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bradleysfishuk · 3 years ago

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Fishes and their Nutritional Benefits!

Health experts have long touted the nutritional benefits of fish: These sea creatures rank high on lists of the best sources of heart-healthy omega-3 fatty acids, high-quality protein, metabolism-friendly selenium, energy-boosting Vitamin B12, and inflammation-fighting Vitamin D. But even though eating fish is highly recommended, choosing which best fish to eat can be more difficult than navigating a rowboat in a stormy sea.

When you buy fish, it can be tricky to balance your healthy eating ambitions with your concerns about your heart health and mercury levels—not to mention sustainable fishing practices or ocean health. Omega-3s are essential nutrients that help ward off heart disease, diabetes, and metabolism-slowing inflammation, and they’re primarily found in fish. Unfortunately, another element primarily found in fish is mercury.

Human exposure to mercury is mostly through seafood consumption, and this exposure has been found to cause adverse neurodevelopmental, cardiovascular, and immunological health effects in sufficient doses, according to a report in Journal of Preventive Medicine and Public Health. The FDA considers that the 1,000 parts per billion (ppb) limit provides an adequate margin of safety for adult men and women, and environmental advocacy groups like the Natural Resources Defense Council (NRDC) recommend pregnant women or women planning to become pregnant should avoid eating fish highest in mercury at 500 ppb and over.

To determine the best fish, we compiled a list of popular seafood consumed in the U.S., and we left off endangered species like Atlantic bluefin tuna.

Because essential omega-3s and lean protein are two of the most uniquely valuable nutrients provided by fish, we chose to rank the seafood based on these nutritional benefits over standard methods of calories or fat. We also used nutritional perks like selenium, vitamin B12, and vitamin D to break any ties. Using the USDA Nutrient Database, we calculated the omega-3 (DHA and EPA) and protein content of each raw fish for a standard size of 3 ounces. The rankings also factored in potentially toxic levels of mercury from the Environmental Defense Fund’s Seafood Hg (mercury) Database in ppb as well as the fish’s source—whether wild or farmed using questionable techniques. Read on to find out which fish are keepers and which you should throw back.

Start From the Least Nutritious Fish.

These fish all ranked in the bottom half of the pack regarding their amounts of omega- 3’s, protein, and average mercury levels. High mercury levels (above 800 ppb) sent fish to the bottom of the net, as well as fish that had lower than 100 mg of omega-3s. Translation: Shrimp isn’t super awful for you, but it’s ranked poorly because it doesn’t have a whole lot going on in terms of nutrition, either. And sure, swordfish has a lot of protein, but it’s like drinking mercury. Farmed fish also found a place on the worst list, as they’re typically fed an unnatural diet that may include animal products, soy, and dyes.

22 SPANISH MACKEREL

Nutrition (per 3 oz serving): 118 calories, 5.4 g fat (1.6 g saturated fat), 50 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 16.4 g protein Protein (g per 3 oz): 16.4 Omega-3s (mg per 3 oz): 1,140 Mercury levels (parts per billion): 440

The Spanish Mackerel is essentially the “best of the worst” because what it lacks in the mercury safety department, it (almost) makes up for in omega-3s. With four and half times your minimum recommended daily intake, this fish is sure to help fight heart disease and inflammation. To be safe, the NRDC recommends you limit eating this fish to three servings or less per month.

21 Eel

Nutrition (per 3 oz serving): 156 calories, 9.9 g fat (2 g saturated fat), 43 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 15.7 g protein Protein (g per 3 oz): 15.7 Omega-3s (mg per 3 oz): 125 Mercury levels (parts per billion): 186

While this might be your favorite roll at sushi restaurants, Japanese freshwater unagi was listed on Japan’s “red list” of endangered species in 2013 after finding a 70 to 90 percent rate of decline over its last three generations. On the other hand, the American eel population remains stable and has not warranted Endangered Species Act (ESA) preservation. So, buy local if you want to reap its protein-rich benefits.

20 Farmed Atlantic Salmon

Nutrition (per 3 oz serving): 177 calories, 11.41 g fat (2.6 g saturated fat), 50 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17.4 g protein Protein (g per 3 oz): 17.4 Omega-3s (mg per 3 oz): 1,671 Mercury levels (parts per billion): 26

Those high levels of omega-3s come with a cost: Soy-fed, farm-raised salmon (99 percent of Atlantic salmon is now farm-raised due to overfishing and pollution) is also packed with around 1,900 mg omega-6s, which actually increase the inflammation omega-3s combat. Also: Farmed salmon are usually dyed pink, have been found to be high in PCBs, and have only one-fourth the belly-flattening vitamin D of their wild cousins.

19 Wild Freshwater Catfish

Nutrition (per 3 oz serving): 81 calories, 2.4 g fat (0.6 g saturated fat), 37 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 13.9 g protein Protein (g per 3 oz): 13.9 Omega-3s (mg per 3 oz): 309 Mercury levels (parts per billion): 144

They might fulfill your daily minimum omega-3 requirement, but catfish are not that clean. Because catfish are bottom feeders who swim in shallow, muddy river water, they are typically exposed to toxins like man-made polychlorinated biphenyls (PCBs) that have been found to influence cognitive deficiencies in exposed infants as well as affect hormone metabolism in adults.

18 Flatfish: Flounder and Sole

Nutrition (per 3 oz serving): 60 calories, 1.6 g fat (0.4 g saturated fat), 252 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 10.6 g protein Protein (g per 3 oz): 10.6 Omega-3s (mg per 3 oz): 208 Mercury levels (parts per billion): 115

These funny-looking, single-sided flatfish rank low on the omega-3 and protein front, most likely because they’re fairly thin. Since the industrial revolution, world fish stocks of these flatfish has decreased to 10 percent of their original levels, which is a reason to award them a spot on Seafood Watch’s list of seafood that sustainability-minded consumers should avoid.

17 Light Canned Tuna in Water

Nutrition (per 3 oz serving): 73 calories, 0.8 g fat (0.2 g saturated fat), 210 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 16.5 g protein Protein (g per 3 oz): 16.5 Omega-3s (mg per 3 oz): 191 Mercury levels (parts per billion): 118

Canned tuna is a pantry staple because it’s a quick, cheap source of protein and rich in vitamins and minerals. It’s also a prime source of one of the two active omega-3 fatty acids: docosahexaenoic acid (DHA). A study in the Journal of Lipid Research showed that omega-3 fatty acid supplementation had the profound ability to turn off abdominal fat genes. DHA, specifically, can be 40 to 70 percent more effective than its sister omega-3, EPA, at down-regulating fat genes in the abdomen, which can prevent belly fat cells from expanding in size. But what about mercury? Just make sure it’s light; canned albacore tuna can have almost triple the levels of mercury. Light tuna is a smaller fish than albacore, which is why it’s considered a “low mercury fish” and can–and should!–be enjoyed two to three times a week (or up to 12 ounces), according to the FDA’s most recent guidelines.

16 Wild Atlantic Cod

Nutrition (per 3 oz serving): 70 calories, 0.6 g fat (0.1 g saturated fat), 125 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 15.1 g protein Protein (g per 3 oz): 15.1 Omega-3s (mg per 3 oz): 156 Mercury levels (parts per billion): 70

While you won’t be boosting immunity with this fish, research does suggest a regular serving of Atlantic cod may help you stay trim. An eight-week study of 120 men published in Nutrition, Metabolism & Cardiovascular Diseases found that when combined with a calorie-restricted diet, participants who consumed cod five times a week lost more weight and visceral fat and showed better improvements in their blood pressure than those who ate cod just one or three times per week.

15 Northern Lobster

Nutrition (per 3 oz serving): 65 calories, 0.6 g fat (0.2 g saturated fat), 360 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 14 g protein Protein (g per 3 oz): 14 Omega-3s (mg per 3 oz): 145 Mercury levels (parts per billion): 200

A staple of any trip to Maine, this northern lobster has a surprising low omega-3 concentration but maintains solid protein levels. You’ll have to eat double the amount of this lobster to get the same omega-3 levels as it’s spiny cousin (more on that later). Craving this seafood specialty? It’s one of meals under 500 calories at Red Lobster.

14 Farmed Crawfish

Nutrition (per 3 oz): 61 calories, 0.8 g fat (0.1 g saturated fat), 53 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 12.6 g protein Protein (g per 3 oz): 12.6 Omega-3s (mg per 3 oz): 122 Mercury levels (parts per billion): 34

Known as crawfish, crayfish, and crawdads, whatever you choose to call them, these little crustaceans look and taste a lot like little lobsters. Typically used in Creole cooking down in Cajun country, crawfish festivals have been known to pile the little shellfish by the bucketful. As of 2005, Louisiana supplies 95 percent of the crayfish harvested in the United States from aquaculture. They’re farmed sustainably in rotation with crops and feed on plant material that grows naturally in the pond. The only problem? You have to eat 25 of them to get the nutrition levels listed above.

13 Alaskan Pollock

Nutrition (per 3 oz serving): 48 calories, 0.4 g fat (0.1 g saturated fat), 283 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 10.4 g protein Protein (g per 3 oz): 10.4 Omega-3s (mg per 3 oz): 141 Mercury levels (parts per billion): 50

Don’t confuse this fish with cod. Although the pollock is closely related to the Atlantic cod, it lives in the colder waters in the Alaskan North Pacific Sea. Furthermore, the FDA just announced that that “Alaska pollock” can only be from Alaska. It might seem trivial, but this label ensures that Alaska will secure their grasp on the pollock market, kicking out their Russian competitors. Why all the competition? Pollock is the largest fishery in the U.S. and accounts for 11 percent of U.S. seafood intake.

12 Haddock

Nutrition (per 3 oz serving): 63 calories, 0.4 g fat (0.1 g saturated fat), 181 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 13.9 g protein Protein (g per 3 oz): 13.9 Omega-3s (mg per 3 oz): 112 Mercury levels (parts per billion): 164

A popular fish of frozen fish and chips (one of the unhealthiest foods on the planet), you can pick this fish up from the store when it’s in season between November and April, as the cold weather makes the flesh firmer. Despite its firmness, Haddock lacks many nutritional benefits, which is why it lands low on our ranking. Substitute it for halibut, another white-fleshed fish with more omega-3s.

