But I can’t hide my proclivity for calamari. Not so much the fried, dip-in-marinara-sauce kind; but the grilled or sautéed, sprinkled-with-olive-oil kind. Calamari (also known less glamorously as squid) is a good source of omega-3s, and when you cook it without too much added fat, it’s very low in calories and very high in protein (6 ounces calamari fills about two-thirds of my daily protein needs). Best of all, it’s a breeze to prepare. The dish I made last night has four ingredients. I used frozen squid, which took all of 5 minutes to defrost under cold running water, and substituted fake vegetarian bacon for the real stuff because I had it in the fridge. It was surprisingly authentic. If you go this route, use a drizzle of olive or canola oil to sauté the squid.
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 healthful food 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 Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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