Five Seafoods That Are Good For You And The Environment
Fresh fish and seafood are popular entrees at restaurants. They are typically low-calorie sources of protein and healthy fats. Seafood and fish also have less connective protein than other meats, like red meat. This means it is a more readily available source of protein for the elderly or others who may not have the best teeth for chewing anymore.
Fresh seafood is also a good source of omega-3 fatty acids. The U.S. Department of Agriculture (USDA) recommended in their 2010 Dietary Guidelines for Americans that people eat at least two eight-ounce servings weekly to obtain enough EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These acids have been linked to healthy fetal development, cardiovascular function, and possibly cognitive function and Alzheimer's disease prevention.
But while seafood is a healthy resource for humans, its harvesting isn't always healthy for the planet. Some seafood is not sustainably managed. Additionally, some fish may routinely test too high in contaminants, such as mercury. Here is a list of five seafoods to consider the next time you go out to eat. Not only are they good for you, but they're being harvested in a way that is good for the environment as well.
Black Sea Bass
This fish can be found in abundant populations in the Mid- and South-Atlantic Ocean. Black sea bass has a delicately mild flavor, perfect for people who aren't overly fond of fish but want to reap the benefits. White sea bass, from the Pacific coast, is also a good option.
Found on the West Coast and in the Bering Sea off the coast of Alaska, this bottom-feeding, flat fish has a sweet taste and a delicate, flaky texture. It is frequently found on restaurant menus with a delightful seafood stuffing to complement its mild character.
Pompano is found in the warm coastal waters off Florida. It is a firm-textured fish with a mild flavor. It tastes fresh and clean, and is perfect baked or even grilled. It is also good in fish tacos.
Lake Superior Lake Trout
While it was once heavily fished, this fish is now sustainably harvested from the deep, cold waters of Lake Superior. It's flesh is a paler version and tastes like a milder version of salmon. It is good poached, baked, grilled, or wood-fire smoked.
Several species of crab are fished sustainably and aren't plagued with contaminants. Blue Crab from the Chesapeake Bay, Snow Crab from Canada's Southern Gulf of St. Lawrence or Alaska's Bering Sea, and Stone Crabs from Florida are all healthy seafood options frequently found on menus at restaurants such as Gulf Shores Steamer.