Adding more seafood to our diets as a substitute for red meat is a good way to improve our overall health. Most types of fish are low in calories and fat, making them a great source of lean protein.
At Potash Markets, not only do we offer a wide selection of fresh and frozen seafood items, we make every effort to assure that the seafood that we offer is supplied by fish purveyors who make it a point to source sustainable and safe to eat seafood from all points of the world.
Want to know a little bit more about different kinds of fish? Here’s the low-down on some of the most popular varieties:
Salmon – Known for its delicious taste and numerous health benefits – it’s a good source of Omega-3 fatty acids, protein, and Vitamin D – salmon has soared in popularity over the past 30 years, with 3.1 million tons sold annually, up from less than 750,000 tons sold in 1982. Wild salmon is caught mainly off the coast of North America, Japan and Russia, while farmed salmon comes from Norway, Chile and other countries.
Tilapia – This freshwater fish, which is either found in East Africa and the Mediterranean of is farmed in the United States, is light, white and flaky. Because these fish eat plants for food instead of other fish, they are low in mercury. With only 4.8 grams of fat per serving, tilapia is a great source of low-fat protein.
Shrimp – Did you know the average American eats four pounds of shrimp a year? That’s because there are so many delicious ways to cook it, from shrimp scampi to shrimp tacos, grilled shrimp skewers and more. In the United States, most of our shrimp come from the Gulf of Mexico or from farms in China, Thailand or Latin America. Shrimp has 1.6 grams of fat and only 180 calories per serving, making it a great alternative to red meat.
Tuna – Whether you eat is so rare that it’s practically swimming or you cook it to perfection on the grill, tuna’s rich, buttery texture is always a treat. Bluefin tuna, found throughout the world’s oceans, or yellowfin tuna, which mainly comes from tropical oceans, are the two most common types that are sold as steaks, and both have higher levels of mercury than for smaller fish, so it’s best to eat it no more than once a week.
Halibut – Here’s a weird fact: This large, flat fish starts out with eyes on either side of its head, but as it matures its one eye migrates to the other side. Halibut is native to the waters of the northern Pacific, and as a food, halibut is dense and firm, and needs a little seasoning to bring out the mild flavor.
Cod -- Nothing is more New England than cod – a fish that once was hanging in the chamber of the Massachusetts House of Representatives. This dense, mild, flaky fish is native to the cold, deep waters of the Northern Atlantic, although there are other species that live in the Pacific Ocean, too. A good source of Omega-3 fatty acids and Vitamin B-12, cod is delicious just broiled or breaded as fish and chips.