Halibut Halibut are truly a nutrient-dense food. Halibut is low in saturated fat and sodium and is a very good source of protein, niacin, phosphorus, and selenium. Halibut are white, lean and firm fleshed fish with a suprisingly delicate flavor. Just how delicate, you ask? Print out one of the recipes below and come on in to Metorpolitan Seafood for a fresh filet.
Lobster Oh lobster, how I love thee....despite your rich, buttery taste, you are still a low-calorie, low-fat source of protein: 3.5 ounces of meat has only about 96 calories and less than 2 grams of fat. Lobster is low in saturated fat and is a very good source of protein and selenium.
Mahi-mahi are among the fastest-growing fish. They spawn in warm ocean currents throughout much of the year, and their young are commonly found in seaweed. Mahi–mahi's taste resembles other whitefish such as flounder, and tilapia.
Monkfish The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. Monkfish is low in sodium and is a good source of niacin, vitamins B6 and B12, and potassium and a very good source of protein, phosphorus, and selenium.
Mullet Mullet are found worldwide in tropical and subtropical waters including the bays and estuaries on Florida's Atlantic and Gulf Coasts. Mullet are a lean fish with a firm texture, light meat with moderate flavor.
Oysters Oysters, especially 'wild', are excellent sources of the several minerals, including zinc and selenium, which are often low in the modern diet. They also tend to be excellent real food sources of Vitamin D. Oysters are considered the healthiest when eaten raw on the half shell