The Seafood Nutrition Partnership (SNP) welcomes Megan Davis, Ph.D., to its Scientific Nutrition Advisory Council (SNAC).
Dr. Tom Brenna and SNP’s Scientific Nutrition Advisory Council invite you to attend the 7th Annual State of the Science Symposium virtually or in person in Washington D.C.
From watermelon.org, this grill-ready and rich-with-flavor recipe combines watermelon cubes with sea scallops.
Not only do these sushi cups feature deliciously marinated salmon, but they also feature an easy way to get your sea veggies in for the day!
This light and refreshing version of sunomono salad is perfect for the rising heat. This recipe uses wakame, just one of the types of edible seaweed.
This recipe uses Japanese kombu, or sea kelp, to add extra nutrients and flavor!
A study that followed 22,071 male physicians over 17 years found that those with the highest blood level of long-chain omega-3 fatty acids compared to those with the lowest blood level had an 80-90% risk reduction in sudden cardiac death.
A Harvard study found that eating approximately one to two 3 oz. servings of fatty fish a week—salmon, herring, mackerel, anchovies, or sardines—reduces the risk of dying from heart disease by 36 percent.
A scientific advisory released May 2018 from the American Heart Association reaffirms the Association’s recommendation to eat two servings of fish per week.
A study found that older adults who had the highest blood levels of the omega-3 fatty acids found in fish lived, on average, 2.2 years longer than those with lower levels.