Thanks to their unique nutritional value and its beneficial impact on the human health, fish has won one of the highest places in the Mediterranean diet’s pyramid. Bellow you will find useful details regarding – among others- the nutritional profile of the fishery that form the raw material of all VIALCO SKOURTOPOULOS S.A. products.
Sardine (Sardina pilchardus)
Among the most popular fish in the Mediterranean sea, sardine holds a leading role in the traditional Greek cuisine. Rich in omega 3 fatty acids, vitamins D and B12 as well as proteins, this small oily fish is an excellent food that contributes to supporting proper nervous system function, reducing the risk of cardiovascular deceases, while, according to several scientific studies, its consumption could protect the organism from cancer and inflammatory conditions like arthritis.
Anchovy (Engraulis encrasicolus)
Ancient Greeks called it “afyi”, while Turks named it “chapsi” and anchovy is the name given by food lovers all over the world. This small fish, caught in Greek seas, is consumed fresh, canned or salted. Anchovy has a great nutritional value because it is rich in calcium and phosphorus as well as selenium and niacin. Furthermore, its low sodium levels makes it an excellent choice even for people who suffer from high blood pressure.
Mackerel (Scomber scombrus)
One of the most popular delicacies for the Greeks who eat it as a “meze” while drinking ouzo, mackerel is usually consumed smoked. Regarding its nutritional value, mackerel is rich in vitamine B12 and contains twice as much omega 3 fatty acids compared to salmon. In addition to that, mackerel is considered to be an excellent source of phosphatidylserine, a phospholipid important in treating Alzheimer’s or relevant deceases.
Herring (Clupea harengus)
Rich in Phosphorus and selenium, herring, with its unusual taste and scent, is one of the most popular edible fish. Herring is also high in omega 3 fatty acids and contributes to the rise of the “good” cholesterol, that helps in the prevention of cardiovascular diseases.
Canned for the first time in the beginning of the 20th century, tuna is considered to be the most popular fish in markets all over the world. Tuna is usually used in salads, pasta sauces and sandwiches, while it is included in all diets due to the fact that it is low in calories and high in fatty acids, vitamins and proteins.