by Amy Reiter in Food News, February 19, 2016
by Dana Angelo White in Healthy Recipes, November 5, 2015
Fish for brain health
You’ve heard fish is good brain food, but also worry about the effects of mercury in fish on your brain. What to do? New research tips the scales in fish’s favor. A recent study by Rush University Medical Center, in Chicago, indicates that eating a serving of seafood per week may protect the brains of older adults from the effects of dementia and Alzheimer’s disease — especially among those at a higher genetic risk for developing Alzheimer’s. The study also concluded that, although those who ate seafood had higher levels of mercury in their brains, that mercury did not correlate to brain damage. “The evidence is quite clear that people who consume healthier forms of fish … are going to end up with healthier brains,” James T. Becker, an Alzheimer’s expert who was not involved in the study, told CNN.
by Amy Reiter in Food News, October 16, 2015
Trying to increase your weekly servings of fish? Here are seven fresh and fast seafood recipes that will keep things easy and healthy on busy weeknights. Read more
by Michelle Buffardi in Healthy Recipes, September 17, 2015
Red wine for diabetes?
A glass of red wine with dinner? For people with Type 2 diabetes, the answer may be yes. A new study conducted by researchers at Ben-Gurion University of the Negev, in Israel, found that drinking a glass of red wine with dinner may be not only safe but perhaps even beneficial for those with diabetes. The study assigned 224 patients with Type 2 diabetes, none of whom were alcohol drinkers previously and all of whom followed a Mediterranean diet without calorie restrictions, to drink 5 ounces of either mineral water, white wine or red wine with their dinner — and followed them for two years. Those who drank red wine saw their HDL (“good”) cholesterol climb by 10 percent over those who drank only mineral water with dinner. White-wine drinkers did not see the same effect. The researchers say a broader follow-up study is necessary to confirm the initial results.
by Cameron Curtis in Healthy Recipes, July 24, 2015
Do you have enough seafood in your life? Many people don’t. The 2010 Dietary Guidelines for Americans recommend eating two servings of seafood weekly, but a new study by the USDA shows that 80-90% of Americans — most of us — aren’t hitting those numbers. Why? Many people are intimidated by fish, view it as “restaurant food” that’s too difficult to make at home, think it’s too expensive or just don’t know what to make. If you’ve been making these excuses, it’s time to rethink fish. These tips and recipes will have you eating more seafood in no time. Read more
by Abigail Libers in Healthy Recipes, July 7, 2015
Halibut is one of the lower-cholesterol and -fat seafood options out there. A 3-ounce serving has about 115 calories, 22 grams of protein, 2.5 grams of fat and about 35 milligrams of cholesterol. With a flaky consistency and knack for holding together during cooking, it’s a great fish option for a variety of dishes. Read more
by Kiri Tannenbaum in Food News, March 11, 2015
Tilapia is the ultimate crowd-pleasing fish. Its mild flavor and flaky texture make it a great starter fish for kids or anyone who doesn’t like seafood that tastes too “fishy.” Plus, it’s packed with protein and low in calories and fat. As these recipes prove, its versatility makes it a great base for everything from pasta to tacos. Try one of these tasty recipes tonight! Read more
by Amy Reiter in Food News, March 4, 2015
University of Reading researchers have found that oily fish may not only help keep your heart in tip-top shape by reducing the risk of cardiovascular disease, but these omega-3-rich fish perhaps fix already damaged blood vessels faster. Essentially, their findings would mean fish oil mends a broken heart, quite literally.
by Alia Akkam in Cookbooks, October 13, 2014
We’re used to hearing dire predictions about our oceans and to feeling mounting concern about the seafood on our plates. But recent months have brought exciting news for fish lovers, cooks and people who care about seafood sustainability, an inspiring story of recovery and renewal. Read more
by Abigail Libers in Healthy Recipes, April 13, 2014
Alaskan Coho salmon burgers and roasted monkfish steaks are mainstays of power lunches at Oceana, the upscale, marble-bedecked New York seafood shrine adjacent to iconic Rockefeller Center. Since 2006, executive chef Ben Pollinger has lured in diners with his refined cooking. He’s held on to a coveted Michelin star, successfully transitioned Oceana into new, mammoth-sized digs, and now the ambitious New Jersey native has just released the informative School of Fish (Gallery Books) with Stephanie Lyness. Through more than 100 recipes, ranging from a baked dorade filet emblazoned with potato scales and paired with Swiss chard, to roasted lobster with basil-garlic butter accompanied by olive oil crushed potatoes, Pollinger squashes the myth for kitchen newbies and skilled home cooks alike that preparing seafood always makes for mystifying, grueling work. Read more
It doesn’t take much to bring out salmon’s rich flavor, but let’s face it: The old lemon-with-a-dash-of-salt routine gets old. The good news: Salmon need not be boring. Try these tasty ways to amp up an old standby.
Mustard Maple Roasted Salmon (above)
Mustard and maple syrup? The two condiments may seem worlds away, but they make the perfect marriage of sweet and savory in a sauce for salmon fillets. Cilantro keeps the flavor light and fresh.