How To Choose The Safest, Healthiest And Most Sustainable Seafood

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By Kristin Canning

Your healthy seafood guide

Picking out fish should be a simple enough task, right? Unfortunately, it’s not as easy as grabbing a fresh-looking cut or some frozen shrimp and never giving it a second thought. These days we wonder: Does it have mercury? How much? What is its country of origin? Is it being overfished? And a new concern: Am I even getting the right fish?

Researchers at the University of California, Los Angeles, and Loyola Marymount University recently performed DNA tests on sushi from 26 Los Angeles restaurants and found that 47 percent of it was mislabeled. Yellowfin tuna ended up being bigeye tuna, and red snapper and halibut orders were mislabeled 100 percent of the time, with most halibut turning out to be flounder. A one-year sampling of seafood from grocery stores showed similar rates of mislabeling, which suggests that the fish swap could be occurring earlier in the selling process. This may mean we’re overpaying and getting a less safe catch. Bigeye tuna, for example, is higher in mercury than yellowfin tuna.

This may mean we’re overpaying and getting a less safe catch. Bigeye tuna, for example, is higher in mercury than yellowfin tuna.

To help you enjoy that sushi roll or grilled salmon steak without worry, we created this primer to safe seafood, using research from the Environmental Defense Fund. Now you can stock up on fish you feel good about.

What to know about mercury and farmed vs. fresh

Mercury is a health concern ― in excess it can cause neurological issues — but keep in mind that all fish contains traces of this metal, since it’s in our water, notes Tim Fitzgerald, director of impact at the Environmental Defense Fund’s Fishery Solutions Center. “It’s about the dose you’re getting,” he says.

One easy rule of thumb? “If a fish is bigger than you, it probably has a lot of mercury,” says Fitzgerald. That’s because larger fish (like swordfish and tuna) eat little fish, which drives up their mercury levels even more. Still, there are plenty of safe, low-mercury seafood picks, and as long as you’re not frequently eating large portions of high-mercury fish, it’s not a major issue.

Turns out, the way fish is raised and caught can also have health implications. You would think that wild-caught would always be the way to go, but that’s not the case. While there is concern about the use of chemicals, overcrowding, and disease with farmed fish, farming in closed tanks…

Here’s The Deal With That White Stuff Oozing Out Of Your Salmon

We hate to be the ones to tell you this, but the white stuff oozing out of your cooked salmon is almost impossible to prevent. Don’t feel bad, it happens to everyone. The good news, we’re going to tell you how to keep it at a minimum.

Does anyone know what the hell I did to my salmon? What is this white gunk? [Salmon portions baked at 350° for 15 minutes.]
Does anyone know what the hell I did to my salmon? What is this white gunk? [Salmon portions baked at 350° for 15 minutes.]

First, let’s get to the bottom of what that stuff is. The totally harmless (but wholly unappetizing) white gunk that seeps out of salmon filets as they cook is just coagulated protein — also known as albumin. (To clarify, the correct spelling is albumin with an “i.” You may have…

Seared Scottish Salmon + NYC Restaurant Week!

We are halfway into NYC Restaurant Week Winter 2017! We hope all of the New York locals have been enjoying the participating restaurants and #EatingWell. If you didn’t already know, one of our Lyfebulb Favorites is Brasserie Ruhlmann located in Rockefeller Center. Chef Laurent Tourondel is incredible, the food is exquisite, and the atmosphere is cozy and chic.

Until February 10th, Brasserie Ruhlmann will be offering a delicious, three-course prix-fixe menu in honor of Restaurant Week. At $42, this deal cannot be beat, and you won’t want to miss it!

They have kindly shared the recipe for their delicious seared Scottish salmon with wheat berry salad so that we could share it with you! Enjoy!

 Seared Scottish Salmon With Wheat Berry Salad


Salad Ingredients:

1cup Wheat berry
1cup Quinoa
1pc Avocado (diced)
1cup Butternut squash diced-.4 ounces small diced and blanched
½ cup Dried cranberries
¼ cup Candied orange
1 cup Kale
Champagne vinaigrette-4 tablespoons
1Tbs Chives
1Tbs Parsley

Wheat Berry Instructions:

Wheat berry’s- soaks them overnight to soften up. Place them in a small saucepot submerged in water with 3 springs of thyme. Cook on a medium-low heat until tender without making them burst. Let cool in water for 10 minutes after cook time. Strain and use.

Champagne vinaigrette- yields ¾ cups

Dijon mustard- 2 tablespoons
Champagne vinegar= ¼ cup
Lemon juice-2 tablespoons
Honey- 1 tablespoon
EVO- ½ cup
Thyme-1 tablespoon

Vinaigrette Instructions:

  1. In a medium mixing bowl place mustard, vinegar, salt, pepper, thyme, honey and whisk together.
  2. Slowly whisk in the olive oil until the dressing is emulsified.

Candy Orange

Small dice 2 whole oranges and blanch 5 times in cold to hot water. On the final blanch with cold water add one cup of sugar and reduce until orange is sweet.

Add a piece of seared Scottish salmon and enjoy!

Make sure to follow us on Instagram (@Lyfebulb) and tag us in your delicious and healthy photos of restaurant week!

Mariah Carey Is Just Eating Salmon And Capers All Day

If you were wondering how Mariah Carey stays fit, we’re here to help.

While promoting her upcoming docuseries “Mariah’s World,” the 46-year-old songstress talked to E! News’ Zuri Hall about what she eats to maintain the body so many are obsessed with.

When Hall poses the question, Carey seems exasperated by it (we feel you, girl), but still reveals the two things she…

Salmon Pasta with Cream Cheese, the Best Homemade Pasta with Salmon

Salmon Pasta Recipe

Salmon Pasta.Combine salmon with creamy cheese and let it melt on your palette -add pasta and a beach and it’ll taste as good as a holiday. This not-so-traditional pairing of fish and cheese will surprise and delight your tastebuds and you can whip it up in no time.
Watch the Salmon Pasta video recipe:

Vincenzo’s Dad introduced him to this delicious salmon pasta recipe and the duo recreated it on the beach of Pescara!
salmon pasta recipe

350g Fresh salmon
¼ onion
Handful of cherry tomatoes
200g Philadelphia cream cheese
Extra virgin olive oil (evoo)
Sea/Rock Salt
5L water
500g mezze maniche pasta (You can also use Rigatoni or Penne)
1 x large fry pan
Large pot for boiling pasta
Pasta strainer
1. To make your salmon pasta recipe, heat up a generous amount of evoo in a...
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