Fish is rich in nutrients, providing high-quality protein, vitamin D, iodine, and especially omega-3 fatty acids, which are beneficial for cardiovascular health, brain function, and overall well-being.
Fish are rich in vitamin D because they consume plankton that absorb UV rays from sunlight, with rainbow trout, mackerel, salmon, herring, sardines, and tuna leading the list.
Many believe that thoroughly washing under running water or soaking in vinegar will eliminate the fishy odor. However, incorrectly following this sequence can spread the smell and make the fish flesh mushy.
Many people avoid organ meats to prevent high cholesterol, but fish liver and roe are often considered exceptions due to their nutritional value. Is this perception accurate? A reader, Hong, 35, from Hanoi, asks.
