Fine fin, great effect

In the world of conscious nutrition, there is a lot of talk about superfoods - mostly exotic, mostly expensive. And yet one of the most valuable sources of protein is right on our doorstep: fish. Especially in the Alpine regions, where pure spring water and sustainable farming methods come together, a food grows that is hard to beat in terms of nutritional physiology.

Protein from fish is one of the highest biological quality forms of animal protein. The body can utilise it particularly efficiently as the amino acid profile is almost ideally composed. Fish is therefore an ideal food for people who want to shape or regenerate their body through training: easily digestible, muscle-building and metabolism-activating. Compared to meat, fish also scores with a lower proportion of saturated fatty acids - without compromising on satiety or flavour.

What makes fish particularly valuable are its polyunsaturated fatty acids - especially the omega-3 fatty acids EPA and DHA. These act like silent directors of health in the body: they lower blood pressure, improve the flow properties of the blood, regulate cholesterol levels and inhibit inflammatory processes. For athletes, they are a natural protective shield for joints and the cardiovascular system - for everyone else, they are a preventative measure against the typical diseases of modern civilisation.

Fish provides more than just macronutrients. Cold-water fish in particular contain relevant amounts of vitamin D - a vitamin that is often lacking in our latitudes, but is essential for bone metabolism and the immune system. B vitamins, especially B12, are also abundant. They play a central role in energy metabolism and the function of the nervous system. This micronutrient profile is complemented by valuable trace elements such as iodine, selenium and zinc - all important helpers in thyroid function, cell defence and wound healing.

In times of overfished seas, polluted fishing grounds and questionable aquaculture conditions, origin is becoming increasingly important. In this respect, the Alpine region offers a quiet answer to many nutritional and physiological questions. In clear mountain waters and sustainably managed farms, char, trout and salmon trout grow under controlled, near-natural conditions. No growth-promoting medication or questionable feed is used here - which is reflected not only in the flavour, but above all in the purity of the end product. Studies prove this: Fish from Alpine farming contains hardly any heavy metals, no antibiotic residues and is characterised by its nutrient density.

Fish - chosen correctly - is not just a food, but a functional component of a holistic diet. It is a silent ally on the plate for active people, health-conscious gourmets and anyone who wants to harmonise body and mind.

Check origin:
Favour fish from regional, Alpine farms - such as trout, char or salmon trout. Short transport routes guarantee freshness and transparency. You can often buy fresh fish directly from the fish farmer. There are also regular farmers' markets in towns and cities, where you will usually find a fish farmer offering fresh produce.

Pay attention to certifications:
Look out for organic labels or regional quality labels. These often stand for controlled feeding, near-natural rearing and pollutant-free water. You should pay particular attention to the breeding and origin of fish from aquacultures, such as the very popular salmon. The Label Rouge, for example, guarantees that Scottish salmon is of demonstrably higher quality and finer flavour than conventionally farmed salmon.

Recognise fresh characteristics:
Shiny, clear eyes, firm flesh and a neutral odour are indicators of quality. Hands off if there is a musty odour or spongy consistency.

Frozen? No problem.
Fish that has been shock-frozen immediately after being caught retains its nutrients and flavour. However, look out for natural products without additives.