Winter is officially upon us, and while some of us love the cold and chilly season, for many of us the change in season is not always something to celebrate. Winter woollies, crackling fires and hearty stews might be enough to keep some comfortably cruising through the cold months, but for many others it’s a more stressful time as seasonal affective disorder (SAD) sets in. Also known as winter depression, SAD is known to affect those sensitive to light – or the lack thereof, as is the case on grey and dreary winter days.

One of the best ways to combat SAD is to make wiser nutritional choices – rather than carbo-comfort-loading which leads to quick crashing and a gloomier mood, a healthier option is to turn to Halaal fish. A report in the Washington Post addressing winter depression suggests eating like an Icelander. Despite the fact that Iceland has one of the longest and darkest winters, its inhabitants hardly ever suffer from SAD, and their happier disposition is attributed to their very high consumption of fish.

Fish is bursting with Omega-3 fats – not only have these essential fatty acids been shown to positively affect cholesterol levels, lower inflammation in the case of asthma and rheumatoid arthritis, and help children suffering with ADHD; studies also show that these healthy fats are crucial for optimal brain function, stabilising mood, and combating depression. All of which makes for a compelling argument to include Halaal fish in your winter menus. Popular dishes range from the traditional fish-and-shellfish chowder, a delicious seafood soup flavoured with white wine and garlic; and creamy haddock and prawn pie topped with cheddar mash; to the more adventurous salmon and aubergine curry dressed with basil and finished off with a squeeze of lime.

So, if you want to beat the winter blues, be sure to enjoy a warm and hearty fish dish at least two or three times each week. And contact N1 today for more on their high-quality Halaal fish ranging from hake and haddock, to a variety of line fish and kingklip.