As I get older I find I am eating much more fish than I am meat. It isn’t that I don’t like meat but I seem to be going off the consistency. I thought that by increasing the amount of fish I eat in my diet the healthier I would become but this may not be so.
Some fish, such as king mackerel, shark, and swordfish, are consistently high in mercury, which can harm the nervous system of a fetus or young child. Certain other fish, including canned light tuna, are also occasionally high in that metal. While the health effects of sporadic exposure are unclear, our fish safety experts think that women who are pregnant, nursing, or may become pregnant, as well as young children, should take special precautions. The risk posed by mercury in fish to other people is less established, though in general the heavier you are the more fish you can eat. Certain other contaminants sometimes found in fish, such as dioxins and PCBs, have been linked to some cancers and reproductive problems. While it’s unclear whether the levels typically found in fish pose health effects, a few types may have lower levels of those pollutants. For example, some studies suggest that wild salmon may contain less mercury than farmed salmon.
On the other hand, fish is the only food that directly supplies large amounts of the omega-3 fatty acids that have been shown to cut the risk of heart attack and stroke. Omega-3s may also elevate mood and help prevent certain cancers, cognitive decline, and eye disease. Most people can get enough by consuming fatty fish at least twice a week. Good choices include salmon and sardines, since they’re also low in mercury. People who already have coronary heart disease require about a gram a day of those fatty acids, an amount that frequently requires taking a supplement.
So, I guess the answer is to eat fish in moderation, just like all other food groups. Did I really need to listen to experts to come to that conclusion?
Well, here is the recipe. It is based on Mediterranean ingredients and tastes lovely. If you are cutting down on carbohydrates this is the perfect meal served with green vegetables.
Mediterranean Baked Haddock. Serves 2
- 2 Haddock fillets, skinned
- 1 tbsp olive oil
- 1 onion, chopped
- 400g can crushed tomatoes
- 1 tsp capers
- 1 clove garlic, crushed
- about 12 pitted black olives (I used Kalamata)
- Salt and freshly ground black pepper
- Heat the oven to 200C/180C fan/gas 5.
- Lay the fish in an oven to table dish and season lightly.
- Heat the oil in a frying pan and gently fry the onion until it is soft but not coloured (takes about 10 minutes).
- Add the tomatoes and simmer until reduced by 1/3, then add the olives, capers and garlic. Simmer for 2 minutes then pour over the fish.
- Bake the fish in the oven for 10 to 15 minutes (depends on thickness of fillets) or until the fish is cooked and is opaque and flaky.
- Serve immediately with green vegetables and new potatoes if you like.
Tasty Advice 