Eat More Fish, says U.S. report
Newport Beach, California (Jan 15, 2016)
Representing a dramatic shift in the way that Americans and the health profession will view seafood consumption for decades to come, the authors of the just-released Dietary Guidelines for Americans 2015-2020 have concluded something that Bluewater Grill has known for years: Americans just aren’t eating enough seafood.
The sweeping new report released Jan. 7 encourages Americans to choose seafood in place of other protein foods for two meals (or 8 ounces) per week. The authors conclude that average seafood consumption is below recommendations for all U.S. age-sex groups and suggests dramatic changes in the American diet to increase this intake – such as choosing a salmon steak or tuna sandwich over traditional choices.
Now celebrating its 20th year, Bluewater Grill has long championed the health and taste benefits of sustainable seafood. Our seven restaurants in California and Arizona are actively dedicated to increasing the public’s nutritional health through greater consumption of fresh fish – and, ultimately, to get Americans’ seafood diet to come closer to resembling that of the rest of the world.
“The experts are finally making official what we have been preaching since 1996: fresh fish plays a crucial role in a healthy lifestyle,” said Bluewater co-founder Jimmy Ulcickas. “Seafood is vital for supplementing key nutrients in the diet, such as Omega-3s and selenium, as well as the B vitamins, iron, phosphorus, potassium and zinc. These nutrients can have a positive impact on childhood growth and development, as well as on general overall health.
“And studies have found that alternate proteins chosen by consumers in place of seafood are not always as healthy.”
According to Executive Chef Jason Mazur, Bluewater Grill sees itself as a major public advocate on all aspects of seafood – from the importance of sustainable fishing and harvesting practices to the growing understanding of seafood’s nutritional value. The chef oversees a popular series of monthly tasting events at each restaurant designed to educate customers on fishing and sustainable sourcing as well the latest nutritional, preparation and meal and wine-pairing trends related to fresh seafood and shellfish.
“Today, many restaurants claim to be fresh and responsible – but we are still the sustainability leader, on track to practice a 100% sustainable trade, and one of the few to publish a Fish Origins Chart and certify our menu with the Monterey Bay Aquarium and other organizations,” Mazur said. “Beyond this, we recognize the importance of using aquacultured seafood from sources approved by groups like the World Wildlife Fund – and also see ourselves as the seafood education leader passionately committed to introducing more of America to the health, nutrition and taste wonders of fresh seafood.”
Bluewater Grill is also an active proponent of the National Restaurant Association’s “Kids Live Well” program designed to help parents and children select healthful menu options when dining out. All seven Bluewater restaurants serve “bento box” kids’ meals with three fish choices – shrimp, cod and salmon – that encourage kids to develop a taste for seafood while meeting the 500-calorie guidelines as recommended by the American Medical Association.
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