Why reducing the amount of salt added to fish dishes can contribute to healthy catering practices?

Question

help me plz

Answer 1

salt contributes to hypertension-high blood pressure,which is a killer problem ...literaly

Answer 2

As a chef and caterer I will tell you that it is more of a moral and conscious decision to make on the behalf of customers. As we know people eat at there own risk and when ordering we don't know if they have medical conditions limiting them from salt. I use Mediterranean sea salt freshly ground in my dishes as this is one salt recommended by doctors for those with cholesterol problems, high blood pressure, diabetes, etc. I never salt fish as it contains mercury and natural salt on its own. Simply enhance the flavor with a rub from olive oil, garlic powder (not garlic salt), fresh ground pepper, parsley and a little ginger.

Answer 3

Fish naturally contains a certain amount of salt anyway. Salted fish contains a vast amount, which must in any case be drained away through soaking it in water before cooking (except for smoked fish, like kippers and haddock). Salt has been overused in catering for a long time and is dangerous to people with high cholesterol or who are at risk of developing high cholesterol. It can lead to high blood pressure, which in turn can lead to heart disease or strokes. In addition to hypertension, many other medical conditions are likely to be helped by reducing salt intake, including heart failure, osteoporosis, premenstrual syndrome, carpal tunnel syndrome and kidney stones. Adopting a low-salt diet may also reduce the risk of kidney failure and stomach cancer, and the severity of asthma.

I hope this helps!

Answer 4

You don't need to salt fish. Fish are salty anyway and, apart from that, salt is bad for you and increases blood pressure problems.

Answer 5

Salt raises blood pressure and dehydrates the body. There are other flavouring substitutes you could use, like lemon juice, garlic ginger, which are good for the body