When it comes to seafood, it is smart to ask questions. USS Nemo is here to provide you with answers to some of the most important questions and help you gain a better understanding of seafood fact and fiction.
Below are some of the inquiries we get at our Naples seafood restaurant. Enjoy learning more about the dos, don’ts and must-haves regarding culinary favorites from the salty seas and freshwater rivers.
Should I Be Concerned With Mercury in Fish?
In recent years, many organizations have discovered a correlation between mercury consumption and fish, which is why it has become a common fish question. While it’s true that some fish can contain trace amounts of mercury, this isn’t always the case.
With the small amounts of mercury found in fish and shellfish, it is not a major health concern. Fish offer an abundance of nutrients, protein, and are overall a very healthy diet choice. It is recommended that you consume 12oz in a week.
Fish are low in saturated fat and contain omega-3 fatty acids. Including fish and shellfish into your diet can also contribute to heart health. Purchasing fish from a local market or a high-quality restaurant will ensure you are reaping all of the benefits that fish have to offer.
Fish to avoid that are higher in mercury:
- King Mackerel
Fish with lower amounts of mercury:
Can I Eat Fish While Pregnant?
Many people do avoid eating fish when pregnant because of the aforementioned mercury link. It’s best to talk with your physician about all types of food products before making a decision on what to put into your body when you’re nourishing a baby. The same holds true if you are or may soon be nursing.
How Do I Know When Fish Is Done Cooking?
Another great question – the answer is that it differs depending upon the fish type.
Most sources suggest an internal temperature of 125 degrees to 145 degrees for seafood. For crustaceans such as shrimp and lobsters, the flesh has cooked enough when it’s opaque and pearly, but not tough or dry. Flakier fish will easily fall away from a fork into sections when it’s finished cooking. If the fish is rubbery or seems tough, it’s either undercooked or overcooked. A dry fish will definitely indicate it’s been on the heat too long.
Be sure to note that tender fish will keep cooking after removal from your heat source. For that reason, you may want to prematurely remove a fish such as a salmon or a grouper fillet from the oven, pan or grill before it’s technically done.
What is the healthiest seafood?
Everyone has unique health needs, but if you’re looking for seafood that will give you tremendous boosts, go for oily options like salmon, tuna, and bluefish. The oilier the fish, the more omega-3, which is known to help protect the cardiovascular system.
At the same time, almost all fish is going to be good for you. If you’re trying to lose weight, though, stick with broiled or poached versions with very little added fats. Worried about cholesterol? Opt for flaky fish rather than crustaceans.
Have more questions for our team? Ask us and they might just end up on our blog!
We can only seat complete parties for reserved tables. Please be sure your entire party has arrived before checking in with our hostess.
"With its subtle submarine motif and obvious seafood obsession, USS Nemo (239-261-6366) is among the most original restaurants on the Naples dining scene these days, and it has the fan base to prove it."
Chelle Koster Walton
"The miso broiled sea bass with citrus-ginger butter sauce is almost worth a trip to Naples in and of itself."
The New York Times
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Monday-Thursday 4:30-9:30 pm
Friday & Saturday 4:30-10:00 pm
Sunday 4:30-9:30 pm