11 Shrimp

Nutrition (per 3 oz serving): 72 calories, 0.4 g fat (0.1 g saturated fat), 481 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17 g protein Protein (g per 3 oz): 17 Omega-3s (mg per 3 oz): 52 Mercury levels (parts per billion): 53

The number 1 top US consumed seafood, shrimp is rich in iodine, a building block of your metabolism-running thyroid hormones. Shrimp is a low-fat, low-calorie shellfish that can be enjoyed weekly, due to its low mercury content. Unfortunately, you won’t get much heart-healthy, immunity-boosting omega-3 benefits, but they still taste great with pasta in shrimp scampi or in our Shrimp and Grits recipe.

10 Farmed Catfish

Nutrition (per 3 oz serving): 101 calories, 5 g fat (1.1 g saturated fat), 83 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 13 g protein Protein (g per 3 oz): 13 Omega-3s (mg per 3 oz): 62 Mercury levels (parts per billion): 12

Farmed catfish may be raised in clean, fresh water but they contain significantly fewer valuable omega-3s compared to their wild counterparts. Even though catfish are naturally omnivores, farmed fish are fed unnatural diets of soybeans, corn, and rice.

9 Clams

Nutrition (per 3 oz serving): 73 calories, 0.8 g fat (0.2 g saturated fat), 511 mg sodium, 3 g carbs, 0 g fiber, 0 g sugar, 12.5 g protein Protein (g per 3 oz): 12.5 Omega-3s (mg per 3 oz): 91 Mercury levels (parts per billion): 28

Steamed, littleneck, cockles, you name it. Clams are a hard-shelled fish with an amazing secret: They are the world’s greatest source of Vitamin B12 (according to the FDA, that is). Cooking the little shells bumps up their Vitamin B12 levels to 84 micrograms—that’s 1,402 percent your daily recommended value! Unfortunately, that’s not the only reason we came to the fish party. Clams are seriously lacking on the omega-3 and protein fronts compared to their peers.

8 Scallops

Nutrition (per 3 oz serving): 59 calories, 0.42 g fat (0.1 g saturated fat), 333 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 10.3 g protein Protein (g per 3 oz): 10.3 Omega-3s (mg per 3 oz): 88 Mercury levels (parts per billion): 40

Nope, scallops aren’t ranked so low because they’re often guilty by association with creamy and decadent restaurant sauces (not great for weight loss). Despite being high-protein and low-calorie, these mollusks won’t provide you with a ton of omega-3s. However, they’re still great for your waistline. One study published in the Journal of Food Science found bioactive capsules made from scallop byproducts show significant anti-obesity effects. Throw tiny bay scallops on top of a salad or eat diver scallops with lemony farro risotto.

7 Wild Pacific Cod

Nutrition (per 3 oz serving): 61 calories, 0.2 g fat (0 g saturated fat), 93 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 14.9 g protein Protein (g per 3 oz): 14.9 Omega-3s (mg per 3 oz): 57 Mercury levels (parts per billion): 144

If you want to salvage any nutritional value from this fish, please don’t bread and fry it for fish sticks. Cod’s high protein content and amino acid profile contribute to the fish’s satiating properties. In fact, a study in the European Journal of Clinical Nutrition found that people ate 11 percent less at dinner after having cod for lunch versus those who ate a beef lunch.

6 Grouper

Nutrition (per 3 oz serving): 78 calories, 0.9 g fat (0.2 g saturated fat), 45 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 16.5 g protein Protein (g per 3 oz): 16.5 Omega-3s (mg per 3 oz): 210 Mercury levels (parts per billion): 417

A popular fish in Florida, the grouper is a bottom eating fish with hearty, but light, meat. This large fish prefers to swallow its prey (including fish, octopi, and crustaceans) whole. Because of it’s high mercury levels, you’d do best to eat this fish as often as you vacation.

5 Yellowtail Tuna

Nutrition (per 3 oz serving): 93 calories, 0.4 g fat (0.1 g saturated fat), 38 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 20.7 g protein Protein (g per 3 oz): 20.7 Omega-3s (mg per 3 oz): 85 Mercury levels (parts per billion): 270

You might see this fish listed on your sushi menu as “Hamachi” or “Buri.” In Tokyo cuisine, “Hamachi” is used to described yellowtail that is farmed. While natural buri swim thousands of miles in their lifetimes, hamachi don’t get much exercise while being farmed in fishnets, resulting in a noticeable difference in the quality of fish oil, and could account for this tuna’s low levels of omega-3s.

4 Tilapia

Nutrition (per 3 oz serving): 81 calories, 1.4 g fat (0.5 g saturated fat), 44 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17 g protein Protein (g per 3 oz): 17 Omega-3s (mg per 3 oz): 77 Mercury levels (parts per billion): 19

Deficient of omega-3s, and typically accompanied by an astronomical level of omega-6s, this fish is worse for your belly than bacon. Additionally, most tilapia is farm-raised and fed a diet of corn instead of lake plants and algae, making them the turducken of seafood: Junk stuffed with junk surrounded by junk.

3 Swordfish

Nutrition (per 3 oz serving): 122 calories, 5.7 g fat (1.4 g saturated fat), 69 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 16.7 g protein Protein (g per 3 oz): 16.7 Omega-3s (mg per 3 oz): 641 Mercury levels (parts per billion): 893

Like all the fish ranked below it, swordfish contains dangerously high levels of mercury, an element which acts as an endocrine disruptor. An endocrine disruptor is a fake hormone that tricks your body into holding on to fat, burning fewer calories, and reducing levels of leptin, a hormone that regulates appetite. The marlin fish, one of this billfish’s cousins, is even worse: It has mercury levels at 1,517 ppb. Its high levels of selenium and vitamin D are what kept it better-for-you than the next big guy…

2 Shark

Nutrition (per 3 oz serving): 110 calories, 3.8 g fat (0.8 g saturated fat), 67 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17.8 g protein Protein (g per 3 oz): 17.8 Omega-3s (mg per 3 oz): 717 Mercury levels (parts per billion): 882

You should always swim away from sharks, in sea and on land. With terrifying mercury levels at 883 ppb, no amount of omega-3s or protein can justify this catch.

1 The Least Healthy Fish Is… Tilefish

Nutrition (per 3 oz serving): 82 calories, 1.96 g fat (0.4 g saturated fat), 45 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 14.9 g protein Protein (g per 3 oz): 14.9 Omega-3s (mg per 3 oz): 365 Mercury levels (parts per billion): 883

Tilefish has the highest mercury level among all varieties of fish, with 883 parts of mercury per billion. And those you find from the Gulf of Mexico? Mercury levels can reach up to 1,445 ppb! That’s 45% higher than the USDA allowed maximum.

Category 2: The Most Nutritious And Safest Fish

In order to make the best list, these fish had to have moderate levels of mercury or better (less than 350 ppb), be a good source of protein, and have no less than 200 mg of omega-3s. In other words, these fish are actually worth your time and money—and won’t make you sick in exchange for their nutrients.

22 Wild Eastern Oysters

Nutrition (per 3 oz serving): 43 calories, 1.4 g fat (0.4 g saturated fat), 71 mg sodium, 2.3 g carbs, 0 g fiber, 0.5 g sugar, 4.8 g protein Protein (g per 3 oz): 4.8 Omega-3s (mg per 3 oz): 263 Mercury levels (parts per billion): 18

Compared to these oysters’ pacific cousins, their slightly smaller size means your omega-3 gain is significantly reduced. When looking for the best mollusk, examine their shells: Atlantic oysters have a smoother and rounder shell while Pacific oysters have a sharper and more rigid shell. Why? The Pacific ocean is much rougher than the Atlantic, so oysters hailing from this ocean form a tougher shell to protect themselves. Don’t throw these shells to the side just yet, though. Oysters have been found to be full of iron, and just 6 of these provide 21 percent of your recommended daily allowance. Good news since iron deficiencies have been linked to a significant increase in fat gene expression.

21 Dungeness Crab

Nutrition (per 3 oz serving): 73 calories, 0.8 g fat (0.1 g saturated fat), 251 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 14.8 g protein Protein (g per 3 oz): 14.8 Omega-3s (mg per 3 oz): 261 Mercury levels (parts per billion): 120

Earning its name from a town in Washington where it’s found, Dungeness crabs live in the chilly Pacific waters on the West Coast. While not a top source of omega-3s per ounce, when it comes to serving size, a single crab is just under 6 ounces, so if you eat the whole thing, you’re looking at 28 grams of protein and 500 mg omega-3s per crab. Besides filling your belly, you can ease your mind knowing that Seafood Watch—one of the most popular sustainable seafood advisory lists—has given the crab a sustainable seafood rating of “Best Choice.”

20 Perch

Nutrition (per 3 oz serving): 77 calories, 0.8 g fat (0.2 g saturated fat), 53 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 16.5 g protein Protein (g per 3 oz): 16.5 Omega-3s (mg per 3 oz): 215 Mercury levels (parts per billion): 141

Perch are a popular sport fish species because they put up a good fight. That fight certainly pays off with some good protein and healthy fats.

19 Skipjack Tuna

Nutrition (per 3 oz serving): 88 calories, 0.9 g fat (0.3 g saturated fat), 31 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 18.7 g protein Protein (g per 3 oz): 18.7 Omega-3s (mg per 3 oz): 217 Mercury levels (parts per billion): 198

Skipjack tuna is smaller than its yellowfin cousin, which helps it to soaks up fewer toxins. Even with its smaller size, it still has almost 200 ppb of mercury, so be mindful of the frequency of which you eat it—especially if you buy bulk-buying mecca Costco’s new sustainable (and affordable) skipjack tuna brand. What is sustainable tuna? It’s tuna that is FAD-free: fish aggregating devices (FADs) are large nets that can kill sharks, rays, and turtles that are caught along with the tuna.

18 Black Sea Bass

Nutrition (per 3 oz serving): 82 calories, 1.7 g fat (0.4 g saturated fat), 58 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 15.7 g protein Protein (g per 3 oz): 15.7 Omega-3s (mg per 3 oz): 506 Mercury levels (parts per billion): 120

This petite fish inhabits the eastern coast, from Maine to Florida. Besides finding it in restaurants, the black sea bass is also a popular recreational catch. Chilean sea bass, however, shouldn’t be consumed as often as its mercury levels are 357 ppb.

