89 | Helping your Children Eat More Fish with Sena of SenaSea

Sena is the co-founder of Sena Sea. She runs the operations side of their business that brings wild Alaskan seafood direct to your door. She has a master in food science and nutrition, mom of 3 and is passionate about all things fish. Today we discuss the importance of getting fish into your diet for the Omega’s, tips on helping it taste good so that your children will eat it, and even discuss some great information about Omega’s and mercury. Enjoy!

Why Your Kids Should Eat More Fish
Some of the talking points for this conversation include:
• How to make it taste good
• The ideal frequency for eating fish
• Wild vs. farmed
• Omega 3 benefits for kids
• What’s the best fish to give before a big test

You can find her at:
Wild Alaskan Fish | Alaska Seafood Delivery | Sena Sea

Recipe she mentioned:
Sena Sea Black Cod (Family Recipe)

Transcript

Unknown: 0:04

Welcome to raising healthy humans, a podcast created for busy moms, where you can easily find info on health and wellness for your family. Join Courtney a health coach movement and posture specialist and founder of form fit and active and supportive community where she helps busy moms move more here on raising healthy humans podcast. She shares personal life experiences, training, knowledge and conversations with other health and wellness experts so you can raise healthy humans. Today I am speaking with Sina, who is the co founder of Sina See, he runs the operation side of their business that brings wild Alaskan seafood direct to your door. She has a master in food science and nutrition. She is a mom of three. And she is passionate about all things fish. Today we discuss the importance of getting fish into your diet for the omegas tips on helping it taste good so that your children will enjoy it as well. And we even discuss some great information about omegas and mercury that I was fascinated by and also excited about it. So I hope you enjoy our conversation. Hi, Sina. How are you? I'm great. Thanks for having me. Yes, of course, I had your fish the other day. And it was delicious. My husband and I described it as buttery. And it was it was it had that fish flavor. Right. You know, when you think of obviously fish, but it was not overwhelming like some salmon is and it? I don't know it also, one thing I noticed was it smelled like fish but not for an extended period of time, which I was like, oh, you know how sometimes like lingers in your house and it didn't with us? It was amazing. Right? We sometimes say it should smell like the ocean. But not like people always say fishy fish, which to me is kind of a funny term. But yeah, you don't want to really fish you but it should smell like the ocean like. Yeah, and that's exactly what it was like it was not overwhelming, overpowering or anything and it was excellent. So thank you so much for sending that my way. So I'd like to know, how did you begin Senousy? Well, I only chuckle because we go back five generations. So the beginning and the generations go all the way into Norway where my grandpa learned to fish from his grandpa. And I read his obituary, which said he learned to fish from his grandpa from his dad. And so that's the check all the way back. But that's a history of, of commercial fishing in Alaska. And I grew up with my dad being a fisherman. My mom owned a health food store. So we ate fish and we ate healthy food. But Senousy was actually born itself. My husband had been fishing for 25 years. So he he married into the family and started fishing. He'd been a commercial fisherman for 25 years. And at that time, I was staying home. I'd had a career in food science. And I have a master's degree in omega threes for fish and whatnot. So I have definitely put some time and effort into the fish industry, which is just like it just always has called me that way. But so then fast forward, Rich and I are driving to Thanksgiving. We have three young kids and I was staying home with our young kids at the time we're living really rural. And and I'm going on I'm on to rich about like, oh, he he's fishing for Copper River salmon, the very best salmon and he's on the marketing board and I'm going oh, well you should do this. And you should do that. And you should market it like grass fed beef and you should do this. And he finally just turns to me and goes, Yeah, you should. And I said no, you should. You should and he goes no. You should. You should sell my fish. And it was a long drive eight hour drive but we got to Thanksgiving our family then we say hey, we're starting a business. That's gonna be called CNC. That's amazing. And then we did which is a really crazy part. We did it. We just started it. Just started it. So what you sell is straight from the fisherman. Right? So How many products are you selling? So when we first started like with that story, we were selling Rich's fish. And now we have expanded to other fishermen that we also know, Rich's very connected in Alaska. So he catches Copper River, salmon, sockeye, or, excuse me, Copper River, salmon, sockeye King coho. He also has always long line for halibut and black cod. And you also get with it with the longlining. You also get some Pacific Cod and rock fish and things like that. And so we, we also along the way, we started a commercial processing facility, because that was the missing link. So it's like, Okay, here's the fish on the boat, right, but, but it's, but what you have to get it tight and