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Seafood: an affordable choice on Food Day

featured.jpgSo often we hear what not to eat—no sugars, red meat and fried and processed foods. We know we need to eat real, healthy and sustainable food but we don’t always know what are convenient and affordable options. Currently, the average American eats 140 pounds of sugar and only 14.5 pounds of seafood a year, showing our diets need an overhaul. As Food Day is taking place during National Seafood Month, we invite you to take the Healthy Heart Pledge to eat seafood twice a week and learn more about how seafood in its three forms—canned, frozen and fresh—can be affordable healthy options for all of us.

mussels.jpgFresh—Fresh options may be more affordable than you think. For example, mussels cost about $2 a pound and this recipe for Mussels in Garlic Broth, developed by Chef Kelly Armetta of the Hyatt Regency Boston, costs less than $7 to serve a family of four.

Frozen—Today’s freezing techniques have vastly improved, as fish is flash frozen right on the boat within hours of being caught. This preserves the moisture and flavor. NOAA FishWatch has some tips to pick out the best fresh and frozen fish.

Canned—There are healthy and creative recipes for canned fish that fit within even tight food budgets. For those without access to a full grocery store with all the fresh options, canned seafood provides the same lifesaving nutrients and Omega-3 fatty acids. There are delicious and affordable recipes that use canned sardines, clams, salmon, tuna and crab and you can always throw canned seafood over a salad or pasta dish for an instant healthy meal.  

 


 

Linda Cornish is Executive Director for the Seafood Nutrition Partnership, an organization focused on inspiring a healthier America through partnerships that raise awareness about the essential nutritional benefits of eating seafood. Linda has held leadership and management positions with Arthur Andersen, Hitachi Business Consulting, Harrah’s Entertainment, Greater Memphis Chamber of Commerce, and Bill of Rights Institute. She is co-founder and past chairman for the Memphis Farmers Market, has served on the board of Greening Greater Memphis, and taught as an Adjunct Professor at the University of the District of Columbia’s School of Business and Public Administration.

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