National Seafood Month Makes Waves With Sustainable Seafood Recipes |
October is National Seafood Month and Campus Dining has caused a stir with new menu items every week, such as Stewed shrimps, Cioppino, spicy squid on rice and sriracha-glazed salmon.
During the welcome week, the Faculty Student Association (FSA) and CulinArt hosted a sustainable seafood event with celebrity chef Barton Seaver, the world’s leading expert and educator in sustainable seafood, and Alaska Seafood (ASMI). Throughout the semester, his recipe for local blue fish with soy and citrus marinade continues to be offered.
âIt’s important to offer programs and menu items that educate everyone on how to be sustainable for future generations. Barton Seaver was a wonderful addition to Hospitality Week as he shared his story of being a successful chef serving delicious, sustainable seafood while connecting the environment with our health and ensuring that producers local food makes a living, âsaid FSA Executive Director Van Sullivan.
CulinArt Campus Dietitian Laura Martorano promotes nutrition and wellness among students, faculty and campus staff and has been instrumental in developing healthy and sustainable seafood options with chefs at East Side and West Side restaurants. âThe most important benefit of eating seafood is the impact it has on brain health, development and memory. Research has shown that seafood offers a variety of nutrients that can improve cognitive function, âexplained Martorano.
Martorano points out that fish is a high-quality protein packed with heart and brain healthy omega-3 fatty acids like docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The two fatty acids have two different types of benefits. EPA has an anti-inflammatory effect on the brain while DHA is helpful in improving brain health. Decreasing inflammation in the brain can help normalize sleep patterns, combat stress, depression, and anxiety while improving cognitive function and memory. While EPA decreases inflammation, DHA can provide healthy fats to support your brain, memory, and cognitive functions.
The 3 main benefits of eating fish
Fish can be a nutritionally dense and heart-healthy option for dinner. It provides a significant amount of protein and fat which, when combined with a vegetable and starch, can provide a variety of nutrients to keep you full.
Seafood can support your heart health. Omega-3 fatty acids can decrease inflammation in your body, improve circulation, and regulate blood pressure.
Skin and joints
The healthy fats provided by fish and seafood can reduce inflammation and provide a protective barrier against sun damage, environmental triggers, and oxidative stress from fried foods. Omega-3 fatty acids can also act as a coating for the joints to help with movement and mobility.
If you’ve missed the highlights of the National Seafood Month menu, you can find brain-boosting nutrients like EPA and DHA on campus during Finals week with two wellness initiatives, Strengthen yourself against stress and Boost your brain power. Be sure to check the Nutrislice application for more sustainable seafood options throughout the semester.