Rhiannon Lambert

always put a can of sardines in my tomato pastas and bolognese for the children, but they're a wonderful source of omega-3.

So we now need to start looking at the impact.

Now, smoking fish doesn't significantly reduce omega-3, so I wouldn't worry about that.

However, you also don't want to have too much smoked fish in general for health reasons.

So I would have maybe one portion of smoked fish a week and another that's plain, if that makes sense, rather than having two smoked portions.

Overall, when it comes to smoking fish, it impacts sodium as well because we're looking at it as a preservative measure.

So smoking is something that's been used for many years again.

It enhances, of course, flavor to a degree, but it means that the processing method that's involved in this just means you're retaining more salt.

So you've got to be mindful of salt intake.

In fact, I think a lot of people don't realize you also add sugar to smoked salmon and salt.

So straight away that can happen.

Smoking also can affect the aqualima hide.

That's the level that we've discussed before in air fryers.

So I wouldn't worry about it too much without going into detail.

I've got a whole page, if any of you have the encyclopedia, the science of nutrition on these different processing methods.

It's the salt that I think most people need to be concerned about with the fish.

No, you really don't.

I look at smoked salmon as like kind of like treat item.

You know, when you go to a posh hotel or you go or, you know, the weekend brunch, someone's coming over or you're doing something with the family and you get out the smoked salmon.

It's Christmas Day.