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Dishes prepared with blue fish are often considered poor cuisine, but blue fish is highly appreciated in the kitchen for the nutritional qualities of the meat. It has generally very digestible meats with a prevalence of unsaturated fats, in particular of the omega 3 type.
Also for this reason the consumption of oily fish is recommended in diets in which saturated fats, present in other animal species, and, in general, are to be avoided, for those who have to keep their blood cholesterol concentration under control.
Furthermore, vitamin D and many B vitamins are generally very abundant, in addition to iodine and, depending on the species, also iron and calcium. The denomination of blue fish does not refer to a scientifically defined group of fish species, but is used commercially and in the culinary field to indicate some varieties of fish, generally of small size, of various shapes and shades of color, whose cost is generally reduced due to the large quantity of fish.
Biologically speaking, the blue fish belongs to species with a pelagic life, with fatty meats and often rich in oils. Omega-3 fatty acids are part of the polyunsaturated and their chain includes various double bonds interrupted by methylene bridges (-CH2-) so that there are two single bonds between each pair of adjacent double bonds.
On the market you can find numerous compounds based on Omega-3, many of these contain Omega-3, Omega-6, precursors of Omega-3 variously mixed with each other or with vitamin associations, all these compounds belong to the category of food supplements .
A subsequent double-blind randomized prospective study, published on 9 May 2013 by the prestigious The New England Journal of Medicine, conducted in Italy in collaboration between IRCCS - Mario Negri Institute of Pharmacological Research, Mario Negri Sud Consortium and Italian general medicine , on the other hand, demonstrates how the treatment with Omega-3 does not show any advantages either on mortality or on hospitalization due to cardiovascular events.
This study involved 860 general practitioners who followed 12,000 patients with no previous myocardial infarction or heart failure for 5 years with various risk factors such as obesity, diabetes, etc. Patients were on average 64 years of age and 39% of them were women.
An earlier 2012 meta-analysis, published in the JAMA-The Journal of the American Medical Association, conducted on 20 studies involving a total of 68,680 patients, confirmed this observation.