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Eating fish full of omega-3 essential fatty acids have been related to a reduced risk of stroke. A new paper suggests it’s not just how much fish you take in that matters, but exactly how it’s prepared.

Dr. Fadi Nahab of Emory University led a team that studied the role of race and geography in stroke incidence, with a particular focus on the “Stroke Belt’’ inside southeastern United states of America, where stroke death rates are higher than the remaining country.

For the study, over 21,000 people answered a telephone survey about their fish consumption. African-Americans ate more fish a week than whites, however they were also 3 1/2 times prone to eat at least two servings of fried fish each week than whites.

Fried fish consumption was 30 % higher inside Stroke Belt compared to the remaining areas of the country.

Having fried fish may decrease health benefits in 2 ways, they said. First, lean fishes for instance cod or haddock are more likely to be fried than omega-3-rich salmon, herring, or mackerel.

Second, frying fish is considered to reduce natural omega-3s and replace them cooking oils.

Finally, the research claim that consuming more fried fish might be associated with higher incidence of stroke.

CAUTIONS: The food surveys were a snapshot, so that they didn’t take into account dietary changes with time that could be essential in stroke risk. More studies are necessary to establish whether individuals who eat fried fish are generally more prone to have strokes.

And you? How would you cook fish? Here’s my top secret fish recipe: “Mediterranean Fish Fillets”

Makes 6 servings.
Prep Time: 10 mins
Cook Time: Twenty or so minutes

Ingredients:
1 1/2 pounds firm white fish fillets, such halibut, striped bass or orange roughy
1 tbs extra virgin olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 mug pitted Kalamata, green or black olives, cut by 50 percent lengthwise
2 tbsps . white wine
1 tsp Basil Leaves
1/2 teaspoon Garlic Powder
1/4 teaspoon Thyme Leaves

Details

1. Preheat oven to 375°F. Coat baking dish without stick cooking spray. Place fish in single layer in baking dish. Delicately salt and pepper the fish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking to fifteen minutes.

2. Meanwhile, heat oil in medium saucepan on medium heat. Include onion; cook and stir 5 minutes or until softened. Put tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.

3. Take out fish from oven. Spoon sauce over fish. Come back to oven; bake 5 minutes longer or until fish flakes easily using a fork. Serve instantly.

Nutrition Details per serving size:
Calories: 201
Fat: 9 g
Carbohydrates: 5 g
Cholesterol: 37 mg
Sodium: 477 mg
Fiber: 1 g
Protein: 25 g

About the writer: Pamela Teresa Robinette is writing for the Mediterranean recipes for weight loss website, her personal hobby blog specialized in tricks to help people eat healthy following the Mediterranean style diet.

The soundtrack has adult language so if your around ‘earmuffs’ age, this video …