Fish and seafood one must taste in order to keep one's body healthy
Frequent consumption of fish and seafood, that is, about three times a week, ensures us a healthy, balanced, and nutritious diet. This habit is easy to adopt since in Mexico there are a huge amount of species that enrich the traditional cuisine with endless possibilities.
Strengthen the immune system and improve cardiovascular health, because fish and seafood are the main natural source of Omega-3 fatty acids, a type of polyunsaturated fat that the body does not generate naturally, but thanks to its antioxidant function, are necessary to strengthen our defenses and influence cardiovascular health.
They are a natural antioxidant, as they contain selenium, a trace element that protects cells against free radical damage.
They improve memory, due to their high content of phosphorus, vitamins A and B12, as well as folic acid, nutrients that promote the health of the neurons.
To surprise the family with a varied diet, it is important to learn more about the characteristics of each fish and other marine species, make them part of the common errand, prepare them at home and benefit from all their nutrients, to maintain an optimal state of health.
Mexico has a great variety of fish and seafood species to satisfy the most demanding tastes, for example, the catfish, used in many entities for traditional recipes of Mexican cuisine, such as Michi's Caldo Michi or Morelos' catfish tamale; the squid that can be consumed in many ways, among which the most important is to cook them in their own ink or fry them, accompanied by tomato sauce.
There are also crabs to prepare them stuffed, in chilpachole or ceviche; or mackerel, horse mackerel, snapper, oysters, clams, red snapper, octopus, tuna, catfish, shrimp, lobster, bass, hake, grouper, snook, sardine, sawfish, trout, charal, etc. As you have seen, the variety of species is almost as immense as the sea itself.