17 Wild Striped Bass

Nutrition (per 3 oz serving): 82 calories, 2 g fat (0.4 g saturated fat), 59 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 15 g protein Protein (g per 3 oz): 15 Omega-3s (mg per 3 oz): 641 Mercury levels (parts per billion): 295

Stripers are a long-lived species, and many live to over 30 years of age. Their long life may expose them to and influence their increased levels of mercury, which accounts for the 295 ppb. It’s also a reason for their large size—the world record for striped bass is over 81 pounds! And all that meat is packed with omega-3s and vitamin B12.

16 Gray and Red Snapper

Nutrition (per 3 oz serving): 85 calories, 1.1 g fat (0.2 g saturated fat), 54 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17.4 g protein Protein (g per 3 oz): 17.4 Omega-3s (mg per 3 oz): 264 Mercury levels (parts per billion): 230

The Red Snapper is one of the Gulf of Mexico’s signature fish. For many commercial fishermen, it’s primarily where their profits come from. In fact, back in 2011, Gulf fishermen harvested 3.6 million pounds of red snapper that were valued at $11.4 million. We’re definitely on board with its popularity—the fish is a great source of lean protein to help build muscle, boost your metabolism, and increase feelings of fullness.

15 Blue Crab

Nutrition (per 3 oz serving): 74 calories, 0.9 g fat (0.2 g saturated fat), 249 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 15.4 g protein Protein (g per 3 oz): 15.4 Omega-3s (mg per 3 oz): 273 Mercury levels (parts per billion): 95

These blueclaws are found on the Atlantic coast, and will most certainly be the crab of choice if you ever visit a Maryland crab restaurant. You’ll have to eat four of the crustaceans to meet the 3-ounce serving, but we don’t think that’ll be too much of a problem if you belly up to an old-fashioned crab shack.

14 Mussels

Nutrition (per 3 oz serving): 73 calories, 1.9 g fat (0.4 g saturated fat), 243 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 10.1 g protein Protein (g per 3 oz): 10.1 Omega-3s (mg per 3 oz): 375 Mercury levels (parts per billion): 28

Farmed or wild, mussels are a great source of protein and omega-3s and a super source of vitamin B12 with 170 percent of your daily recommended intake per 3 ounces (which is equivalent to only five mussels—way fewer than you’ll get in any classic mussel dish). It turns out, farmed mussels are raised in an environmentally responsible manner that may actually improve the surrounding marine environment.

13 Squid

Nutrition (per 3 oz serving): 78 calories, 1.2 g fat (0.3 g saturated fat), 37 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 13.2 g protein Protein (g per 3 oz): 13.2 Omega-3s (mg per 3 oz): 415 Mercury levels (parts per billion): 44

Technically, and quite surprisingly, a squid is a type of mollusk: the same family as mussels and clams. This is because squid used to have a shell just like these other shellfish, but over time, it was reduced down to a pen-like structure. Well, use that pen to write down squid (or calamari) on your grocery list. Squid is so high in omega-3s that it’s a source of omega-3 supplement oil.

12 Wild Rainbow Trout

Nutrition (per 3 oz serving): 101 calories, 2.9 g fat (0.6 g saturated fat), 26 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17.4 g protein Protein (g per 3 oz): 17.4 Omega-3s (mg per 3 oz): 499 Mercury levels (parts per billion): 344

Following a rainbow can lead you to a pot of gold: a lean-protein and omega-3 pot of gold, that is. Because of moderate PCB contamination due to their lake habitats, the Environmental Defense Fund (EDF) recommends kids limit consumption to two to three meals a month, depending on their age.

11 Bluefish

Nutrition (per 3 oz serving): 105 calories, 3.6 g fat (0.8 g saturated fat), 51 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17 g protein Protein (g per 3 oz): 17 Omega-3s (mg per 3 oz): 655 Mercury levels (parts per billion): 350

These fish are strong and aggressive, which is why lifeguards are taught to remove swimmers from the water when they see any signs of bluefish feeding frenzies. During these frenzies, bluefish will continue to attack and eat anything in their way even after they’ve eaten their fill. (Sounds just like what happens after you eat these 24 foods that make you hungrier.) This overeating is most likely the reason that bluefish have a fairly high mercury level. Because of the medium levels of mercury, be sure to consume this fish in moderation, but when you do, it’ll give you a great source of omega-3s and lean protein.

10 Pacific Wild Oysters

Nutrition (per 3 oz serving): 69 calories, 2 g fat (0.4 g saturated fat), 90 mg sodium, 4.2 g carbs, 0 g fiber, 0 g sugar, 8 g protein

Protein (g per 3 oz): 8 Omega-3s (mg per 3 oz): 584 Mercury levels (parts per billion): 39

While oysters’ protein per ounce may appear low at first, shuck a plate of just six of these pearl-yielding mollusks and your protein profit skyrockets to 28 grams along with 2,064 mg of omega-3s. Anti-inflammatory properties of omega-3s aren’t the only benefit of eating oysters. In fact, their high levels of zinc may help brighten your mood, but could also be the root of their well-known reputation as an aphrodisiac. A study in Nutrition found that six months of zinc supplementation among slightly zinc-deficient elderly men doubled serum levels of testosterone—the hormone whose levels reflects libido.

9 Sockeye Salmon

Nutrition (per 3 oz serving): 111 calories, 4 g fat (0.7 g saturated fat), 66 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 18.9 g protein Protein (g per 3 oz): 6.3 Omega-3s (mg per 3 oz): 613 Mercury levels (parts per billion): 39

Sockeye salmon is much deeper in red than other salmon species because it noshes on krill, a type of small shrimp. Besides being a great source of omega-3s, a 3-ounce portion ranks as your seventh best source of vitamin D, with 112 percent of your recommended intake. This sun vitamin is rarely found in food but is important in warding off breast and prostate cancer as well as boosting heart health.

8 Atlantic Herring

Nutrition (per 3 oz serving): 134 calories, 7.7 g fat (1.7 g saturated fat), 76 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 15.3 g protein, 56% RDA Selenium, 484% RDA Vitamin B12 Protein (g per 3 oz): 15.3 Omega-3s (mg per 3 oz): 1,336 Mercury levels (parts per billion): 43

Herring is the superfood of the sea. Besides being one of this list’s top three sources of omega-3s per ounce, herring is also one of the best sources of vitamin B12—over 160 percent RDI per ounce—and vitamin D—11 percent RDI per ounce. When it comes to cooking, grill herring and dress with a mixture of mustard, lemon juice and its own oil for a dinner packed with protein and healthy fats. Serve with a side of sautéed kale and some quinoa to round out your plate.

7 European Anchovy

Nutrition (per 3 oz serving): 111 calories, 4.11 g fat (1.1 g saturated fat), 88 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17.3 g protein Protein (g per 3 oz): 17.3 Omega-3s (mg per 3 oz): 1,231 Mercury levels (parts per billion): 103

You may already use it in your Caesar salad dressings, but anchovies’ omega-3 levels of five times your recommended daily intake might give you reason to find more ways to introduce this power food into your cooking arsenal. Try it in our prime rib with Italian herb sauce.

6 Spiny Lobster

Nutrition (per 3 oz serving): 95 calories, 1.3 g fat (0.2 g saturated fat), 150 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17.5 g protein Protein (g per 3 oz): 17.5 Omega-3s (mg per 3 oz): 317 Mercury levels (parts per billion): 100

This lobster lacks the terrifying claws characteristic of its Maine cousin but makes up for it in its abundance of protruding barbs. Typically found in warmer seas in the Caribbean and Mediterranean, their tails are packed with omega-3s, and the whole lobster provides 122 percent of your daily recommended vitamin B12, a vitamin unique to animal sources that facilitates proper nerve function.

5 Atlantic Pollock

Nutrition (per 3 oz serving): 78 calories, 0.8 g fat (0.1 g saturated fat), 73 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 16.5 g protein Protein (g per 3 oz): 16.5 Omega-3s (mg per 3 oz): 358 Mercury levels (parts per billion): 160

Despite their shared name, Atlantic pollock are larger and darker than the Alaskan pollock, which is actually a different species. Another big difference? The Atlantic fish has a much higher omega-3 content. It’s mild flavor and delicate texture makes it extremely versatile, so feel free to dress it up however you’d like!

4 Canned Sardines in Oil

Nutrition (per 3 oz serving): 177 calories, 9.7 g fat (1.3 g saturated fat), 261 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 21 g protein Protein (g per 3 oz): 21 Omega-3s (mg per 3 oz): 835 Mercury levels (parts per billion): 79

The smaller the fish, the smaller the amount of mercury. These tiny fish typically come from the Pacific. Despite their diminutive size, they pack a nutritional punch (which is why they’re one of the superfoods you need). A mere 3 ounces provides 12 percent your recommended daily intake of vitamin D and 64 percent of selenium, a mineral that plays a key role in metabolism, immunity, and reproductive health. Canned versions are known to be high in sodium, so be sure to consume them in moderation or look for low-sodium canned versions.

3 Atlantic & Pacific Halibut

Nutrition (per 3 oz serving): 186 calories, 2.7 g fat (0.6 g saturated fat), 139 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 37.9 g protein Protein (g per 3 oz): 37.9 Omega-3s (mg per 3 oz): 396 (0.135 + 0.261 Mercury levels (parts per billion): 261

This meaty white fish’s mild flavor makes it immensely versatile. Besides being low-cal, it’s also filling—making it a great weight-loss food. According to “The Satiety Index of Common Foods,” published in the European Journal of Clinical Nutrition, halibut ranks the second most filling food—bested only by boiled potatoes. Study authors attribute the filling factor of white fish like halibut to its impressive protein content and influence on serotonin, one of the key hormones responsible for regulating appetite. Try eating more Pacific than Atlantic fish since the Atlantic halibut is low in numbers.

2 Pink Salmon

Nutrition (per 3 oz serving): 108 calories, 3.5 g fat (0.7 g saturated fat), 64 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 17.4 g protein Protein (g per 3 oz): 17.4 Omega-3s (mg per 3 oz): 438 Mercury levels (parts per billion): 37

Pink salmon, also known as humpback salmon because of male’s distinctive humpback that occurs during their spawning phase, is native to the cold waters of the Pacific and Arctic Oceans. If eating muscle-building protein and heart-healthy omega-3 levels isn’t for you, you can also chow down on this fish’s roe, which is a common source for caviar.

