Fisheries: Dinner: Nutrition, Consumption, and Preparation

Fish are an excellent source of protein, and do not have the saturated fats of red meats. Oily fish such as salmon, mackerel, trout, herring, sardines, and tuna, have omega-3 fatty acids that help lower cholesterol levels.

In 2004, Americans ate 16.6 pounds of fish per person per year: about 11.8 pounds fresh or frozen; about 4.5 pounds canned; and only .3 pounds cured. Fish are relatively expensive, because there is high demand and limited supplies. The United States imports considerable amounts.

There are many ways to prepare fish. Lobsters, mussels, crab, and shrimp are normally boiled or steamed. Most fish species can be fried, broiled, grilled or baked, with any number of sauces or coatings.