Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen by Naomi Moriyama & William Doyle

Author:Naomi Moriyama & William Doyle [Moriyama, Naomi]
Language: eng
Format: mobi
Publisher: Random House Publishing Group
Published: 2005-11-08T00:00:00+00:00

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But wait—there's a major “catch” in this fishy paradise. Some fish stand accused of being contaminated. And some of these fish are guilty as charged.

For example, according to the Environmental Defense Fund's Oceans Alive project, several types of fish have been the subject of health advisories for mercury, PCBs, dioxin, or pesticides—including shark, swordfish, tilefish, grouper, wild sturgeon, bluefin tuna, and, I am sad to report, a type of salmon that happens to be very common in North American supermarkets: Atlantic salmon. Even the friendly, delicious workhorse albacore tuna gets a consumption warning due to mercury, dioxin, and PCBs.

Over the last two years, the Food and Drug Administration and the Environmental Protection Agency have advised pregnant women and women who may become pregnant, as well as nursing mothers and young children, not to eat shark, swordfish, king mackerel, or tilefish due to pollutants. Both agencies recommend that people not eat the same kind of fish more than once a week, to protect against excessive intake of mercury.

But here's the good news: this still leaves many types of fish that the Oceans Alive Web site classifies as both free of contamination warnings and farmed in an ecologically sound manner. This “eco best” list includes farmed striped bass, northern shrimp from the North Atlantic, snow crab from Canada, Florida stone crab, farmed sturgeon, Atlantic herring, black cod from Alaska (or sablefish), and several fish that are especially rich in omega-3 fatty acids: Atlantic mackerel, sardines, and farmed oysters.

For a salmon lover like myself, the great news is that all wild salmon from Alaska, including chinook, coho, pink, and sockeye, whether fresh, frozen, or canned, makes the eco-best cut. Moreover, these varieties of salmon all boast more than 1 gram of omega-3s per 100 gram serving. And again, it doesn't matter whether the salmon is fresh, frozen, or canned. According to the Center for Science in the Public Interest, canned salmon has the same amount of omega-3s per serving as fresh or frozen. More good news: none of these types of salmon is currently the subject of any consumption advisories.

No matter how you slice it, Alaska salmon rules!

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