According the U.S. News & World Report recent study on the BEST diets Weight Watchers (now WW) takes the prize for getting weight off and keeping it off.
The company has reimagined itself as a health and wellness company under the direction of new part-owner Oprah Winfrey and new CEO Mindy Grossman.
And you can have anything you wish as long as that item’s point value doesn’t put you over your daily or weekly window.
Read MoreIt’s no secret that Omega 3 fatty acids are good for you! Fatty fish are VERY rich in Omega 3 thus making seafood an EXCELLENT choice for maximum absorption!
Why is Omega 3 important to your diet? Omega 3 helps replenish the fatty acids in your brain, making it an effective natural remedy to fight depression and promote healthy brain activity. Studies show that Omega 3 fatty acids can improve vision by protecting adult eyes from macular degeneration. Lifestyles that include Omega 3 rich foods can decrease risk for heart disease by lowering triglycerides and also reduce blood pressure. Since Omega 3 fatty acids aid in healthy brain activity, they can also help fight age-related diseases such as Alzheimer’s and Dementia… need we go on?
Read MoreAnother delicious visit to a glorious Chicago destination! We’re very into seeing what our chefs create with our seafood and we’re even MORE INTO tasting it! We were in for a treat when we paid a visit to Riccardo Trattoria’s Chef Al Gaida in Chicago’s beautiful Lincoln Park neighborhood.
Read MoreWe love Glenn’s Diner in Chicago, Illinois. Chef Raul Rodriguez is cool, calm and immensely talented! We dropped in to see what he’s up to and deliver a side of Fulton Fresh Salmon for him to try. The catch was, we wanted to try what he created, so he whipped up a portion for us to enjoy. It was DELICIOUS!
Read MoreThe smell of crisp cold air is upon us and there’s no cozier way to stay warm than to enjoy hearty, delicious Fall foods. This season is also a danger to our good eating habits. We let loose and eat more fried and fatty foods than any other time of the year under the guise of “the spirit of the holiday season!”
Read MoreWe can’t resist tasting the dishes that our chefs create with our delicious seafood so we paid a visit to Chef Fila at La Storia in Chicago. La Storia is quite a sight. Tucked into a cozy corner townhouse in the Gold Coast of Chicago, this charming restaurant is adorned with whimsical caricatures by famed caricaturist Edward Sorel. La Storia is one of Top Nosh Hospitality’s wonderful restaurants along with Chicago Q, Blue Door Kitchen and Garden, and Blue Door Farm Stand.
Read MoreCook like a chef at home! Did you know that restaurants order our fish and seafood? So that delicious dish you had that you can not seem to replicate might just be because your fish isn’t Fulton Fresh!
We love to see what new and exciting ventures our Fulton Chefs are on! We paid a visit to Chef Fernando at Guildhall in Glencoe, Illinois to deliver some fresh and enticing Sixty South Salmon.
Read MoreFish is remarkably healthy and a pescatarian diet could change your life!
Here is a list of the 7 best fish to eat!
Read MoreYou have no doubt gone into your Kroger, Walgreens, 7-Eleven, Wal-Mart or even Amazon store only to find your favorite cracker, soda, or shampoo missing from the shelf - out-of-stock. Why? Good question with no good answer in the case of these packaged goods.
Read MoreBottarga Dell’Isola is the passion of Marc Slakmon who learned to make it from his Tunisian grandmother. She taught him the art of curing and preparing this delicacy which is steadily increasing in popularity. Bottarga Dell’Isola exclusively uses the roe of the grey mullet. Marc has been making small batches in his own kitchen for his family and friends and has since decided to share his passion for this unique delicacy with the world.
