Frugal Sardine Salad with Artichoke Hearts and a Creamy Lemon Shallot Dressing (Gluten and Dairy-Free)

April Swiger

Hi, I’m April Swiger, wife to my best friend, and worship-pastor, Adam. We are hopeful adoptive parents waiting to bring home children from foster care. We live in Connecticut, less than an hour from where I grew up. As a native New Englander, I was brought up on delicious meals by my mother who values the art of cooking. Her guidance instilled in me foundational skills, and confidence in the kitchen from a very young age.

After graduating from James Madison University I spent six years in campus ministry, including a year in East Asia. As a result, my cooking has been greatly influenced by Chinese, Korean, Thai, and Vietnamese cuisine. You can bet that I fully indulged in many traditional, and unique, Asian dishes that year!/div>

I enjoy experimenting in the kitchen with simple, nourishing recipes, while strategically keeping to our tight ministry budget. On any given day you’ll find my crockpot bubbling with rich bone broth, mason jars full of coconut oil in the cabinet, and beans or grains soaking on the radiator. When I’m not caring for my husband and our home, you can find me reading, writing, blogging at Redemptive Homemaking, making my own beauty products, and researching new skills like gardening and lacto-fermentation. Whether it’s marriage, homemaking, or serving in our local church, I am first and foremost a follower of King Jesus, and my aim is to glorify Him with all that I do. 

frugal sardine salad with artichoke hearts and a creamy lemon shallot dressing

By April Swiger, Contributing Writer

Fresh greens, savory sardines, and artichoke hearts are dressed with a vibrant homemade dressing for a nutritious and delicious meal.

Simple meals packed full of nourishment is the foundation I build my weekly menu on. This includes regularly eating seafood (specifically fish that is high in nutrients, sustainable, and low in toxins), but can be tough to do on a tight budget. It wasn’t until recently (with much fear and trepidation) that I cracked open my very first can of sardines. I was pleasantly surprised at the milder-than-expected scent, and buttery, flaky texture. I knew this frugal fish, packed full of necessary omega 3’s, would begin to make a regular appearance in my kitchen.

Disclaimer: Some outgoing links may be affiliate links. Thanks for supporting this blog! 

Kimi recently wrote about finding seafood untouched by radiation from Fukushima, and the information she shared about sardines had me sold. It has always been a struggle for me to figure out how to afford quality seafood. Imagine my excitement when I learned that Costco sells a pack of five BPA-free cans of wild-caught sustainably harvested sardines for less than $9! The brand I bought is boneless, skinless, soaked in olive oil, and mild to the taste. Kimi has also outlined a number of additional brands and types of sardines that she enjoys. I’m eager to try the smoked one. sometime soon!

Sardine salad with artichoke hearts and a creamy lemon shallot dressing 2

As I began brainstorming how to incorporate sardines into our meals, I considered the beautiful weather we have been experiencing lately. Spring is in full swing here in Connecticut, and hearty soups and stews have finally given way to a variety of seasonal salads. When the days get longer, and we’re busy enjoying the outdoors, a nourishing salad with little to no preparation becomes a staple for us. This frugal sardine salad has only a few ingredients and can be easily adapted with other vegetables you have on hand. I love the addition of artichoke hearts and a handful of local radishes to add crunch and beautiful color.

One of the most frugal (and healthy) practices I’ve adapted over the last few years is making my own salad dressing. It’s so easy to do! With a base of extra virgin olive oil, and some vinegar or lemon juice, you can make a unique dressing to suit any dish. For me, I love sardines mixed with citrus. Whether it’s on pasta, or a bed of greens, lemon juice pairs well with this little fish. The addition of a spicy brown or dijon mustard, and raw honey, allows this dressing to thicken up nicely.

If you’re like me and desire to add more fish into your diet, consider trying sardines. You may be surprised at how much you enjoy them! Kimi has graciously written about eating seafood on a budget and offers six tips for doing so.

