June 2008 Issue
Beyond Breaded, Battered and Fried: Reel in Seafood Benefits
Frozen fish has become a staple of family fare ever since Gortonís introduced breaded fish sticks and fish fillets more than 50 years ago. It has made it easier to meet health recommendations to eat fish at least once a week. And it sure is convenient. But thereís a catch. All too often, fresh seafoodís low-fat, low-calorie benefits are offset by batter or bread coating that crank up calorie counts by at least 100 and total fat by 10 grams or more per serving.
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