Contributed by: NAPSA
(NAPSA) - The benefits of a diet rich in seafood are tremendous, and the variety and abundance of seafood and seafood products available on the market are incredible. The National Fisheries Institute sponsors National Seafood Month every October and encourages individuals to enrich their health and palate by incorporating more seafood into their diets. The NFI offers timely information on species regulation and production, seafood safety, technology issues and houses a virtual encyclopedia of seafood recipes, FAQs and seafood handling tips.
Certain species have been in the regulatory limelight, such as swordfish and scallops. A recent end to an anti-swordfish campaign induced by the efforts of an environmental group, has encouraged folks to get back to their favorite seafood restaurants and enjoy an old favorite. The boycott was brought on over concerns that swordfish harvest was outweighing its replacement level. In actuality, voluntary quota reductions were implemented by those most interested in the fishery, the fishermen themselves, and stocks have begun to replenish.
The North Atlantic scallop fishery has also been monitored closely, as New England scallop fishermen are finally able to harvest areas on Georges Bank that have been untouched since 1994. Much government analysis and sampling was performed to adequately open these areas to harvest, and the seaports have been revived with bountiful trips bringing high volumes of large scallop meats into seafood markets and restaurants.
Aquaculture has also enjoyed a productive year, with farmed salmon and shrimp, once approached cautiously by environmentally-conscious consumers, proving to be a high quality and consistently available alternative to wild caught species. Farmed shrimp, once a threat to coastal mangrove forests, are now raised with an eye towards preserving valuable mangroves, and many mangrove reforestation projects are underway.
Combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and toss to coat.
Cover and refrigerate 1 hour, stirring occasionally.
Remove scallops from marinade, reserving marinade.
Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating.
Broil 4 to 6 inches from source of heat for 2 to 3 minutes. Turn and baste with reserved marinade and continue cooking 2 to 3 minutes or until opaque throughout.
Place sesame seeds on wax paper and roll each skewer over seeds to evenly coat scallops.
Serving Size: Makes 4 servings
Nutritional Information: Per Serving: 226 calories, 66 g. pro4ein, 424 mg. sodium, 56 mg. cholesterol
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