Category: Fish and seafood

A three-ounce serving of bluegill can contain a substantial 16-21 grams of protein, making the nutritional value of bluegill a compelling topic for health-conscious diners. This popular panfish offers a lean source of protein and other vital nutrients for a balanced diet.

While most people associate fish with high levels of omega-3 fatty acids, a significant portion of fish and shellfish, particularly lean, white-fleshed varieties, contain minimal amounts of this essential nutrient. The primary factor determining a fish's omega-3 content is its fat percentage, with fattier, cold-water fish being the richest source.

According to America's Test Kitchen, wild sockeye salmon is best cooked to an internal temperature of just 120°F to retain its exceptional moisture and flavor. Mastering how to tell when sockeye salmon is done cooking requires knowing key visual cues and understanding internal temperatures to prevent overcooking this lean and delicate fish.

Studies have shown that the striped murrel fish, or *Channa striatus*, contains a high amount of protein and essential fatty acids that contribute to its significant medicinal properties. This freshwater species is a nutritional powerhouse, offering a wide array of health advantages, from accelerating wound healing to improving cognitive function.

According to a study published in the *Journal of Nutrition and Metabolism*, the omega-6 to omega-3 ratio in Western diets is a concern due to its inflammatory potential. This article explores which fish has the most omega-6 fatty acids, focusing on farmed varieties and how cooking methods can influence the final fatty acid profile.

According to nutrition experts, kippers can be a great addition to a healthy diet, providing essential nutrients. This article explores the nutritional profile of kipper fish, detailing its benefits and potential drawbacks to help you make an informed decision.

According to the CDC, consuming raw or undercooked infected fish can lead to parasitic diseases like anisakiasis. Many people wonder if the smoking process is enough to kill parasites in salmon, or if other safety measures are required. The answer depends on the smoking method and the source of the salmon.

Multiple studies have shown that farmed tilapia, a highly consumed fish worldwide, often has a higher ratio of omega-6 to omega-3 fatty acids compared to oilier fish like salmon. This has fueled a popular debate about the health implications of regularly consuming tilapia, prompting consumers to question whether it is truly a healthy choice.

According to the American Heart Association, consuming fatty fish like mackerel at least two times per week can significantly improve heart health. However, the cooking method is critical, and many people question: "Is fried mackerel good for you?" The answer is complex, as the traditional frying process can undermine many of the fish's inherent nutritional benefits.

According to the USDA, a 3-ounce serving of raw walleye is just 79 calories and packed with protein. So, is fried walleye healthy, or does the frying process add too many unhealthy fats? The answer depends heavily on the cooking method, batter, and oil used.