Fresh Seafood, Delivery, and Gourmet

Fresh seafood not only tastes great but it has a number of health benefits. Fish and shell fish contain high amounts of Omega-3 fatty acids which are important for cardiovascular health. Areas that consume fish daily, such as Japan, Norway and many coastal waters have longer lives and are generally healthier as a population. The health benefits of Omega-3 fatty acids go much further than just cardiovascular health, they have been shown to improve health among cancer patients, especially after chemotherapy, but having them constantly in the body could possibly prevent cancer growth in the first place.

Enjoying gourmet seafood and fresh fish isn’t limited to people near the oceans, there are many trusted companies that provide fresh seafood delivery. Getting seafood to areas that are land-locked can be difficult, the fish needs to be refrigerated and moved from the sea to the market to home food storage as fast as possible which can drive up the price. Frozen fish loses much of its taste and changes the texture as well, but it will allow the food to last much longer. The fresher the fish, the better it is going to taste.

Halibut is one of the most popular large fishes, rivaled only by tuna. It is fished commercially and for sport with sizes ranging from 25 pound all the way up to 400 pound whoppers that require multiple people to subdue and haul on board. It is also very low in fat, much lower than salmon which makes it difficult to smoke, but delicious when grilled fresh or breaded and broiled. It has a texture similar to chicken and is good even without seasoning. Unfortunately it is heavily overfished in the Atlantic, bordering on endangered, which means most of that fish comes from pacific fisheries.

Another overfished treat is the lobster. Live lobster easily fetches prices over ten dollars per pound making them one of the most expensive shellfish to eat, but also one of the tastiest. They take a long time to mature, at least five years to get to one pound of weight which makes them heavily susceptible to overfishing. Lobster fish farms have begun being used, but currently it is still too expensive to replace lobster trapping in open waters. They are excellent when boiled or steamed, but can be baked, grilled and broiled as well.

Other shellfish such as scallops, shrimp and crabs are also in danger of being overfished in many areas, but there are fisheries that practice sustainable fishing. One reason scallops are becoming rarer is because sharks and other large fish are heavily overfished. These are the predators of sting and manta-rays, which feast on scallops and other shellfish. With no large predators the ray population has intensely multiplied and decimated scallop populations. Their love of crab legs contributes to the crab’s lower population as well.

Many people have concerns about the levels of mercury in seafood. Mercury is naturally occurring and is found in every fish. The problem arises when there is too much mercury which happens because of chemical spills and natural volcanic eruptions. Mercury also travels up the food chain so while a small fish might only have a tiny amount of mercury when it gets eaten by a bigger fish that mercury builds up until it reaches the top of the food chain. Large fish, such as swordfish have the most mercury and should be avoided by pregnant and nursing women as a precaution, but eating fish is safe nonetheless.

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