It’s Always Seafood Season

Summer  -  A Rhode Island seafood dinner at sunset: steamers, littlenecks, and seafood kabobs on the barbecue. Nope. It doesn’t get any better than this!

Fall  -  With a nip in the air, cutting into a swordfish steak defines the end of summer. So does haddock, flounder and tuna caught right in local waters.

Winter -  Cold outside? Not to worry. You’ve got baked stuffed shrimp, a seafood casserole, stuffies and lobster on the table!

Spring  -   The sea doesn’t wait for summer to blossom. It’s time to enjoy the harvest: scallops, mahi mahi, corvine and shrimp from Maine.

Fish and Your Health

•  A regular course of fish three to four times a
   week will help keep you supplied with essential
   nucleic acids, DNA and RNA

•  New evidence shows that eating as little as
   one serving of fish per week can significantly
   reduce your risk of heart disease

•  Depending on the species, 11- to 27% of the
   total fat in fish and shellfish is saturated. Pork
   has 37% and most beef has 48%.

•  All shellfish are naturally high in sodium

•  Since most people don’t eat large amounts of
   fish everyday, the contaminants consumed are
   negligible, and benefits far outweigh them.

•  Cooking fish removes many of the
   contaminants usually found in fat.