A Guide To Meats

  • By Matthew Kadey
  • Published Feb 24, 2014
  • Updated Feb 24, 2014 at 3:39 PM UTC


Choose: Wild salmon, mussels and other sustainable swimmers

A raft of studies has linked fish consumption with a reduced risk for heart disease and other chronic diseases. Yet overfishing is rapidly transforming our oceans, certain fish farms are polluting waterways and toxins are making some species bad for your health. So concentrate on eating seafood deemed a “Best Choice” by the Monterey Bay Aquarium’s Seafood Watch Guide (downloadable at It features fish and shellfish that get high marks for health and sustainability such as Pacific halibut, arctic char and sablefish.

Smart buy: For a big dose of omega-3 fats that reduce muscle inflammation, choose wild Alaskan salmon, barramundi, rainbow trout, arctic char, sardines and sablefish.

Budget tip: Don’t overlook the canned fish aisle. Sustainable choices such as pink salmon, sardines and smoked mackerel pack plenty of omega-3s without the hefty price tag of fresh cuts.

RELATED RECIPE: Grilled Wild Salmon

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FILED UNDER: Nutrition

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