October is National Seafood Month and Campus has dining every week with new menus like Shrimp Etouffee, Cioppino, spicy squid over rice and sriracha glazed salmon.
During the Welcome Week Faculty Student Association (FSA) and CulinArt organized a sustainable seafood event with a celebrity chef Barton Seaver, the world’s leading expert and instructor in sustainable seafood, and Alaska Seafood (ASMI). His recipe of local blue fish with soy and citrus marinade will continue to be offered throughout the semester.
“It is important to offer programs and menu items that guide everyone on how to be sustainable for future generations. Barton Seaver was a wonderful addition to Welcome Week because he shared his story as a successful chef who serves delicious sustainable seafood while connecting the environment with our health and making sure that local food producers make a living, ”said Van Sullivan, Executive Director the FSA.
CulinArt Campus nutritionist Laura Martorano promotes the nutrition and wellbeing of students, faculty, and staff on campus and has been instrumental in developing healthy, sustainable seafood options with the chefs of the East Side and West Side Dine-Ins. “The most important benefit of eating seafood is its impact on brain health, development and memory. Research has shown that seafood offers a wide variety of nutrients that can improve cognitive function, ”Martorano explained.
Martorano points out that fish is a high quality protein that’s packed with heart- and brain-healthy omega-3 fatty acids like docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Both fatty acids have two different types of benefits. EPA has anti-inflammatory effects on the brain, while DHA promotes brain health. Reducing inflammation in the brain can help normalize sleep patterns, combat stress, depression, and anxiety, while improving cognitive function and memory. While EPA reduces inflammation, DHA can provide healthy fats to help strengthen the brain, memory, and cognitive functions.
The 3 main benefits of eating fish
Nutrient density
Fish can be a nutritious and heart-healthy option for dinner. It provides a significant amount of protein and fat which when combined with vegetables and starches can provide a wide variety of nutrients to keep you full.
Heart health
Seafood can support your heart health. The omega-3 fatty acids can reduce inflammation in your body, improve blood circulation, and regulate blood pressure.
Skin and joints
The healthy fats that fish and seafood provide can reduce inflammation and create a protective barrier against sun damage, environmental influences, and oxidative stress from fried foods. The omega-3 fatty acids can also serve as a coating for the joints to support movement and mobility.
If you missed the National Seafood Month menu highlights, there are two wellness initiatives to find brain-supporting nutrients like EPA and DHA on campus during Closing Week. Strengthen against stress and Increase your brain power. Be sure to check the Nutrislice app for more sustainable seafood options throughout the semester.
Miso Citrus Salmon with roasted tomatoes, fennel and radicchio slaw
Cioppino, seafood stew in tomato broth
Barton Seaver’s Bluefish with soy citrus marinade, jasmine rice and steamed spinach
Sriracha glazed salmon with green beans over rice
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