My wife has RA. How often do you eat trout & Atlantic Salmon? Fish may be on our menu...she loves salmon!
Thanks.
Currently once/week, working on adjusting to twice/week and smaller portions (my fillets are rather large since I make sandwiches on sourdough). I alternate between trout and Atlantic farmed salmon (the latter being the lesser of two evils, since I refuse to eat Pacific seafood).
Again, gently baked at no more than 210 degrees until ‘just flaky’ (depending on the oven and thickness of the fillet, typically 20-30 minutes max).
Please let me know the results. Personally, I’m rather astonished that there’s so prolific of defective information out there on Omega 3 and proper cooking methods. In fact, I could only find a single paper written about the vulnerability of LCFA to cooking and processing temperatures.
As it stands right now, I have to take ZERO pain meds, believe that ALL fish oil supplements are placebo and ALL other forms of cooked/processed fish - with exception perhaps to poached - are fish-flavored chicken. My personal results have blown away my prior orthodox beliefs on Omega 3.
I’d really like to know how your wife fares. Best of health to you both.
Apparently Atlantic salmon has become scarce again (a scarcity which will worsen with the looming rail strike). I was keen to pin down the number of ounces of salmon to consume (as opposed to the asinine government recommendation of simply “twice a week”), but I’ve had to revert back to the farmed trout (which is not as oily and, consequently, not as high of Omega 3 content).
My last estimate of salmon once/week was about 12 ounces (they were large fillets, subject to the cuts provided at the market).
This week it’s almost 17 ounces of trout (2x roughly 8-ounce fillets), Tuesday & Friday; I’ll see how it goes (frankly, the low/slow cooked trout tastes better on sourdough, and dill pickles really set it off).