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Casting Your Net On Seafood Safety
Do the Benefits Outweigh the Risks?
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In the last two months I've been learning to cook and eat fish for my diet, great information to add to my data bank
Good to know.
tuna's mercury content is very close to a shark's. I would eat that in moderation too.
Love to eat my fish.
So, all swordfish is bad? I buy it at my local farmers market (from the NJ shore)...so so delicious.
bubakapusta-since I am allergic to real crab, I've looked into fake crab quite a bit. As I have learned depending on where it comes from it can be flavored with real crab (not as bad of a reaction, but my mouth gets blisters), but mostly it is artificially flavored.
It is manufactured from many types of fish - most commonly pollack, but sometimes from things like shark and swordfish which can be higher mercury. The plus side for fake crab aside from the alternative for people with an allergy, is that it is lower in cholesterol. On the down side, is the it is highly processed, sometimes contains fillers like potato starch, wheat, tapioca, egg, or sugar, unknown mix of fish, and is pretty high in sodium (for 3 oz 715 vs canned in water tuna 287) and some has MSG. Because the type of fish need to produce surimi (processed white fish) is low fat so it will stick together, it is also not high in Omega-3. Also compared to real crab, the fish paste version is higher in carbs and lower in protein. The food program Unwrapped has a video on the process in making this - very interesting.
What about crab? Artificial crab? and Lobster?
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