Seafood

The United States Department of Agriculture recommends that Americans consume seafood twice a week. Florida seafood is one of the leanest sources of protein and is packed with nutrients such as omega-3 fatty acids that are important for heart health.

Did You Know?

• Seafood includes fish, such as salmon, tuna and tilapia, and shellfish, such as shrimp, crab and oysters.
• Most seafood can be cooked in less than 15 minutes!
• Some shellfish, such as clams and oysters, are good sources of iron, zinc, magnesium, copper, iodine and other trace minerals.
• Using spices or herbs, such as dill, chili powder, paprika, cumin and lemon can add lots of flavor to seafood without adding salt.
• Florida fishermen catch more than 84 percent of the nation's supply of grouper, pompano, mullet, stone crab, pink shrimp, spiny lobsters and Spanish mackerel.

Shopping, Preparing and Storing

• When purchasing fresh fish, look for firm, shiny flesh that bounces back when touched. The scales should be intact and there should be no “fishy” odor.
• When purchasing fresh shellfish, discard any clams, oysters and mussels that have cracked or broken shells.
• Frozen seafood should be thawed in the refrigerator and never on the counter.
• Store seafood in their original wrapper. If you are not cooking it within two days, wrap the seafood tightly and store in the freezer.

Cooking Tips

• Always cook fish thoroughly. When fish is done, the flesh will be opaque and flake easily with a fork.
• The flesh of shrimp and lobsters will become pearly and opaque when done. The flesh of scallops will turn opaque and firm. Clam, mussel and oyster shells will open after cooking. Discard any that do not open. 

Seafood Nutrition

Serving size: 8 medium shrimp

Calories: 55; Total Fat: 1 g; Saturated Fat: 0 g; Total Carbohydrates: 0 g; Protein: 11 g; Sodium: 236 mg

Serving size: 3 ounces Mahi-Mahi

Calories: 139; Total Fat: 8 g; Saturated Fat: 3 g; Total Carbohydrates: 0 g; Protein: 16 g; Sodium: 55 mg

Download a flyer to print about Florida  seafood [ 1.3 MB ] .