I saw in your article "The Skinny on Fatty Acids" that it is recommended to eat fatty fish three times per week. Besides Salmon, can you give meexamples of other types of fatty fish? And should they be cooked in any particular way to get the most benefit?

Examples of fatty fish would be (salmon), halibut, sardines, albacore, herring, mackerel, and trout. I would recommend poaching, steaming, or sautéing with a little olive or canola oil. Grilling fish is acceptable if it is only done occasionally. The high temperatures that occur while grilling can have a negative reaction with the protein from the fish forming heterocyclic amines (HCA’s), which may be cancer causing. When ordering fish from a restaurant, look for words such as poached, broiled, stir-fried, or lightly sautéed and try to limit intake of deep fried fish. When fish is deep fried, there is an increase in unhealthy types of fats (trans fatty acids), which may increase risk of heart disease.

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