packaged. And you saw, we have these nice six ounce packages vacuum sealed. So along the way, we actually purchased a custom processing facility with some investors. And so now we fish. We also have fishermen, that fish that we know very well, that the fish comes into the.we, process it at the custom processing facility, so it can be just the way we want it. And then it goes to me down in Washington, I live in Washington State. And we ship it out from there people's order, and we pack the boxes with a portion of this and a portion of that. And so that's kind of the full. I can't remember if that answers your question, but that's, that's the long answer. Yeah, so basically three types of fish, right? Yeah, we have salmon. And it's Copper River. So of that, like I said, three species Copper River King Copper River, sockeye, Copper River coho. Okay. And then we have halibut and black cod, which are caught long line in Alaska. And, and with those they catch on the same long lines is Pacific Cod and rockfish and of those fish and lingkod. Sometimes, okay, it's not that many fish, but we have like 50 products, because we cut it differently, or we do some chop, we might we scrape the backbone before we, before we it goes to waste. So we're really doing a lot of utilizing every bit of that fish. So if you go on the website, it doesn't look like oh, five, five species of fish. There's a lot of different products. Right, right. Yes. And can you explain to me the difference between like, why would we want to go with wild compared to farmed? Oh, yes, I can do you have? You just are wild, right, wild? Yeah, we're only wild. And you'll find that, you know, as fishermen ourselves, we only catch wild, we only catch sustainable. And we're fully committed to that. Because we believe it's the best, it's the best for the ocean. So here's my I have four reasons I was gonna say it's like a respect for the ocean. I mean, with fishermen, they live on the water. So they've got to respect it. Yeah. Right. Absolutely. So here's what I like to say. I'm number one, Why eat wild number one is just the best in terms of just quality and flavor like you tried. It's not this like mushy and kind of fishy, it's just the best is gonna have a really nice texture and a really good flavor. So that's number one. Number two is your health. And the wild fish, they go out and eat wild things. They're not eating little fish pellets that were manufactured somewhere, or dyes and things like that. They're not fed antibiotics, and any weird stuff, they are going out and eating real fish diets. And therefore, they're healthier for us. So they have the proper ratio of omega three and Omega six, you see that with farm sometimes they're indepen they're not exercising the same. They're eating pellets. So they'll have Oh yeah, they have the same like omega threes, but their Omega six ratio is really high. And so things like that where it's just off it's not how they're supposed to be. So the Omega threes are just are huge with fish is super healthy, super healthy for people and you want to get that good ratio. So there's the health I mean also there are high and you know, they're all the good things. I mean, look at my list, and B vitamins, potassium, antioxidants, all of that the color when you see it's just like vegetables, that bright color. Is is a oxidants I mean it's the color is good for you just like eating the rainbow on in vegetables. The other reason eat wild is it's better for the salmon. So the deal with foreign fishes, you know, sometimes they do it several different ways. And they're kind of in pins, they might be in a river or, or in the water, but they, they kind of try to pin it off. And then but what happens is it gets, it gets a little weird in there, and there's fish lice and things and that can contaminate the wild stock. So I saw this video, this was in. In Canada, there's no fish farming allowed in the entire state of Washington. I mean, I'm sorry, Alaska, is in Washington, the entire state of Alaska has no fish farming, which is really huge. Because even if you have a wild stock, but it has to spawn and swim by all these fish farms, I saw this video where it shows this fish spawning by and it looks really healthy in the beginning, it's going past these fish farms, and then it's getting the fish lice and looking horrible by the end. So the fish farms actually affect the wild stock. So it's actually better to just rely on the wild, they go out, they do it all themselves. We're not adding any inputs, and they come back ready and healthy and ready to be fed, or feed us, which is really amazing. And wild is done sustainably. Especially, I should say if it's American caught, Alaska has sustainability in their constitution, because they need the fish to stay. You know, they don't want to over fish, just like when you have fishing families like us generational fishing families, it actually makes a lot of sense. When you really think about it, we're all told, like fishermen, they go out and they over fish, you know, but when you're talking about generational fishing families, they want to fish in the future, just like the state of Washington, or keep saying that Alaska, they want fish in the future. So the wild and the sustainable. It's like they're counting all the fish. They're first letting the escapement go by for spawning, and then catching the rest. So then the amount that we can catch, it depends on the amount that is there that year. And sometimes there's