July 14, 2020 — The #EatOregonSeafood initiative is intended to give the coastal seafood economies a boost as they recover from restaurant closures and other issues related to COVID-19.
A rich source of lean protein, Omega-3 fatty acids, vitamins B-12 and D, iron, and minerals like zinc and iodine, the U.S. Food and Drug Administration recommends that non-vegetarian adults consume two, four-ounce servings of seafood per week.
Amanda J. Gladics, Assistant Professor of Practice at Coastal Fisheries Extension at Oregon State University, says that just about “any seafood is good for you.”
In addition to the health benefits of seafood, choosing Oregon-caught seafood supports small businesses and the regional economy. Additionally, many Oregon coast fishers use sustainable fishing methods.