We all know fish is filled with essential nutrients, omega-3 fatty acids that help us stay lean and strong, and protein galore, but research finds that even those who eat fish upwards of 3x/week were susceptible to serious bouts of heart disease. Why? Because they were beer-battering, frying, and crisco-ing the bujeebus out of it.
Well, it doesn’t take a rocket scientist to figure that out — but according to other types of scientists at Emory University & the Boston Globe:
“First, lean fish such as cod or haddock are more likely to be fried than omega-3-rich salmon, herring, or mackerel. Second, frying fish is believed to reduce natural omega-3s and replace them with cooking oils.”
So, all you southern succotash slingin’ Sally’s, you Fish & Chips chomping Brits — listen up. Prep your fish with a fun spice rub of your liking, or wrap a lean piece of salmon in tin-foil to marinate in the oven with herbs, onions, and a lemon or two. Your heart, and tastebuds will thank you!
