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Healthy Recipe

We like to share our healthy aquaculture recipes here and we like to receive new ones from you. A healthy soul thrives in a healthy body.

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Latest Activity: Sep 12

Risks and Benefits of Fish Consumption - by FAO/WHO experts 2010

Conclusion

Consumption of fish provides energy, protein, and a range of other important nutrients, including the long-chain n-3 poly unsaturated fatty acids (LC n-3 PUFA).
• Eating fish is part of the cultural traditions of many peoples and in some populations is a major source of food and essential nutrients.
• Among the general adult population, consumption of fish, particularly oily fish, lowers the risk of coronary heart disease (CHD) mortality. There is absence of probable or convincing evidence of CHD risks of MeHg. Potential cancer risks of DLCs are well below established CHD benefits.
• When considering benefits of LC n-3 PUFA vs. risks of MeHg among women of childbearing age: maternal fish consumption lowers the risk of suboptimal neurodevelopment in their offspring compared to women not eating fish in most circumstances evaluated.
• At levels of maternal DLC intake (from fish and other dietary sources) that do not exceed the provisional tolerable monthly intake (PTMI) of 70 picograms/kg bodyweight/month established by JECFA, neurodevelopmental risk is negligible. At levels of maternal DLC intake (from fish and other dietary sources) that exceed the PTMI, neurodevelopmental risk may no longer be negligible.
• Among infants, young children, and adolescents, the available data are currently insufficient to derive a quantitative framework of health risks and benefits of eating fish. However, healthy dietary patterns that include fish and are established early in life influence dietary habits and health during adult life.

Recommendations

• To minimize risks in target populations, the Consultation recommended a series of steps that member states should take to better assess and manage the risks and benefits of fish consumption and more effectively communicate with their citizens:
o Acknowledge fish consumption as an important food source of energy, protein, and a range of essential nutrients and part of the cultural traditions of many peoples.
o Emphasize the benefits of fish consumption on reducing CHD mortality (and CHD mortality risks of not eating fish) for the general adult population.
o Emphasize the neurodevelopment benefits to offspring of fish consumption by women of childbearing age, particularly pregnant women and nursing mothers, and the neurodevelopment risks to offspring of such women not consuming fish
o Develop, maintain, and improve existing databases on specific nutrients and contaminants, particularly MeHg and DLCs, in fish consumed in their region.
o Develop and evaluate risk management and communication strategies that both minimize risks and maximize benefits from eating fish.

Discussion Forum

50 Seafood Recipes for 50 Years of Sea Grant 1 Reply

In celebration of their 50th anniversary, our friends over at NOAA's National Sea Grant College Program have joined the Seafood Month fun. Sea Grant supports research and outreach that promotes the sustainability of all sectors of the seafood…Continue

Tags: Grant, Sea, Years, Recipes, Seafood

Started by Dr. Tetsuzan Benny Ron. Last reply by Natalie Cash Oct 20, 2016.

Seafood at its Best

from University of Idaho ExtensionThe current recommendation from the government and health organizations is to eat two seafood meals each week from a variety of seafood. However, current per capita consumption of all seafood in the United States…Continue

Tags: Guidelines, Americans, Dietary, Extension, Best

Started by Dr. Tetsuzan Benny Ron Jun 3, 2014.

How To Prepare and Cook Lobster

Believe it or not - the today fancy table-cloth favorite lobster used to be…Continue

Tags: Cook, Lobster, crustacean, Guide, Prepare

Started by AquacultureHub Team Apr 18, 2014.

How to fillet and cook wahoo

Wahoo (Acanthocybium solandri) is a scombrid fish found worldwide in tropical and subtropical seas.It is best known to…Continue

Tags: onolicious, Lianes, Fiji, delicious, marinade

Started by AquacultureHub Team Apr 17, 2014.

Vietnamese Fish Simmered in Caramel Sauce (Cá Kho Tộ)

Cá = fishKho = simmerTộ = a bowl-size earthen pot     One of the most exotic dishes…Continue

Started by Ha Thu Jun 12, 2012.

Tilapia With Cilantro Cream Sauce

Just sharing a tasty recipe I found today:Tasty Tilapia With Cilantro Cream Sauce1 1/2 pounds tilapia fillets1 tablespoon melted butter1 tablespoon olive oil1 clove garlic, finely minced2 green onions, thinly sliced1/4 cup chopped fresh cilantro1…Continue

Tags: recipe, tilapia

Started by Barbara McLain Feb 6, 2012.

Fish Consumption, Fish Oil, Omega-3 Fatty Acids, and Cardiovascular Disease

New information about how omega-3 fatty acids affect cardiac function (including antiarrhythmic effects), hemodynamics (cardiac mechanics), and arterial endothelial function have helped clarify potential mechanisms of action. To read and down load…Continue

Tags: Cardiovascular, Disease, aquaculturehub, Acids, Fatty

Started by AquacultureHub Team Jul 9, 2011.

