Fish mentioned in Luke 24:42-43
Fishing on the Sea of Galilee and the River Jordan was a huge industry. During their exile in Egypt, the Israelites learned to prize fish from the Red Sea, and for the people of the Old Testament, there were precise dietary laws for seafood.
We know today that fish is low in cholesterol and contains healthy polyunsaturated fats.
Since there was no way of preserving fish (except by salting), most people in Bible times ate their fish fresh - a wonderfully rich source of protein, potassium, vitamins and minerals with only a moderate amount of sodium.
We also now know that eating fish: · Thins the blood · Protects arteries from damage · Inhibits blood clots (anti-thrombotic) · Reduces blood triglycerides · Lowers LDL blood cholesterol · Lowers blood pressure · Reduces risk of heart attack and stroke · Eases symptoms of rheumatoid arthritis · Reduces risk of lupus · Relieves migraine headaches · Fights inflammation · Helps regulate the immune system · Inhibits cancer in animals and possible humans · Soothes bronchial asthma · Combats early kidney disease
The key to the healing powers of fish lies in the omega-3 fatty acids. These are particularly concentrated in cold-water fish such as anchovies, bluefish, herring, lake trout, mackerel, sable fish, whitefish, blue fin tuna, salmon and sardines.
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