doing to ensure that our seafood is caught and farmed responsibly with consideration for the health of a species, the environment, and the livelihoods of the people that depend on them.

And you can help too!

Have you ever thought about where that piece of salmon on your plate came from? It could have been caught in a wild fishery or harvested from an aquaculture operation. Maybe it’s from the United States, or maybe it was imported from another country, like Canada or Chile.

It’s important to know the source of your seafood because not all of them measure up the same. Some seafood is wild-caught or farm-raised under regulations that protect the health of the marine ecosystem, the animals that live within it, and the consumers that eat it—however, some seafood is not. By buying seafood from reputable sources, you can help to conserve our ocean resources and support the economies and communities that ensure our seafood supply is safe and sustainable.

The next time you buy or eat seafood, get informed and make sustainable choices by using FishWatch.gov.

Oct 9 2012

Fish on Fridays: Omega 3s vs. Mercury – Is Seafood Good For You?

It seems there’s a never-ending see-saw battle in scientific research about certain consumables. Red wine will decrease incidence of cardiovascular disease! No it won’t. Dark chocolate will lower your body mass index! Or not.

Seafood is no different. For every report that Omega 3 fatty acids are the fountain of youth, there’s another study warning seafood lovers about looming poison from excessive quantities of heavy metals, especially mercury. But are Omega 3s really that beneficial? And what to make of reports that selenium in fish can counterbalance the negative effects of mercury? And just what the hell is selenium, anyway? What’s the truth about fish?

Of course, there’s no black-and-white answer, but I’ll try to sort through a few of the bigger issues and provide a bit of guidance about what to look for at the fish counter to maximize the benefits and reduce your risk.

First of all, a disclaimer: I’m an ocean policy wonk, not a doctor, so take all this info with a grain of salt (figuratively, people, watch that blood pressure!) and ask your doctor if you have deeper questions—particularly if you’re pregnant.

Read more here