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.
This past weekend, Lloyd and I were in New York visiting friends and enjoying fall in the city. I also attempted to go veil shopping, but failed miserably because I have no idea what I want. This was maybe the sixth time I've been to New York in my life, and the first I can honestly say I didn't feel entirely overwhelmed. We spent most our time in the upper West Side, which is rich with interesting shops and restaurants, but still feels like a welcoming neighborhood in most parts. Saturday night we ate an absolutely delicious Indian dinner, and Sunday for lunch we were both craving sushi. I got a bento box with lightly seared salmon, assorted sashimi, and a mixed greens salad. It was as luscious as it looks.
I've seen some newspaper articles this week about three new sushi sustainability guides created by environmental groups. The cards rank species as "best" and "worst" choices. I like the idea of providing interested consumers information about sustainability. But I continue to feel uncomfortable with the often confusing and incomplete messages these cards give. One I saw, for example, claims several species are both "best choices" and necessary to "limit due to contaminants." I much prefer NOAA FishWatch as an un-biased and science-based sustainability source. And for info on all things related to health and nutrition, doctors and dietitians are the experts to turn to.
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
