Fish type, cooking method affect eaters' health

05/3/2005 | USA Today

Scientists at a meeting of the American Heart Association released a study Monday saying the types of fish that are typically fried generally offer few or no health benefits.  They compared items such as fish sticks and other fried fish to salmon and tuna. The salmon and tuna contain higher amounts of omega-3 fatty acids, which are thought to increase "good" cholesterol and lower unhealthy triglycerides, and are more often baked or broiled.

View Full Article in:

USA Today

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Sous Chef
Swarthmore College
Swarthmore, PA
Lead Cook/Sous Chef
University of San Diego
San Diego, CA