One of the most impactful and little-known benefits of eating seafood in winter is its affordability. Due to lessened demand in the colder months, many species are available for much lower prices, bringing seafood in line with other proteins like beef and chicken in terms of value.
Take Advantage of Seasonality
Paying attention to seasonality is a fantastic way to ensure you are always eating the absolute freshest produce, and there are hundreds of Australian seafood species that come into their best form in winter. Mullet, Whiting, Australian Salmon, Garfish, Wild Barramundi, Tailor, Warehou, King Prawns, and Deepwater Flathead are just a few of the delicious fish that are at their best in the colder months.
Supplement Vitamin D
Winter inevitably means being out in the sunshine much less, which means that you may end up deficient in one of the most important vitamins – D! The good news is that many seafood species are chock-full of Vitamin D. Some of the best species to eat more of in winter are Salmon, Mackerel, Tuna, and Sardines.
Fight Winter Illnesses
Aside from vitamin D, seafood is high in many other vitamins and minerals that are key in fighting off winter colds. Shellfish such as clams and oysters are a particularly good source of iron, zinc, magnesium, copper, iodine, and other trace minerals, all of which help boost overall health and immunity.
Enjoy Delicious Hearty Meals
While Aussies are more likely to tuck into some cold prawns or oysters than a steaming bowl of chowder, there are so many hearty winter meals that use seafood as a main ingredient. Not cooking with seafood in winter means that you are missing out on delicious dishes such as Tom Yum Soup, Baked Sardines, and Clam Chowder.