Whenever I go out to dinner or look at a menu for a client, if they like fish, my eyes immediately go for the seafood. Seafood is one of the best things you can put on your plate! It’s packed with lean protein and low in calories.
Seafood has the richest source of omega-3 fatty acids which is a type of polyunsaturated fat that is so important for heart and brain health!
Here are some important “fishbits” to know about consuming fish:
You can eat fish as much as 2-3 times a week. Studies have shown that people who consume seafood on a regular basis have a lower risk of coronary heart disease. And, if you go beyond two servings of fish per week, you could be giving yourself additional health benefits!
Does eating fish mean you will get mercury poison? I hear this often. It’s not about eating too much fish, it’s about eating the right type of fish! Fish that are low in mercury are: atlantic mackerel, salmon, sardines, trout, sole, catfish, flounder, tilapia, and shrimp are all great to eat.
Be smart. If the fish smells “off”, throw it out. While it’s fine to eat raw fish (as in sushi and ceviche) you also want to make sure that it hasn’t been sitting out too long. In addition, certain fishes should be cooked thoroughly until they are opaque and flakes easily with a fork.
Want a great healthy seafood recipe? Click here to find out how to make baked tilapia!