Monkfish, hake or even sole meunière… So many names that make seafood lovers salivate. Each year, we consume nearly 30 kilograms of fish per person.
Rich in protein, vitamins and minerals, the nutritional qualities of fish explain its popularity on our plates.
Beneficial for the cardiovascular system thanks to its high concentration of omega 3, fish has an anti-inflammatory effect and delays the aging of cells, which are the cause of diseases such as Alzheimer's and Parkinson's.
Read alsoCan we still eat fish?
But behind this miracle product, there is eel under rock.
Popular farmed tuna and salmon are among the most mercury-contaminated products.
This poison targets the central nervous system, our brain.
Like pesticides in the fields, the fight against parasites that develop due to intensive farming pollutes the environment of the favorite fish of the French.
The " Health Survey
" cameras
were not authorized to film Norwegian aquatic farms, which import 70% of the fish consumed in France.
Did they have something to hide?
The fashion for the consumption of raw fish, sushi and ceviche, also poses a public health problem.
Regulated freezing for at least 24 hours must be respected.
What does
Tips for choosing the best fish
How to choose our fish without poisoning ourselves?
France 5's "Health Survey" "Fish to be consumed without moderation" broadcast on Tuesday March 28 on France 5 alerts, but also offers tips to viewers to continue to benefit from the virtues of fish, while minimizing the risks.
Choose fish at the bottom of the food chain such as sardines or mackerel.
It would be good to change the consumption habits of the French and it is in this sense that certain retail chains are already trying to attract customers to healthier fish, but not yet fashionable on our plates.
