Health Benefits of Eating Fish
Regular consumption (one to three times per week) of fish can reduce the risk of various diseases and disorders.
Selected research findings include:
- Asthma – children who eat fish may be less likely to develop asthma.
- Brain and eyes – fish rich in omega-3 fatty acids can contribute to the health of brain tissue and the retina (the back of the eye).
- Cardiovascular disease – eating at least two serves of fish per week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity, lowering blood pressure, lowering blood fats and boosting ‘good’ cholesterol.
- Dementia – elderly people who eat fish at least once a week may have a lower risk of developing dementia, including Alzheimer’s disease.
- Diabetes – fish may help people with diabetes manage their blood sugar levels.
- Eyesight – breastfed babies of mothers who eat fish have better eyesight, perhaps due to the omega-3 fatty acids transmitted in breastmilk. Eating fish two or more times a week is associated with reduced risk of age-related macular degeneration.
- Inflammatory conditions – regular fish consumption may relieve the symptoms of rheumatoid arthritis, psoriasis and autoimmune disease.
- Prematurity – eating fish during pregnancy may help reduce the risk of delivering a premature baby.
Healthy Ways to Cook Fish at Green Cottage
We cook our fish in healthy ways:
- Grilling – Flavor with saffron, lemon juice, olive oil and spices. Placing fish on a preheated charcoal grill. Baste frequently.
- Poaching – Wild fish in Creamy Saffron Chardonnay Garlic Broth Infused with Chili Flakes, Shallots and Bell Pepper. Fish is placed in a pan of cold stock, which is then slowly brought up to a gentle simmer.