IMAGES PROVIDED BY:
1. Annabelle Breakey / FoodPix
3. Philippe Desnerck / Photolibrary
4. Philippe Desnerck / Photolibrary
5. Jean Cazals
6. Jon Edwards
7. ilolab / Kalium
8. Annabelle Breakey / Digital Vision
9. Javier Balseiro / Flickr
10. Tarek El Sombati / Photodisc
11. Eising / FoodPhotography
12. Eising Studio / Food
13. Peter Carroll / First Light
Suzanne Rostler, MS, RD, Framingham, Mass.
Jennifer Hill, RD, recipe developer and food specialist, Vancouver, British Columbia.
Katie McCammon, MS, RD, chef and health educator, Killeen/Temple, TX.
Becky Salengut, private chef, author, and cooking teacher, Seattle.
American Heart Association Scientific Statement: "Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Cardiovascular Disease."
United States Department of Agriculture National Agricultural Library: "Crustaceans, shrimp, mixed species, cooked, moist heat."
Monterey Bay Aquarium Seafood Watch.
FDA: "What You Need to Know About Mercury in Fish and Shellfish."
Salengut, B. Good Fish: Sustainable Seafood Recipes from the Pacific Coast, Sasquatch Books, March 29, 2011.
"How to Cook Everything," Mark Bittman.
"Simply Delicioso," Ingrid Hoffmann.