Omega 3

I have a theory that food is one of the most important things in life: eating together as a family builds strong bonds; cooking with your children expands their range of tastes; and celebrating with a gourmet feast makes special occasions into lifelong memories. Of course food is also responsible for our physical health and what we eat can cause or cure many of the most common illnesses and ailments. While flavour is obviously of paramount importance to me as a restauranteur, I am also very interested in the health benefits of what we serve.

For the past few decades researchers have been touting the benefits of Omega-3 fatty acids, which are the healthy fats found in foods like fish and nuts. For anyone worried about a healthy heart it is a good idea to pay attention. Omega-3 fatty acids benefit the heart of healthy people, and those at high risk of — or who have — cardiovascular disease. Research has shown that Omega-3 fatty acids decrease risk of arrhythmias (abnormal heartbeats), which can lead to sudden death. Omega-3 fatty acids also decrease triglyceride levels, slow growth rate of atherosclerotic plaque, and lower blood pressure (slightly).

Omega-3 fatty acids are just one of the hot button issues of recent years, but the research shows they are more than just a fad. So how do we get the most ‘good’ fats into our diet? Fish is king when it comes to Omega 3 – It is recommended to eat fish (particularly fatty fish) at least two times (two servings) a week. Each serving is 3.5 ounce cooked, or about ¾ cup of flaked fish. Fatty fish like salmon, mackerel, herring, trout, sardines and albacore tuna are high in omega-3 fatty acids.

The beauty of living in Ireland is that we are surrounded by the sea ad therefore have easy access to beautiful fish and because we are an island nation we also look to our own fields and pastures for the foods we eat ¬– both these factors contribute to a healthy diet.

For people concerned about the levels of mercury in fish why not try flax as an alternative? Also – it is good to note that five of the most commonly eaten fish or shellfish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.

Why not Go fish! And a good place to start is with the catch of the day at the restaurant. We change it daily based on what is fresh, available and will taste the best with the seasonal produce in Cork.