It’s more than just a fad that eating more seafood and fish will contribute quality protein to your diet and add lean to your physique more lean muscle. The list of health benefits being discovered by nutrition experts, however, continues to grow beyond the lean protein and omega-3 claims. Fish and seafood are great for keeping cholesterol low, hearts healthy and nervous systems functioning at their optimal levels. Lately, many have touted seafood’s contribution to healthy joints, cancer fighting properties and anti-inflammatory effects. Fish can also help keep your metabolism up and BMI down.

I’d like to offer some tips when choosing your seafood of choice. First of all, look for fish that is not farm raised but instead wild-caught. The difference is similar to that of free-range livestock compared to mass-produced livestock. Not only does farm raised fish have a higher tendency to contain toxins and other environmental pollutants than fresh-caught, but also they are higher in fat and calories and lower in omega-3’s and protein. All naturally spawned fish is better and safer.

Secondly, be sure that the fish is fresh. There is no substitute for fish that has been frozen on the boat on which it has be caught and then never thawed until it hits your kitchen. This ensures that bacteria don’t get a chance to begin getting comfortable on your seafood. Do not listen to the marketing hype that it is better and tastier to get fish that “has never been frozen”. This is completely untrue. Some studies show that for every hour that a fish fillet spends over 40 degrees Fahrenheit it loses a day of shelf life. That means it is breaking down pretty darn fast! According to some recent studies done in the gulf since the oil spill, scientists are saying that the human nose is much more effective than any high tech piece of equipment in determining whether a seafood and fish is fresh or has gone bad.

Lastly, the types of fish and seafood you choose make a difference. Usually cold water fish have more health benefits than warm water fish. Salmon and tuna are both great staples as they have tremendous health benefits and are readily available year round. Other health choices are tilapia, white fish and halibut. Bivalves or mollusks (such as oysters, clams and scallops) tend to have less health benefits and some even believe that since they filter the ocean water that they can contain much higher level of environmental toxins as do other free swimming seafood.