Why Eat Fish?
Health Benefits of Fish
Did you Know?
Studies conducted by Michigan State University Department of Food Science and the Human Nutrition Sensory Evaluation Laboratory indicated that fish which is carefully vacuum packed, frozen and expertly handled keeps its "fresh from the water" flavor and texture. Consumers were unable to differentiate the cooked flavor of fresh lake whitefish from the vacuum packed frozen lake whitefish. Not only is taste unaltered, but the nutritional value of frozen fish also remains untouched as well!
Americans eat 17 times as much Omega-6 fatty acids as they eat Omega-3 fatty acids, which is very unhealthy. Usually the Omega-6 fatty acid is eaten in the form of vegetable oils. Ideally people should eat five times as much Omega-3 fatty acids as Omega 6-fatty acids. One of the best ways to get Omega3-fatty acids into the diet is to eat fish twice a week without using additional oil. Many freshwater fish, such as lake herring, lake Char, lean lake trout and whitefish, are all especially high in Omega-3 fatty acids.
What About Contaminants?
- Some people may be hesitant to eat fish because of mercury and other environmental pollutants that may be present in the fish. However, most of the fish that are high in Omega-3 fatty acids, such as salmon, lake trout, herring and whitefish are not the fish that contain high mercury levels.
- Lakes Superior, Michigan and Huron have lower levels of mercury than inland lakes and reservoirs. Lake trout, whitefish, and salmon species are at the bottom of the scale in mercury buildup. Lab testing has verified that none of these Great Lakes fish exceed the FDA mercury limit .
- Pay attention to the type of fish you eat, how much you eat and other information such as state advisories. Our Great Lakes fish products are rigorously monitored for contaminants and pass FDA standards for consumption.
Low levels of mercury-containing fish**(University of Michigan)