Fish and Seafood
– Nutrition Information
Nutrient values are for fish and seafood cooked by dry or moist heat.
See Fish and Seafood Safety for ways to minimize your exposure to any contaminants that can cause foodborne illness.
Selecting fresh fish and seafood
Make sure that the product is refrigerated or on a fresh bed of ice and is in an enclosed area such as a case.
Fish should smell fresh and mild, not fishy, sour, or like ammonia.
The FDA requires shellfish harvesters and processors of oysters, clams, and mussels to put a tag on sacks or containers of live shellfish (in the shell). Tags and labels contain specific information about the product, including a certification number for the processor, which means that the shellfish were harvested and processed in accordance with national shellfish safety controls. Ask to see the tag or check the label when purchasing shellfish. source: http://www.nmfs.noaa.gov
Throw away clams, oysters, and mussels if their shells are cracked or broken.
Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.
Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the “good” fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. Also, fish are low in the “bad” fats commonly found in red meat, called omega-6 fatty acids. source: http://www.edf.org
source: USDA National Nutrient Database for Standard Reference
Release 18, 2006 – Nutrition and Diet Data