Fish is undoubtedly one of our most nutritious, varied sources of protein, and it’s especially good for cancer survivors — quick to cook, easy to digest, and full of B vitamins and important nutrients such as omega 3 oils. Yet despite all these benefits, the mere fishiness of fish – and the sheer mystery of what to buy and how to judge quality — can put people off from buying or cooking our water-borne bounty.

Our little guide aims to take the angst out of choosing seafood. If you aren’t ready to take the plunge, especially if you’re in treatment and don’t feel like cooking, canned fish is a great alternative to fresh to get the benefits. For the sake of the oceans’ future, whether buying canned or fresh always look for sustainably fished or farmed products. (See “Chef Tips” below for some helpful hints on checking for freshness.)

What Fish Should I Buy?

Cold Ocean Fish

These species have the most omega 3 oils, and come in all shapes and sizes, from tiny sardines to giant tuna.

• Small ocean fish: sardines, herring, mackerel, grey mullet. Sardines and herring are rich sources of omega 3. They can be eaten whole, bones included. Their fine, soft bones are an added source of calcium. Try them baked, pickled, canned, or grilled. If possible, grilling is best done on an outside barbecue to minimize the fishy smell. Fish are a safer option for grilling than red meat. They cook quickly and produce less fat during cooking, both factors that can reduce the production of carcinogens. Nonetheless, don’t eat grilled fish every day.
• Large ocean fish: salmon, tuna, arctic char, mahi-mahi, Chilean sea bass, sable. For big predator fish like tuna, avoid eating too much to keep unwanted levels of mercury out of your diet. Predator fish feed on smaller fish, and as they grow in size, mercury gradually builds up in their systems.

Most of the larger species can be bought in filets or steaks, and lend themselves to being grilled, poached, or baked. Poaching and baking have the least smell when cooking. The AICR recommends that before grilling thick fish steaks, marinate them in olive oil and herbs. Grill 4-5 minutes on each side.

Firm White Fish

• Halibut, sole, cod, pollock, haddock, grouper, swordfish, striped bass, catfish. These are lean, mild-flavored, and full of nutrients such as vitamins B6 and B12, and minerals like potassium and selenium. They are a good choice if you are new to cooking fish, as their firm flesh can stand a bit of overcooking and their taste isn’t overpowering. Roast or bake them in fillets or steaks, or use them in soups and stews like our Quick Fish Stew.

Flaky White Fish

• Flounder, black sea bass, red snapper, trout, sea trout, whiting, tilapia. Also lean, mild, and nutrient-rich, these are more delicate in texture. They mix especially well with vegetables. Cook fillets ‘en papillote (in parchment paper) or roast the fish whole. 

Shellfish

• Mussels, clams, scallops, oysters, shrimp, crab, lobster. Shellfish has essential minerals such as calcium, iron, zinc, and selenium, and many are also rich in vitamin B12. Their culinary possibilities are almost endless: Mussels and clams can be steamed with herbs and garlic and added to pasta or seafood soups; shrimp and scallops can be blended into salads, soups, or risottos; lobster is simple to boil, the crab can be made into cakes – we could go on and on.