Does Your Weekly Fish Consumption Fit Today's Diet Trends?
Today's post revolves around the age-old question: Did you eat fish today? While the answer can vary drastically depending on the day, my recent meal choices include some delicious and healthy options. Let's explore a bit more about my fish consumption journey and its impacts on both health and sustainability.
Recent Fish Meals
Yesterday, I finished off some leftover seafood pad woon sen. Not exactly what I would call a standard fish meal, but it certainly counted. Today, the highlight was fried clams and scallops - another delicious addition to my varied diet. Each day's answer to the question is different, as mentioned earlier, but the common thread is the enjoyment of seafood in various forms.
Prefer Catfish Tonight?
Now, I have my usual breakfast - a pot of French roast for lunch paired with seasoned noodles and peppers and mushrooms. For dinner, I am planning to cook Catfish Po Boys. The dish includes fried catfish coated in a seasoned mix of cornmeal and flour, topped with American cheese, iceberg lettuce, garden-fresh onions, fresh tomatoes, and served with mayonnaise on a fresh baguette. It promises to be a delightful and refreshing end to the day.
My Fish Aversion and Health Motivations
Apart from the enjoyment factor, my fish consumption is often driven by health considerations. Unlike some, I don’t naturally like fish—and while I make myself eat it on occasion, it is only because I recognize its health benefits. Looking back, part of my aversion developed during my childhood summers spent in a cottage by the ocean. During those days, my father would deep-sea fish, and Mom would clean and fry the catch, leading to a diet of cold fried fish for breakfast, lunch, and dinner throughout the summer. It took me years to even consider eating a piece of cooked fish voluntarily!
Health Benefits and Concerns
Despite the challenges, I occasionally make salmon casseroles, which we enjoy for three days. While I didn't particularly relish it, the purpose remains to maintain good health. Medical advice highlights that the mercury content is a concern with larger sea fish such as tuna, halibut, and others, recommending a maximum of one meal per week. Conversely, smaller sea fish like anchovies, sardines, and small mackerels and herrings have lower mercury accumulation, making them safe to eat more frequently. Salmon, which spends part of its life in the ocean, has relatively low mercury levels and is encouraged to be consumed three times a week due to its omega-3 oils, which are beneficial for brain health and overall well-being. Freshwater fish such as tilapia and freshwater bass are safe to consume in liberal amounts.
Conclusion
While the question of whether I ate fish today might vary, the importance of understanding health benefits and sustainability remains constant. By making informed choices, we can ensure a balanced diet that supports both our health and the environment.