Read MoreA Cooperative of Fishmongers
New York’s iconic Fulton Fish Market is a cooperative consisting of dozens of family-owned fishmonger businesses which have existed for generations. These companies procure fresh seafood from across the world but specialize in local, sustainable fish caught in U.S. waters. Read More
From the Newsletter
FISH EXPERT OF THE WEEK: Chef Anthony Dattolico
Chef Anthony Dattolico comes from a long line of culinary experts. Before beginning his career with FultonFishMarket.com, he graduated from the Culinary Institute of America in August of 1999. He quickly progressed from Sous Chef to his first position as Executive Chef in 2002 at the Reebok Club in New York City. He honed his skills as an Executive Chef for 11 years before coming onboard with FultonFishMarket.com in 2014.
Read MoreFrom the Newsletter
FISH EXPERT OF THE WEEK: David Bracher
Fishmonger extraordinaire! David is involved in all aspects of product selection, production, and fabrication...
Read MoreOn May 10th, FultonFishMarket.com invited our own experts, chefs and guest a-fish-ionados to help us taste test candidates for the coveted Fulton Fresh Salmon recommendation on our FultonFishMarket.com consumer site.
Read MoreCopper River King Salmon is now in season! A great tasting product and a fabulous story. Direct from F/V Amulet!
Read MoreFrom the Newsletter
FISHMONGER OF THE WEEK: Corey Wheeler Forrest
"We are all EQUAL on the ocean and the ocean does not discriminate..."
Corey Wheeler Forrest has been in the fishing business her entire life. She is the proud mother of two beautiful children.
Read MoreAs national nutrition month draws to a close the studies keep piling up.
First, the Pennsylvania School of Nursing finds that a steady diet of seafood advances your 9-11 year old’s IQ by a good 5 points over kids who eat the usual proteins.
Now, the Global Council on Brain Health study in January concludes that Omega 3 fatty acids direct from seafood, NOT from supplements, protect neurodegenerative disorders. These experts say “Eat the fish.” This study joins dozens of others including a late 2017 study of 6,000 subjects by the Journal of the American Geriatric Society showing that piling on the seafood at the expense of red meat proteins generates a 35% lower risk of cognitive impairment.
Read MoreJust over a year ago, the company launched it’s direct to consumer business. Rather than buy seafood and sell from inventory, the company selects the best of the best from the many wholesalers at the Fulton Fish Market, the largest seafood market in America.
At Fulton Fish Market - every midnight a couple of million pounds of fresh seafood come across the docks. FultonFishMarket.com seafood mongers, the most experienced in the business, select only the freshest, most beautiful seafood to fulfill the online consumer orders.
Read MoreChildren who eat seafood regularly have a 5 point higher IQ than their counterparts whose diets are seafood sparse.
Jiang-hong Liu, the lead author of the new study conducted by the University of Pennsylvania School of Nursing, writes that 9-11-year-old boys and girls who regularly eat plenty of seafood scored 4.8 points higher on the Wechsler Intelligence Scale IQ test.
Read MoreThe Bomb Cyclone snowstorms and frigid weather that over 100 million of our neighbors have experienced since the beginning of the year also impact our food supply.
The most obvious impacts are on plane delays and cancellations, but trucks are delayed in weather and from resulting traffic snarls as well.
Read MoreWe are still a week away and already this Superbowl is racking up impressive statistics.
Most of those are attached to a vibrant quarterback who straddles the line between Generation X and the millennials. He breaks the mold by being; the oldest starting quarterbacks, the most appearances in a Super Bowl and the most Super Bowl wins before he even suits up for this one.
Read MoreThe benefits of providing free meal services to employees have been well documented. Those benefits are very well known among tech companies.
Better companies using this perk also understand the importance of serving quality proteins, produce and baked goods. What may not be as obvious are the benefits of serving great seafood.
Read MoreThere are two words that cannot exist without each other: “FISH” and “FRESH”. So how do you know your fish and seafood are as fresh as they can be? Well, it’s a sensory thing, and it always starts with your sense of smell.
Read MoreSustainable food is a huge topic for health, the environment and the continuing ability of the world to feed itself.
The healthiest source of protein is also the most sustainable and the friendliest to the environment? Yep, Seafood tops the bill in all three categories.
