The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
After exactly 36-hours of travel, I’m back in Hawaii now and still waking up at 3:30am due to jetlag. Totally worth it, though, because the Norway trip was fascinating and fantastic. I have one more seafood meal to share with you from our last day. We visited the Gastronomisk Institutt in Stavanger and were met by charming chef Daniel Madsen, who gave us a tour of the gorgeous facilities.
Wednesday I visited the Leroy salmon farms in Bergen and learned so incredibly much. About 80 percent of the salmon Americans eat is farm-raised (and nearly 100 percent of the salmon Norwegians eat is farm-raised). The farms consist of huge cylinder-shaped nets that go deep into the cold water.
As I mentioned, I ate seafood for breakfast, lunch, and dinner yesterday. And in the process, came away with a couple more takeaway tips from Norway.
Takeaway number two: Eat seafood for breakfast. I'm a big fan of savory flavors first thing in the morning, and a bit of smoked mackerel on whole wheat bread with a slice of cheese really hit the spot.
I am experiencing a major seafood blogging backup, due to an increased consumption of fish from 2-4 times/week to 2-4 times/day now that I’m in Norway. I’ll go ahead and post yesteday’s snack and dinner now, with the hopes to post today’s breakfast, lunch, and dinner tomorrow. Yes, I had seafood for a mid-day snack and dinner yesterday and breakfast, lunch, and dinner today. I love it, and can’t wait to tell you all about the creative new ways to eat fish I’ve adopted from this beautiful country.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.
Jennifer McGuire, MS, RD
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware. I live in Beaufort, SC where my husband serves as a US Marine Corps Judge Advocate. I love to entertain, travel, watch reality TV, grill outdoors, run, and practice yoga.
