Introduction

Why You Need Food

Food Lists

Special Situations

Using Whole Grains

Recipes

References

Recommended Books

Useful Websites

Recipe Index


DrMirkin.com Home



Seafood

 

Seafood is a good source of protein, minerals, vitamins and essential omega-3 fatty acids. Fish contain more polyunsaturated fats and less saturated fats than meats from animals that are raised on land (beef, pork, poultry, lamb.) However, you can get all of the nutrients found in fish from other sources, so vegetarians are not missing anything essential if they avoid seafood.

 

The richest sources of omega-3's in seafood are the fatty fish that live in cold, deep water. Tuna, salmon, swordfish, sardines, herring, mackerel and anchovies are examples of deep-water fish. Clams, crab, squid, shrimp and other seafood also contain omega-3's.

 

One easy way to increase the amount of omega-3 fats in your diet is to eat canned fish two or three times a week. Water-packed tuna or salmon can be added to salads or eaten just as they come from the can. Sardines packed in mustard sauce or tomato sauce make tasty snacks.

 

The amount of fat in tuna varies from fish to fish, and the canner must measure and label each batch to reflect the actual fat content. That's why you may find two cans of the exact same brand and style of water-packed tuna, one with 1 gram of fat per serving and another with 5 grams per serving. This is one time that more fat is better; the fattiest tuna contains the most omega-3's.

 

High concentrations of heavy metals and other toxins have raised concerns about the safety of some seafoods, but this appears to be a turf battle between various fishing interests more than an actual health threat. At this time we recommend that you not eat large amounts of a single type of fish caught in any one location. This is one more reason to eat a varied diet and not to eat too much of any one food. We believe that the benefits of seafood far outweigh the potential health concerns. We do recommend that you avoid raw seafood; some fish contain parasites that are harmful to humans, but they are killed by cooking. If you are pregnant or nursing, check with your doctor for the latest guidance.

 

Seafood
(Fresh, Frozen, Canned or Dried)
Albacore
Amberjack
Anchovies
Bass
Bass, sea
Blackfish
Bluefish
Bonito
Butter fish
Carp
Catfish

Clams
Cod
Conch
Crab,Alaska
Crab, blue
Crab, Dungeness
Crab, king
Crab, snow
Crab, softshell
Crabmeat, imitation
Crawfish or crayfish
Croaker
Dolphin
Drum

Eel
Flounder
Grouper
Haddock
Hake
Halibut
Hoki
Herring
Langostino
Lobster,American
Lobster, Spiny
Mackerel
Mahi-mahi
Marlin
Monkfish
Mullet
Mussels
Octopus
Orange roughy
Oysters
Perch, Lake
Perch, Ocean
Petrale
Pike
Pike, walleye
Pollock
Pompano
Porgy
Redfish
Red snapper
Rockfish
Salmon
Sand dabs
Sardines
Scallops, bay
Scallops, sea
Shad
Shark
Sheepshead
Shrimp
Shrimp, rock
Skate
Smelts
Snails
Snapper
Sole
Squid
Sturgeon
Surimi
Swordfish
Tautog
Tilapia
Tilefish
Trout, brook
Trout, lake
Trout, rainbow
Trout, sea
Tuna
Turbot
Walleye
Weakfish
Whitebait
Whitefish
Whiting
Yellowtail
All other seafood

    Previous               Next

                                    
   
   


Subscribe to Dr. Mirkin’s FREE weekly newsletter on fitness, health and nutrition
Copyright 2006
www.drmirkin.com