Cholesterol in Fish & Shellfish

Written by Sky Taylor, Diet Bites

Selections High in Fatty Acid Content

Fish tends to make one of the healthier choices for the dieter's weight loss plan - as long as the preparation method doesn't add additional fat sources to the fish.

It's naturally oily - and contains those all-important Omega 3's so when more is added, it generally turns the specimen into a messy entree.

Remember the last time that you had fried fish. Your hands and lips more likely than not became one oily mess.

On the other hand, baking, pan roasting, oven roasting, grilling - all of these preparation methods tend to bring out the natural oils of the fish and sink it in layers of flavor. Nothing more than a bit of cracked pepper is generally needed, particularly if the specimen is of the saltwater variety.

Those that hold more cholesterol content than others include roe at 318 milligrams per three ounces. Other include fried squid at 221 mg's, crayfish at 151 mg's and steamed shrimp at 166 mg's.

Fresh is Best, Tips for Testing Freshness

Because fish and shellfish have a very short shelf life it's important to have a reliable source.

Your sniffer is just one way to ensure that you're purchasing the freshest product possible. If it holds a significant fishy odor, it's probably past its prime.

Also, look at the texture. Is it the color it should be? Is there pink around the gill area? Is it slimy to the touch? Does it feel cold or warm?

All of these methods can assure you're getting the best catch of the day. In addition, look for species that are caught in season as they tend to hold more bargains.

Cholesterol in Fish & Seafood

Return to Cholesterol Index

Related Articles: Tips to Reduce Cholesterol In the Diet