big years, and sometimes it's smaller, but we're always catching kind of the extra, not what needs to go spawn. Okay, my final reason and I know I probably go on and on and on. Oh, no, it's great. It's just for the planet. And this I love to remind people, because I feel like I have a unique perspective on this is that some people feel kind of in their heart, like, oh, I don't want to eat that last wild salmon. You know, what if there's not enough and I, you know, the whales need it, and everything else needs it. But the truth is, if you think about these rivers in Alaska, like the Copper River where we catch, this river has been kept clean and pristine, there's no mining, there's no deforestation. This river is perfection. And that's because the salmon are so important and valuable. And people will pay for that incredible fresh fish that's coming from this clean and pristine area. If all of a sudden everybody was like, yeah, no, no, I'm gonna just, you know, get that farm stuff down the street or whatever. I'm not gonna pay for that. I'm not I'm not interested. That fish loses its value. And then those those rivers Why Why keep it clean and pristine? Pretty soon they would be divorced and things like that. So kind of the economic machine that keeps these fish really valuable actually keeps them protected, if that makes sense. Yeah, yeah, it does. I want to go back to something you mentioned early on about hollering. So that was something that I found very interesting to learn was how they color the salmon. They'll put like dye in it. Right? Right. I mean, it's just crazy when you think about it, really. But when they do the foreign fish and I think that's Atlantic salmon is kind of a codename for farm fish because there's no more wild Atlantic salmon on that site anymore. And so they just, you know, it's there in the pens and they're not eating the wild food. So they just don't get the color. And so, you know, the people, people the consumers are like, well, salmon is pink. So they just feed them die it it just blows my mind that that is even possible. When you see our fish you saw the color even near it is bright, bright, bright, bright red, and that's partly what it's known for. But, you know, they they couldn't even wouldn't even be able to get it that color. Crazy. Well in. You also mentioned something else that I want to speak into is with the river. There's like product hauls as to how much you can fish with them, right? I'm thinking my father hunts. So like he has, there's only so many that you can hunt within a day of, you know, ducks or whatever. So it keeps it sustainable to where you're not overfishing and that type of thing as well. So that you don't have to worry. They're actually using sonars. And they're actually counting actual fish. And they have targets for as the season starts, they have targets for how many they want to be spawned by this date, and this date, and this date, and the openings come every week. And it's based on that data, every single opener is they have to have hit that target spawning amount, and then they'll open fishing and the fishing is not some people think of a river with like a net across it, you know, we're talking about 300 miles of sandbars and islands, and we're they're really fishing where the ocean kind of meets the shore and, and not in the river itself. So sometimes called Ocean cots actually, where they're, they're coming into the, so there's tons of area. And so they have to have met the target numbers, and then they'll open it for 2012 hours 24 or 36, depending on how it's looking. And so it's it's a way as you know, as we go to make sure that first the fish are spawning the amount. And in fact, what's really interesting on that is at this point, if we didn't fish, we just you know, which almost, you know, looking at that at COVID. Like, what if we just didn't fish? Right? Well, the the river which bow, the amount of fish spawning and returning and then dying in the river would actually turn acidify the river and it would fall it for generations of fish to come. And I just thought well, this is really interesting, it's really like, has come to the point where it's its ecosystem that includes this method of fishing, which is I thought it was really interesting. It's very interesting to learn about, like our ecosystem and how we can really work together and support and help within that whole process. So question for you. As we're here to talk about raising healthy human, us and don't let me sidetrack to No, no, no, not at all. No, I want you to hear about the backstory and understanding sustainable fishing and all because I think that's very important, especially for the future of our, you know, Earth. So, with getting our children to eat fish, do you have any tips or tricks or information you can provide on helping because it's just one of those things? I will say that, like I mentioned in the beginning, because the smell was not overwhelming in this house. The children, my kids, they were definitely more interested and wanted to taste it than some of the past fish that we've brought in the house. So no, I Well, I have three kids myself. And, and I mean, first off, I I love even the name of your podcast because I always, to me raising healthy humans is is my first priority. And what I do and I'm just lucky that I have a freezer full of what I feel is the healthiest. Not only the healthiest fish but the healthiest food on the planet in my freezer ready. Ready to go. So I