1 Atlantic Mackerel

Nutrition (per 3 oz serving): 174 calories, 11.8 g fat (2.8 g saturated fat), 76 mg sodium, 0 g carbs, 0 g fiber, 0 g sugar, 15.8 g protein Protein (g per 3 oz): 15.8 Omega-3s (mg per 3 oz): 1,954 Mercury levels (parts per billion): 45

Listed on Seafood Watch’s “Super Green List,” this best fish to eat is a triple threat: it’s low in mercury, provides almost eight times the recommended omega-3 intake per day, and is classified as a Seafood Watch “Best Choice” in terms of sustainability. Just watch out for canned mackerel, which can have mercury levels up to 586 ppb.

#seafood #lobster #crab #makerel #tuna #elle #bradley's fish

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werewolfwilds · 7 years ago

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i redid an ask meme that i had originally done ~3 years ago to see the comparison so for archiving purposes im putting it in a lil journal entry here ! i wanna start doing small journal entries again it was fun when i did that

new answers bolded

1) what images do you have set for your desktop/cell phone wallpapers?

my desktop bg is literally just…. a collage of kageyama manga screencaps a h a,,,, and my cellphone bg are drawings some gay drew me like 74724 years ago :v // my desktop rn is actually a background from one of the dmmd routes LMFAO..... idk which one it is but i’ve always liked those bg pics!! my cell lock screen is p5 art and my bg is leopika

2) have you ever had a crush on a teacher?

nooooope // nah

3) what was your last text message?

my phone is dead so i wouldnt be able to tell you lmfao i dont even remember // it was a gif from kelly lol

4) what do you see yourself doing in 10 years?

hopefully working a job i enjoy and making costumes and being happy!! // god i have no idea and it freaks me out... hopefully working,,

5) if you could be anywhere else right now, where would you be?

hoommee ((or at katsucon tbh)) // at the beach with friends maybe

6) what was your coolest halloween costume?

a white cat probably lmao // i dont think ive ever had a particularly exciting halloween costume but one year i was sharpay from high school musical and i think i peaked then tbh

7) what was your favorite 90s show?

uhhhh….. i didnt really… start watching tv until like… the 2000′s so i really cant tell you man lol // spongebob started in 1999 does that coUNT,

8) who was your last kiss?

(answer redacted) // :/ someone should kiss me so i can change this answer lmao

9) have you ever been stood up?

nope // nah

10) favorite ice cream flavor?

vanilla w/ vanilla oreos ok u need to underst a n d // this hasn’t changed i haven’t had this particular ice cream in a long time but i still stand by it

11) have you been to las vegas?

nahh // nope

12) your favorite pair of shoes?

idk i have these black ones i wear everywhere lol // i have a pair of white sneakers that i refuse to stop wearing now

13) honestly, have you ever cheated on your significant other?

i wouldnt even consider it. // no bc i’m not a piece of shit lmao?

14) what is your favorite fruit?

hmmm…. pineapple orrr…. strawberries but only if they’re the really good kind like they have to be perfect // pineapple!!

15) have you talked to anyone on tumblr that you could see yourself dating/having sex with? if possible?

….. ye s… yes. // in the past apparently so but thinking about it now nah lol

16) are you into hookups? short or long term relationships?

hookups arent my thing eh i prefer long term relationships altho i cant really say ive been in a “long” term relationship pffff // i don’t think hookups will ever be my thing, emotionally long term relationships are what i’m here for but i’m also a Very Impulsive Person so i cant tell you if this will stay a fact :’)

17) do you smoke? if so, what?

nope dont wanna // no thanks

18) what do you do to get over your anger?

usually talk to people or shout into word // i have to vent about it to someone probably a thousand times even months or years after it happens tbh

19) do you believe in god?

nahh // nah

20) does the person you’re in love with know it?

i aint in love with anyone rn so no? // i’m not in love with anyone.

21) favorite position?

………….. for w hat………. // oh honey lmfao... N/A

22) what’s your horoscope sign?

virgo/ox ovob // Virgo/sun, Aries/moon, Libra/rising and Cancer/midheaven

23) your fears?

literally everything i already named a few so ill name some others… ghh anything in… the ocean or lakes and stuff frightens me and i really dont know why bu tlike…. fish and crabs and jellyfish and seaweed cuz it’s evil and stu f f basically anything that’s not a mammal or turtles or penguins…. lo l im a baby // uncertainty is a big fear of mine and also people being mad at me lmao... as far as physical fears though i have debilitating fears of almost all insects/arachnids and lobsters/shrimp/crawfish :^)))))

24) how many pets do you have? what kind?

two cats and a dog!! // one cat one dog

25) what never fails to turn you on?

i dunno,,/////// // lol neck biting/kissing oof

26) your idea of a perfect first date?

im okay with mostly anything i just really like spending time with the person ; v ; // i’ve never really had an answer for this? thinking about dates has always made me so anxious for whatever reason but i’ll be happy to just spend time with them doing whatever honestly, i’m a super indecisive person aha

27) what is something most people don’t know about you?

i dont really know tbh lmfao // i’ve considered in the past looking into mental conditions (anxiety/bpd/etc) to see if i might have one or two but i never want to say anything about it because i don’t want to self-diagnose anything.

28) what makes you feel the happiest?

nice weather and nice conversations w/ best people u//v//u // nice weather and hanging out with people who are fun and easy to talk to

29) what store do you shop at most often?

does….. arda wigs count or… // does arda wigs still count bc mood lmao but truthfully now it’s probably target

30) how do you feel about oral? giving and/or receiving?

kkdkjsfkjkjfj??fsfj/// go for i t??? i have no problems with i t??? i dont think ill ever be willing to put a dick in my mouth though // these random sexual questions thrown in here are something aren’t they lmao. not going to disclose much but i will stand by the fact that i will not put a dick in my mouth lo l

31) do you believe in karma?

sometimes ye // i believe that people will eventually get what’s coming to them but i don’t believe in karma as a solid concept if that makes sense? like i don’t think it’s guaranteed

32) are you single?

yup yup // yeah it’s been wild lmao

33) do you think flowers or candy are a better way to apologize?

i think being sincere is the best way to apologize– if you truly mean it the person will know. you dont need to buy your forgiveness. // the best way to apologize is just to apologize sincerely and change your behavior if it’s applicable.

34) are you a good swimmer?

ehh??? im ok i guess– i took swimming lessons as a kid but i havent done legit swimming ever since then lmao,, ive always been best at the backstroke tho yea // i mean i have the ability to swim but i’m not olympic-worthy or anything lmao

35) coffee or tea?

ehhh im not big on either tbh // chocolate milk and you can fight me

36) online shopping or shopping in person?

depends what your shopping for i guess?? online is more relaxed i guess // online probably because shopping in person Gives Me Anxiety

37) would you rather be older or younger than your current age?

ehhh im happy where i am tbh // older

38) cats or dogs?

do not make me choose // cats and dogs* there i fixed it for you

39) are you a competitive person?

ahaa,,,,, oh god yeah,, // OOF yeah

40) do you believe in aliens?

i believe there’s life on other planets somewhere?? so i guess?? // i believe in aliens in the sense that there’s no way we are the only living life forms in the universe but not in the science-fiction way you feel me

41) do you like dancing?

i do but i suck at it lmao // i do but i: A- suck, and B- have no stamina

42) what kind of music to you listen to?

nearly everything tbh // i’m not picky when it comes to music but imma be real w u. almost all of the music on my phone is kpop. seventeen is my favorite group along with astro, and i also enjoy super junior, shinee, red velvet, etc among so many others,,, im pretty wide spread !

43) what is your favorite cartoon character?

i will never be able to pick just one // i’ll literally never be able to answer this

44) where are you from?

philadelphia uvu // philly!

45) eat at home or eat out?

hmmm at home. // at home

46) how much more social are you when you’re drunk?

i never plan on being drunk tyvm // i’ve never consumed alcohol in my life and to be Quite Fucking Honest i want nothing to do with it

47) what was the last thing you bought for yourself?

bracelets ! ; u ; // uh... excluding food and music... earrings i think

48) why do you think your followers follow you?

uhhhhhhh lmfao i have no idea i think… a good amount are for my cosplays at least?? or id like to think so lmfao but i really dont know pfft // my followers have just accumulated and hung around over the years... i know i gained a good amount from my snk days as arlert-the-troops and then through my haikyuu phase, whether it was for my cosplay or other posts that i made... whenever someone follows me now im not entirely sure what its for but i appreciate everyone who’s stuck around!

49) how many hours do you sleep at night?

it’s never regular man // 6-9 (lol) hours is pretty normal for me

50) what worries you most about the future?

everything tbh // the future as a concept worries me lol

#useless shouting #journal crap #sorry for so many personal posts lately ive been having fun with them lmfao

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dola34 · 7 years ago

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Voltron Defenders of Atlantis

Chapter 4

“So this is what the inside of a submarine looks like.” Shiro said as brought his stuff to his assigned room. “Room 300B,” Shiro muttered to himself and opened the iron casted door.

Inside were two bunk beds and stuff on all but one were scattered across the room. Shiro shrugged and claimed the one not filled with stuff. Which was the bottom bunk and to the right. He sighed and laid down, ready to take a power nap before dinner. He looked to his left to see the one person he didn’t want to see in the entire world.

“Slav!” He shouted and got up to bang his head on the bed top. He groaned in pain while Slav got down from the top bunk. “Hello Shiro. The probability of meeting you here in this dimension was 300%.” He said smiling at Shiro and who turned his back to him.

“Shiro-” Slav said as he look at him with sadness. Slav gulped and he went to touch him. “Why are you here? After all isn’t Atlantis just a silly wild goose chase.” Shiro snapped causing Slav to freeze.

“A wild goose chase it maybe but the probability of finding Atlantis is not zero.” Slav whispered out and Shiro looked towards him. It was silent as both of them stared at each other until Shiro sighed. Laying back down on his bed Slav smiled and slithered onto Shiro’s chest.

“Slav get off! Your heavy!” Shiro cried but Slavs lanky body curled around him like snake. Forcing Shiro to lay in his bed. Shiro struggled to get Slav off. They continued to wrestle with each other until the squeaking of metal told him another was joining. Both he and Slav looked up to see a man with dark skin walking inside.