Here are some other recipes you may enjoy:

Frugal Sardine Salad with Artichoke Hearts and a Creamy Lemon Shallot Dressing (Gluten and Dairy-Free)
 
Author:
Recipe type: Salad
 
This salad is a quick to prepare and full of nutrients! It can be easily adapted for any vegetables you have on hand. Pair it with a piece of crusty sourdough bread and butter if you desire. This recipe makes two large salads with dressing to spare.
Ingredients
  • FOR THE DRESSING (makes 1 cup):
  • ½ cup of olive oil
  • ¼ cup fresh lemon juice
  • 2 tsp - 1 Tbls raw honey
  • 1 large shallot, chopped
  • 1 clove of garlic, chopped
  • 1 Tbls spicy brown, or dijon, mustard
  • ½ tsp sea salt
  • FOR THE SALAD:
  • 1 can of sardines (I used boneless, skinless in olive oil but I imagine that sardines in water or even smoked would be delicious as well!)
  • 3 radishes, chopped
  • 3-4 whole cooked artichoke hearts, cut into quarters (fresh, frozen or marinated in a jar is ok)
  • About 4-6 cups of chopped romaine lettuce
Instructions
  1. Put all the salad dressing ingredients into a glass measuring cup or a large mason jar. If you have a hand blender, gently pulse the mixture together until it is a creamy consistency. If you don't have a hand blender, you can use a stand blender just as easily.
  2. Assemble your salad. On a bed of chopped romaine lettuce sprinkle your radish pieces and artichoke hearts.
  3. Open your tin of sardines, and use a fork to break apart the fish onto your salad.
  4. Top with the lemon shallot dressing.

 

Curried Tomato Soup (Simple, Creamy & Dairy-free)

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Curried Tomato Soup (Dairy-free, creamy, and so simple)

This gentle tomato soup has plenty of pep with both curry powder and garam masala to flavor it, and coconut milk to make it incredibly creamy. This fast and easy soup is perfect for the spring days we are currently experiencing – a mix of spring rains, and sunny days. Some days are worthy of a sweater still, and there are lovely days where we break out our summer dresses. One way or another, this soup has been soothing our souls, and nourishing our bodies often. It reminds me of my Simple Thai Broth because it is so easy and simple to make, is incredibly soothing when under the weather, and also can easily be made into a main dish soup by simple additions.

We first discovered it at a local store and we all loved it with the exception of my youngest who found it too spicy. My version, which boosts better ingredients and is completely allergy-friendly for us, is kept flavorful without as much spice so that even my three-year-old enjoys it. I will be making this often.

Disclaimer: Some links may be affiliate links. Thank you for supporting this blog! 

A few notes on ingredients:

  • I make my own chicken broth. It’s both cheap, and very nourishing. You can get my basic recipe here, and my bare-bones most frugal recipe here. (Both are delicious).
  • I used Pomi Chopped Tomatoes in this recipe. I love that they are unsalted (allowing me to add my own unrefined salt instead of the cheap salt usually used), that they are so incredibly rich in flavor, and that they aren’t canned in traditional cans (I always taste that “tinny” taste). You can substitute whatever brand you prefer easily though.
  • I used Mountain Rose Herbs Curry Powder. Delicious!
  • I used this brand of coconut milk, which is guar gum free (my oldest seems to get stomachaches from gaur gum). Another great gaur gum free, and delicious brand is this coconut cream. 
  • This is one of those recipes where owning a hand blender is really helpful!
Curried Tomato Soup (creamy-but-dairy-free, and Easy!)
 
Author:
Recipe type: Soup
Serves: 6
Prep time:
Cook time:
Total time:
 
Easy to adapt and play with, this simple recipe is flavorful all on its own, or make it a main dish with the addition of precooked rice, fresh spinach and chicken chunks (it will only take a few minutes at the end of the cooking time to reheat the rice and cook the spinach and chicken). Other possible additions include topping it with fresh cilantro, fried onions or garlic, or a squeeze of lemon juice of a drizzle of balsamic vinegar. It's also perfect to serve with grilled cheese.
Ingredients
  • 1 large yellow, white, or red onion, or 2 small onion, peeled and chopped finely
  • 2 tablespoons of fat or oil of choice (such as coconut oil or avocado oil)
  • 3 garlic cloves, peeled and finely minced or put through a garlic press
  • 4 tablespoons arrowroot powder (or similar starch or flour), optional
  • 1½ tablespoons each curry powder and garam masala
  • 6 cups of chicken broth
  • 1 carton of Pomi chopped tomatoes, 750g/26.46 oz (or brand of choice)
  • 1 14 oz can of full fat coconut milk
  • 3 + teaspoons of unrefined salt (unless using presalted tomatoes and broth, then salt to taste).
Instructions
  1. Heat the fat in a large pot over medium-high heat, until hot. Add onions, and sprinkle with a little salt. Cook, stirring here and there, for about 5 minutes, or until the onions are starting to soften. Add the garlic, and cook for about 1 more minute.
  2. Add the arrowroot, and stir into the onions. Add the tomatoes, and curry powder, and garam masala, and stir until mixed. Add the chicken broth and coconut milk, and, if using unsalted broth and tomatoes, add 3 teaspoons of salt. Bring to a simmer and simmer for 15 minutes or so.
  3. Blend using a hand blender (or, carefully in batches in a regular blender) for a smoother texture. I like mine with small bits of onions still left in it. Adjust to taste with salt. And serve.

