Fish like salmon and tuna are rich in omega-3 fats that may help fight heart disease and cancer by curbing inflammation inside your body.
The omega-3 fats in fatty fish such as wild salmon can help reduce the risk of sudden-death heart attacks.
Salmon
Red salmon is the highest in fat, is the most expensive and the highest grade. The lower grades are red or sockeye, Chinook, or king and pink salmon is the lowest grade.
Three ounces of salmon contains 120 calories, one-half cup of salmon contains more grams of protein than two lamb chops.
Salmon that is caught wild has fewer PCB contaminants than farmed salmon. Salmon is the perfect grilling fish. It maintains its texture while grilling and is delicious with a variety of herbs and spices.
Tuna
White tuna is from Albacore tuna and is the best grade of tuna. Light tuna comes from the other five species of tuna. It is nutritious and usually tastes just as good.
Tuna packed in oil has 50 percent more calories as water packed tuna. Watch the tuna label for the chemical pyrophosphate, a preservative that you should not eat
To make those fats work even harder, cook your fish in 1 teaspoon extra-virgin olive oil, which contains about 30 healthy phytochemicals that enhance the effects of omega-3s.
Both fish and olive oil are key parts of the popular anti-aging Mediterranean diet.
See also: Salmon Recipes and/or Cooking with Canned Tuna