Read MoreNon-native or invasive species of plants, snakes, fish and oysters have been in the news for years. They displace native flora and fauna and often ruin the habitat in which they settle.
Getting rid of invasive plants often involves herbicides which can be as harmful to the environment as the invasive plant itself… yuck! Getting rid of invasive snakes is costly and can be painful…double yuck!! Getting rid of invasive seafood is simply delicious.
Read More“Trash” in this case is a misnomer. Fish without a ready commercial market are often are caught in the same nets as commercial fish such as Cod or Haddock. The fishermen separate these non-commercial fish from the target catch and so coined the term “trash” fish.
The unfortunately named fish are delicious, nutritious, easy to prepare, sustainable and easy on the wallet.
Read MoreHundreds of thousands of square feet of fresh fish, crustaceans and shellfish, damp, below 40 degrees Fahrenheit and 5am...describes the perfect setting for cooking up some fresh fish!
At FultonFishMarket.com we know that seafood is the healthiest source of protein available to you and your family. Just two seafood meals each week will make a substantial difference in your well being for many, many years to come.
Read MoreLent meant Fridays without meat when I was growing up in Cedar Lake Indiana. If we were lucky we had pancakes. If not so lucky, we had fish. Fish was not a great choice in those days. It tasted pretty bad, and it made the kitchen smell like …well fish.
Lent is totally different with the arrival FultonFishMarket.com.
Read MoreRed Snapper is considered the poster child of fraud foods. According to Eater Magazine: Rockefeller University's Dr. Mark Stoeckle is involved in DNA species testing for the Barcode of Life project. Dr. Stoeckle said, "Just don’t ever order red snapper. The poster child for fraud, the real thing is served up less than six percent of the time.” Essentially, if you have ordered Red Snapper 20 times there is a pretty fair chance you have actually had the fish once . . . or maybe not at all.
Read MoreWhy a favor?
Reason 1
The biggest single impact you can have on your health is to switch out a burger meal for a fresh seafood meal. If you make no other health commitment for the year, make this one. For energy - more punch per ounce than any other proteins. This switch reduces the risk of eventual cardiovascular disease by 36% and dementia related diseases, the fastest growing cause of death, by over 50%!
Read MoreFor Italian households around the world, Christmas Eve is marked by the “Feast of the Seven Fishes.” This is the year to start a “Seven Fishes” tradition of your own with FultonFishMarket.com, where ordering the freshest seafood is fast, easy and guaranteed delicious!
Read MoreFood Blogger Lauren @healthydelish made it her goal to eat lots of fresh seafood while visiting Providence this past summer. On one of her stops at a cool “hipster” restaurant she discovered some of the freshest, most delicious fish tacos she’d ever eaten. She wanted to recreate those tacos in her own kitchen, so we sent her some of our “Fulton Fresh” halibut and salmon and she went to work.
“I couldn’t get over how fresh the halibut I used in these tacos was. They tasted even fresher than the ones I had over the summer.”
Read MoreFood blogger Carolyn @fooddreamer has been aiming to include more fish into her weekly meal planning for some time now. Living in Portland, just an hour and a half from the Oregon coastline, there’s technically plenty of fresh seafood nearby. However, she’s been hesitant.
“. . . I don’t always know where to get it or how to tap into that resource. What my local grocery stores carry may or may not be local or sustainable, and it may not even be very fresh . . . I think that’s probably the biggest factor in keeping most people from cooking fish at home.”
Read MoreFor years blogger Lani @LifeAnchored refused to eat fish. That is, until a year ago when her husband convinced her to try a bite of his salmon and she loved it! So Lani’s mind was changed, but there was still some hesitation about where to buy quality seafood.
“One of my biggest hang ups about fish was that I was nervous about freshness. I’d heard tons of stories about grocery store fish fiasco.”
Read MoreWhen we asked Annie, the food blogger behind Maebells, to create her magic around a sampling of our “Fulton Fresh” seafood, she was excited.
