Nutrients- Vitamin B12, Omega-3, Pantothentic Acid, Zinc, Copper, Phosphorus and Selenium Benefits- Lobster is a huge source of protein, is low in saturated fat, and did we say delicious? Cooking- This seafood favorite can be baked stuffed, steamed and boiled just to name a few

Scallops: A scallop is a muscle that is found inside two shells. Although cooked various ways, scallops always contain a mild and sweet flavor.

Nutrients- Tryptophan, Omega-3, Vitamin B12 and Magnesium Benefits- Scallops are very high in protein and helps maintain healthy blood vessel walls that avoid blood clots. Scallops also are great for cardio vascular health, prevention of osteoporosis and lowering blood pressure Cooking- Various cooking techniques are used including; seared, grilled, broiled, baked and fried

Salmon: An All-American favorite fish with a light pink coloring. With a distinct flavor, salmon is one of the highest consumed fishes in the US. Sold both farm-raised and wild.

Nutrients- Selenium, Omega-3, Niacin, Vitamins B6 & B12, Phosphorus and Magnesium Benefits- Improves cardio vascular health, prevents blood clots in arteries and improves overall cholesterol Cooking- Salmon can be grilled, broiled, poached and smoked. Tastes great grilled and on salads Swordfish: A light and delicate flavoring fish that turns white when cooked. Contains a fair bit more mercury than other fish.

Nutrients- Zinc, Selenium, Niacin, Vitamin B12 Benefits- Contains many antioxidants that help protect against cancer and improves immune system functionality Cooking: Swordfish tastes great in the summer on the grill, can be made into kabobs as well as baked or broiled Tuna: A new American favorite fish served in all the finest restaurants! This fish is served as a delicacy and has a meaty flavor. It can be used to make homemade sushi or thrown on the grill.

Nutrients- Selenium, Magnesium, Potassium, Niacin and Vitamins B1 & B12 Benefits- Tuna is high in protein, lowers cholesterol and blood pressure as well as reduces the chances of developing asthma and heart disease. Cooking- Great on the grill and on top of salads, raw for sushi or a little of both and pan Seared; lightly cooked with a pink center

Haddock: The most commonly eaten white fish with a non-oily texture. This fish is also known as the scrod fish, has a flaky texture and is high in protein.

Nutrients- Vitamins A & D, Omega-3 and Polyium Saturates Benefits- Haddock is high in protein, low in fat and is a good source of healthy Omega-3 fatty acids that the body cannot produce on its own. Cooking- Served fried but can also be broiled and baked.

Cod: Another white fleshed fish whose name is similar to “cold”, which is no surprise because it is found in the cold waters. Because Cod contains a mild flavor it is very versatile and can take on the taste you chose depending on how you prepare it.

Nutrients- Omega-3, Tryptophan, Selenium, Protein, Vitamin B6, Phosphorus Benefits- Helps control high blood pressure, very low in calories and high in protein, helps with cardiovascular health and reduces risk of developing asthma Cooking- Cod is a basic fish that can be either fried, broiled or baked. When cod is baked or broiled with various seasoning, it takes on the flavors of the marinade or spices you put on it.

Page 2 of 2 :: First | Last :: Prev | 1 2 | Next