February 18, 2015 — Fish and seafood, a generic term for edibles from the sea, are excellent sources of high quality protein and healthy fats. The availability of a wide variety of fish provides many options for appetizers, sides and main dishes. Americans would benefit nutritionally by eating more fish, though compared to most of the world, they eat very little.
Many of the myths surrounding fish negatively impact consumption. Judith Rodriguez, chair of the Department of Nutrition and Dietetics at the University of North Florida, discusses some of these myths and presents tips for including fish in a healthy diet. A recipe is provided.
Myth: Eat mollusks only during months containing the letter “r.”
Fact: The basis for the myth is that marine bacteria, such as Vibrio, are more prevalent during the warm weather months May through August. The best advice, whenever mollusks are consumed, is to eat only those that are legally harvested from clean waters, shucked — removed from shells — and cooked. If susceptible to infection, abstain from eating raw or partially cooked shellfish.
Myth: Fish is toxic and needs to be avoided.
Fact: Fish is an excellent, healthy food source, recommended in the two “best overall” rated DASH and TLC diets. The American Heart Association’s “The Simple 7: Eat Better” campaign recommends eating fish at least twice a week. Two 3.5-ounce servings of oily fish, such as salmon, per week may help lower the risk of death from coronary artery disease. Research indicates that seafood’s abundant Omega-3 fatty acids, such as EPA and DHA, may play a role in the prevention or treatment of diseases where inflammation is a factor. If concerned about mercury consumption, avoid eating large predatory fish, such as king mackerel, marlin, shark and swordfish.
Read the full story at the Florida Times-Union