Red fish is considered a rich source of essential omega-3 fatty acids. However, the high price makes it inaccessible for many. Nevertheless, there is a more affordable way to provide the body with these important substances.
Polyunsaturated fatty acids omega-3 contribute to strengthening the vascular walls, which reduces the risk of cardiovascular diseases. Since the human body cannot synthesize them on its own, it is important to rely on products that contain a sufficient amount of these fatty acids.
Doctors recommend consuming two to three servings of fish per week to provide the body with the necessary acids. There is no need to purchase expensive sturgeon or salmon varieties of red fish. They can be successfully replaced with more affordable alternatives that are almost equal in quality to their 'elite' relatives, except for the price, which is significantly lower.
It is important to understand in what form it is best to eat herring. When canned using direct salting, it retains almost all of its beneficial substances — valuable fatty acids, proteins, vitamins, and antioxidants. However, this method of preparation involves the addition of a significant amount of salt (6.3 g per 100 g of product), which may be unsafe for people with cardiovascular diseases and hypertension.
As an alternative, experts recommend purchasing frozen herring that has been subjected to cold thermal processing immediately after being caught. It also retains all its healing properties. To ensure the dish is not only healthy but also tasty, the herring should be thawed gradually over several hours, preferably in the refrigerator.
Nutrition specialists warn that frozen herring should never be placed in hot water. This will make the product tasteless and practically useless.