He had dark brown hair with brown skin. A towel hung around his neck and he had no shirt on and wore brown pants. “A nice shower after a strenuous work out.” He said then looked down to see Shiro and Slav. Who paused their struggle to look at the newcomer.

“Did I interrupted anything?” He asked raising his eyebrow at them. Shiro and Slav froze. Silence eclipsed the room until the man shrugged and went over to his bunk.

Shiro gasped snapping out of his frozen state to shout, “no no no nonono!” Renewing his pushing to get Slav off to no avail. After struggling for a few more seconds Shiro sighed and laid back down.

“The name is Shiro and this,” pointing to Slav “is Slav.” Shiro said then offering his hand to him. Rax arched a thick eyebrow but took his hand. “Rax. You better not go near my sister.” Rax grumbled the last part out and Shiro quickly nodded.

“What who’s your sister?” Shiro asked. “The girl on the intercom. So stay away from her. Its bad enough one man is after her. I don’t need another suitor to chase away.” Rax grumbled out and dug in his bag for some cloths.

“Attention. Attention. Can Mister Shiro please go up to the observation deck. Can Mister Shiro please come to the observation deck.” Shay’s voice said from the intercom. Shiro sighed out and looked at Slav as he looked up at him with innocent eyes.

“Slav. Get off.” Shiro said looking down at him. “The probability of that happening is .0009 percent.” Salv said hugging him tighter. Shiro stared down at him and sighed. “Desperate times call for desperate measures.” Shiro stumbled up and walked over to a crack.

“Don’t make me step on a crack.” Shiro said and Slav looked up at him in horror. “What about your mother back?” Slav cried out looking up at him. Then looked down at the crack right in front of them. “She’ll live.” Shiro deadpanned and Slav started to tear up.

“Your so heartless and cruel!” Slav cried letting go of Shiro to scrambled up into his bunk bed. No one made a peep as Rax looked up at the quivering pile of blanket where Slav hide. “He actually believes in that nursery rhymes?” Rax asked looking at Shiro and who shrugged. “It could happen! In alternate dimensions!” Slav cried from under his blanket.

Rax snorted and went back to his cloths as Shiro went to leave for the observatory deck. “This trip is going to be interesting.” Rax said as he hopped into his blue jumper. Shiro couldn’t help but agree as he closed the door to their shared room.

Up at the observation deck

The deck was huge and could easily fit 100 men. There were stairs leading to the steering wheel and observation deck. Underneath it was the control center and communication center where a young girl with dark brown hair and brown skin was talking.

The entire deck was made of glass. Allowing the people to see outside into the murky depths of the ocean. Shiro walked over to the stairs slowly as he took in the sight.

At the front was Zarkon next to the wheel along with Allura and Lance. Lance was busy flirting to an unresponsive Allura who was looking at her clipboard. Lounging around the railings were Pidge, Coran and Hunk. Pidge was working on a toy robot while Hunk was busy looking over a recipe book with Coran.

“Shiro reporting for duty.” Shiro said and saluted Zarkon who saluted back. Everyone turned to him and Zarkon as put their stuff away. They formed a single line in front of Zarkon and behind Shiro. “Shiro brief us on what you know about Atlantis.” Zarkon said

Shiro nodded and started to dig through his backpack for something. “Where are they?” He mumbled out as a black board and projector were pulled up by an assistant. They were set across from each other.

Shiro cleared his throat and went over to a projector. Picking through the slide cards they suddenly tumble out of his shaky fingers. He smiled while scratching his neck and bent down to pick them up.

“He’s not going to last one month like that on this expedition. I used to take lunch money from guys like him.” Pidge said as he leaned onto Lance. Lance snickered then winked at Allura who rolled her eyes and Coran glared at Lance. Pidge rolled his eyes as well and elbowed him in the ribs.

A buzz came from the projector as Shiro turned it on and placed a slide inside to show a picture. On it were Atlantian words and a picture of a crustacean like beast with its pinchers tearing ships in half.

“Before we head into the entrance of Atlantis it is said that a huge creature called the Leviathan guards the entrance. Its said to be so terrible that sailors were driven mad by just seeing it.” Shiro said and they all looked at him unimpressed.

“So its a crab.” Shiro looked at Lance and raised an eyebrow at him. “Isn’t it a crawfish?” Shiro asked. “Looks like lobster to me.” Pidge pipped up and everyone looked at him. “Wrong. Its a crab.” “Crawfish!” “It can’t be because Crawfish are teenie weenie little things. Who would base a monster off of them!” Lance cried. “Crabs aren’t that big either.” Shiro pointed out. “W-well…at least their cooler than yours.” Lance cried.

“What about a lobster?!” Pidge cried. “What are you talking about Pidge. Look at those pinchers. Their huge. Definitely a crabs pinchers.” Lance cried pointing to the paintings pinchers. “What about those smaller mouth pinchers. Those belong to crawfish!” Shiro said pointing to the smaller pinchers that were near the creatures mouth. “But its body is that of a lobster!” Pidge pointed to its body and everyone had to agree there.

“So which is it?” Hunk asked and everyone debated over it while Zarkon and Allura tapped their feet. They both had their arms crossed and faces flushed with anger. Their tapping grew quicker and Coran quietly backed off as their faced pinched in anger.

“Enough!” They both yelled causing everyone to look at them. “It doesn’t matter what it is. But if that thing is real then we’ll become the prey on this expedition!” Allura said. “Shiro continue on with the presentation and no more distractions!” Zarkon said glaring at Hunk, Pidge and Lance.

Shiro nodded then cleared his throat and went back to explaining. “The Leviathan is a creature described in the Book of Job. The Bible says that out of his mouth comes burning blue lights. Sparks of fire shooting out. But its probably just a statue or a carving to scare away superstitious folks.”

“Thats one hell of a carving then.” Lance said and Zarkon glared at him. “So how are we going to get to the entrance of Atlantis?” Allura asked and everyone nodded their heads. “Do we have to dig our way in?” Coran perked up at that and straightened up.

“We don’t have to.” Shiro turned off the projector and started to draw. “When we reach our destination we will be going down a curve that leads to an underground cavern. There we should find remnants of an ancient highway leading to Atlantis.” Shiro said and Coran slumped back down.

“Captain Zarkon. You might want to see this.” An older woman said from the steering wheel. The lady was hunched over wearing a cloak with a hood over her head. Her long white hair and yellow eyes creeped everyone out.

“Haggar whats the matter.” Zarkon asked walking up to where she was. “I’m turning the lights on now as we speak.” She flipped a switch and lights turned on and lit up the bottom. To show wreckages of boats littering the sea floor. Shiro gaped in amazement as he slowly took in the boats.

“There’s ships here from every era. Greece, Italy, Rome and even Viking!” Shiro said as the submarine pasted by them.

“C-commander Zarkon. I think you would really want to hear this.” Shay’s voice said over the intercom and echoed in the quiet room. “Shay what is it?” Zarkon asked ignoring Shiro’s mumbling as he translated the Shepherds Journal.

“I picked up something on the Hydrophone that just isn’t natural.” Shay said and Zarkon raised an eyebrow. “Put it on speakers Shay.” Zarkon commanded and a click could be heard.

A deep groan echoed through the submarine causing workers look up. Their eyes wide as they looked at each other.

“What is is? A pod of whales?” Zarkon asked joining Shay in the communications center. Allura and Coran right behind him. “Its bigger and there’s only one.” Shay said turning the dial up. “It sounds almost metallic.” Allura said pressing her ear to the microphone.

“Is it getting louder?” Lance asked looking around the observation deck. Pidge nodded and slowly looked around while Hunk tried to hide behind Lance. The noise died down and everyone released a breath they didn’t know they were holding.

“Whatever it was. Sounds like its gone now.” Coran said but Allura narrowed her eyes with her lips pursed. “Haggar bring us about. Its time we searched for that curve.” Zarkon boomed out but Allura continued to stare at the microphone. “Allura sometimes the matter?” Coran asked. “I don-” the ship violently rocked and tumbled like they were hit by something. Causing everyone to fall onto the floor. The screams of men and women filled the air.

#Voltron Defenders of Atlantis

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multipleforks · 6 years ago

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The Daniel. For anyone who has ever dined here, you know, it’s that one name, one word that embodies so many descriptors. Exquisite, lavish, classy, opulent, wealthy, elegant. It’s a place that should be on everyone’s list when it comes to fine dining in America (assuming of course, you have that list!) There’s something about the main dining area that makes you feel like you’re living in the affluent and prosperous Roman Empire days. Perhaps it’s the large, white, coliseum pillars that outline the room or maybe it’s the high vaulted ‘church like’ white ceiling? In any case, it is hands down one of the fanciest and classiest restaurants in New York City and if you ever have the opportunity to eat here, you definitely should!

The restaurant itself has many rooms. There’s the quaint, upscale bar area, which is a bit reminiscent of the 1970s bar in the movie, The Shining, as there are only four bar chairs and there’s a dim yellowish/greenish lighting. Then there’s the luxurious, and extensive main dining room and the private rooms that can be rented out for special occasions, like the Bellecour room, off the restaurant’s lounge, which is named after the historic town square located in the hometown of Daniel Bloulud’s hometown, Lyon to the super exclusive Skybox which offers a bird’s eye view of the Daniel kitchen, and is easily one of the most unique dining experiences in all of New York City.

On the random Monday evening we dined here, our party was lucky enough to have a table front and center in the dining room which allowed a wonderful 360-degree view of everyone around us. On the walls surrounding the dining room area, which is squared off by the Romanesque pillars, are large artwork masterpieces of miscellaneous things, along with lots of beautiful plants and flowers, giving the room a nice, soft touch. Looking up, the ceiling is also reminiscent of the Ancient Roman Empire, but oddly enough the magnificent curricular chandeliers that hang from the ceiling have a playful 1970’s disco ball feel to them, it’s quite the dichotomy.

The restaurant, which is only open for dinner, offers three options for dining, the prelude, before 6pm three-course prix-fix, the four-course tasting, or the seven-course tasting menu prepared by the chef. (There is also the option of pairing wine with your meal). We opted for the four courses which was ever so perfect for us. (For four courses we were there for three hours, I can’t imagine how long seven courses would take, we might need to sleep there!) Luckily the menu is arranged in terms of first course, second course and third course so that you aren’t completely confused where to start. All options sound so uniquely spectacular, it really was hard to choose just three! (Ask your waiter for recommendations, I allowed him to choose my entire menu. The man has been there for most of his life, he definitely knows what’s up!)

