If you’re an average Connecticut resident, you probably didn’t eat seafood more than once in the last week.
But you might, if you knew more about how to prepare different types of fish, shellfish and seaweed, and where to buy local seafood. You’d also be inclined to have seafood more often if you knew more about its safety.
Those are some of the key findings of the Connecticut Seafood Survey, a 2½-year project to better understand current eating habits and how best to make of all types of seafood – but especially the shellfish, seaweed and fish from local waters – a more frequent part of state residents’ diets. Half the residents surveyed said they eat seafood just once a week – which is out of sync with the Food & Drug Administration’s recommendations. The FDA says adults should eat two or more servings per week to get all the nutritional benefits their bodies need.
After tasting rice pilaf with carrots, peppers and kelp, grilled shrimp wrapped in kelp leaves, baked salmon topped with leeks and kelp and manicotti stuffed with mushrooms and kelp, restaurant owner Chris Szewczyk is eager to incorporate the Connecticut-grown seaweed into his menu.
“It’s an exciting product,” said Szewczyk, owner of Taino Smokehouse in Middletown.
Standing nearby in the kitchen of the Sheraton Hartford South in Rocky Hill was Lydell Carter, sous-chef at the hotel restaurant. Between forkfuls of the various dishes, Carter said he, too, is a convert to the possibilities of cooking with kelp.
“I definitely see it’s very versatile,” he said. “I really liked it with the shrimp. I like the flavor profile and the texture.”