Salted red fish is nutritious, but balance matters for heart and circulation. Experts suggest that making salt yourself is the safer route to control salt intake. This view is echoed by Rustem Sadykov, a candidate of medical sciences who specializes in nutrition, gastroenterology, and clinical pharmacology, as reported by aif.ru.
Red fish provides easily digestible protein that supports muscle growth and healthy cell formation. It also delivers omega-3 fatty acids, which are linked to lower risks of heart disease and inflammatory joint conditions. Yet the high salt level in commonly salted varieties means portion sizes should stay modest. A practical limit is about 100 to 150 grams of salted fish at a time, to reduce the chance of fluid retention and related issues.
Ignoring this guidance could lead to edema, especially in individuals with kidney concerns, unstable blood pressure, or thickened blood. For healthy people, the risk remains low, but those with existing health problems should monitor salt intake closely to avoid complications that could escalate over time.
To keep salt under control, many choose to salt fish at home. Lightly salted fish can be stored for two to three days when kept at temperatures near freezing, while medium salted preparations stay safe for about seven to ten days. This approach makes it easier to enjoy the nutritional benefits of red fish without overloading on salt.
Overall, when selecting salted red fish, paying attention to the salt content and portion size is key. Adopting a home-salting method can help maintain flavor and nutrition while safeguarding cardiovascular and kidney health, according to ongoing guidance from nutritionists and clinicians cited by aif.ru.