Why You Should Be Eating More Seafood

Steering clear of fish for environmental and health reasons? The bigger risk might be not getting enough of it.

On a recent shopping trip to the Harris Teeter on North Glebe Road in Arlington, Cornish makes a beeline for the freezer case next to the fresh seafood counter. Eating fish doesn’t have to break the bank, she stresses.

“These mussels are already shelled,” she says, grabbing an 8-ounce box of the bivalves, on sale at $2.97, from the freezer shelf. “You just puncture the plastic and microwave it for three to five minutes. You can add it to pasta with a butter-and-garlic sauce.”

That’s two servings of seafood for under $3. Moreover, the package says it includes 647 milligrams of omega-3s per 4-ounce serving. (USDA guidelines recommend a minimum of 250 milligrams per day of the healthful, brain-boosting fats.)

Salmon burgers and crabcakes are two other items that Cornish keeps in her home freezer for last-minute meals. She also stocks whole fillets of fish that were flash-frozen on the boat just after harvest. These can be quickly thawed in water or in the fridge overnight. “You can have dinner on the table in 15 minutes,” she says.

Next stop: the canned meat and fish aisle. Cornish says many shoppers tend to breeze by it, not considering it has more to offer than canned tuna. Her pantry at home is also stocked with canned anchovies, sardines and clams—staples that can be readily transformed into a pasta puttanesca with olives, garlic, red peppers and capers. (She does buy pre-packaged tuna with crackers for road trips, knowing she’ll likely face a dearth of healthful gas station eats.)

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