Sea Food Online

Why Eat American Seafood?

Marine fisheries truly are an American heritage. The history of the United States has been uniquely shaped by the by its surrounding oceans, many fishing communities and coastal waterways. In addition to its importance to the United States in history and heritage, the consumption of seafood provides significant health benefits for Americans of all ages. Even though Americans are consuming record amounts of seafood, we still are not meeting dietary recommendations set forth by the government and other agencies regarding seafood consumption. Currently only twenty percent of Americans are meeting the recommendation (from the American Heart Association) of two servings of fish or seafood each week. Late last month, Congress issued a resolution to recognize the health benefits of eating seafood. In their resolution they cited a plethora of research and studies from NIH, the American Heart Association and Harvard Medical School that support the health benefits of eating seafood. It is important to recognize how substantial the American fishing industry and the seafood it produces are to the U.S. economy and public health.

Commercial fisheries are big business and have been since the birth of this country. The U.S. commercial fishing industry is valued at approximately 34 billion dollars annually. But more importantly, our fishing industry provides sustainable, fresh seafood to our citizens and the world. Since marine fisheries are a common property resource, the commercial allocation is actually the consumers allocation. So by eating seafood, not only are we supporting this vital industry to the U.S. economy but also supplying our bodies with an incredible source of nutrients.

Consumption of the proteins, vitamins, minerals, and omega-3 fatty acids found in seafood has health benefits for the human brain, eyes, heart, lungs, joints, muscles, digestion and skin. Seafood is low in fat, easily digestible, and a good source of protein. Seafood is extremely versatile, it can be used as a substitute for other protein (steak or chicken for example) in appetizers, entrees, salads and many other dishes. If we as Americans made an effort, substituting fish and seafood into our favorite recipes twice a week (or better yet, trying new seafood recipes, see paragraph below) or more would be simple and rewarding.

For the last two years, the Fish for the Future Foundation has attended the National Seafood Cook-Off in New Orleans, Louisiana. Following the Annual Seafood Cook-Offs FFF, supported by the National Marine Fisheries Service then prepared cookbooks in 2004 and 2005 containing award winning recipes from the Chefs that took part in the National Seafood Cook-Off as well as the American public. Any way you cook it, there is nothing like American seafood, please check out some of the amazing recipes in our 2004 and 2005 cookbooks.