feel like I'm a little bit lucky that way. But yes, I, we feed fish to all of our, of our kids, of course. And all of our company, our guests, and I often have, you know, people come over and we'd love to host and we have people over and you know, kind of have a mom kind of let me know before you know. I just I don't want to feel bad but my kids, they don't really eat fish. So you know, I just go hey, it's not a problem. I know. Every single person comes and tells me that real secret thing. To me. There's it's a multi prong approach and I love it. I feel like it's a challenge. You know, to me, it starts before the meals on the table. I mean, just like all fish and all food and all vegetables. I mean my kids eat, like kids eat all of it and all the vegetables too. I feel like a lot of it is in isn't attitude, right? It's just like my mom taught me put the food on the table with pride, whatever your Putting on table just in your own attitude that you're, you're, you know, yes, this is dinner, this is wonderful, whatever. And so it's kind of not a non apologetic, not like, Oh, this is fishy, guys, and I don't think you're gonna like it. So to me, that's really important. And it sounds funny when I say that, but I see parents doing that when they come over, they'll be serving up and go, Well, you know, I'm not sure you're gonna like this. So I'm not gonna put very much on your plate. And it's like, well, you're kind of telling them not to like it. Yeah. So I think a lot is attitude. And then when we have kids over, I talk about rich catching the fish. So it's just like them going to a farm or garden picking the vegetable themselves and cutting it out, they're going to be a lot more interested in eating it. So all every package of our first you saw has a picture of my husband. And so I like to kind of be sure to talk about that, just like where this fish came from, that he caught it himself. And, and you know how amazing that is. And it gets them really interested, like, oh, wow, that's, that's cool. And then I talked to my kids, I feel like about what recipes. Kids are like, adults, I mean, they just like good food. And fish is kind of like steak in that the higher the quality, just the better it will be without, you know, take away all the recipes and this and that it's just at the end of the day, the the better the fish is, the better it will taste. And so you can kind of rest assured, it's like, if I got a really nice steak, I don't feel like I need to do anything really crazy to it. I don't try to hide fish in stuff. And like, to me that just tastes weird. I just, you know, prepare it as fish. But also, I feel like they like it to taste good. And a lot of times with fish, it's it's number one the quality. And number two, keeping it moist. So overcooking the fish and drying it out. The kids are deciding, you know, it's like overcooked steak like this dry in their mouth. Now, thanks. But if you cook it, so it's still moist, you're trying to really keep that moisture, it's going to be much more tender for them. And I find that that's a makes a really big difference for kids. So when I'm cooking for kids that I've been told, don't like fish, I might do a couple different recipes. One, I will often cook black cod, also known as sablefish. It's a white fish, it's incredibly moist. It's really high in omega threes, the highest of all white fish and you'll I sent you some you'll find it you'll you'll be like, Wow, Black Cod is really special that way. So I cook it with a really simple preparation with soy sauce, ginger and garlic. Okay, get in the oven, it doesn't dry out. That's one. I mean, I love cooking it for a company because it doesn't dry out, you look like you're an amazing chef. Every time and it's moist. And what I find is that kids, kids like that moistness. It's not dry in their mouth. And they're kind of like, oh, especially if you don't tell them right before they eat it, that they're not gonna like it. Right. And when everybody else around the table is enjoying it, and really just into it, and they just feel free to just kind of on their own, like, take a bite, you know, not No pressure, just go ahead and try it and I can see them eating it. And they like it. The other thing first, you know, I'll do salmon for kids. And again, it's really retaining that moisture. So you don't want to overcook it and you want might want to use a cookie method that really retains moisture. But I might, sometimes what we do is we cut it up into little chunks. And it's almost like, like chicken nuggets, right. So we'll cut we'll skin it, cut it into chunks, little squares. And then we'll season it toss it with some olive oil and garlic and seasonings. And then they they're kind of negative, put it in the pan and fry them and kind of roll them and rotate them. So they're getting a little bit crispy on each side. And then you have a little dipping sauce. So then it's that kind of negative, you know, little piece, not overwhelming. Dip it in the sauce, and it's it's tasty. So that's the other thing that I do for kids that they seem to just like that. It's very, very kid friendly. But it's it's actually can be more moist than even a chicken nugget. And so I think they like that. Okay, so I'm frying it and you could even put it like in the airfryer I'd noticed that there were some recipes in something that I was looking at and I was like, Oh, that's a great idea. I don't know, I just always think fish is so flaky. But then you mentioned that