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.
Last evening was the first all week I didn’t spend diving into giant white wedding gowns at a bridal shop. The dress hunt is a little more challenging and exhausting than predicted, and I start right back up again tomorrow with three back-to-back appointments. But last night was a nice recharge – I got errands done including a long overdue trip to the supermarket where I picked up a couple fillets of catfish to make for dinner tonight. I plan to try my pecan-encrusted fish recreation. While in the fresh seafood section, I snagged a delicious scallop sample. I’m not sure what the sauce was, but I would guess a little butter, garlic, and herbs. It was a very mellow and fresh-tasting snack.
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