Once we ordered our three main courses, they came by with mini mushroom tarts to start accompanied by a poached lobster dish with seasonal green vegetables. After that we were given a taste of their chilled pea soup with smoked cheese. It was beautifully pureed and tasted like the peas had just been picked from the local garden. Delightful, pallet cleansing starter.

For the first course, the very respectful cordial, knowledgeable, and direct waiter suggested the New Orleans Crayfish with Pike Mousseline, Wild Daylilly, Crystalline Tempura, and Fava Beans. The dish was such an incredible burst of flavor. It had a creamy taste up front, mixed with a slight fishy taste from the crawfish, and a crispy flavor from the tempura. The seasonal veggies also added a nice, earthy finish. It was a bit like eating a creamy Mexican dish exploding with cream and tons of spices.

For course two, our lovely waiter recommended the white asparagus, which is in season this spring. Europeans go crazy for white asparagus when the season begins. In fact, it is so revered that full blown festivals mark the season. Chefs go crazy for this mild, colorless, almost sweet tasting vegetable. What is white asparagus you might ask? Its asparagus that never sees the light of day as it’s grown underground. Growers cover the spears in mounded dirt or black plastic tunnels so that they’re not exposed to light and don’t produce chlorophyll (which would turn them green). As delightful as this vegetarian dish sounded, it’s also not everyday you see squab breast on the menu, so I went with that. (For those of you unaware, squab is a young pigeon, it cuts like duck meat, hearty, dark meat poultry). Apparently, it’s a very difficult meat to cook, so you will very rarely see it on the menu. (Interesting how Michelin restaurants serve ‘flying rats’ on their menu, huh? I digress). The broiled squab was served medium rare and had a delicious skin on it, made of a French curry spice blend. The dish also came with a delightful green puree and fresh green asparagus.

Course three offered so many unique and creative dishes. The quail was stuffed with foie gras in a pastry like casing. It was served with cabbage and mushroom on the side with a splash of white wine and sherry sauce both on top and to the side of the meat. It came with a side of ‘crispy rice’ that was almost like eating Rice Krispies with a delicious cheesy finish. Another diner at our table ordered their notable Elysian Fields Farm Roasted Lamb Chop with barley, young radishes, and nettle emulsion, which well a picture does equal a thousand words…

Throughout the course of the evening, the bread server came out numerous times to offer us a variety of bread options, which we gobbled down like there was a bread shortage somewhere in New York City. The brioche was warm, with a delightful crispy, slightly buttery outside with warm, delicious dough on the inside and the Parmesan bread had the most delightful flavor of Parmesan and fluffy ‘cloud like’ dough.

Finally, came the best part of the evening, the wonderful finale, dessert. The dessert menu was unlike anything I had ever seen before (and apparently it changes often!). We decided to order four different desserts and do a ‘musical dessert’ so that we could all try one another’s. The pistache was a definite favorite. It was pistachio ice cream in a hard chocolate casing with salted caramel and praline with a sweet and savory dash of ice cream on the side. Another dessert was a unique taste on lemon meringue. The dish came with two little hardened shells of meringue, with a lovely dash of lemon on the inside. As with most Michelin restaurants, little compliments from the chef were aplenty. We were bestowed with warm madeleines (lightly browned pieces of dough, shaped similarly to muffins, dusted with powered sugar), along with a plate of homemade chocolates and little ‘Daniel’ boxes to take home that were filled with little cakes dusted in brown syrup.

After the meal, Chef Daniel Boulud came out and said hello and offered to briefly show us the kitchen. The kitchen staff were busy at work, winding down for the evening, and thoroughly cleaning and re-cleaning every nook and cranny of the kitchen, but most were happy to say hello. As you would expect, the kitchen was impeccable, with ‘Michelin two stars’ signs hanging front and center. Chef Daniel was more than hospitable and was happy to briefly chat with us and take pictures. He also pointed up to the Skybox and joked that we needed to eat there next time as we could watch the chefs prepare our food for us. (Funny he mentioned that, as there was a table of four eating front and center in the kitchen when we arrived. Best table in the house for sure! Overall, it was a spectacular meal. The service was outstanding, the food was incredible, the ambiance was second to none. Just about everything was as close to perfection as humanely possible. A highly recommended dinner for your next celebration (or a random Monday evening, who’s judging?!)

A Review of the Daniel The Daniel. For anyone who has ever dined here, you know, it’s that one name, one word that embodies so many descriptors.

#bestofnycdining #chefdanielboulud #finediningnyc #michelin rated #michelinratednyc #tastingmenunyc #theDaniel #twomichelin

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tonyduncanbb73 · 7 years ago

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Five Restaurants to Try This Weekend Around Boston: The New Restaurant Edition

Pay a visit to these recently opened spots

Welcome back to Five Restaurants to Try This Weekend, a weekly column in which the Eater Boston team recommends, well, five restaurants to try this weekend. Every Friday, we offer up a blend of old and new spots, typically including a mix of suggestions in Boston proper, Cambridge/Somerville, and farther afield. Sometimes there’s a topical theme; sometimes we just share our favorite standbys or the new places that are exciting us. Bookmark this page for updates; we add new recommendations to the top each week. Can’t hit ‘em all in one weekend? That’s what next weekend is for.

Want more recommendations from Eater staff and fellow readers? Join the Eater Boston Facebook group. Want to make sure your favorite hidden gem is on our radar? Send tips to us via email.

March 30, 2018: The New Restaurant Edition

If you’re not otherwise tied up with Easter or Passover celebrations this weekend, it may be a good time to score a reservation at one or two (or five) of the hot new dining destinations around town. This week’s Five Restaurants to Try are newish to very new and are quickly making names for themselves. From spicy seafood to fried chicken to sashimi, here are some recommendations for the weekend.

For beautiful ceviche and friendly hospitality: Celesteis tiny and adorable and wonderful. The Peruvian restaurant joined Union Square’s bustling dining scene earlier this month, serving up ceviche, lomo saltado (pictured above), and more, along with a nice selection of booze, with a focus on pisco and mezcal. Want to try it this weekend? Note that it’s closed Sundays but open until midnight on Saturdays, with an abbreviated late-night menu kicking in at 10 p.m. 21 Bow St., Union Square, Somerville

For a taste of Uruguay and beyond in a swanky old diner car: La Bodega— from the owners of Cambridge’sacclaimed Salts, which was forced to close in early 2014 due to a burst pipe — sort of quietly opened around Christmas with plans to slowly extend the menu and hours as time went on. It’s been building up momentum over the past few months, and regardless of whether it’s actually celebrated a “grand” opening yet, it’s already well worth a visit. It’s a unique, romantic space (be warned that it can get loud, especially in the diner car section, so don’t count on a very quiet evening.) Drink some wine; eat some steak and assorted small plates; be happy. 21 Nichols Ave., Watertown

For heavenly hushpuppies and hot chicken: And biscuits, too. Southern Proper really does smell like pine, as promised, and the attractive space is the perfect spot in which to gorge yourself on fried chicken — available in classic and hot styles; get the hot if you can handle a bit of a slow burn. Perhaps it’s a bit of a carb-heavy combo for one sitting, but the hushpuppies, biscuits, and chicken are all must-try items, so wear your stretchy pants and dig in.600 Harrison Ave., South End, Boston

For a fun, messy date night: Another newbie in the neighborhood is Bootleg Special, jumping into Boston’s growing Cajun seafood boil scene. Throw on the provided bib and gloves before diving into a big bowl of spicy seafood — choose from crawfish, lobster, shrimp, and more — and be sure to add something boozy on the side, such as a hurricane or daiquiri. 400 Tremont St., South End, Boston

For pretty plates of Japanese food with a touch of Hawai‘i, not to mention loads of sake: Momi Nonmiis the elder of this batch of recommendations, having opened back in October 2017, but we’ll allow it. Located in the former East by Northeast space (it was briefly a burger joint after that), Momi Nonmi serves up beautiful dishes of sashimi, tempura, and more. Splurge on the wagyu beef dumplings, don’t miss the duck confit rice dish, and try out the sizzling loco moco if you’ve got room left. Fan of sake and shochu? The staff will be eager to discuss options with you. 1128 Cambridge St., Inman Square, Cambridge

March 23, 2018: The Bao Edition

Rachel Leah Blumenthal/Eater

Squid ink oyster bao and pork belly bao at Pagu

Today’s theme is bao, simply because we’ve been eating them a lot lately and want to share a few recent favorites with you. Bao is a bit of an ambiguous word; it pops up on menus all over town to refer both to fully enclosed baozi (steamed or baked buns stuffed with various meats or other fillings) and to the wide world of variations on gua bao, or pork belly buns, which sort of resemble a fluffy taco or a sandwich where the bread’s connected on one side. Boston’s got both, but we’re just going to focus on the latter today — steamed bread folded around the traditional filling of pork belly or a range of other meats, sauces, and toppings.

