The Omega-3’s found in fish contribute to a healthy heart, fight inflammation and reduce your risk of having a stroke! Fish is by far the quickest and easiest protein to prepare.

• Steamed or poached: Lean, mild-flavored fish with tender, white or pale flesh, such as sea bass, cod, flounder or grouper, are usually delicate, so this cooking method works well. Shrimp, crab and lobster can be cooked in this method.
• Grilled or broiled: Medium-fatty fish, such as bluefish, catfish, mullet or swordfish, cuts are perfect for these methods, because they can withstand the heat. Shrimp, crab and lobster can be cooked in this method too.!
• Broiling, baking or poaching: For fattier fish, with a firmer texture, richer flavor and deeper color, such as black cod (sablefish), mackerel, salmon or trout, try one of these methods.

Why Eat Fish?

• There are lots of health benefits to eating seafood. Eating seafood at least twice a week has been shown to reduce the risk of heart disease by 36 percent.
• When you add seafood, you are adding lean protein, crucial omega-3 fatty acids and essential vitamins and minerals to your diet.
• Adding two meals of seafood a week ensures that you are adding these important nutrients to support your long-term health.