Health benefits
Fish and shellfish are a good source of protein and other vitamins and
minerals. Fish are naturally low in fat and many fish contain the
highly beneficial omega-3 fatty acids. Omega-3's are essential in
helping to process food for energy. They are considered important for
the functioning of the brain, eyes and nerves and evidence suggests
omega-3 fatty acids also reduce the risk of coronary heart disease.
Fish that are high in omega-3's are the oily fish such as salmon,
mackerel, sardines, trout and herring.
Some shellfish, such as mussels,
oysters and crab are also good sources of omega-3 fatty acids.
Because of these great health benefits, the FDA recommends that we eat
at least 2 servings of seafood each week, with one of the servings being
an oily fish. Because of pollutants in our oceans, some fish contain
high concentrations of mercury and other harmful toxins.
The larger the
fish and the fattier (or oilier) the fish, the higher the level of
contaminants. Ingesting high levels of mercury is considered dangerous,
particularly to pregnant women, women who are breast-feeding, the very
young and the very old. Sticking to fish that are low on the food chain
and thereby smaller (think sardines, anchovies, mackerel) means you'll
be exposed to lower levels of mercury but will still get the benefits of
the low calorie protein and omega-3 fatty acids inherent in oily fish.
Eating a variety of fish and seafood is a good way to limit your
exposure to contaminants.
Seasonal seafood
The harvesting of wild fish and shellfish is highly regulated,
particularly in the United States and Canada. These countries have the
highest ecological standards for fisheries in the world. Regulations
have been implemented so that the populations of fish and shellfish can
be replenished. This helps fishermen maintain a livelihood and helps to
protect species from extinction so that consumers can enjoy salmon,
halibut, crab and shrimp for generations to come.
Two of the most popular fish, salmon and halibut, are generally in
season in the summertime.
The exact calendar varies by state, country
and even body of water. The season closes on the earlier of the
specified date or when the maximum tonnage has been harvested. Your
best bet for buying wild-caught, fresh seafood is to patronize and rely
on a reputable fishmonger, such as Flying Fish Company in Portland. (See more on this below.)
There is an old saying that you should only eat oysters in months with
an 'r' in their name (September, October, etc.). This hails from the
days when refrigeration was lacking or non-existent; unless oysters are
kept very cold they quickly spoil.
The chilling process has made great
strides and oysters can safely be consumed in any month, however, there
is a flavor and texture difference between winter and summer oysters.
Oysters spawn in the warm summer months. During this time their flesh
becomes fatty, watery and less flavorful, so if possible, choose oysters
that come from cool waters during the summer months. (Note: Most of
the oysters (and clams and mussels) we consume are farmed. Some farmers
are using a genetic procedure that renders the oysters sterile so they
never spawn, making prime oysters available year round. Good for the
consumers, not so good for the oysters.To know more visit our site http://allindiayellowpage.com.