Fish, shrimp, octopus and squid are very delicious and healthy foods. They are rich in protein and healthy fat, perfect for those looking for a less caloric diet. During the Easter holiday, seafood is consumed the most, but it can and should be part of everyone’s food routine.
In addition, seafood helps to strengthen the immune system, help reduce cholesterol, prevent diabetes, cardiovascular disease and decrease the symptoms of inflammatory diseases such as arthritis.
All these benefits are possible because these foods are rich in vitamins A, D and E and omega 3.
This type of fatty acid is very well known for its beneficial effects. It is sold in capsules, sold as fish oil. But, this component can be found in foods that come from the sea. It is very present in cold water fish such as salmon, tuna, cod and trout. Omega 3 helps increase good cholesterol (HDL) and reduces bad cholesterol (LDL). Lowers the triglyceride index and blood pressure, preventing heart attack and stroke.
Keep an Eye on the Preparation Mode
It is possible to make various types of recipes and preparations. Fish can be served roasted, grilled and even raw. Fish like salmon are widely known to be served uncooked in Japanese cuisine and according to Crudivorism – the new trend to eat only raw food. Fish served raw retains all its vitamin and omega 3 properties, despite the fatty acid withstanding high temperatures. But when choosing to consume raw fish, or sashimi, it is important that it is very fresh and has been stored correctly and at low temperatures.
To enjoy all the benefits of fish and other seafood, it is important to be aware of the way food is prepared. Grilled or roasted consumption is ideal to maintain the properties and not add saturated fat from a frying.
Shrimp is a very versatile seafood that can be prepared in numerous ways. It is rich in vitamin B12, which favors the central nervous system. Besides being a source of zinc, iodine and selenium, which help our immune system.
When buying seafood, it is very important to choose a reliable supplier. The place of sale must follow the hygiene rules and storage conditions imposed by the Sanitary Surveillance, which establishes guidelines for the safe purchase of fish. These foods must be kept at a low temperature.
It is important to check the appearance of the fish, the eyes need to be bright and bulging, this means the fish is fresh. The steak or fish fillet cannot have a dark color or a strong ammonia smell. Fresh seafood should always smell like sea air.
Seafood Recipe to Taste and Approve
Linguine with seafood
1 pack of linguine noodles
80g of clean shrimp
80g of clams (or congoles)
parsley to taste
3 cloves of garlic
100g of cherry tomatoes
salt to taste
white black pepper to taste
parmesan cheese to finish
Time: 25 min
Yield: 2 servings
Heat a frying pan with a drizzle of oil and add the clean shrimp to saute on both sides with salt and white pepper to taste. Once the shrimp are browned and crispy on the outside, remove and set aside. In the same pan, add a little more olive oil and place the clams with a little salt and lemon. Once the clams are open, add the parsley and set aside.
When the linguine is almost cooked in salted water, drizzle the skillet again with oil and butter, add the finely chopped garlic and halved cherry tomatoes with basil. Saute lightly, add the shrimp and clams and, finally, the linguine dough, sautéing again. For assembly, arrange the dough in the center of the dish and finish with basil leaves and grated Parmesan.