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.
Two highlights for this weekend - 1) we ate at Sushi Sasabune with friends on Saturday and 2) the fish feast fueled a Hawaii Pacific Tennis Foundation January Open win for Lloyd and one of said friends, Jason, on Sunday.
This is the third time now that Lloyd and I have enjoyed Sushi Sasabune's omakase-style sushi spread, and though the novelty has worn off, the outrageous deliciousness has not. My favorite of the thirteen courses (I only made it to seven or eight) is still the blue-crab-stuffed squid, though the broiled oyster (half eaten, as pictured) was pretty amazing too. Until the next special occasion, Sushi Sasabune, I will miss you...
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, just outside of Austin, TX. 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.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Kailua, HI on the island of Oahu where my husband serves as a US Marine Corps JAG.
People in Hawaii eat more fish and shellfish than average, but over 80 percent of typical Americans don't eat seafood at least twice per week. Doctors and dietitians like me say that's the goal, so BlogAboutSeafood is here to show you just what plenty of seafood looks like in an RD's real-life diet.
Photo by Marco Garcia
