Imported Shrimp

Unfortunately, shrimp that is imported has an array of contaminants like E. coli, listeria, salmonella, antibiotics, and many other chemical residues. If you’re a fan, look for the domestic shrimp from the Gulf of Mexico or pink shrimp that comes from Oregon.

We should eat farmed shrimp raised without any chemicals or antibiotics. When buying raw shrimp, they should be firm in their texture. The shell part should be translucent and grayish green, pinkish tan, or a light pink.

Stay away from the ones that have black spots on them. Once the shrimp is cooked, it should be firm and white with a slightly red or pink tint to it. And most importantly, it should have a mild salty smell, not a fishy or ammonia-like odor.

The fantastic thing about shrimp is that it’s very versatile and can be paired with many options. You’ll get about 20g of protein from 3oz of shrimp.

A serving of shrimp also fulfills your daily selenium needs and provides you with vitamin B12, choline, copper, iodine, and phosphorous.

American Eel

Many freshwater eels come from polluting farms, and the population of wild eels is slipping. Furthermore, the eels can be contaminated with mercury.

So if you love sushi, try American lobster instead, a similarly decadent treat. But if you really enjoy the taste of eel, you can try Pacific or Atlantic caught squid. Sable and haddock are great alternatives.