Recipes List

As 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.

Just 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.

Red 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.

Food 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.”

Food 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.”

Succulent 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.

I 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. 

We 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.

On 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.

I’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?”