Menuing fish

Rubin, Karen Wilk
October 1998
FoodService Director;10/15/98, Vol. 11 Issue 10, p114
Trade Publication
Discusses the nutritional benefits of eating fish. Fish as excellent sources of protein and omega-3 fatty acids, which may reduce the risk of heart disease and ischemic stroke; Low cholesterol content of fish; Warning against pickled, smoked, dried and canned fish that are high in sodium; Health effects of taking fish oil supplements.


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