October 14, 2009 
This entry was posted on Wednesday, October 14th, 2009 at 3:49 pm and is filed under Cardio, Food, Information, Supplements. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Sardines, herrings and anchovies: They’re good for you, good for the ocean
Eco-conscious top chefs and home cooks are turning to smaller and lesser-known fish not only for environmental and health reasons but because they taste good. In so doing, they’re reviving interest in sardines, anchovies and herring — a fish trio long historically popular but also a nose-wrinkler for a good part of the past century.
Sardines particularly have taken off with chefs. They’re turning up on menus across the country.
Oily fish such as sardines, herrings and anchovies also generate interest because they contain heart-healthy omega-3 fatty acids, according to Kate McLaughlin, seafood program director for the Blue Ocean Institute, a conservation group based in
Being low on the food chain and living on a diet of plankton, zooplankton and tiny fish, they also carry few of the metals and toxins found in the tissues of larger species. They live relatively short lives and reproduce prodigiously, keeping stocks high.
This support the Market America claim that their Omega 3 is the best because it is made from small fish sardines and anchovies harvested off the coast of