“Here in rural Tennessee fresh seafood is basically non existent. Everything in the grocery is frozen or imported because when you live in a land locked state that isn’t usual commodity. Until now that is!”
Read MoreSucculent salmon broiled with dill and lemon. Savory monkfish stew. Moist and flaky halibut en papillote. Yes, I eat lots of fish. Who knew I was actually feeding my brain as well as my appetite!
I certainly knew that following a seafood-rich Mediterranean diet reduces the risk of heart disease and some cancers. What I most recently discovered is that a study has shown this same diet, replacing meat with fish, actually slows down the signs of aging in your brain. Now, that’s news this fish lover was compelled to write about.
Read MoreI ran across two head scratchers this week that have a lot to say about why more and more Americans are skeptical about the advice they are getting on the nutritious values of various foods.
The first was a Forbes Leadership Piece by Hank Cardello, author of Stuffed: an insider’s view on who’s really making America fat. He chronicles how the Food Industry has lost control over shaping consumer tastes to fuel demand for their products. Food bloggers, public health advocates, celebrity nutritionists and chefs, and politicians are challenging Food Industry Views and perhaps even Government views by taking the megaphone (generally social media) to bend opinions to their own agenda. This leads to lawsuits, new taxes and other regulations such as the GMO labeling requirements, and more importantly to the loss of traditional food industry product sales.
Read MoreWe have spent the last few weeks commenting on how difficult it is to gain access to our own fabulous seafood. 9+ of 10 seafood experiences involve seafood imported from overseas, much of it is undocumented and almost none is fresh. This has denied us a set of fabulous taste experiences.
Over time consumers have found that grass-fed beef isn't always the honest story, nor is cage-free chicken the same as pasture-raised. So many supermarkets and restaurants have climbed on the grass-fed, local, organic and cage-free bandwagon, that it is difficult to separate the story from the facts. Health benefits, earth benefits and certainly taste benefits are worlds apart and so finding a trusted source is important. Those retailers and restaurants who are telling “part of the story” are subscribing to the theory that they are doing no harm. When it comes to nutrition for each of us, our children and our earth, "doing no harm" is just not good enough.
Read MoreTwo weeks ago we talked about Larry Olmsted’s book: Real Food, Fake Food, and how fraudulent seafood was stealing from us the joy of great tasting fresh seafood.
Last week we discussed all that cheap, imported (and bad tasting) seafood in your local supermarket and most restaurants, and how the system is rigged toward fraud and dishonesty (sometimes called creative marketing.) Again, the victim is you, your taste-buds, your health and the health of the world’s waterways.
Read MoreLast week we gave our take on the July 10th New York Post article which covered Larry Olmsted’s book entitled Real Food, Fake Food, and how fraudulent seafood was stealing from us the joy of great tasting fresh seafood.
This week we want to dig just a bit deeper into why so much food in general, and seafood specifically, is fake. It has a great deal to do with the desire of the food industry to deliver inexpensive food to our shelves.
Read MoreOn July 10th the New York Post covered Larry Olmsted’s new book entitled Real Food, Fake Food.
Mr. Olmsted documents just how much of the food we eat every day is not what it seems. Turns out it is quite a lot.
Sometimes the fakes are dangerous such as Extra Virgin Olive Oil laced with peanut oil. Sometimes, the retailer or food service establishments embrace the fakes. Kobe beef is only sold to 3 restaurants in the U.S., so if it is on the menu, it is probably not on the plate, or Red Lobster’s “fake” lobster bisque.
Read MoreI’ve been in the fish business for over 30 years now. It’s my passion, and one of the reasons is that I’m selling something that’s so good for you. Fish is packed with lots of high quality protein, and it’s loaded with vitamins, minerals and omega-3s – those good fats we all need to keep healthy.
I believe everyone should eat fish at least twice a week. If seafood is not part of your weekly routine, it should be. Often people tell me that they would eat more seafood if they knew how to pick the best tasting items. “I never know how to pick fish?” or “How do I tell if the fish is fresh?”
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