Smoked Catfish and Smoked Shrimps (OPORO)
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Fish and Shrimps in general are high in protein, low in saturated fats, and an excellent source of B vitamins and zinc. Most seafood products are naturally lower in fat than beef, pork and many other protein sources. Catfish and Shrimps contain Omega-3 polyunsaturated fatty acids, which has been found to be beneficial to cardiovascular health.
The American Heart Association recommends that American adults consume at least two servings of fish per week. Particularly recommended are fishes that contain two types of Omega-3 fatty acids; eicosapentaenoic acids (EPA) and docosahexaenoic acids (DHA). The LaRuche Brand of Smoked Wild-Caught Catfish and Shrimps are rich in Omega-3 fatty acids and necessary for a healthy lifestyle, especially for those desiring to stay fit and have healthy cardiovascular systems. Smoked catfish and shrimps are also typically very rich in Vitamin E, which has a number of benefits for your skin and hair. Our seafood products are sourced from the healthiest and freshest harvest. We maintain the highest quality of smoked seafood by not only using the freshest wild-caught harvest, but we choose the right ingredients, keeping the products at the right temperatures before, during and after smoking. We believe that our focus on wild-caught seafood products is vital to our commitment to offering our customers the healthiest seafood products on the market, and further differentiates us from our competitors.
of natural sawdust made only from the heartwood of trees that have never been exposed to any chemicals. The curing and smoking of seafood products using our proprietary blend of sawdust not only help in preserving the freshness and quality of the LaRuche Brand, but also preserve the quality of the Omega-3 fatty acids. At LaRuche we are committed to providing quality and safe smoked seafood products by adhering to the highest safety standards of the US-FDA and USDA.
In the recent findings of Dr. Marit Espe from Norway’s National Institute of Nutrition and Seafood Research, who has done extensive studies on the nutrient composition of fresh and smoked salmon, she said: “the composition of Omega-3 fatty acids calculated as a percentage of the total lipids (fats) does not change during the smoking process. As a matter of fact, smoked fish contains the same level or more of omega-3 fatty acids than raw fish.
The omega-3 fatty acid oils are susceptible to oxidation during spoilage, so, the curing and smoking of fish not only helps to preserve the freshness of fish, but also helps in preserving the quality of the omega-3 fatty acids, the results say.
The careful processes we apply at LaRuche makes our smoked seafood products one of the tastiest and most nutritious in the food industry. The LaRuche Brand of smoked catfish and smoked shrimp products are ready to eat or can be used in a wide variety of nutritional and tasty dishes.