Most seafood is also high in protein, low in sodium, and packed with vitamins and minerals.
Seafood is easier to digest than red meats and poultry.
And perhaps best of all, seafood tastes good and is easy to prepare. Seafood can go a long way toward helping consumers achieve these dietary goals. What may add unwanted fat and calories to seafood is the way it is prepared, such as deep-frying or serving it with a cream sauce. Cooking techniques such as broiling, barbecuing, poaching, microwaving, or steaming on a rack with minimal fat added can help keep the amount of fat in your dish down. Fish averages only about 30-90 milligrams cholesterol per 3 ounces, cooked.