For a meal that fuses Japanese food with Spanish and beyond: Now a little over a year old, Pagu is part of the increasingly awesome edge of Central Square by MIT, a short stretch of Massachusetts Avenue that includes Saloniki, A4cade, Naco Taco, Abide, and lots more. The pork belly bao, served with pickles, peanuts, and cilantro, is exceptional, and there’s another option as well — jet-black squid ink oyster bao, stuffed with panko oyster, “norioli” (nori aioli, naturally), and purple cabbage. Decidedly less traditional; equally worth trying. Also eat: jamón ibérico, Guchi’s midnight ramen, and cedar campfire black cod. 310 Massachusetts Ave., Central Square, Cambridge

For a fun, boozy meal to a loud hip-hop soundtrack: You know it; you love it. Shojo is still going strong in Chinatown — and it’s now a big sibling to two nearby spots, BLR by Shojo and Ruckus. Order a cocktail and get the bulgogi beef bao (with marinated carrots and shinko pear gochujang), the Shojo pig bao (smoked barbecue sauce, kimchi, jalapeno), or the curry cauliflower bao (black bean mayo, onion rings, pea greens). Also eat: pork belly dumplings and shadowless fries. 9A Tyler St., Chinatown, Boston

For a Tiki hangover that is totally worth it: New downtown spot Tiki Rockis a blast. It’s colorful, it’s noisy, and it’s serving up a variety of Tiki drinks that’ll make you happy and pretty tipsy. The food menu focuses on sushi, but there are also some non-sushi entrees, skewers, and appetizers, including the pork belly bun. The pork has a chili maple soy glaze, and it’s served with uni mayo, lettuce, and nori seasoning. Also eat: coconut shrimp and winter squash dumplings, and how about a bowl of ramen at Oisa Ramen next door? 2 Broad St., Downtown Boston

For even more sushi and even more cocktails: Here’s another loud, energy-packed, sushi-packed, boozy option — Fat Baby in South Boston. There’s steak bao (skirt steak, hoisin, pickled Fresnos, bean sprouts) and chicken bao (Thai herbs, carrot, daikon, green chiles, hoisin, and “boom boom” aioli). The Loco Taqueria & Oyster Bar sibling also has some solid cocktails. Also eat: the crispy rice cake snack with tuna, any of the crudo options, and the spicy tuna roll. 118 Dorchester St., South Boston

For bao that are not quite bao but eat them anyway: This is theleast bao-like option of the bunch, but Eventide Fenway’s acclaimed brown butter lobster roll and fried oyster bun are served on light, squishy bao-style buns. It’s an easy win for anyone who loves bao and seafood. Also eat: Maine lobster stew, the green salad, and brown butter soft serve. 1321 Boylston St., Fenway, Boston

March 16, 2018: The Beard Edition

Rachel Leah Blumenthal/Eater

Harissa barbecue duck at Sarma

The James Beard awards — aka the “Oscars of the food world” — are coming up fast, and the nominee list was just announced earlier this week, including a handful of local folks. For the inaugural edition of Five Restaurants to Try This Weekend, we’re featuring restaurants from Boston’s nominees.

For a truly lovely meal you probably won’t be able to eat this weekend because the restaurant’s basically booked up forever: Look, it’s probably too late to get reservations to Sarma for this weekend; sorry. Plan ahead for next weekend…or, like, a month from now. (Or walk in and put your name on the bar waitlist. Try showing up right at 5 p.m. on Sunday.) From Best Chef: Northeast nominee Cassie Piuma, Sarma — sibling to Oleana and Sofra (home to Outstanding Baker nominee Maura Kilpatrick) — serves up “an exhilarating survey of the herbaceous, sun-baked flavors of the Middle East,” according to Eater’s national critic Bill Addison, who named it to his 2016 list of the best restaurants in America. Highlights on the current menu include the Black Sea cornbread, venison wrapped dates, and harissa barbecue duck (pictured above). When ordering, save room for the specials that circulate the room like dim sum, especially the fried chicken. 249 Pearl St., Winter Hill, Somerville

For a dim sum brunch: Sarma’s got its dim sum-like trays of specials; Myers + Chang has dim sum brunch on Saturdays and Sundays from 11:30 a.m. to 3:45 p.m. — you’ve got plenty of time to sleep in. The self-proclaimed “indie diner,” a longtime South End staple, serves a “very personal interpretation of Chinese, Taiwanese, Thai, and Vietnamese specialties,” which includes brunch necessities like Mama Chang’s pork and chive dumplings; grilled corn with Sriracha butter; tea smoked ribs; wild boar dan dan noodles (“hotterest” on the restaurant’s spicy scale); and lots more. Executive chef and partner Karen Akunowicz is a nominee for Best Chef: Northeast. 1145 Washington St., South End, Boston

For a mai tai-soaked brunch: Let’s say you make it to Myers + Chang for Saturday brunch. Why not hit up Tiger Mamafor Sunday brunch (11 a.m. to 2:30 p.m.), from Best Chef: Northeast nominee Tiffani Faison? There’s everything from Fruity Pebbles doughnuts to a bacon and cheddar-stuffed waffle that comes with Thai chili butter and maple-glazed bacon, not to mention a rotating selection of enticing cocktails. Past Sundays have featured mai tais; a bloody mary that included tamari, sambal, and wasabi; and more. 1363 Boylston St., Fenway, Boston

For a baller sushi feast: Go nuts at Uni, and don’t even worry about thinking — there are a number of omakase options that leave it all in the hands of the chef, spanning from a 10-piece nigiri omakase ($58) up to $185 for an epic tasting of the restaurant’s immaculate sushi. There are plenty of other ways to drop some major cash here as well, from a whole tray of Maine uni for DIY hand rolls ($65) to beluga hybrid caviar ($375). While sushi’s the focus, there are some don’t-miss hot dishes as well. Our pick: the Korean rice cakes with kalbi oxtail, kimchi butter, and gremolata. Chefs and partners Ken Oringer and Tony Messina are both up for Beards — Oringer for Outstanding Restaurateur and Messina for Best Chef: Northeast. 370 Commonwealth Ave., the Eliot Hotel, Back Bay, Boston

For the weirdest “I can’t believe this menu actually works” menu: Oringer is also behind, among other spots, Little Donkey in Cambridge’s Central Square, which he co-owns with Jamie Bissonnette. (The two of them recently debuted a ready-made food crawl that brings diners to Toro, Coppa, and Little Donkey in a row, with transportation included in the price.) When the duo opened Little Donkey in 2016 — one of the top newcomers of the year — they spoke about how they’re tied to certain themes at their other restaurants, but Little Donkey is a place to break the rules and cook whatever they want. That means that matzo ball ramen co-exists with an extensive raw bar selection, duck nachos, seriously spicy Jamaican jerk chicken wings, and lots more. It shouldn’t work. It does. Don’t miss the manti (Istanbul meat ravioli), poke, or Parker House rolls. 505 Massachusetts Ave., Central Square, Cambridge

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tamibruce121 · 7 years ago

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Top 12 Spring Honeymoon Destinations For All Travelers

Alright Spring brides and grooms, the countdown is on! Two, three, maybe four months away from your wedding day we have to ask you…have you booked your honeymoon? Put away that guest seating chart and let’s do some fun travel planning for a change, we’ve got our top twelve favorite honeymoon destination for Spring newlyweds!

We’ve chatted a bit recently about reasons you don’t need to put off your honeymoon, and if it’s getting down to the wire on honeymoon planning, we’ve rounded up all the best destinations for all types of travelers. Whether you’re an adventurous Airbnb trekking couple, or more “fresh towels everyday” luxury lover, there’s a perfect Spring honeymoon destination for you.

Photo by Greg Finck via Bridal Musings

Honeymoon Destinations For Adventure Seekers

Backpackers, Airbnb lovers, thrill seekers rejoice! So many adventurous honeymoon treks are in their height during the spring, thanks to thawing snow and ice in the Northern Hemisphere and cooling temperatures in the Southern realm.

Safari dreamers will want to head to Tanzania in March, when the humidity drops and before the crowds grow large. Take a tour to the wildlife-rich Serengeti, let a luxury camp plan your stops and safari or DIY your own wildlife trek stopping at smaller wildlife outfitters along the way.

Photo by Jordan Voth via Green Wedding Shoes

Newlyweds who’ve always dreamed of a tour through the Southwest, United States should take advantage of the winter thaw and lack of crowds. While the Grand Canyon and Zion are undoubtedly beautiful, consider under-the-radar, and just as majestic Canyon de Chelly.

With the Navajo Nation still residing within the canyon’s walls, you get a more authentic, less touristy experience – as in, no tourists at all. Camp for free at the canyon’s mouth, or pay a ($11) visit to Howard’s Spider Rock Campground with one of the most incredible views I, myself, have ever seen in my life. Listen to the echoes of wild horses stampede through the canyon below, and see if you can count the millions of stars above.

Photo by Darin Images via Bridal Musings

Luxurious Honeymoon Destinations

Beachside massages, Balinese teak wood cottages, incredibly crafted cuisine, and a whole lot of relaxation are to be had anywhere along the coast of Vietnam. Thanks to the country’s incredible affordability, you can find a luxury honeymoon that fits most any couple’s budget.

Visit the charming small beach village of Hoi An, and stay for $60 a night in this antique filled Vietnamese villa, (away from the backpacker crowd) just steps from the sand. The villa comes with bicycles to tour the rice paddies and make friends with water buffalo, and a private chef who arrives daily to prepare authentic and bountiful traditional Vietnamese meals as part of the nightly rate!

Photo via Six Senses

Looking to splurge? A number of eye-catching, five-star resorts lie along the Southern coast in Nha Trang. We have our eyes on Six Senses, with their private villas, sexy bathrooms, spa treatments and gorgeous seaside views.

Budget-Friendly Honeymoon Destinations

Looking to get the most bang for your buck on your honeymoon? Spring is luckily the “shoulder-season” for so many popular destinations, helping you snag that coveted honeymoon suite. But you don’t necessarily have to sacrifice the best weather for a good price; we’ve selected destinations that are both budget-friendly and have fabulous Spring climates.

Photo by Claire Eliza via Bridal Musings

Discover Morocco at its best in the Springtime. Temperatures range in the 70s throughout the country, and prices are always cheap, whether travel is peak or off-peak. Visit the gorgeous blue-walled city of Chefchouen, shop the souks of Marrakech while relaxing at a luxurious riad for just $30 a night, enjoy one euro lobster and easy-going beach vibes in Essaouira and take that once in a lifetime desert trek through the Sahara.

While most of Europe has yet to warm to beach weather, the Canary Islands are nearly always honeymoon-ready. With inexpensive flights from nearly all of Europe (and falling prices even from the USA!) the Canaries remains one of the warmest and most budget-friendly destinations in Europe each Spring. Rent an ocean view private chalet for $70 a night, visit the moon-like volcanic wineries, and enjoy fresh from the boat seafood.

Honeymoon Destinations For Foodies

Maybe you’re like Jack and I and you travel purely for food? While your taste certainly decides what destination is honeymoon worthy, our picks are diverse in flavor and price.

Photo by Claire Eliza

The smallest city in America with enough fine dining to earn it’s own Eater office, and the refuge of many NYC chefs and sommeliers, is the charming Southern food mecca, Charleston, South Carolina. The weather in the Spring is divine, and the summer crowds have yet to arrive.

