As discussed above, we must eat seasonal fish. Not only because they benefit our health, but we will be contributing to the environment. Thus, with the arrival of spring and the consequent change of season, the seasons of fishing also change. In this sense, we can find different types of fish depending on the time of year in which we meet. However it is true that, because of the import, many of them can be found throughout the year. What is true, it is always advisable to consume seasonal products from your area, for various reasons: they will get cooler and prices will be lower.
If you want to know what fish to eat in spring, keep reading, we’ll tell you.
Blue Fish, Spring star Products
The Blue fish are the indisputable protagonists of the spring and summer dishes, as it is when it begins its time of more consumption. Thus, Blue Fish is one that is included in the category where foods containing between 18 and 20 percent of proteins of high biological value and more than 5 percent of abundant fats in polyunsaturated fatty acids are included. Thus, because of its nutritional and healthy characteristics, the specialists recommend to include it in the diet of a healthy and adult person with a consumption of two or three times a week, especially by the amount of Omega 3 they contain.
Let’s see then which blue fish are the most popular and we must consume during the Spring season:
- Nice North. One of the most valued in our gastronomy and with many benefits as minerals (phosphorus and potassium), vitamins A, D, B9, B3 and proteins of high biological value, among others.
- Red Tuna. It Contains polyunsaturated fats such as Omega 3 and also has plenty of monounsaturated fat. These fats provide health benefits for the blood vessels and the heart, as they help reduce total cholesterol and bad cholesterol.
- Sardine. It Is An excellent source of Omega 3 that helps lower cholesterol and triglyceride levels, as well as increasing blood flow, which decreases the risk of atherosclerosis and thrombosis.
- Conger. It Contains a high rate of vitamin A. This Vitamin contributes to the maintenance, growth and repair of the mucous membranes, skin and other tissues of the body.
- Anchovy. It Has a high content of omega-3 fatty acids, as well as vitamin B9, D, A and B3. In Addition to these properties, anchovies contain potassium.