530 mg Usually it’s best to buy your fish the same day you’re preparing it. However, life doesn’t always work that way. If you must store the fish longer, put it in a resealable plastic bag in the coldest part of your refrigerator, which is usually the back of the bottom shelf. It should hold for an extra two days. Put a note on the fridge to remind you that the fish is there. You know that old saying, “Out of sight, out of mind.” REBECCA’S NOTES
WHO KNEW? One Fish, Two Fish, Right Fish, Great Fish! Are you wondering which fish cancer experts like in terms of beneficial nutritional content? Integrative oncologist Donald Abrams, an ardent foodie, suggests the following: “I like fish from deep, cold water. Salmon, albacore tuna, black cod, herring, mackerel, sardines— those are all rich in omega-3 fatty acids.” Best and Worst Fish Choices
BEST CHOICES WORST CHOICES Abalone Caviar (wild) Anchovies* Chilean sea bass† Artic char Cod, Atlantic Black cod, Alaskan* Grouper Catfish Halibut, Atlantic Halibut, Pacific Marlin† Herring* Monkfish Mackerel, Atlantic* Orange roughy† Sablefish, Alaskan* Rockfish or rock cod Salmon, wild* Salmon, Atlantic (farmed)† Salmon can sockeye* Shark† Sardines* Shrimp (imported) Scallops, bay (farmed) Skate Striped bass (farmed) Snapper Tilapia, U.S. Sturgeon† Swordfish† Tilefish† Tuna, albacore† Tuna, bluefin