Stay in one of the classic, colorful colonial homes on the peninsula, and spend your days sampling the city’s Southern food (until you can’t walk anymore). Visit Sean Brock’s celebration of Southern cuisine at Husk and have a whiskey cocktail and aged ham at his historic bar next door. Find out what makes low-country oysters so special at 167 Raw, and don’t leave town until you’ve had a few pounds of garlic crab and crawfish at Nonna’s Seafood.

Photo by Greg Finck via Bridal Musings

While most of Thailand is growing hellishly hot, Chiang Mai, in the northern high country, remains quite pleasant into Spring. Boasting one of the world’s greatest food scenes – vibrant markets, gloriously inexpensive street food, and a number of foodie festivals every year- this destination should be tops for any foodie newlywed couple. Rent a gorgeous Thai home, take cooking classes t0 perfect your som tum and sticky rice, and frequent the market stalls for arguably the best street food in Thailand.

Culture Lovers’ Honeymoon Destinations

My own dreamy image of Japan is temples surrounded by fluffy pink cherry blossoms, and I bet yours is too. Spring, of course, is the one and only time you can catch this natural explosion of pink blossoms. Stay in a zen friendly space in Kyoto, explore the town’s many temples and gardens, experience Japan’s culture and tantalizing cuisine, and see the city’s famous display of cherry blossoms.

Another bright and flowery destination rich with culture and history is The Netherlands. The yearly tulip festival spans from mid-March to the end of May, making it a very flexible journey. Visit Van Gogh’s museum in Amsterdam, traverse the many canals and rent a car to drive out of town through fields and fields of colorful tulips. Dreaming of visiting Holland’s many charming windmills? Why not stay in one?!

Photo by Greg Finck via Bridal Musings

All-Inclusive Honeymoon Destinations

Did wedding planning wear you out? Would you rather leave the honeymoon plans in the hands of the pros? Consider an all-inclusive style honeymoon where the only planning you have to do is the destination itself.

The Caribbean boasts beautiful weather in the Spring, with dry days and respite from cold weather in the North. Located on one of the most serene and beautiful beaches of the Dominican Republic (and perhaps even the Caribbean) is Sublime Samana. Far away from the heavily touristed resorts of Punta Cana, you’ll find refuge in your own villa just steps from the sea. With sweet breakfasts of local fruit and coconuts, and a beachside restaurant grilling up the fresh catch of the day on a nightly basis, you may never find a reason to wander off the luxury compound.

Photo via Be Tulum

Just south of Cancun is the now trending little eco-resort town, Tulum. Hip city folk are flocking to this ruin filled Mexican beach town, we predict Tulum may gain a nickname as the sixth borough soon (are you from Brooklyn? Have you been to Tulum? Thought so!) As the town rises in popularity amongst hipsters and luxury travelers alike, you’ll find all-inclusive style hotels less polished than their neighbors in Cancun – in a good way.

Be Tulum offers everything you could need from an all-inclusive resort – meals, drinks, private access to the beach – but doesn’t require you to buy into everything at once. Enjoy all the luxurious amenities the resort has to offer, and wander into town whenever you fancy trying the local gourmet fare.

Looking for more honeymoon inspiration? Visit our handy travel section!

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crossingcontinent-blog · 7 years ago

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It’s interesting to learn about ourselves that we are more happy spending time in more remote places than being located in very touristy caravan parks with all the facilities. Being at caravan parks is necessary so now and then so we can wash our clothes, top up the water and wash ourselves with warm water. Also it’s nice for the children and ourselves to dip in the swimming pool. After a few days we desperately want to get back on the road again. What is it exactly with remote places what attract us? In the basic it’s about being surrounded by beautiful nature. Our camper trailer has still some “luxury” elements when staying on an unpowered location in the bush. We still have a running fridge (and freezer), we can use the stove to cook our meals and we can use the light (solar panels). So we can fully maintain ourselves for a week.

Ok, we don’t have a toilet and a shower. Worst case scenario we have to dig a whole when we need to do a big one but that’s something you just don’t think about while doing. When we decide to camp in the wild we fill up our tank with water, go to the store to stock up our food and fill up the tank with diesel. I’m not sure if I am (Heidi) that type of person who can camp in a tent in the wild and eating out of cans. I prefer a little bit of luxury. The nature gives us a very calm feeling. Camping in the wild makes you appreciate the simple things in live. We are not exposed to television, traffic, news or other “abstractions”. It’s so easy to live in the here and now. You wake up with bird sounds and it’s nice to hear the sounds of leaves on the trees. In the morning we have breakfast outside while enjoying the rustic moments. I always enjoy a cup of coffee while watching the boys play. The boys can dig holes in the ground and play for hours with everything what’s there: leaves, sand, water, bones and sticks. Warroora Station is a very good place with no facilities however with the most stunning beaches in a secluded area.

Warroora Station is located on the west coast. The area is bringing us nice weather (around 30c), white beaches, blue sea and a lot of underwater fish. Our camping spot is behind the dunes near the lagoon 30 min drive away from the main station and another hour from the first town (coral 20 houses). I really like the (semi) remoteness of the place we stay. In the night you only hear the waves, some birds and other night animals. During the day you can jump in the water for a swim and catch your fish for the evening meal. We are located between the dunes close to the old lagoon of the river that is dry. On top of the $11 a night you will get a million stars in the sky free of charge.

We already bought all the presents and cake in Carnarvon for Julien’s birthday. Within this beautiful surrounding we decided to celebrate his birthday a couple of days early. The evening before Heidi decorated the trailer will balloons. In the morning he waked up and was truly amazed of the transformation of the trailer. We had chocolate mud cake and Julien wanted to decorate the cake with marshmallows, glitters and other candy. So after breakfast Jens and Remco left to enjoy the beach. After an hour everything was ready for the birthday boy. Presents ready, cake prepared and Jens was ready to sing Happy Birthday.

Julien had a great time unpacking the presents and as always with boys it is the toys with the most noise that impressed the most. The stars wars mask and sword where his top presents.

He also got a mask and wetsuit to enjoy the (shark) waters around us. That afternoon we all got ready to take the dip in the sea. Heidi well prepared, Julien in his new suite both ready to go for a snorkel around the reef. When we reached the sea Heidi led Remco to jump in first with Julien to practice his snorkel skills. Both were playing around 50 meter from shore and where looking for fish.

Suddenly Heidi noticed a fin in the water not far away from the two boys. She shouted and Remco noticed that something was not right. He looked around and for a short moment he noticed also the fin out of the water near him. He looked below him however not able to see far underwater for the shark. He took Julien and swim as fast possible back to shore. Near the beach the waves where high and he had to wait a second to bring Julien and himself in safety. The wave came and both ended on the beach…

On the beach they were able to see the fin sticking out of the water again. Remco walked to a local fishermen and asked what that fin was. He responded “not a shark mate, a friendly manta ray cruising the coast. Yesterday my mate and I had a swim with them”.

Remco was already halfway the water again while Heidi was still catching her breath. She was only able to tell Remco that this time he could leave Julien on shore. Remco was swimming in the direction of the Manta Ray. The Manta Ray however was on his way out again. Remco and Julien survived the first day snorkelling.

The next couple of days the boys are spending most of the time in the water and Remco was bringing different fish back on the table. He starts to get the feeling of shooting the right fish and loves to search for crawfish (lobster). Only a shame that we did not have that opportunity for an evening meal.

Warroora Station was one of the most beautiful places we have seen so far. There are no facilities only beautiful white sandy beaches and clear water. But that’s all we need. We only stayed for four days but we could have stayed there for a few weeks.

Julien’s Birthday – Warroora station (Ningaloo reef) It’s interesting to learn about ourselves that we are more happy spending time in more remote places than being located in very touristy caravan parks with all the facilities.

#birthday #holiday #Julien #simple live

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buyseafoodonline-blog · 7 years ago

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tonyduncanbb73 · 7 years ago

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Five Restaurants to Try This Weekend Around Boston: The New Restaurant Edition

Pay a visit to these recently opened spots

Want more recommendations from Eater staff and fellow readers? Join the Eater Boston Facebook group. Want to make sure your favorite hidden gem is on our radar? Send tips to us via email.

March 30, 2018: The New Restaurant Edition

March 23, 2018: The Bao Edition

Rachel Leah Blumenthal/Eater

Squid ink oyster bao and pork belly bao at Pagu

March 16, 2018: The Beard Edition

Rachel Leah Blumenthal/Eater

Harissa barbecue duck at Sarma

1 note · View note

tonyduncanbb73 · 7 years ago

Text

Five Restaurants to Try This Weekend Around Boston: The New Restaurant Edition

Pay a visit to these recently opened spots

Want more recommendations from Eater staff and fellow readers? Join the Eater Boston Facebook group. Want to make sure your favorite hidden gem is on our radar? Send tips to us via email.

March 30, 2018: The New Restaurant Edition

March 23, 2018: The Bao Edition

Rachel Leah Blumenthal/Eater

Squid ink oyster bao and pork belly bao at Pagu

March 16, 2018: The Beard Edition

Rachel Leah Blumenthal/Eater

Harissa barbecue duck at Sarma

1 note · View note

tonyduncanbb73 · 7 years ago

Text

Five Restaurants to Try This Weekend Around Boston: The New Restaurant Edition

Pay a visit to these recently opened spots

Want more recommendations from Eater staff and fellow readers? Join the Eater Boston Facebook group. Want to make sure your favorite hidden gem is on our radar? Send tips to us via email.

March 30, 2018: The New Restaurant Edition

March 23, 2018: The Bao Edition

Rachel Leah Blumenthal/Eater

Squid ink oyster bao and pork belly bao at Pagu

Today’s theme is bao, simply because we’ve been eating them a lot lately and want to share a few recent favorites with you. Bao is a bit of an ambiguous word; it pops up on menus all over town to refer both to fully enclosed baozi (steamed or baked buns stuffed with various meats or other fillings) and to the wide world of variations on gua bao, or pork belly buns, which sort of resemble a fluffy taco or a sandwich where the bread’s connected on one side. Boston’s got both, but we’re just going to focus on the latter today �� steamed bread folded around the traditional filling of pork belly or a range of other meats, sauces, and toppings.

March 16, 2018: The Beard Edition

Rachel Leah Blumenthal/Eater

Harissa barbecue duck at Sarma

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