A wide range of seafood
This flaky white fish is a great source of phosphorus, niacin, and vitamin B-12. A 3-ounce cooked portion contains 15 to 20 grams of protein. Try a piccata sauce on top of cod for a nice complement, like in this recipe from Paleo Grubs.
These are medium-sized prawns with a sweet, mild flavour. There are two varieties: regular banana prawns have red legs, and white banana prawns have cream and yellow legs. Banana prawns are available all year round. They’re at their best in mid-autumn.
Similar to oysters, abalone is another shellfish that offers a significant amount of beneficial nutrients.
Although abalone is relatively low in fat, it still manages to provide some omega-3 fatty acids, and it is rich in protein too.
How to cook seafood properly
Don't be afraid of frozen fish.
It's usually cheaper and the quality is often the same
While some people may associate frozen fish fillets with lower quality, this is not always the case. A lot of fish is flash frozen at sea, meaning it's frozen the moment it's caught. Much of the "fresh" fish you buy in stores is actually just previously frozen fish that has been thawed, so don't be scared to buy the frozen stuff! It's cheaper, easier to store, and often the same or higher quality.
Put clams (and other shellfish) in the freezer 5-10 min before shucking
This helps the meat loosen from the shell a bit, giving your hands a break trying to get the most out of your shellfish.
Use corn starch
Corn starch makes a great coating for scallops or shrimp before sauteing. If water leeching out is likely (see above), this is the perfect solution. Just be sure to season the starch with some salt and pepper before dunking the fish or crustacean into it.