By: Tim Rigby (courtesy of Inside Fitness)
It’s common knowledge that the fish we eat can be classified as either lean or fatty but you shouldn’t fear those types of fish considered “fatty”. They actually contain many “good” fats, which have a legitimate health benefit. Your leaner choices include fish like halibut, cod and tilapia which are not only high in protein but low in fat. The other class of fish, however, known as “fatty”, such as salmon, trout, mackerel and tuna, not only possess high levels of protein but also an abundance of omega-3 fatty acids – something the human body does not produce itself, and therefore is obtained only through consumption or supplementation. The two most major omega-3 acids are docosahexaenoic (DHA) and eicosapentaenoic (EPA), each of which you may have seen sold as supplements for their many substantial benefits such as combating anxiety, depression, metabolic syndrome and heart disease. They’re also beneficial to athletes for reducing muscle catabolism and delayed onset muscle soreness (DOMS).
