Health & Nutrition: Why Eat Seafood?

It's common knowledge that seafood is good for you and there are multiple reasons why. Fish and seafood – like shrimp, tilapia, and salmon – are a natural source of lean protein and critical nutrients like vitamins and minerals including iron; zinc; and vitamins A, B and D.

But what really sets fish apart from other healthy foods is that it is a natural source of two healthy omega-3 fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Research shows these omega-3 fatty acids promote good health and may reduce your risk of chronic disease. Since our bodies cannot make omega-3 fatty acids, it’s important to regularly include them in our diets.

Medical experts have long known of the benefits of fish rich in omega-3 fatty acids in the fight against heart disease, but it is just as vital as brain food.

Professor Michael Crawford, PhD CBiol, FIBiol, FRCPath, is founder and director of The Institute of Brain Chemistry and Human Nutrition, London, and one of the world’s foremost authorities on seafood and brain development research.

Omega-3? Oh, Mega Life Saver!

Omega-3 fatty acids, which occur naturally in fish, benefit the hearts of both healthy people and those at high risk of – or who have – heart disease.
The link between omega-3 fatty acids and heart disease risk reduction are still being studied, but research has shown many benefits including reduced inflammation, a known cause of heart disease and stroke. Canada’s Food Guide recommends that we eat fish at least two times per week, a recommendation that is promoted by the Heart & Stroke Foundation

Health Benefits of Eating Fish

Studies show that a diet containing omega-3 fatty acids may:

  • Promote heart health
  • Decrease blood pressure, triglycerides, and cholesterol levels
  • Improve arthritis and joint pain
  • Lessen symptoms of depression and Attention Deficit Hyperactivity Disorder (ADHD)
  • Support eye health
  • Enhance brain growth and development
  • Aid brain growth in unborn babies, infants and kids
  • Decrease the risk for certain cancers
  • Reduce the symptoms of Alzheimer’s disease

Get Your Twice a Week Fish Fix

Feel good about your choices: Eat better by adding seafood to your diet. Eating fish two times per week – at least 150 grams (5 ounces) of cooked fish per week – is a healthy, delicious way to lead a healthier life.

Here are some tips to make it easy to get 2-3 healthy servings of seafood each week:

  • Enjoy a variety of seafood. BlueWater offers a wide range of seafood options, including Alaska pollock, salmon, tilapia, haddock, sole, and cod.
  • family dinnerServe healthy portion sizes. BlueWater’s single serve Simply Bake Haddock and Tilapia fillets are freshly caught, flash frozen and expertly prepared, giving you a healthy restaurant inspired seafood meal that’s ready and on the table in minutes with no prep or clean-up.
  • Choose perfectly seasoned seafood every time. Get all the flavors you love without opening your spice cabinet. BlueWater takes the guesswork out of seafood prep with our deliciously pre-seasoned fish and shrimp.
  • Break out of your menu routine. Instead of serving yet another grilled chicken sandwich, swap a delicious, protein-packed, BlueWater grill salmon fillet with omega-3 fatty acids.
  • Delight family and friends with seafood. BlueWater’s seafood options are a perfect way to make dinner special. Serve crowd-pleasing Pan Sear Salmon, Haddock or Tilapia with your favorite sides or over a fresh salad.
  • Enjoy restaurant favorites at home. Instead of heading out for your favorite seafood such as Fish Tacos or Fish ‘n’ Chips, try BlueWater’s Crunchy Breaded Tilapia in authentic fish tacos or our English Style Haddock with your favorite French fries. It’s easy to make an affordable, restaurant-quality meal everyone will enjoy.

Kris-Etherton PM, Harris WS, Appel LJ, et al. Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease. Circulation. 2002; 106:2747−2757.
Studer M, Briel M, Leimenstoll B, et al. Effect of Different Antilipidemic Agents and Diets on Mortality. Archives of Internal Medicine. 2005; 165:725−730.