Many health professionals recommend that people eat fish due to its high protein and low fat content because when steamed or baked it can be an excellent source of protein with little cholesterol.
However, some dislike the strong flavor of some fish and the raw meat itself can decay rather quickly, so a team at Oregon State University has found a way to make lingcod fillets last longer.
Researchers developed a protective coating for the fish that is made from fish oils and chitosan from crustacean shells. Sans oil, the ingredients to this layer can be made into protective food wrapping.
In addition, the special coating added three times more good omega-3 fatty acids to the fish while lowering the chance that the lingcod fillets would turn rancid. It also improved the overal fish texture, making it more moist and palatable.
With this coating, you can easily keep the fillets in the display case for two to three more days, said lead researcher Yanyun Zhao, attesting to the fishs improved shelf life.
Nuts and oily fish, such as salmon, are a good source of omega-3 fatty acids, and for those who are concerned about not receiving enough of them from their daily diet, nutritional supplements may be a good option.