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.
Here is my delicious sushi dinner from Friday. For appetizers, we split a tasty roll and an even tastier soft-shell crab. In Lloyd's words, "the average soft-shell crab is about the best thing I've ever eaten, and this is ten times better than the average soft-shell crab." Granted, we don't eat deep-fried foods much, so the rarity only enhanced his excitement. The crab really was the treat of the meal, and got me wondering if I could ever pull such a thing off at home. I happened upon this article that says yes, I can, and with ease. I will have to try it sometime. Back to our sushi dinner...to balance out the rich, decadent crab, we shared a board of assorted sashimi. Pictured is one of my favorites, tuna.
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
