As everyone knows, salmon is good for you. It’s rich in omega 3-fatty acids. Like many who may not have liked fish, I tried salmon for its health benefits. I wasn’t thrilled with it, but I ate it anyway. I tried other fish too like halibut, tilapia, and mahi-mahi.
The white-flesh fish I liked and so did my husband. They did not have the same amount of omega 3-fatty acids, but they tasted better to me. I’d try salmon now and again, but I only did it because it was good for me. So, I made a decision.
I’d get my omega 3-fatty acids, but not from salmon. I decided that since I don’t like it especially, I’m not going to eat it anymore. Fish oil capsules will do me just fine. TIP: If you find the fishy aftertaste bothersome, freeze your fish oil capsules and you won’t have that. I’d still enjoy my tilapia though, which I found is a great foil for many of my recipes and still is firm enough to cook with. Then I read this . Turns out tilapia has more omega 6-fatty acids than a doughnut. It’s not that omega 6-fatty acids are bad. They do indeed have . There just needs to be a balance with omega 3-fatty acids. Not eating fish like salmon is not a substitute.
Conclusion: I’m going to continue the fish oil capsules and get the benefits there that I’m not getting from actually eating salmon–and I’m not going to feel a bit guilty about passing on the salmon.
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