New Zealand seafood

shrimp and angel hairsalmon

 

Yesterday I enjoyed a lovely al fresco lunch with Sarah Crysell, communications manager of the New Zealand Seafood Industry Council in Wellington, NZ. We had a good discussion about the highs and lows of encouraging families to eat more fish, and I’m happy to report that we both practiced what we preach. I had a very flavorful shrimp and angel hair pasta pomodoro and Sarah had a succulent-looking salmon fillet on orzo. She said one of the biggest myths about seafood in New Zealand is that it’s tricky to make. The same is true for the US. To help New Zealanders overcome their fish-prep fears, the Seafood Industry Council has created a website that I have to say, I love. GreatestMeal features useful information on handling, storing, and cooking seafood. And of course, hundreds of recipes (with both metric and US measurement units).

 

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About Jennifer

I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the healthful food market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.

Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.

Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.

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