 Related Recipes on TheNourishingGourmet.com:

 

Finding Seafood Untouched by Fukushima

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Finding seafood untouched by Fukushima

I shared recently both the negative and positive news about radiation from Japan and our Pacific Ocean seafood. While there is much to reassure, I know that some of my readers are choosing to avoid Pacific seafood. I decided to share some of my personal research on the topic, not to try to influence anyone’s decision, but simply shared in the hope that it would be helpful to others also looking into the same topic. With that in mind, I wanted to share some of the resources I’ve found for buying Atlantic seafood. This is especially geared towards those who have personally felt compelled to stop consuming all or some of Pacific Ocean seafood.

Disclaimers: I am not saying that everyone should switch all of their seafood to Atlantic, because that would be a costly decision for Pacific fisheries that could be unnecessary. Yes, there is news that there are elevated radiation levels in certain species that carry more risk of exposure, such as tuna, because of their migration patterns. But there are a variety of opinions on how concerning that should be.  For those wondering what we are currently doing, we do still enjoy Pacific seafood, but I am buying most of our canned seafood (such as tuna) from Atlantic waters, and when there are options for it, fresh Atlantic seafood about half the time. So I do both still, but have decreased some of our Pacific seafood consumption. Also, when applicable, I have used affiliate links below.

Why consider keeping seafood in your diet

You may wonder why keeping seafood in your diet should be a serious consideration when there are so many concerns about it. Here are a couple reasons to consider it: First, not only is it a great source of protein and many important vitamins and minerals, but it is a very important source of Omega-3 fatty acids (most believe that there are many who don’t make the necessary conversions necessary from vegetarian precursors of Omega-3’s, such as flax seed). Because Omega-3 fatty acids are so important for pregnant women, many studies have linked seafood consumption during pregnancy to a decrease of complications, and healthier, smarter children. It could also be important for preventing depression, heart disease, strokes, and Alzheimer’s disease. Dr. Price was also very impressed with the health of those with a seafood centered diet.

Here are just a couple of the studies supporting these claims:

Buying Fresh or Frozen Atlantic Seafood:

I’m sure that this varies completely by store and area, but I’ll just let you know what I have found locally, and that will hopefully help you know at least some things to look out for in your own area. I would recommend asking your local fish market what they carry from Atlantic waters, and checking the frozen seafood section. It’s usually easy to find the origin of the seafood on the back.

  • At New Seasons, I’ve gotten whole Mackerel from Norway (delicious, frugal, beautiful).
  • Zupans carried frozen mussels and clams that may have come from safer waters (I need to go back and check again).
  • I’ve also heard through the grapevine that a local fish market, Flying Fish Company, carries some Atlantic seafood as well.
  • A quick Google search for “where to buy Atlantic seafood online” will give you many companies that allow you to order online (just expect high shipping costs, unless you buy over a certain amount and qualify for free shipping).

Finding Seafood Untouched by Fukushima

Atlantic Canned Seafood:

Where I’ve really struck gold is finding canned seafood that is not from the Pacific Ocean. There are actually a variety of brands and options that are fairly easily found. I’ve both ordered online, and bought from a variety of nearby stores (they all seem to carry a slightly different collection). Because many of these brands are considered “gourmet”, checking out stores that cater to the gourmet or health food shopper is a good idea. There are many brands, and while I have found that all of these brands are all higher end, I’ve tried to keep with the more moderate priced brands below as it can get incredibly expensive.

Tuna: I ordered some amazingly delicious tuna from Radiant Life Catalog that comes from the southern coastal waters of Portugal. The brand name is Cole’s. Packed in olive oil, it is one of the best tasting tunas I’ve tried. (It does look much darker than the white tuna you often see, just so you’re not surprised.) This tuna is also high in Omega-3 fatty acids. Because tuna is more likely to have elevated radiation levels because of their migration patterns, this would be the most important seafood item to switch out for those concerned.

