15/09/2025
Omega-3s, especially DHA & EPA, have been known for decades to have impressive health benefits, but at the moment they seem to be shining brighter than ever.
If you’d like to discover why, I’ve just spent some weeks burning the midnight oil reading, listening and learning what recent studies show.
You can find the link to this blog in the bio above, or on my website.
What prompted this deep dive into Omega-3s was an August visit to a small town in Finland to visit a good friend.
Almost every day we’d eat either salmon or herring, both rich in omega-3 fatty acids.
Herring isn’t a fish I normally eat, but sometimes I’d have it cured, other times pickled. Always served with potatoes, boiled, or in a traditional creamy potato salad.
Surprisingly, I didn’t get tired of it as all the different spices of the herring marinades were delicious.
Also, I love seasonal eating. So special eating food that’s linked to a distinct place, to a specific time of year when there’s a glut, and we are pushed to stretch our imaginations and create different ways to store or prepare it.
Food tied to tradition and cultural legacy, that’s part of why I love travel - and eating! 🙂
Apart from salmon and herring, we also had our fill of blueberries. Every day we took my friends’s dog - a big bundle of white fur with the kindest disposition - for a morning walk through fields and along forest tracks, passing low bushes of blueberry, speculating whether we should wait another day or not to pick them.
It was a magical week, and here are some photos to share. Not all of them about omega-3 salmon or herring!
