Benefits of Eating Seafood

Is seafood good for my health?

If you haven’t figure it out, seafood is a very healthy diet.  Since, three-quarters of our planet’s surface is covered by water, it stands to reason that seafood has been an important part of our diets since the dawn of time. Often, we think of seafood as meat, but that’s not altogether accurate. Sea vegetables, such as weeds, are used commonly in coastal cuisines — and why not? These plants are loaded with minerals such as calcium and magnesium. Not surprisingly, seaweed farming is big business for some countries.

The beauty of seafood is its diversity. The Japanese often eat uncooked seafood — sashimi, anyone? Some cultures marinate or smoke their fish. Others bake, grill, fry, poach, or steam.
We love seafood not just for its variety but also for its health benefits. Fish is especially high in the good-for-you, heart-friendly omega fatty acids and water plants are loaded with micronutrients. No wonder nutritionists recommend at least two servings of seafood per week. Of course, not all fish and shellfish are good for you. Health experts advise people to eat fish that are lower on the food chain (like mackerel and sardines) because these species are less likely to have accumulated toxins in their bodies.

Harvesting seafood sustainably is also important to us. Overfishing — when the practice of fishing threatens to reduce fish stocks below sustainable levels — is front and center in the public consciousness these days. Some experts suggest that if current trends continue, we could ruin global fish stocks forever. Sustainable seafood, however, is the answer to the problem of overfishing. Sustainable fish come from sources that conduct their business in ways that do not harm marine ecosystems. Today, as a consumer, you can choose to buy products that have been certified as sustainable by the Marine Stewardship Council.
Seafood fact

Approximately 15% of the animal protein consumed worldwide is derived from seafood. More than one billion people — including most of the populations of Iceland, Japan, New Zealand, and Portugal — count seafood as their principal source of animal protein.