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Canada’s Food Guide recommends eating at least two servings of fish per week. Here's why
Fatty fish like salmon are an excellent source of high-quality protein
Fish, and especially fatty fish like salmon, herring, mackerel, trout and sardines, are an excellent source of high-quality protein, nutrients and heart-healthy omega-3 fatty acids, which makes eating more fish a great way to boost your health.
Canada’s Food Guide recommends eating at least two servings of fish per week. (Note: Limit eating fish that are higher in mercury – such as fresh or frozen tuna, swordfish or orange roughy – to once a week.)
Fish can be broiled, grilled, baked, fried, steamed, simmered or cooked in the microwave. To test for readiness, insert a fork into the thickest part of the fish. It is fully cooked when the flakes separate easily.
A minimum safe temperature of 145°F (63°C) is recommended. Cook fish fillets about 10 minutes per inch of thickness. Avoid overcooking fish as it can easily dry out.
Try these fish recipes:
Pacific Oven-roasted Halibut
Arctic Char a La Provencal
Roasted Fish with Feta Crust
Originally published in Wellness Matters, Canada Wide Media’s quarterly newsletter on health and wellness.