 With an increasing focus on the health and nutritional benefits of food, the popularity of fish, and redfish in particular, is rising. A comparison of redfish to other fish products reveals the many reasons for this trend. Compared to an equivalent serving of salmon, redfish has only one-tenth the amount of saturated fat and approximately one-third the amount of calories from fat. Its 17.8 grams of protein per 3.5 ounce serving of meat compares favorably to salmon’s 19.9 grams. And, unlike many wild-caught species, redfish is low in mercury.
Redfish also has .22 grams of Omega 3 fatty acids per 3.5 ounce serving. This is 10 to 100 times more than what is typically found in other food groups, like chicken or beef, and rivals the amounts found in snapper, flounder, and haddock.* These Omega 3 acids help to lower blood pressure and cholesterol, prevent heart attacks, and as some studies indicate, block the spread
of cancer.
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