With regards to sustainability and lower the carbon foot print, one simple lifestyle swap is selecting sardines over shrimp. Girls who are pregnant or breastfeeding are particularly in need of high quality DHA/EPA, as it is vital for babies brain development. Plus, for anyone concerned about mercury in seafood, Pacific sardines include a number of the lowest levels and for different reasons have made the Monterey Bay Aquarium Super Green List.
Shrimp on the other hand, are not nearly as high in Omega-3 DHA/EPA. And regrettably, the bulk of shrimp within the Usa is farmed, treated in a saline solution, and loaded with cholesterol.
A latest research study revealed in the Journal of Fish and Fisheries, found that with regards to protein production, fisheries creating sardines are some of the most energy and carbon efficient. Fishing for shrimp and on the other hand is nearly as fuel intensive as raising livestock.
Compare the numbers: With 1 liter of fuel, fisheries can recover about 440 pounds of sardines. How much shrimp can be obtained with that same gallon of fuel? Typically, about one pound. Sardines can bring a tasty sparkle to your dish. They pair well with bright, bold flavors like tomato & basil, olives, lemon, Dijon mustard, and balsamic vinegar.
In a large frying pan, warm oil over medium low heat. Saut sardines, garlic, and chili flakes to get some minutes, splitting up sardines as they cook. Add olives, capers, basil, and parsley, and cook to get one more several minutes. Add drained pasta to the frying pan, and toss until well combined. Top each helping with freshly grated parmesan and ground pepper, if desired. Enjoy your shrimp with your friends and family !!!