The French eat around 25 kilos of fish per year and per person. This is excellent news because people who consume a lot of it have epidemiological particularities.
For example the Japanese: 72 kilos per year per person and the lowest cardiovascular mortality rate in the world. Ditto for the Inuit, great eaters of raw fish. We also know the exceptional longevity of the Cretans (maritime people), who love fish.
Avoid heavy metals
The main disadvantage of consuming fish is the possible contamination with heavy metals (PCBs, mercury, etc…). First advice: preferably choose sardines, mackerel, anchovies, herring. Hake, sole, cod are acceptable. Second tip: to eliminate most of the pollutants, first steam your fish. Heavy metals will thus “fall” into the water.
And for lovers of sushi or fish tartare, beware. Keep in mind that there may be bacteria and parasites. Also, the pregnant woman should refrain from eating it.
Pay attention to the freshness of the fish, it is a fragile product which, in the open air, develops microorganisms responsible for food intolerances. This is why fish are kept in ice soon after they are caught.
Marion DeVitisnutritionist dietician, is our guest.
