Maine Harvest Seafood

We sell wholesale and retail seafood....
....All types available!

FRESH clams, shrimp, fish, scallops, live lobsters, crabs (seasonal), oysters (seasonal), etc...

Best anywhere !!!

Maine Harvest Seafood
We deliver quality & guarantee freshness !

Catering is also available.

Contact John Callear for current prices, and be sure to ask about our daily and weekly specials!

Seafood Nutrition

Calories
Seafood is considered to be a low-calorie food as compared to meat and poultry. Most lean or low-fat fish (cod, flounder, sole etc.) contain less than 100 calories per a 3 oz. cooked portion. Fattier fish (mackerel, herring, salmon etc.) contain roughly 200 calories in a 3 oz. cooked portion. This is why seafood is a good choice for those wishing to lose or maintain an ideal weight, you can consume fewer calories and still meet your daily protein needs.

Protein
The protein in seafood does contain all of the essential amino acids. A 3 oz. cooked portion of seafood contains one third of the average daily recommended amount of protein. The protein in seafood is also easier to digest because it has less connective tissue than red meat and poultry. Seafood is an excellent way for people who have trouble chewing or digesting their food to obtain their daily protein needs.

Fat
Dietary guidelines recommend fat intake to be only 30 percent of the calories eaten. Most fish and shellfish contain less than 5 percent total fat and even the fattiest fish (mackerel and salmon) contain no more than 15 percent fat. (This is less than most ground beef, some processed meats and the fatty part of poultry products). To get a general idea of the fat content of most fish species, look at the color of the flesh. Lower fat species have a white or light color while fattier fish have a much darker color. It is also important to consider the type of fat food contains (saturated or unsaturated). A large portion of the fat in seafood is polyunsaturated fat (omega-3 fatty acid) which is another reason why seafood is a good dietary choice.

The Omega-3 Advantage
Evidence suggests that omega-3 fatty acids may help to reduce the risk of heart disease. Research suggests that omega-3 fatty acids make blood less likely to clot and block blood vessels. There is also evidence suggesting that omega-3 fatty acid may decrease levels of some blood fat and cholesterol. Omega-3 fatty acids are found almost exclusively in aquatic organisms, and seafood is considered the best source of it.

comparable to other protein rich foods. Fatty fish are a good source of Vitamin D and sardines provide a reasonable amount of Vitamin A. Most Fish and shellfish contain moderate to small amounts of minerals. Canned salmon and sardines are a good source of calcium and clams and oysters are good sources of iron, zinc, magnesium, copper, iodine and other trace minerals.

Seafood Safety

The FDA has reviewed seafood safety issues in the last decade and concluded that “the vast majority of seafood in the marketplace is safe to eat, and overall, American shoppers can be confident that the fish they buy will provide a healthful meal.” Another study showed that the risk of illness from seafood was one illness in 250,000 servings. The same study showed an estimated risk of illness in 1 of every 25,000 servings of chicken.
Here are some tips to help you maintain seafood quality and avoid illness:

Keep seafood cold at all times. Keep seafood as close to 32 degrees as possible.

Avoid Cross-contamination. Always wash hands, surfaces and utensils after touching or preparing raw seafood.

Store raw seafood in leak-proof containers or bags.

Handle and store raw and cooked seafood separately

Cook seafood properly. Always cook seafood to an internal temperature of at least 145 degrees F. A temperature of 160 degrees F is recommended.

Cool cooked seafood as rapidly as possible

Thaw seafood properly Frozen seafood should always be thawed in the refrigerator or under cold running water. Never thaw seafood in standing water or at room temperature.