Yes, fish may contain mercury, and yes, some of the rumors about farm-produced fish are true, but Reader’s Digest presents facts about fish and seafood that make you eat this superfood without any worries:
– Why do you have to know more about fish? Because fish is a very important food item, as it contains vital proteins that boost the brain, fight inflammation, and strengthen the heart. Eating seafood helps prevent about 54,000 deaths from heart disease and stroke each year in the United States. The recommended amount is 3 meals of fish or seafood per week.
– Don’t limit yourself to prawns and salmon: there are many types of cheap fish that people don’t know about their great benefits in addition to their good taste. It is necessary to get acquainted with those types that provide you with the required quantity without incurring an exorbitant cost.
– Don’t worry about mercury: Sharks, swordfish, tuna and others are known to contain mercury, which can negatively affect the human nervous system. But the amount a person usually eats of fish, even when they eat it daily, will not cause mercury poisoning, according to experts.
Farmed fish: People are usually afraid of farmed fish, especially those that are treated. However, not all processed fish is bad. It is required to ensure that the fish has not been treated with antibiotics or pesticides. In this case, the farmed fish is completely safe for human consumption.
– Choose types of fish that enhance brain power: what strengthens brain cells from fish is the type that contains “omega-3” acids, as it enhances cognitive functions in the brain and strengthens memory. Salmon, sardines, mackerel, anchovies, and freshwater trout are among the highest in omega-3s.
Ice fish? so what? If you don’t have access to fresh fish, you don’t mind buying frozen fish from your local store, which is an excellent option. Experts say that frozen fish is sent to the freezer immediately after being caught, which means that it contains all the nutrients as is the case with fresh.
Most consumed seafood:
The consumption of peoples in their diet depends on the geographical nature of the city in which they live. For example, in the mountainous and rural areas, the population of these peoples depends on vegetables and herbs, while in the plain areas they depend on meat. As for the peoples whose cities are located on the coasts of seas or rivers, they depend mainly on fish and Seafood, such as Spain, which is famous for its paella dish, is consumed. It has different types of seafood.
The most countries in the world consuming seafood are the coastal areas of the seas, rivers and oceans, including: Iceland, Japan, Portugal and France, respectively, as they are considered among the most consumed.
One of the most productive seafood is China, which produces more than a third of the world’s consumption, and is considered the largest producer of seafood, Russia and Vietnam.
- 3 lemons divided use
- 1/2 cup Old Bay seasoning plus more for garnish
- 8 cloves garlic smashed
- 1 onion peeled and cut into 6 pieces
- 1 pound small Yukon gold potatoes halved
- 4 ears corn on the cob cut into 3-4 inch pieces
- 3 lobster tails
- 1 pound clams scrubbed
- 1 pound crab legs pre-cooked
- 1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred
- 1 pound shrimp peeled and deveined (leave tails on)
- 3 tablespoons butter
- 2 tablespoons chopped parsley
Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
Add the potatoes to the pot and cook for 8 minutes.
Add the lobster tails and cook for 5 minutes.
Add the clams, crab, and corn, and cook for 5 minutes.
Add the shrimp and sausage and cook for 2-3 minutes.
Drain the seafood mixture from the pot, reserving 1 cup of the broth.
Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.