Flavors of the Sea

 

Crustaceans

Common crustaceans include crabs, lobster, shrimp and prawns. They have a smooth, firm to soft, white appearance with a mild sweet savory flavor.

Fish

There are many unique species with a wide range of flavors. Some are lean with white or pink flakey meat, these tend to have a mild sea flavor. While some contain more fat and oil giving it a stronger more distinct fish flavor.

Shellfish

These delightful seafoods have a semi sweet and briny flavor. They often have a soft, tender texture with a center that will feel like it melts in your mouth. They are the best when served fresh. The most common types are mussels, oysters, clams and scallops.

Ways to cook seafood:

  • Steam

  • Bake

  • Sauté

  • Grill

  • Broil

  • Fry

Nutritional Benefits

 

Calories and Protein

 

Considered a low-calorie protein source, it is recommended by the FDA to eat 4 oz. servings 2-3 days per week. For Children at 2 years old 1 oz. servings an increases with age.

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Fat and Cholesterol

 

Rich in omega-3 fatty acids, seafood is considered to be low in saturated and total fats. Even fish with the highest fat content have 15% or less in fat. Per 3-ounce cooked serving almost all fish and shellfish have less than 100 mg of cholesterol, the leaner fish types have less than 60 mg.

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Vitamins and Minerals

 

Contains a good source of B-Complex vitamins, Vitamin D and Vitamin A (higher in oily fish). Also, rich in minerals such as selenium, zing, iodine and iron.

**Selenium is a antioxidant that may help to counter the negative effects of mercury

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Health Benefits

 

Heart

Reduces the risk of cardiovascular disease, decreases blood triglyceride levels while increasing HDL (good cholesterol), improves heart circulation

Brain

Contributes to neurological development in infants

Muscles and Bones

contributes to development and strengthening for bone, muscle and tissues

Eyes

Helps with nerve growth in the retina and vision development