A couple other brands that I haven’t tried yet, that look promising (if you eat a lot of tuna, are pregnant, or feeding to young children, I’d check out whether these tunas are low-mercury): Ortiz Bonito Del Norte White Tuna in Olive Oil (from Spain), Frinsa Albacore Tuna in olive oil (in a glass jar) from Spain.

Wild Mackerel: Radiant Life Catalog also carries Cole’s wild mackerel in a variety of sauces that look delicious and are also fished from Portugal waters.

Sardines: Here is where I really struck gold. Sardines are a great source of protein, calcium (when the bones are left in), and Omega-3’s – A perfect health food. Through seeking out other brands I have finally found sardine brands that I actually enjoy eating, which I am thrilled about. (I’ll note my favorite brands below).

First, Cole’s also has Portuguese Sardines that come in a variety of sauces. I’m sure they are great after seeing the quality of their tuna, but I haven’t tasted them yet.

Crown Prince Wild Caught Skinless, Boneless Sardines: These are caught in Morocco, and are an excellent option for those wanting the omega-3 fatty acid benefits to seafood, without having to eat bones (which many sardines still contain, and are a good source of calcium, but not everyone’s cup-of-tea). It’s also canned in a BPA-free can.

Crown Prince Natural Brisling Sardines: Now, these were one of the great finds for me, as I found I personally really enjoy eating these sardines! First, they are much, much smaller, so texturally much better for me (I’m a texture freak sometimes). Secondly, they are smoked, and I found that I LOVE smoked sardines! I was so happy to finally find a brand that I could enjoy eating straight from the can. These are from Scotland, and are also in a BPA-free can. Check out the different flavor options too, available on Amazon.

Sardines

And just this last week we got the chance to try two types of Matiz Gallego Sardines after finding them at a store we don’t normally shop at, and they were absolutely a hit. They are caught off the coast of Galicia, which has a long tradition of excellent seafood. This company uses methods that respect the biological cycles of the species, which I really like as well.

Matiz Gallego Sardines in Olive oil: These ones are a lovely basic sardine. Our can contained fairly large sardines. My oldest (who is seven) loved them. Because they are larger sardines, they aren’t my favorite. They also have a lemon flavored version, and canned octopus as well!

Matiz Gallego Sardinillas with Piquillo Peppers: Oh my goodness, this is my new favorite sardine! Even my three year old, who usually won’t eat sardines, loved this one! It has two things going for it, first “sardinillas” apparently means baby sardines, so they are small and tender, and not mushy like the big ones can be. Secondly, they have a delicious, sweet pepper sauce that just highlights the flavor enough to make you really enjoy them. I’m a fan.

Other brands I haven’t tried yet:

I also wanted to share a couple other brands that I haven’t had the chance to try yet, but fulfill similar criteria.

Bela-Olhao Sardines: These are fished from Portugal, canned within eight hours of being caught, and come in four flavors, olive oil, hot sauce, tomato and lemon sauce.

King Oscar Brisling Sardines: As I mentioned before, brisling sardines are so much smaller than other types, that texturally I like them so much better. This brand also smokes them, cans them in olive oil, and they are fished from the coastal water of Norway. BPA-free. These are also a great price on Amazon right now. Also check out all of the available flavors here.

NW Polar Kipper Snacks: Fished from North Sea and North Atlantic

Does anyone have some other great brands to add? I’d love to get more recommendations!

Thanks for supporting this blog by purchasing through any affiliate links! It keeps this blog up and running. 

Is Pacific Seafood Safe from Radiation?

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Is Pacific seafood safe from radiation?

(Photo: Clams in a Saffron & Herbed Broth with Pan Fried Crumbs from Everyday Nourishing Foods)

 

Ever since the horrible emergency in Japan, there has been a lot of turmoil over whether Pacific seafood is currently – or in the future going to be – contaminated with radiation from Fukushima. There are a lot of opinions on this subject, and I’ve read myself in circles over it ever since this disaster. While clearly those living close to Fukushima in Japan are by far those with the most concerns, I think it’s a valid question for us to consider what – if any – effect Fukushima could have on us through our environment and/or food.

