Fish and shellfish are an excellent source of protein low in saturated fat light, calories and rich in vitamins, minerals and omega-3 fatty acids that help reduce the risk of heart disease.
But there are risks. Over 80% of fish consumed in the United States has not been inspected by chemical or microbial contaminants. Fortunately, there are things you can do to make the best of health and minimal risk …
* Avoid chemical contaminants. When buying fish, choose the youngest, smallest, because they have "earned less pollutants. Low fat species such as Coast cod, haddock and pollock are especially good choices. Always remove the skin, the wall abdominal and dark meat on the top or middle, especially when it comes to fatty fish like bluefish. Don t use 'fat from sauce. Do not eat the liver of the lobster green mustard lobster or crab.
* Avoid natural toxins. When traveling to tropical climates, avoid reef fish as pike, bass, mullet or Barracuda, which are more likely to be contaminated. Buy only fresh fish that was permanently in the fridge, especially the mahi mahi, tuna and bluefish, which produce a toxin when they smell bad.
* Avoid the germs that cause diseases = cooked. Bite by bite, raw shellfish or undercooked food is more dangerous to eat.
Self-defense: Do not eat shellfish "whose shells remain closed after cooking. Do not eat raw seafood if you have more than 60 years, HIV positive, pregnant, have cancer or liver disease or are vulnerable to infection. Cook all seafood thoroughly. raw clams, oysters and steamed mussels should be six minutes.
* Don 't buy fresh fish to be killed, sunken eyes, or fish stinking "fish." Do not buy fish ready for consumption that appears too close to raw seafood.
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