Love of Seafood in Asian Cuisine
Fish and seafood are favourite mainstays in Asian cuisines, arguably more than meats. Even inland regions love their freshwater fishes and shrimps.
Fish and seafood contain Omega-3 fatty acids, which can help reduce the risk of heart disease and stroke.
Health Benefits of Seafood
- High in important nutrients including quality protein, iodine, and various vitamins and minerals
- May lower risk of heart attacks and strokes
- Contains nutrients that are crucial for growth and development
- May boost brain health and help prevent age-related mental decline
- May help alleviate depression symptoms
- Excellent source of vitamin D
Popular Seafood in Asian Cuisine
- Freshwater fish (carp, catfish, tilapia)
- Saltwater fish (tuna, mackerel, sea bass)
- Shellfish (shrimp, crab, lobster)
- Mollusks (oysters, clams, mussels)
From sushi in Japan to seafood curries in Thailand, the variety of seafood preparations across Asia showcases the region's deep connection with the ocean and its bounties. These marine delicacies are not just delicious but also packed with essential nutrients. They provide high-quality protein, vitamins, and minerals while being lower in saturated fats compared to many meat options.
Regular consumption of seafood, especially fatty fish, is associated with numerous health benefits and is a key component of the traditional Asian diet.