High in omega-3 fatty acids and protein, seafood is a popular ingredient in many world cuisines and coastal areas and includes fish and shellfish (including mollusks and crustaceans). Some popular examples of seafood are: tuna, shrimp, salmon, flounder, pollack, lobster, crab, tilapia (Nile perch), mahi mahi, Chilean seabass, cod, clams, oysters, turbot, catfish, scallops, halibut, anchovies, and sardines.
During the religious season of Lent, many Christians abstain from eating meat, especially on Friday, often choosing to eat fish instead.
Regular consumption of seafood has been linked to improved cardiovascular health in some studies. However, sustainability and pollutant concerns remain a problem, leading some health experts to recommend a limit on seafood consumption, especially in the case of pregnant or nursing women.
There's plenty of information about cooking with seafood at blogs like Ralph Brennan's Seafood and Hugging the Coast.
by Doug DuCap
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