Know you should include fish in your weekly diet but you're worried about sustainability and can't be bothered with fiddly bones?
Oily fish like mackerel are among the healthiest and eco eating options - but they are also some of the most bony. So if you're not a confident cook - or would rather spend time outdoors than in the kitchen - you'll want to know how to get the benefits without the bother. Read on.
First, five reasons why you should include oily fish like mackerel in your diet:
- Oily fish like mackerel, salmon and trout are rich in omega 3 polyunsaturated fats: important for normal brain development and function
- Eating oily fish every week can help maintain a healthy immune system
- Fish provide a great source of the 'sea' minerals - iodine, selenium, potassium, zinc, phosphorus and magnesium, plus nearly 20% of vitamin B12 comes from fish
- Oily fish are the best dietary source of vitamin D ; low vitamin D status affects 15% adults in the UK.
- Regular fish consumption can help to maintain heart health, with the nutrients in fish playing an important role in keeping your blood vessels healthy and helping to maintain healthy blood pressure.
Convinced? Here's a top tip for an easy way to get mackerel into your diet without the fiddle. Look for Young's Chip Shop battered frozen (responsibly sourced) Mackerel next time you're at the supermarket. Stick it in a bread roll and call it a mackerel bap - just like Hugh Fearnley Whittingstall recommends!
