Consuming natural collagen available in food like North Pacific rockfish may support and improve joint health.
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| One of the 60 different species of North Pacific rockfish |
Our joints are comprised of intramuscular connective tissue
made of collagen, water, and proteoglycans, with other noncollagenous proteins and glycoproteins present in lesser amounts. For
1000’s of years, before supplements, humans and other animals produced collagen
for their joints and obtained the building blocks of collagen production
through the food they ate. Today, we can
still eat food that contains both collagen and essential building blocks for collagen
production. North Pacific rockfish may
be an ideal food resource for those building blocks and a direct source for
absorbable collagen. Consult your
physician before adding collagen supplements to your diet or eating specific
foods to increase collagen.
At Otolith, superior taste and nutrition are both essential characteristics of sustainable seafood. We value our rockfish for its environmentally responsible hook and line catch methods and for its excellence in flavor and healthfulness. Otolith recommends specific cooking techniques for rockfish that provide the necessary heat to render rockfish’s connective tissue into gelatin while preserving the suppleness of the mild and delicate white fish fillet.
According to WebMD http://www.webmd.com/osteoarthritis/guide/nutritional-supplements-osteoarthritis#1 our joint and tendon cartilage is comprised of mostly collagen and water.
Otolith’s recipes compliment the nature of our ingredients.
Otolith’s rockfish recipes often include a dredging of egg wash and rice
flour before searing rockfish in hot oil to lock in the flavor and nutrition of
the fillet. Seared coated fillets of
rockfish can then be added to other ingredients used to make a sauce and
continue cooking for up to 15 minutes while the beneficial collagen becomes indiscernible
from the flakey juicy fillet. While other cooking methods are great for
different fish, they can also yield rockfish that is tough in texture or dry in
flavor. When cooking rockfish, one
should consider it important to avoid drying out the white fish fillet while achieving
the necessary heat and doneness to soften the intramuscular connective tissue
therein.
Otolith's Rockfish Scallopini
Otolith's Rockfish Scallopini
More information and "The Basic Science of Articular Cartilage" located at the US National Library of Medicine, National Institutes of Health
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