In addition to eating healthy to stay healthy, it is also advisable to eat sustainably to maintain the health of the planet. To achieve this, one of the things we can do is eat fruits and vegetables in season, as well as meat and fish. Animals, especially fish and shellfish, have life cycles that we must respect if we want to conserve species and thus avoid overfishing and illegal hunting.
Fish and shellfish
With captive-raised fish, we will have many more options, but if we like fish that comes from the sea, it is best to buy only certain species each time of the year, as Green Peace recommends in its calendar of Seasonal fish. During the month of May, these are the fish that he recommends us to look for in the fishmonger.
Anchovy: If we buy anchovies from the other side of the pond, such as Argentina, Peru or Chile, we will have it all year round, but if we opt for the local ones, the Cantabrian ones, we will only have them from February to June. Five months to enjoy its delicious flavor and all the nutrients that they provide us, such as Omega 3, proteins of high biological value or vitamins B, A and D.
Red tuna: Also available until June is delicious Mediterranean bluefin tuna, a fish rich in Omega 3, which helps us protect the heart, and vitamins of groups B and E, ideal for protecting the skin, mucous membranes and helps the functioning of the system. highly strung.
Besugo: Sea bream is a fish with little fat, but what it contains is very healthy since much of it is the valuable omega 3. In addition, it contains essential nutrients that help us avoid anemia (iron), take care of bones (phosphorus) and remove fluid (potassium). It is only contraindicated in people with high uric acid levels, as it contains purines.
Bonito del norte: Considered one of the tastiest fish, the northern bonito is also a very versatile fish. Its nutritional properties include its high content of proteins of high biological value, omega 3 and vitamins A -a great antioxidant- and D, ideal for protecting bones and teeth and to keep the immune system healthy.
Mackerel: Canned is not bad at all, but to take advantage of all its freshness and potential it is better to consume it when it is at its best. In addition to its great nutritional wealth -such as vitamins D, E and B) and minerals such as magnesium, iron, potassium and selenium, which help us take care of the immune system, we will enjoy its exquisite flavor.
Cabracho: The scorpionfish, also known as scorpena, kabiraska or rascacio is a fish whose striking red color hides a delicious and light flavor, in addition to vitamin B12 (essential for the proper functioning of the nervous system), phosphorus and potassium. The only downside is that it has a lot of spines, and the ones on the outside are poisonous even when the fish is dead, so you have to be careful.
Mussel: The humble mussel is a mollusk with countless properties that we must not fail to include in our diet. It is very light, so we can include it in any diet, and it is one of the foods richest in iron, so its consumption helps prevent anemia. It is also very rich in vitamins C and B, and minerals such as phosphorus, magnesium, selenium and zinc, which help to take care of teeth, skin and the immune system.
Hake: Thanks to its neutral flavor, it is one of the favorite fish of children and one of the most versatile. Very rich in protein and almost fat-free, hake is also rich in B vitamins (which contribute to the proper functioning of the nerves), phosphorus and selenium.
It states: This exquisite mollusk has enormous health properties, as it is rich in omega 3, iron, calcium, phosphorus, omega 3 and iodine, among others. Its only but is that you should not abuse it if you have kidney problems.
Pargo: The pomfret is noted above all for its content in omega 3, an essential oil that cares for the heart and promotes proper brain function. It is also very rich in vitamins of group B -such as B12-, A, which takes care of the skin and mucous membranes, and D, which helps calcium absorption and defenses.
Fish of San Pedro: Known by various names, such as Sanmartiño, Martiño or Gallopedro, this white and semi-fat fish is very rich in vitamin B6, which helps the formation of red blood cells; B9, which favors the proper functioning of the nervous system, and minerals such as phosphorus, magnesium, potassium and iodine.
Octopus: For it to be ready, you have to know how to prepare it, but when we get it, in addition to delicious and creamy fish, we will enjoy a very healthy food rich in proteins of high biological value, iron, calcium and potassium. In addition, as it does not contain purines, it is highly recommended also in case of high uric acid or high cholesterol.
White monkfish: Although at first glance it may seem a bit scary, its scarce external beauty should not stop us when it comes to introducing monkfish into our kitchen, since we would lose its low fat content, its proteins of high biological value and essential nutrients such as phosphorus, vitamins. of group B and its great digestibility, properties that make it a fish suitable for everyone.
Salmonete: More and more appreciated, the mullet is a semi-fat fish rich in omega 3. In addition to this appreciated heart-healthy oil, it provides a large amount of B group vitamins, as well as minerals iron, phosphorus, magnesium, iodine and potassium.
Sardina: We may have to open the kitchen windows or crank the extractor hood up every time we cook it, but it is worth it for all that it gives us in return: lots of omega-3s, minerals like phosphorus for bones, selenium to take care of the defenses, iodine for the thyroid, iron for anemia, vitamins of group B, E, D …
Sargo: Sargo is a semi-fatty fish with a little cholesterol, so people who have it high should take it in moderation. Even so, it has many other beneficial properties, such as a high content of B-complex vitamins, which promote the proper functioning of the nervous system, and selenium, which boosts the immune system and fights cellular aging.
As the hunting season is already closed in many communities, meat of this type is in short supply. Therefore, beyond the meats that we can buy throughout the year because they are raised on farms (chicken, pork, cow, rabbit …), there are few seasonal meats. We could highlight the roe deer meat, that as the web points All Meat, it is in season during May. The meat of this animal is highly appreciated because its flavor is exquisite, smooth and highly digestive. Like all red meat and game, it must be taken in moderation.