5 Sustainable Fish and Shellfish Available From Fresh Seafood Markets

According to a 2018 survey, nearly 75% of consumers say that they would change their consumption habits to have a lower impact on the environment. According to the authors of the survey report, this means that people are looking for products that are “healthy for me and healthy for the world.”

Seafood from a fresh seafood market fits this bill. While seafood consumption among Americans is less than beef, chicken, or pork, each American still eats about 15.5 pounds of seafood per year. Moreover, Americans search out fresh seafood markets with the largest variety of seafood, with the ten most popular seafood products including crustaceans (shrimp and crab), bivalves (clams), and fish. Here are five fish and shellfish that are delicious, healthy, and sustainable:

Shrimp

The most popular seafood in the United States is shrimp. Gulf Coast shrimp include three varieties of wild shrimp found in the Gulf of Mexico: pink shrimp, brown shrimp, and white shrimp, all of which are considered sustainable. Shrimp are also farmed in Florida, Alabama, and Texas. Shrimp are available year-round at the local fresh seafood market, but most are harvested during the summer and fall months.

Shrimp are high in protein and low in calories and fat, making them a great option if you’re trying to improve your health. Shrimp contain cholesterol but also contain omega-3 fatty acids, which can improve heart health. Shrimp can be cooked in many different ways, including breaded and fried, grilled, and sauteed. Gulf shrimp typically have a slightly sweet flavor when cooked.

Salmon

The third-most popular seafood in the United States is salmon. Salmon is sustainable, particularly farm-raised Atlantic salmon, pink salmon from the Pacific, and sockeye salmon from the Pacific.

Salmon is considered a healthy food that’s high in protein and omega-3 fatty acids and is relatively low in fat. Moreover, salmon is relatively safe from mercury pollution, a common issue seen in many fish populations. The flesh of the salmon may vary from pale pink to deep red, so don’t be worried if your dishes vary in appearance from place to place.

No seafood restaurant menu would be complete without salmon since it is so versatile. Salmon may be cooked in many different ways, including pan-fried, baked, poached, and grilled. It’s no wonder you might see plenty of salmon at your fresh seafood market.

Redfish

Redfish, also known as red drum, is a staple of Gulf Coast seafood. Redfish live along the coasts of Texas, Louisiana, Alabama, Mississippi, Florida, the Carolinas, and Virginia. Redfish can also be farmed which is essential to stopping overfishing. In the early 1980s, redfish were severely overfished and almost disappeared. Thanks to increased management of commercial and sport fishing for redfish, this population has been brought back above sustainable levels.

Redfish are high in protein and omega-3 fatty acids, low in saturated fats and calories. Like salmon, they’re also relatively safe from mercury pollution. The flesh of redfish is mild, flaky, and white when cooked. Redfish may be cooked in many ways, including grilled and blackened.

Scallops

Fresh scallops are harvested and sold in fresh seafood markets around the Gulf of Mexico in the summer and early fall. Although scallops are filter feeders that help keep water clean, scallops are relatively safe from mercury pollution and taste delicious. Scallop fishing is closely managed and both bay scallops and sea scallops are sustainable. Additionally, scallops may be farmed. Scallops are high in protein and low in fat and calories. Scallops have a white circular adductor muscle that is firm and mildly sweet when cooked. Scallops may be cooked by pan frying, grilling, or steaming, but must be watched carefully because the meat may become tough when overcooked.

Crawfish

Wild crawfish are found in ponds and lakes throughout the Gulf Coast region. Crawfish (referred to as crayfish in the northern United States or mudbugs in Mississippi) are crustaceans and are technically not seafood since they live in fresh water rather than salt water. Crawfish are sustainable in the wild but many are farmed for commercial use. Crawfish are high in protein and low in fat and carbohydrates. Crawfish can contain cholesterol, so those who are watching their cholesterol levels may want to consume only moderate amounts of crawfish. The crawfish boil is the centerpiece of the best crawfish restaurants. Water is seasoned with spices and the crawfish are boiled with potatoes, sausage, and corn on the cob. When cooked, the tail meat is sweet and picks up spiciness from the boil.

Are you interested in trying the best seafood Texas has to offer? Rely on the fresh seafood market and restaurant by CrabDaddys to get your fishy fix.