Fish are a commonly eaten source of food worldwide. It is a delicious food choice and is available worldwide. Do these benefits translate to eating the skin of the fish?
Dietary Guidelines for Americans recommend that adults eat 8 ounces of seafood per week as part of a healthy diet.
Fish’s possible downside is their mercury content. It builds up and stays stored in their fat and is toxic to humans if consumed in large quantities.
Bigeye tuna, swordfish, and mackerel are all in this higher mercury and should be avoided by children and pregnant, breastfeeding women.
Fish are packed with healthy nutrients, containing vitamins B12 and D, iodine, iron, phosphorus, niacin, and omega-3 fatty acids.
These might help decrease the risks of depression, dementia, heart, thyroid, cognitive, DNA reproduction, and other aspects of your health.
Do these benefits translate to eating the skin of the fish?
Once the scales of a fish have been removed, the remaining skin can be both tasty and nutritious.
However, fish skin often contains several nutrients such as vitamin D, E, iodine, selenium, taurine, protein, and omega-3 fatty acids.
These nutrients can boost heart health, support muscle growth and immunity, protect the brain, and promote healthy skin.
However, it is essential to note that mercury may also be present in the skin of high-mercury fish, so it is a good idea to opt for fish that are low in mercury.
To help make it easier to eat fish skin, try finding a method of cooking that you enjoy.
You can grill or pan-fry the fish using olive oil to get a crisp skin.
Olive oil is a good choice as it contains antioxidants and anti-inflammatory effects.