| ≥1 piece |
fish
The changes of habits, the search for animal origin food with low cholesterol levels and high protein content, have been placing the fish in the daily menu of many populations. The low fat content and the richness of proteins, that are basic characteristics of the fishes, contribute for the maintenance of the human health, because besides vitamins and minerals, some fish have Omega-3, a substance able to lower the cholesterol rates in the blood.
For those who are on a diet, or are simply looking for a healthier food, the fish is an excellent option as it contains only 30% of fat.
Include fish in your meals, and your body will thank you!
Types:
Pink cuskeel - Genypterus blacodes
Blue fish - Anchoa marinii
Argentine anchovy - Engraulis anchoita
Brazilian codling - Urophycis brasiliensis
Chub mackerel - Scomber japonicus
Castaneta hawkfish - Cheilodactylus bergi
Wreckfish - Polyprion americanus
Argentine conger - Conger orbignyanus
Whitemouth croaker - Micropogonias furniere
Black drum - Pogonias cromis
Patagonian smoothhound - Mustelus schmitti
Bastard halibut - Paralichthys patagonicus
Argentine hake - Merluccius hubbsi
Argentine seabass - Acanthistius brasilianus
Parona leatherjack - Parona signata
Argentine croaker - Umbrina canosai
Silver side - Odonthestes argentinensis
Angel shark - Squartina argentina
Brazilian flathead - Percophis brasiliensis
Southern blue whiting - Micromesistius australis
South atlantic bream - Seriolella porosa