In fact, crucial long-chain fatty acids EPA and DHA (eicosapentaenoic acid and docosahexaenoic acid, respectively) occur almost exclusively in seafood, and cannot be substituted by the single ALA (alpha-linolenic acid) found in plants. Black cod is especially high in omega-3 fatty acids, which provides health benefits ranging from improved heart health and brain function to increased longevity. I was recently sent some black cod to experiment with by the Alaska Seafood Marketing Institute. Alaska is doing amazing things in the world of seafood sustainability thanks to the state’s ban on finfish farming and a constitutional mandate for responsible fisheries management. But for now I’ll have to settle for having a mini adventure from my kitchen by cooking some of the wild, natural and sustainable seafood from Alaska. All of the love has me wanting to go on my own Alaska culinary adventure. Alaska love has been flowing strong this year on American television, with Andrew Zimmern visiting Alaska’s Inside Passage on an episode of his show Bizarre Foods, and the most recent season of Top Chef drawing to a close with the final four contestants earning the chance to visit Juneau, Alaska and competing using seafood from Alaska’s waters.
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