How To Loose Weight With Omega 3 ?

Eating fish a few times a week is important. Why? Read more by clicking here.

Tags: oil, Loose, Weight, aquaculture, diet

Started by AquacultureHub Team Apr 16, 2011.

Follow-me-Foodie story: While in Korea I got to try .... LIVE Octopus

So Follow-me-Foodie was saying: "While in Korea I got to try the famous and traditional Korean delicacy: LIVE Octopus!"Now do you think that this is a healthy recipe?Continue

Tags: delicacy, live, seafood, Octopus, Korean

Started by Dr. Tetsuzan Benny Ron Mar 21, 2011.

Terry's Texas Pinto Beans 2 Replies

It came out so ono that it will make you start dancing salsa...  (that what happened to me:-)Well, with all due respect to Terry*, who I must admit gave me the idea, I have made my own variation of this wonderful and simple recipe that yields about…Continue

Tags: food, recipe, calories, serving, jalapeno

Started by Dr. Tetsuzan Benny Ron. Last reply by Dr. Tetsuzan Benny Ron Mar 19, 2011.

Comment Wall

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You need to be a member of Healthy Recipe to add comments!

Comment by AquacultureHub Team on August 10, 2017 at 2:40pm
Comment by Barbara McLain on October 25, 2011 at 4:51pm

Spanish Tilapia Stew!    This video made me really hungry...the mark of a good recipe is how much the "thought" of the flavors strike the reader.  Watch the video...can't wait to try this one.  Print Recipe is attached.Spanish_Tilapia_Stew.pdf

 

 

Comment by Dr. Tetsuzan Benny Ron on February 24, 2011 at 9:47pm
Atlantic cod, Atlantic halibut, Chilean sea bass, Greenland halibut, grouper, monkfish, orange roughy, redfish, shark, skates and rays, swordfish and bluefin tuna were taken off COSTCO's freezers, refrigerators and shelves according to Greenpeace news release from today - February 24, 2011.
Comment by Darrin on July 19, 2010 at 2:32pm
Aloha! I was looking for a group like this on here. Any body know of a decent way to cook porgy, haddock, or snapper? I'm in Washington DC for a few days and want fish, but am not sure how to cook them. I am just thinking lemon, butter, and garlic in tinfoil like rainbow trout. I don't have any fish recipes but I did just make a pretty good veggie sandwich. If you're interested try it:
2 pieces of orowheat bread
2 table spoons of fresh cooked pinto beans
4 sticks of asparagus
some mexican cheese
2 slice tomato (had a small tomato) 2 thin slices of onion, not paper thin though. some cilantro and parsley
lime and basil salad dressing and hot sauce
1/2 avacado
made all that into a sandwich sprinled the cheese, and tossed it in the oven at 300 for about 10 minutes or when the cheese melted. Cheese definetly helped to mold the sandwich together. That had to be the best sandwich I ever made.
Comment by Dr. Tetsuzan Benny Ron on May 7, 2010 at 7:59pm
phil_rosenthal
Magazine: 20 Tips For Turning Ordinary Jell-O Into Jell-O With Cool Whip On It http://onion.com/bGVnxO (via @TheOnion)
Comment by Dr. Tetsuzan Benny Ron on September 28, 2009 at 12:26pm
Low sodium salmon dish.....

Betty Hamm sent us a great recipe on September 27 at 5:14pm

Baked Salmon with Pineapple Salsa

Ingredients:
1 lb (454g) skinless salmon fillets, 1 inch (2.5cm) thick, lightly sprayed with non stick cooking spray
3 Tbsp. (45mL) Mrs. Dash® Original Blend
1/2 cup (120mL) diced green peppers
1/2 cup (120mL) diced red peppers,
1 cup (240mL) canned crushed pineapple in juice, drained with juice reserved
1 tsp. finely grated fresh ginger

Directions:
1.Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet. Sprinkle fillets evenly with a capful/2 Tbsp. of Mrs. Dash® Original Blend. Place in preheated 450º(232ºC) oven for about 10 minutes, or until fish flakes easily.
2.Meanwhile, sauté peppers in 1/4 cup reserved pineapple juice until crisp-tender. Add remaining Mrs. Dash® Original Blend, pineapple and ginger. Remove from heat.
3.Arrange salmon on serving plates topped with pineapple salsa.

Recipe Summary:
Serves: 4

Serving Size: 4oz fillet w 1/2 c salsa

Prep Time: 15 min

Cook Time: 10 min to 15 min

Nutritional Information:
Calories:190 % of Calories from Fat:28 % Total Fat:6 g Saturated Fat:1 g Unsaturated Fat:6 g Trans Fat:0 g Cholesterol:54 mg Sodium:45 mg Potassium:636 mg Carbohydrates:12 g Fiber:1 g Protein:20 g
quick cook time
low sodium
 

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