There are so many reasons to love seafood. It's delicious and versatile — throw it on the grill, add it to a pasta dish, use it in tacos, or toss it in soups. Plus, the high amounts of omega-3 fatty acids found in some types of fish help reduce your risk of heart disease and stroke and protect your brain.
Linda Cornish, president of the Seafood Nutrition Partnership, joins Amanda Buckle and Lorin Castiglione on the latest installment of the Seafood News Podcast.
Health experts understand the nutritional importance of promoting the consumption of seafood, but retail dietitians also know that consumers have seafood questions that pertain to more than dietary recommendations.
More millennials are dining on seafood as they seek healthy, sustainable proteins, according to recent statistics from a prominent U.S. television network.
Mia Syn, MS, RDN was recently on ABC-4 in Charleston talking about how she uses seafood to recover from a workout.
Former Academy of Nutrition and Dietetics President Brings Expertise and Leadership
After an exciting first year, SNP's second annual State of the Science Symposium will take place on September 14th.
SNP partner and registered dietitian Mia Syn shares some delicious and nutritious ideas to celebrate Independence Day.
Why go frozen? “It is a major win for sustainability,” says Barton Seaver, the Maine-based chef and seafood educator.
Intimidated by the fish and seafood market? Here's how a fishmonger can help you eat more economically and sustainably.
