Fish provides protein as well as a number of essential vitamins and minerals, and is one of the best sources of those healthy omega-3 fatty acids. As a result, research has linked eating two to three serves of fish a week with a reduced risk of a range of diseases.
- Canned tuna in springwater can help make a meal in minutes. These tinned varieties can be a great addition to your pantry as they are a shelf-stable way to add a protein hit to your meals. Adding a small can of tuna to a salad or having some with tomato on some crackers shows how it can be used in both main meals and snacks.
- Frozen salmon fillets are fraction of the cost of fresh fillets. The best way to cook them is to grill skin-side down on a foil-lined tray 5cm from a hot grill for three minutes or until the top side is golden. Slide off the skin with a spatula and serve with a squeeze of lemon.