Men's Health


STAND IN FRONT of any seafood counter and you may start to feel paralyzed. “Wild,” “farm-raised,” “processed in the U.S.,” “sustainable,” “organic”—all these terms pounce on your brain and the next thing you know you’re fleeing the fishmonger and picking up another family pack of chicken breasts.

I don’t blame you for being confused. I’ve been reporting on the fish industry for more than 15 years and I’m often still confused. Even if you order, say, a nice fillet of sea bass, there’s only a 45 percent chance that’s what you’ll receive, according to a 2019 report by the advocacy group Oceana.

For the past 30 years, Americans have consumed about 15 pounds of fish and shellfish per person every year—more than 10 pounds shy of the recommendation. But here’s the shocker: That’s 204 pounds less than the amount of meat (beef, pork, chicken, etc.) they eat.

Present this fact to doctors and dietitians and they’ll likely shake their heads. Nearly all fish and shellfish deliver about twice as much protein

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