Seafood Myths, Shucked and Debunked

Madison
Sep 24
3 min read

Despite all the benefits, some people treat seafood like a minefield of “rules” around freshness, seasonality, and sourcing. Is fresh always better than frozen? Are oysters off-limits certain months? Does shrimp secretly sabotage your cholesterol? We’re here to debunk the myths, bust the misconceptions, and make seafood approachable for everyone.

Myth 1: Only eat oysters in months with an “R”

You’ve probably heard it: skip shellfish May through August to avoid a belly ache. This advice actually dates back over 4,000 years (via Science Daily). Before refrigeration, shellfish would spoil faster in warm months, and spawning during that time made them soft and watery, dulling their flavor (via Southern Living).

Red tide, caused by toxic plankton blooms, also historically made certain months risky. Today, though? Most shellfish are farmed or harvested from monitored cold-water regions, making them safe year-round (via Mass.gov). So go ahead—oyster cravings don’t have to wait for September.

Myth 2: Fresh seafood is always better than frozen

Nothing beats the allure of a lobster tank in a restaurant. But when it comes to nutrition, fresh isn’t always superior. According to Epicurious, “freshness can be frozen.” Freezing locks in nutrients and flavor, so high-quality frozen fish can be just as delicious as fresh-caught.

Frozen seafood is also more sustainable and budget-friendly. Many “fresh” fish at the grocery store have been previously frozen or are weeks old (via Washington Post). Don’t overlook the freezer aisle—it might just save your wallet and your conscience.

Myth 3: Shrimp is bad for your cholesterol

Shrimp has a reputation for being cholesterol-heavy, and yes, a 4-ounce serving packs 161 mg. But as registered dietitian Robin Danowski told Women’s Health, dietary cholesterol only has a small effect on blood cholesterol. Compared to red meats or processed foods, shrimp is hardly a villain.

Keep in mind that fried or buttery shrimp dishes can tip the scale, but plain shrimp is a nutrient powerhouse, loaded with iron, iodine, phosphorus, niacin, and zinc. Healthy and indulgent? Yes, please.

Myth 4: Farmed seafood is bad

The farmed vs. wild debate depends on the species. Oysters, catfish, and scallops often thrive in farmed environments. Many modern farms use vegetarian diets for fish, reducing impact on wild populations (via New York Times).

Salmon is trickier. Wild-caught salmon generally has fewer pollutants, less saturated fat, and is more environmentally sustainable than farmed Atlantic salmon (via Cleveland Clinic & Food Print). When in doubt, ask about farming practices—recirculating systems are best for the fish and the planet.

Myth 5: Sustainable fish is only found at specialty markets

Sustainable shopping isn’t limited to boutique fish shops. The Environmental Defense Fund’s Seafood Selector makes it easy to find the best, okay, and worst options at your local grocery store. Checking labels, asking the fishmonger, or looking into fish origin can help you make eco-smart choices without trekking to a specialty market (via NPR).

Myth 6: All seafood contains dangerous mercury levels

Mercury scares are largely overblown for most species. Only certain fish—like marlin, swordfish, orange roughy, and ahi tuna—tend to have higher mercury levels (via NRDC). The key? Variety and moderation. Mix small and large species, pay attention to local advisories, and you’re in the clear. Pregnant women, children under 12, or breastfeeding? Play it safe and limit high-mercury fish.

Myth 7: Salmon can be eaten any time

Modern supply chains make salmon available year-round, but seasonality still matters. Wild salmon fishing is regulated to ensure populations replenish. Off-season salmon is often farmed or frozen (via Monterey Bay Fisheries Trust). Keeping a seasonality guide handy helps you enjoy salmon at its peak freshness (via Courier Post).

Myth 8: Oysters are an aphrodisiac

We all know Casanova’s oyster obsession, and Greek mythology certainly helped the legend. But scientifically? The link is unproven. Oysters contain zinc, which affects testosterone, and mussels contain amino acid D-Aspartic, which boosts hormones in lab rats (via New York Times). Still, desire is more complex than one food. Eat oysters if you love them, but don’t expect magical powers.

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Seafood is delicious, nutritious, and easier to navigate than you might think. Knowing which myths to ignore makes the seafood counter less intimidating—and a lot more fun. Go ahead, grab that frozen salmon, savor those oysters, and remember: the only rule you really need is to enjoy it.