Seafood

Appears in

Published 2012

About

Quick-cooking seafood provides a low-fat source of protein to round out your meals. Healthful fish choices include wild-caught Alaskan salmon (or wild canned salmon), albacore tuna, and a variety of white fish, such as domestically farmed tilapia and Alaskan halibut. Sensible shellfish picks include wild shrimp, scallops, and squid.

When buying fresh fish and shellfish, look for a moist, bright appearance and fresh, clean scent. Store fish in the coldest part of the refrigerator for up to 2 days, or tightly wrapped in the freezer for up to 1 month. Store shellfish in the refrigerator until ready to serve, up to 1 day. To be sure you are making the best seafood choices for cooking, visit montereybayaquarium.org and click on the Seafood Watch link.

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Part of

A Guide to Superfoods

Other Healthy Ingredients

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