The Hilsa Fish, also known as Ilisha, is high in good quality fatty acids and Omega-3, which protect humans from coronary heart disease. Hilsa fish is one of the few fishes known for its exceptionally soft meat.
Keeping this in consideration, can we eat Hilsa fish during weightloss?
Although there is a common misconception that fats are bad for health, there are some fats that should be a regular part of your diet. Hilsa comes with a high level of unsaturated Omega-3 fatty acids which is a fat that improves the health of the heart.
Also to know is, is hilsa a fatty fish?
The results indicate that hilsa fish, although it is fatty and contains cholesterol, but it may reduce blood cholesterol level in hypercholesterolemic subjects.
Is hilsa and salmon same?
Just like Salmon is special to the United States, Hilsa fish is special to Indians. Its declining rapidly. Causes of this decline are well know.
Studies show that eating them can reduce multiple risk factors for heart disease. Fatty sea fish (Hilsa, Tuna, Rupchanda, Salmon, Koral), and fish oil are both high in omega-3 fatty acids, and help reduce risk factors for heart disease, including blood pressure, triglycerides, and cholesterol.
The answer is definitely no. Marine fishes are typically higher in sodium and potassium which is another nutrient which we have to keep in mind while following a dialysis diet.
Seer fish has high content of protein, calcium and phosphorus which helps to treat arthritis and osteoporosis. It has good amounts of omega-3 fatty acids which is beneficial to treat Crohn’s disease and ulcerative colitis. It also supports brain health and reduces inflammation throughout the body.
Good omega-3-rich fish options include:
- Atlantic mackerel.
- Lake trout.
- Canned, light tuna.
Tenualosa ilisha (ilish, hilsa, hilsa herring or hilsa shad) is a species of fish in the Clupeidae (herring) family.
Hilsa (Tenualosa ilisha) – a kind of Indian herring – used to be abundant in the waters along the Bay of Bengal. It was Myanmar’s most exported fish caught in the wild, but that is no longer the case as stocks have declined in recent decades.
The unique taste of Hilsa has often been attributed to the presence of certain fatty acids like steareic acid, oleic acid and many poly unsaturated fatty acids (ω3, ω6 ), viz., lenoleic, lenoleneic, arachidonic, eicosapentanoeic and docosa-hexanoeic acids (Mohanty, et al.