you sell it in chunks, right as well. Yeah. And we do we do. We call it chop, and it's the pieces that that would normally be wasted that after you cut the portion, so it's little chunks, but they'll hold together, and I cooked in the airfryer. And it works really well. And it could dry it out. So you want to just think about that, because it's a lot of air. So I do black cod in the airfryer because it doesn't dry out. Okay, good information. Okay. I didn't know that. So thank you for letting me know. Because I'd end up messing it up then. So you mentioned that you and your family eat it often. How often do you recommend eating fish? I'm the I think it's the ADA, you know, the big recommendation for fishes twice a week. And I think that that's a, that's a really great place to either be started out or work towards. And, and I think that it's like, you know, especially when it just shows up at the table more often. And people go, Well, of course your kids eat it. And it's like, well, yeah, because we it shows up at their table often. And if they didn't, they'd be hungry. I always say that with vegetables, like I always put, even when my kids were little I'd always put the vegetable on their plate, and they would have to eat it. And I mentioned about my son's girlfriend, how she may not have eaten as many vegetables. And here I say I know you don't like this, but I need you to eat one. And she's gotten to where she'll eat some of the vegetables now. It is somewhat Yeah, it's, it's putting it out there. So I am going to work towards this, my husband and I see and I'm, I'm one of those people that you're talking about. My husband and I will make fish for ourselves. And my daughter She will eat she calls it pink fish, she will eat pink fish. But my boys never really have enjoyed it because I always make them chicken. So I'm gonna start, right. Yeah, it's a lot like vegetables, just bring it and serve it and like, and my other advice is just to try a whole bunch of different recipes. So we do fish tacos, where I pick up the fish with onions and peppers. Well, I love I mean, it's a beverage but you know, just try it in some different ways. And so that it doesn't get the stigma. It's just like, um, but seem as vegetables exactly the same. I could vegetables in many different ways. And they show up on the plate all the time. And it's like, after a while, they'll just sometimes Here's my other secret, I put it on their plate. And I don't look, I don't look if they're trying it or not. Because it just ends the power struggle. You know, like, I don't care. I told my kids. Actually, I love this. But I've always told my kids from the beginning, like, you know, part of being at the table and polite table conversation we do dinner around the table is like, if you have personal preference about the food, that's fine. If it's not a dinnertime topic at the table, it's not polite. And so I'm just like, if you don't like something, just eat something else, just quietly, put it to the side, pretend like you're at your friend's house and just, you know, put it to the side if you need to. But like the dinnertime topic isn't going to be your personal likes and preferences, because as kids they change. And it's like, I'm not gonna write them down in my journal and keep track of them. Because they're going to change. I've just keep serving good healthy food. And along the way, allowing those little those preferences to migrate as they try new things and, and just kind of feel free because sometimes when they say, I like this, they don't like this. It's like they are getting themselves more and more down that road. They're talking, you know, like, Oh, this is, this is me, I don't like these things. Well, maybe next year you will. Right? Right? Well, in it. It also I think teaches them to respect you as a parent so that they're not because that's also hurtful for us to have them. I don't like this, you know, like to constantly hear that. So then you're also teaching them to, you know, maybe refrain from say some of those just as manners. And to me it's like, why wouldn't want them to go to somebody's house and go, Oh, I know why. But what's interesting is and I'm not trying to tell like I've done everything right, but but they'll have friends over sometimes and their friends will be at the table talking about what they like and don't like and oh, I don't really like that and my and my kids afterwards will go. Oh, well that was kind of brood wasn't it? They notice? Because they don't do you know, we don't do that at the table. And so they noticed that oh, that this seems weird that, you know, they're tiny mountain, they're not liking the food while we're all eating the food that that seems you know that that's kind of like, and I told them, you know, you can tell me later. Or you know, if there's a meal you don't love. It's not like I'm gonna turn a blind here, let me know later or whatever. But it is interesting that kind of table time keeping that table talk really positive. Yeah, yeah, I like that. Can you tell us? So you said that you did a lot of was it your master's in Omegas? Or you did studies with omega? Can you explain the benefits of Omega threes? Well, in what there's 369 Is that M three and Omega three and Omega sixes? Okay. Yeah. And so omega threes are really special fatty acids. So, like in beef or other things, you have saturated fat. And you know, because at room temperature, they go solid. Omega threes are unsaturated fatty acids. And