The U.S. Dietary Guidelines Advisory Committee announced in a June 10, 2010 preliminary report on the 2010 Dietary Guidelines for Americans that we eat too little seafood and should be encouraged to eat more for better brain development in babies and heart health in adults. The 2010 Dietary Guidelines for Americans, scheduled to be released before the end of the year, are likely to recommend consuming a minimum of 2 servings of seafood per week. A serving is defined as 4 oz. or about the size of a deck of playing cards. The guidelines emphasize choosing those species with the least risk of mercury contamination and those fatty fish high in omega-3 fatty acids. The committee also recommended increasing seafood consumption to at least two servings per week for pregnant and lactating women.

Omega-3 fatty acids are highly unsaturated fatty acids and occur naturally in all types of seafood. The richest sources of omega-3 fatty acids are ocean fish, such as salmon, albacore tuna, lake trout, and mackerel. Phillips wild-caught Barramundi is also an excellent source of omega-3s. Omega -3s can inhibit blood clotting and improve blood flow. They can help keep our arteries from becoming clogged with plaque and improve blood circulation in the heart. They also lower the circulating levels of blood fats and can lower blood pressure. Fish that is high in omega-3 fatty acids can help improve babies' eyesight and brain development, too, according to the National Fisheries Institute.

Many species of marine seafood are an excellent source of iodine, which is critical to thyroid gland functioning and metabolism. Almost all seafood contains readily absorbable heme iron for red cell formation and zinc for DNA synthesis, wound healing and sexual function.

Fish with a higher fat content are also great dietary sources of naturally occurring Vitamin D. Vitamin D is important for calcium absorption. Both calcium and Vitamin D are nutrients essential to maintain strong bones. Fish with soft small, edible bones, such as anchovies and herring, are also good dietary sources of calcium.

All seafood is an excellent source of high quality protein, providing about 6-7 grams of protein per ounce. High quality protein is essential for building and maintaining body tissues. Protein needs increase when the body undergoes physical or emotional stress and during pregnancy and times of rapid growth. The protein in seafood is highly digestible and most seafood is lower in fat, saturated fat and cholesterol than beef or poultry. Healthy adults should consume between 10% - 35% of their calories each day from protein.

According to 2009 statistics, the average American consumes about 16 lb. of seafood per capita. Compare that to over 60 lbs. each of beef and chicken. The top four most popular types of seafood are shrimp, canned tuna, salmon and Pollock. A 2004 Census of Marine Life reported our global waters are full of over 15,000 different marine fish species. Let’s go fishing!