Dietitian Fast Facts: Why Eat Seafood?

Seafood is not only delicious, but it’s healthy! Check it out.

  • Fish provides high-quality protein without the saturated fat found in other meats.
  • It’s one of the few natural sources of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA are long-chain, pre-formed omega-3 fatty acids that can contribute to heart health and help reduce inflammation in the body.
  • The American Heart Association recommends eating 2-3 servings of fish per week, with one serving equaling 3 ounces (think about the size of a deck of cards).
  • When it comes to fish, you’ve got plenty of options. Shellfish include scallops, mussels, clams and oysters, which are fantastic in pasta dishes, or served up alongside flavorful veggie purees for a gourmet twist.
  • Crustaceans include shrimp, lobster and crab, and tend to have a sweet, mild flavor when cooked, making them low-maintenance. They’re perfect when steamed and lightly seasoned.
  • Finfish, including varieties like salmon, tuna, cod, haddock, trout and many others, are highly versatile in their texture, taste and preparation. Delicate, flaky white fish are best prepared by roasting, poaching, or battering and deep-frying, while fish with firmer flesh hold up well to grilling and pan-frying. However you prepare it, you can be confident that you’re nourishing your body with lean protein and heart-healthy fats!

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