Because seafood is an important part of a healthy diet according to a traditional, Dr. Price inspired viewpoint, I am loath to cut out this important food unless absolutely necessary.

I don’t feel comfortable giving you a pat answer to this complicated question, but I thought I would share some of the different opinions and information I came across in the hopes that it would help you be more informed. There is so much information out there (and a lot of wild opinions and speculations too), I’m not going to be able to cover everything, but please feel free to add your opinions and other links to the comment section. And don’t miss my resources for Atlantic seafood (for those who remain concerned about Pacific seafood) coming soon.

First, I want to primarily deal with the issue of eating Pacific seafood, however here is a brief overview of different information on radiation in our general environment. For those of us on the West Coast of the U.S., there has been a concern with how much radiation could be falling on us through the air and in our rainwater. I was reading a children’s book to my two girls recently that explained that dust particles from Japan will reach the U.S. in one week, a rather grim reminder of how connected we are to each other – even across a wide ocean.

Negative news on radiation levels on the West Coast

So I guess it’s no surprise that according to this study “ Just days after the meltdowns, I-131 [radioactive iodine] concentrations in US precipitation was measured up to 211 times above normal” and “Highest levels of I-131 and airborne gross beta [radioactive particles] were documented in the five US States on the Pacific Ocean.” This study linked this rise to congenital hypothyroid cases that rose 28% shortly after the disaster.

To further this discouraging vein (especially for those, like me, who live on the West Coast), an article published in 2012 (written by some experts on radiation issues) gave us this information on the short-term impact of Fukushima,

“How much radiation entered the U.S. environment? A July 2011 journal article by officials at Pacific Northwest National Lab in Eastern Washington state measured airborne radioactive Xenon-133 up to 40,000 times greater than normal in the weeks following the fallout. Xenon-133 is a gas that travels rapidly and does not enter the body but signals that other, more dangerous types of radioactive chemicals will follow.

A February 2012 journal article by the U.S. Geological Survey looked at radioactive Iodine-131 that entered soil from rainfall, and found levels hundreds of times above normal in places like Portland, Ore., Fresno, Calif., and Denver, Colo. The same places also had the highest levels of Cesium-134 and Cesium-137 in the U.S. While elevated radiation levels were found in all parts of the country, it appears that the West Coast and Rocky Mountain states received the greatest amounts of Fukushima fallout.

On Dec. 19, 2011, we announced the publication of the first peer-reviewed scientific journal article examining potential health risks after Fukushima. In the 14-week period March 20-June 25, 2011, there was an increase in deaths reported to the Centers for Disease Control by 122 U.S. cities. If final statistics – not available until late 2014 – confirm this trend, about 14,000 “excess” deaths occurred among Americans in this period.

We made no statement that only Fukushima fallout caused these patterns. But we found some red flags: Infants had the greatest excess – infants are most susceptible to radiation – and a similar increase occurred in the U.S. in the months following Chernobyl. Our study reinforced Fukushima health hazard concerns, and we hope to spur others to engage in research on both short-term and long-term effects.”

Positive news about radiation on the West Coast

That’s pretty depressing news, as reported closer to the actual disaster! On the other side of things, however, both the FDA and grassroots radiation monitoring seem to agree that there aren’t currently (or for the last couple of years been) abnormal radiation levels. The grassroots network is made up of people around the world who have invested in proper radiation meter equipment who turn in their readings. You can follow their map for hourly updates.

On the EPA website you can check out the nearest radiation monitor near your address, which is pretty cool, and see a graph of radiation levels.  According to the Oregon state government, there hasn’t been a significant increase in radiation levels.

And this is a nice transition into our main topic – radiation and Pacific seafood – while there had been a small increase in radiation in seaweed near the California coast two years ago, those levels, as reported in January of this year, have been dropping ever since. 

Why there is concern about radiation from Fukshima

There is good reason to have concern about our sea life and environment. It’s also important to weigh the evidence in deciding what seafood we eat from the Pacific Ocean. Why is there concern? Since the disaster, 300 tons of radioactive water has flowed into the ocean everyday. That’s a problem. But how much of a problem?

Good news about radiation in seafood on the West Coast

Independent results confirm low or no radiation

Let’s start with the good news this time. First, many fisheries, responding to this concern, have sent seafood samples into independent labs to test for radioactive content. Vital Choices (an Alaskan fishery) has so far found none. 

