Well, we’re officially halfway through summer. And as if to put a fine, sizzling point on it, nearly every state across the country is experiencing 90+ degree weather somewhere within its borders (excluding, notably, Alaska). It’s dab-sweat-off-your-brow hot. Shout out to all that dry ice in your boxes, as it’s going to be working overtime this week to keep your seafood frozen solid.
While wild-caught seafood isn’t going to literally keep you cool — unless you’re actually standing by the freezer to rest a frozen pack of fish on the back of your neck for a brief, heavenly moment — seafood does have some qualities that I believe can help bring you some relief in the summer.
Here’s why I turn to seafood as Mother Nature turns the temperatures up this season:
It’s a light protein that doesn’t weigh me down: The idea of preparing or eating a heavy protein is the last thing I crave during the summer. The intensity of the heat tends to curb my appetite, and makes me long for lighter foods that are quick-to-cook — meals that keep me out of the heat of the kitchen, with ingredients that won’t make me immediately send me into a siesta. Seafood, vegetables, fruit…
It’s made for the shade: On a way-too-hot day, you don’t have to bask in the blazing sun to get your daily dose of vitamin D. A fillet of wild-caught sockeye salmon contains over 100% of the average person’s recommended daily intake of vitamin D. And Ground Sockeye Salmon is even richer, with 200% RDI per every 6 oz. serving. I’ll enjoy my nutritionally supercharged salmon burgers in the shade, thank you very much.
It supports skin health: Speaking of sun exposure, the nutrients in wild-caught seafood help support skin health. These nutrients — including vitamin D and astaxanthin (the antioxidant that gives salmon its color) — have photoprotective effects, can repair skin damage, and help to prevent premature aging. By no means am I forgoing sunblock for seafood in the summer, but by all means am I indulging in it, knowing that it can help moderate some of the effects of long, hot days under the sun.
Keep cool and hydrated, and stay healthy until this heat breaks!
Live Wild,
Monica
Pictured above: Mini burgers made with Ground Sockeye Salmon, topped with a little creamy dill mayo to cool things down.
