For Your Health
Toxic oil spills, runoff from agricultural businesses and algae blooms are some of the reasons for tremendous toxic growth onto our ocean waters causing overcrowded conditions, stressed fish and the use of antibiotics and genetically modified ingredients in our seafood.
Celebrity Chef Rich Moonen owner of both RM Seafood and Rx Border Room in Las Vegas recently Published “Fish Without a Doubt: The Cook’s Essential Companion” which features only seafood that has not been overfished. He was named ‘’Chef of the Year’ in 2011 by the Monterey Bay Aquarium. The aquarium also publishes a free up-to-date Seafood Watch Guide to Sustainable Species (SeafoodWatch.org) to inform the public on which seafood is safer to eat in their region and how it was farmed. The September’s 2018 “Natural Awakenings” issue (NaturalAwakeningsCNJ.com), describes sustainable as “fished or farmed with minimal impact on ocean health and will more likely remain available in the future.”
Half of our seafood today is farmed, according to program researchers. They suggest to eat as local as possible and to choose freshwater fish. Seafood is the most perishable ingredient in the kitchen so eat it quickly after buying it. Chef Moonen suggests we rotate the types of fish we have on our plates beyond tuna, tilapia and salmon. Good choices include halibut, mahi-mahi, Arctic char, black cod and rockfish.