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.
My parents-in-law are in town this week and treated us to a Veteran's Day lunch at Alan Wong's Pineapple Room. I got the "Chinese Style" Long-Tailed Red Snapper, which means steamed and served in a beautiful broth of tofu, lup cheong (Chinese sweet sausage), shiitake mushrooms, ginger, soy sauce, and sizzling peanut oil. I forgot my camera, but borrowed my father-in-law's iPhone to take the photo. So now I want to a) go back to the Pineapple Room frequently to try everything on the menu and b) get an iPhone.
Red snapper just happens to be the same type of fish I held for a recent article about my blog and job. Take a look! Even though my hands were numb from holding that big icy fish, the photo shoot was an absolute blast.
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
