I’ve heard lots of people claim that they are “afraid” to cook fish at home. I get that. Really. I feel the same way about nice steaks. Why is that? Well first, good seafood (like good steak) can be pricey, and nobody wants to mess up and waste expensive ingredients. Then there’s the intimidation factor: Don’t you have to be a skilled chef to make a nice seafood dish turn out well? What if it comes out dry? Aren’t certain fish supposed to be cooked in specific ways? These are legitimate concerns, and you’re not alone. The thing is, seafood has so much good stuff going for it nutritionally that it’s a shame to shun it at home. To help alleviate your fish-cooking phobia, I’ve put together three tips to address your concerns and boost your confidence. Let’s dive right in, shall we?
At age 11, Sophia Carpenter is already a champion of the Guiding Stars Program. Sophia and her father visit our Hannaford store every Monday to stock up on nutritious foods for the week and check out the Manchester, NH store’s demo, led by Hannaford Dietitian, Marilyn Mills. While many of us struggle with weekly meal planning and serving our families nutritious choices throughout the week, Sophia has this covered. Sophia comes to the store every week equipped with a detailed meal plan and shopping list that includes delicious choices and is packed full of items that earn Guiding Stars. Marilyn helps out by offering new recipes, ideas, and offers a taste of a product for folks in the region to try out. Sophia compiles all of this into creative recipes to enjoy throughout the week. A true inspiration and amazing role model, we are so thankful to have folks like Sophia to champion the use of the Guiding Stars program in their own home!
Fish chowder can easily become one of those routine, boring dishes that doesn’t change much from one generation to another. Put a stop to that now with this shining star of a West Coast-style tomato-based chowder. Any firm, white fish will play beautifully with the lovely sauce and the fresh vegetables. Enjoy.
Most of us know that fish are good for our health, but how do we know which fish are good for environmental health? Like many other foods, we need transparency of where it came from and how it got to our plate. To complicate matters, we don’t have labels like “USDA Organic” to help guide us – you don’t know what the fish is eating, so you can’t very well label it organic. What we do have is labeling of farmed or wild-caught, but that tells us very little about how it was caught or raised or treated after it was caught. The simple answer to a simple question, “How do I know if my seafood is sustainable?” It’s complicated.
The type of fat found in seafood, omega-3 and DHA specifically, makes it essential for both mom and baby. Research shows that the benefits for women during pregnancy include increasing the likelihood for full-term pregnancy, as well as improved size of the newborn. Research also suggests that appropriate intake of seafood and DHA reduce the potential for post-partum depression. For baby, DHA is believed to offer extensive neurological benefits, including development of baby’s eyes and brain. It’s even possible that there is an increased potential for maintaining an ideal body weight in childhood.
Salmon is hard to go wrong with, of course, but what really makes this dish special is the method used to infuse the couscous with powerful flavor. The pairing is brought together with a delightful and fresh yogurt sauce.
Whether you like fish and seafood or not, you’ve probably heard by now that various health authorities are urging Americans to eat more fish and seafood. The 2015 Dietary Guidelines, for example, suggest we consume at least 8 ounces of seafood per week (more if you’re pregnant). And the American Heart Association recommends eating fish—particularly fatty fish like salmon, mackerel, lake trout, herring and sardines—at least twice a week. In general, we are doing better with this: in 2015 the average seafood intake was 15.5 pounds—up about a pound from the previous year. That’s a good sign that people are getting the message, though we are still falling short of recommendations.