Another company dealing with the customers’ fears about radiation in seafood sent samples to labs with reassuring results.

“It sent seven samples of salmon caught in Southeast Alaska and Puget Sound to a laboratory in Louisiana, at a cost of $1,200. The company released the reports in January and posted the results on its website.
What did it find? Five samples did not register any level of radiation. Two showed very low traces—well below any limits set by the government and consistent with background levels of radiation in common foods, says Knutson.”

FDA testing confirms no need for concern

An FDA update in March 2014 says that our food supply (including seafood) remains safe, and we don’t need to alter our eating habits because of Fukushima.

Even at its worst, radiation levels are very low (bananas could be worse than fish!)

Chris Kresser, a well-respected practitioner of integrative medicine in the real food world, shared his views on this issue in a podcast. He was able to put into perspective the fears of radiation in fish. He put it so well, I wanted to share an excerpt from the transcript.

“There was one large review in the Proceedings of the National Academy of Sciences, PNAS, the journal, and it evaluated the health risk of consuming Pacific Bluefin tuna that was caught in the Pacific after the Fukushima event around San Diego, I believe is where the fish were caught were for this study. And the study was done by some researchers from the Woods Hole Oceanographic Institution and a couple other organizations around the world, and they’re all independent researchers. There were no conflicts of interest, nobody that was working for the fish lobby! And let me just highlight a few of the findings for you. They estimated that a typical restaurant-sized portion of Pacific Bluefin tuna that was contaminated with radioactive isotopes cesium-134 and cesium-137 contains about 5% of the radiation you’d get from eating one uncontaminated banana and absorbing its naturally occurring radiation.

The really important thing to remember here is that all foods contain radiation because there’s radiation that’s just naturally a part of our planet. Bananas contain much more radiation in them, despite not being contaminated by Fukushima fallout, than a restaurant-sized portion, a 7-ounce portion, of fish. So, the issue is not whether we’re exposed to radiation, because we are, all of us, on a daily basis exposed to radiation in food, just walking around. If we go on a cross-country flight, we’re exposed to radiation. Like every other toxin, the question is what’s the dose? A small amount of toxin we can handle. A large amount of toxin causes problems. That’s really important to keep in mind with this. It is true that cesium-134 and cesium-137, which are these radioactive isotopes, have been found in fish because of Fukushima, but the levels are so low that they’re not going to cause any health problems, even in people who are eating fish at extremely high levels. For example, if you ate three-quarters of a pound a day of this contaminated Bluefin tuna for an entire year, you’d still receive only 12% of the dose of radiation you’re exposed to during a single cross-country flight from LA to New York. That should put it into perspective a little bit. Also, at that same level of consumption, the excess relative risk of fatal cancers would only be two additional cases per 10 million similarly exposed people, and that’s such a low number that in statistics and health there’s really reason to believe that’s no more than chance. And, in fact, statistically significant elevations in cancer risk are only observed typically at doses of radiation that are 25,000 times higher than what you’d expect to be exposed to by eating the three-quarters of a pound a day of Bluefin tuna.”

Bad news about radiation and seafood

That’s the good news. What about the bad news? Here are a couple things to consider.

Certain currents are bringing more radiated water to U.S. coasts now (this started late 2013). While many scientists say the radiated water will be too diluted by the time it reaches us, others disagree. It’s an unknown situation.

Another concern is that different radioactive material is now being leaked from the plant – some of which lasts much, much longer and is considered by some to be even more dangerous.

There is more concern with certain fish that travel extensively, namely tuna and salmon (in 2012 tuna was found to contain elevated radiation levels). Because of the wide traveling habits of these fish, they are more at risk to contain higher amounts of radiation. While the more conservative voices say that there is little to worry about, the more concerned voices point out how unprecedented this situation is, and how little we know for sure. Because of that, there continues to be a push for more testing by the FDA, as well as pro bono testing by a variety of universities and concerned scientists. Because the situation is hardly stable or contained in Japan at this point, the far-reaching future effects of the situation are still unknown, although most research to date is reassuring.

My personal conclusion

Overall, I find that there is a general agreement of reassuring research for those of us in the U.S. But I remain concerned enough to continue to keep track of new information as it comes. For those who simply no longer feel comfortable eating Pacific seafood, I’d like to give you a couple of resources for Atlantic seafood in another post soon to be published. So stay tuned for that!

Other articles of interest on TheNourishingGourmet.com: