SBU News
SBU News > Community > National Seafood Month Makes Waves with Sustainable Seafood Recipes

National Seafood Month Makes Waves with Sustainable Seafood Recipes

Cioppino, Seafood Stew in Tomato Broth

October is National Seafood Month and Campus Dining has made a huge splash with new menu items each week such as Shrimp Etouffee, Cioppino, Spicy Squid over Rice and Sriracha Glazed Salmon. 

During Welcome Week, the Faculty Student Association (FSA) and CulinArt hosted a Sustainable Seafood event with Celebrity Chef Barton Seaver, the world’s leading sustainable seafood expert and educator, and Alaska Seafood (ASMI). Throughout the semester, his recipe of local Bluefish with Soy Citrus Marinade continues to be offered.

“It is important to offer programs and menu items that educate everyone on how to be sustainable for future generations. Barton Seaver was a wonderful addition to Welcome Week because he shared his story about being a successful chef serving delicious sustainable seafood while connecting the environment to our health and ensuring that local food producers make a living,” stated FSA Executive Director Van Sullivan.

CulinArt Campus Dietitian Laura Martorano promotes nutrition and wellness to the students, faculty and staff on campus and has been instrumental in developing healthy, sustainable seafood options with the chefs at East Side and West Side dine-in. “The most important benefit of eating seafood is the impact it has on brain health, development and memory. Research has shown that seafood offers a variety of nutrients that can improve cognitive function,” explained Martorano.

Martorano points out that  fish is a high-quality protein that is power-packed with heart and brain-healthy omega-3 fatty acids like docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Both fatty acids have two different types of benefits. EPA has an anti-inflammatory effect on the brain while DHA is helpful in boosting brain health. Decreasing inflammation in the brain can aid in normalizing sleep patterns, combating stress, depression and anxiety while improving cognitive function and memory. While EPA decreases inflammation, DHA can provide healthy fats to strengthen the brain, your memory and your cognitive functions. 

Top 3 Benefits to Consuming Fish


Fish can be a nutritionally dense and heart-healthy option for a dinner meal. It provides a significant amount of protein and fat, which when combined with a vegetable and starch can offer a variety of nutrients to keep you full.

Heart Health

Seafood can support your cardiac health. The omega-3 fatty acids can decrease inflammation in your body, improve circulation and regulate blood pressure. 

Skin and Joints

The healthy fats that fish and seafood provide can reduce inflammation and provide a protective barrier against damage from the sun, environmental triggers, and oxidative stress from fried foods. The omega-3 fatty acids can also act as a coating for joints to help with movement and mobility.

If you’ve missed the menu highlights of National Seafood Month, you can find the brain supportive nutrients such as EPA and DHA around campus during finals week with two wellness initiatives, Strengthen Against Stress and Boost Your Brain Power. Be sure to check the Nutrislice app for more sustainable seafood options throughout the semester.

Related Posts


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to Newsletter

Get the latest word on Stony Brook news, discoveries and people.

Subscribe to News

Get the latest word on Stony Brook news, discoveries and people.


Get the latest word on Stony Brook news,
discoveries and people.