Fish and Shellfish

Here’s a detailed guide for a few selected types of fish and shellfish, covering nutritional and Ayurvedic values, best uses, protips, and pairings:

Fish: Tilapia

Nutritional Values:

High in protein, low in fat.
Good source of phosphorus, niacin, and selenium.
Low in omega-3 fatty acids compared to fatty fish.

Ayurvedic Values:

Balances Kapha and Pitta when grilled or baked with spices.
Best avoided if fried, as it may aggravate Pitta.

Best Uses:

Grilled, steamed, or baked.
Works well in curries and soups.

Pro Tips:

Marinate with turmeric, ginger, and lemon juice to reduce fishy odor.
Avoid overcooking to prevent the flesh from drying out.

Pairings:

Lemon and herb rice, sautéed spinach, or light soy-based sauces.

Fish: Mackerel

Nutritional Values:

High in omega-3 fatty acids, vitamin D, and B12.
Excellent for heart health and brain function.

Ayurvedic Values:

Supports Vata and Kapha balance when prepared with warming spices.
Best eaten fresh and lightly cooked to preserve digestive ease.

Best Uses:

Grilled, smoked, or pan-fried.
Excellent in rich tomato-based curries.

Pro Tips:

Use mustard oil for frying to enhance its bold flavor.
Serve with acidic condiments like lemon or pickles to cut the richness.

Pairings:

Roasted vegetables, tangy chutneys, or fermented rice dishes.

Shellfish: Shrimp

Nutritional Values:

High in lean protein, iodine, and selenium.
Low in calories and fat.

Ayurvedic Values:

Balances Vata and Pitta when cooked with cooling spices like coriander.
Can aggravate Kapha if overly rich or creamy.

Best Uses:

Stir-fried, grilled, or sautéed in garlic butter.
Versatile for soups, pasta, and Asian stir-fries.

Pro Tips:

Do not overcook—shrimp becomes rubbery if cooked too long.
Devein properly for clean flavor and appearance.

Pairings:

Garlic noodles, lemon butter sauce, or spicy Thai curries.

Shellfish: Scallops

Nutritional Values:

Low in calories, rich in protein, magnesium, and B12.
Supports healthy metabolism and nervous system.

Ayurvedic Values:

Best suited for Kapha types due to their light and easily digestible nature.
Combine with ginger and black pepper to enhance digestion.

Best Uses:

Pan-seared with a golden crust.
Ideal for pasta, risotto, or light citrusy salads.

Pro Tips:

Pat dry and season before searing for a perfect caramelized crust.
Use high heat for quick cooking.

Pairings:

White wine sauce, creamy risotto, or citrus vinaigrettes.

Shellfish: Crabs

Nutritional Values:

High in protein, zinc, and selenium.
Low in fat but provides healthy omega-3s.

Ayurvedic Values:

Strengthens Agni (digestive fire) when cooked with warming spices.
Can pacify Vata if served with moist, spiced preparations.

Best Uses:

Boiled, steamed, or incorporated into spicy curries.
Great for crab cakes or bisques.

Pro Tips:

Use a mallet or cracker for easy extraction of meat.
Add lemon or vinegar to boiling water for enhanced flavor.

Pairings:

Butter garlic sauce, spicy Cajun seasoning, or coconut milk curries.