Why is Farm-Raised Trout A Healthy Choice?
A recent report revealed that Americans are eating 22 % more fish and seafood today than they did ten years ago. And why? Fish and seafood have been described as “the quintessential low-fat, low-sodium food,” thereby appealing to our nation’s increasing concern about health and nutrition. It’s a wonderful source of protein, and low in calories. Organizations such as the American Cancer Society and American Heart Association suggest that eating fish and other lean meats is an excellent way to lower fat intake.
Trout is naturally low in sodium and calories. It also has high levels of Omega-3 fatty acids, which have been proven to lower blood triglycerides and cholesterol levels, reduce risk of death from coronary and cardiovascular disease, reduce blood pressure and relieve the pain of rheumatoid arthritis.
If you couple the health attributes of fish and seafood with its increased availability and variety, and the fact that it’s a natural fast food, it’s no surprise that consumption will increase in the years ahead.
And why trout? What other fish conjures up the image of both mountain streams and campfires, as well as fine dining? These two scenes illustrate the uniqueness of trout, it’s versatility and affordability.
Trout has a special, delicate flavor, delicious by itself, or it can be enhanced by the addition of sauces or stuffings. It is easily handled and most dishes are quick and simple to prepare. And the short cooking time helps accommodate busy schedules.