Fish is low in total fat, high in protein, and rich in vitamins and minerals like selenium, vitamin D, omega-3 oils, and B vitamins.
While most Americans eat an adequate amount of total protein foods, nearly all eat far too little seafood. The latest Dietary Guidelines for Americans encourage families to eat seafood at least twice weekly because of its heart and weight benefits.
The need for the nutrients in fish is especially high during pregnancy and early childhood. Compared to women with a seafood-deficient diet, moms-to-be who eat seafood 2-3 times each week have better health outcomes and so do their babies. The average American eats one serving of fish per week, while the average pregnant woman eats half a serving per week.
There are no confirmed cases of methylmercury toxicity in the United States from consumption of commercial seafood. The overall effect of eating seafood, traces of mercury and all, is a heart and brain health benefit. NFI works to expose activists for careless or willful distortion about seafood and holds reporters accountable any time they parrot this misinformation.
Fish and shellfish are super sources of nutrients, including protein and omega-3s. Make sure your family isn’t missing out with these easy tips for seafood success.
This guide is intended to arm you with the skills and tools to get comfortable in the kitchen with all types of seafood, including fresh, frozen and canned/pouched.
A 2014 an U.S. Food and Drug Administration (FDA) report evaluated the benefits and potential concerns of eating fish during pregnancy and suggests moms-to-be who eat two seafood meals (8-12 ounces) per week could provide their child with an additional 3.3 IQ points by age 9.
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