Tag: Seafood myths

According to the FDA, certain types of low-mercury fish, such as the wild Alaska pollock often used to make surimi, are safe for consumption multiple times per week, even for pregnant women. Therefore, the concern that surimi is high in mercury is largely unfounded.

While isolated reports have linked freshwater pomfret from specific, polluted reservoirs to toxic outbreaks, marine-sourced pomfret is widely recognized as a safe and healthy food choice. The idea that pomfret is inherently toxic is a misconception, though consumer vigilance is always important.

According to the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA), scallops are considered a 'good choice' of seafood, falling into the category of fish with lower mercury levels. However, misconceptions about shellfish, heavy metals, and health risks continue to circulate, leaving many people to wonder if this popular delicacy is truly safe and nutritious to eat.

According to the Food and Drug Administration (FDA), tilapia is considered a “Best Choice” fish for low mercury content, yet many people still say don't eat tilapia due to widespread rumors and misinformation about its origins and nutritional value.

For centuries, countless cultural traditions have dictated which foods should never be combined with seafood, leading to widespread confusion. Separating folklore from fact about what cannot be eaten with seafood is crucial for enjoying a healthy and delicious meal without unnecessary worry.

Dietary fiber is found exclusively in plant-based foods, which means that muscle-based proteins such as fish and shellfish naturally contain no fiber. While seafood is packed with other vital nutrients, its animal origin means it lacks the indigestible plant matter that makes up dietary fiber.

According to Healthline, fish skin is rich in protein, omega-3 fatty acids, and vitamins, yet it is often discarded. People typically ask why do people not eat fish skin, citing a variety of reasons that range from texture preferences to concerns about safety and contamination. Addressing these common issues can help seafood lovers make informed decisions about this nutritious part of the fish.

According to research from Purdue University, mean mercury levels in bottom-feeding fish are generally lower than those in larger, predatory fish higher up the food chain. Dispelling a common myth, this finding suggests that the consumption of many bottom feeder fish is not only safe but can be a nutritious part of a healthy diet, depending on the source and species.

A 3-ounce serving of cooked shrimp contains less than 1 gram of fat, debunking the common misconception that this popular seafood is a high-fat food. Despite its reputation for containing cholesterol, shrimp is remarkably low in saturated fat and offers a lean source of high-quality protein.

Did you know that without a dietary pigment, both wild and farmed salmon would have grayish or white flesh? The answer to 'is color added to farmed salmon' reveals a fascinating truth about this common fish's diet and its iconic pink hue, involving a powerful, naturally occurring antioxidant.