The Rising Trend of Edible Fish Bones: A Nutritional Boost
Canned fish offers numerous benefits – it’s shelf-stable and often more affordable than fresh or frozen options. Incorporating canned seafood into your diet, whether it’s anchovies in pasta or sardines in a rice bowl, can even improve your cooking. Recently, consuming bony canned fish has gained traction, a shift unexpected even a few years ago. Sardines, anchovies, mackerel, and salmon are surprisingly solid sources of calcium, thanks to their edible bones.
According to Dr. Kezia Joy, a registered dietitian nutritionist, removing the bones from canned fish is a mistake, as it means losing a valuable source of calcium and other essential nutrients. Many people remove the bones due to habit or texture preference, unaware of their nutritional benefits.
Why Eating Canned Fish Bones is Safe and Beneficial
The canning process softens fish bones, making them safe to eat. The high heat breaks down the bones, making them straightforward to chew and digest. These remaining bones are typically small and often unnoticeable. This makes canned fish a nutrient-rich and affordable option, especially for those with limited access to minerals.
Fish bones are a significant source of calcium, phosphorus, and protein. Calcium and phosphorus are crucial for bone density and overall skeletal health. Discarding the bones diminishes access to these essential nutrients.
If you’re hesitant about eating fish bones, adding lemon juice can help – a traditional practice believed to dissolve stray bones. Alternatively, mashing the canned fish (bones included) and mixing it with textured ingredients like onions or tomatoes can disguise the bones effectively.