they come primarily from fish, although they can be in other things like nuts and seeds and things sometimes. But they're touted as the healthy fats. And that's because of their special properties. I'd have to go crack open my books to get deeper than that. But omega threes is, it does make fish really special, where it's like, okay, the more fat The more, the more healthy. Also, the more delicious. And so it's kind of one of those, you know, win wins on fish, and omega threes are known to reduce the risk of heart disease. So the Omega threes, if you think of it is the opposite of saturated fat, right? It's liquid. And so it can help the arteries flow. And those are very generic terms there. fight inflammation. And as we've learned, I mean inflammation is, is really huge. And especially as we get older, and all the things that cause inflammation. So you have omega threes fighting inflammation, which is really huge, I know that there's some inflammation diets out there, and they lean really heavily on salmon, which is great. The more times you can eat salmon a day, kind of the better. It's how I feel. It protects brain health. So omega threes are great for the brain, it's like, it's like, the brain feeds on fat. And it helps your brain health. So we, you know, if the kids have the big test coming up, or something like that will feed them high omega three fish, so like black cod or salmon with omega threes. And my mom always called it brain food. And so it can just really help the brain just like helps oil everything up. So everything's working another super scientific term there. And then omega threes have also been kind of studied and looked out for maintaining weight control. And so just just maintaining a healthy weight and having those omega threes, I mean, fats can be good for that. Think of avocados, all of that those healthy fats are kind of good on that, too. So that's just kind of the tops. But I mean, there's actually you dig into omega threes. There's a ton of research, but just really having those healthy fats are really huge. I think we learned that in the 90s. When we all went, everybody went like high sugar, low fat, and it was just ridiculous. I was a part of that. The snack wells. Yeah, low fat. I was a, I was eating my nutrition degree during that time. And, and it was nuts. I mean, I'm telling you, I'm in a college classroom and nutrition. And I remember the college professors saying, well, the research is that sugar doesn't do anything. It's the only harmful thing it does that we can find is give you cavities. It doesn't do anything bad in your body. And this is what we're telling future nutritionists. I just, I still can't believe it. But anyways, I know how long it's taking it for it to catch up as well. Like we're you know, I do feel like that information is getting out there now, right? Where fat has been, you know, fat was the enemy. Yes. And, and cholesterol and, and eggs, which are also super healthy. So it's just like, and then like reverse that. Oh, actually there's there's really healthy fats for you and it's really important for your diet. And so it's just, it's just um Yeah, that reversal process has been really hard. Yeah, yeah. Well, and we haven't gotten healthier as a society over the years. So hopefully we're on this pendulum swinging back to where we are eating more healthy fats and things like that. So, and you had mentioned that the cod and it might be all of the fish have some omega sixes in it. And I know for some people, they'll hear Omega six, and they're like, but it's good to have omega six, it's just a lot of the Omega sixes we're getting is not good. Do you know any information about that is, it's all about the ratio. And so the fat, the fat cells will come with this ratio. It's like, it's all about the Omega threes to the Omega sixes. And, and yes, if you just overload with Omega sixes, which is, which is common in our diet, and a lot of the oils and things that we're eating has these high omega sixes, and so it gets you off. So you want the Omega three omega six balance. It's like, either one. I mean, omega threes are great. I don't think Omega sixes are horrible in their own right. But if you have all these Omega sixes, it just doesn't work out. Right. And especially with our American diet, American diet, standard American diet, sad. I'm like, what is it? I'm thinking bad? I'm like, No, it's not the standard American diet. Because the ratios are so high in six and up. And people, most people aren't eating fish to bring the Omega threes up. So big push to have more omega threes in our diet. And like you said, it doesn't have to be the goal is two times a week. But that if you can't get there, that doesn't mean oh, we're never eating fish, again, try to get it in, even if you start with once a month, and then you work your way to once a week that's going to help. Absolutely, yeah, and I've talked about that and done some blogs on that. It's just start from where you are, and just work to increase. And it's like, if it's like, Okay, this one recipe is working in my house, do it, yes, add it, and then play around with another one, you know, and play around with a different type of fish too. I think that's a really kind of hit on that a little bit. With all the types on our website and different types of recipes, I have a halibut recipe that I do like this, the chocolate pieces in, in a, in a coconut broth, over rice. And with mango, it is really fantastic. So so if you serve fish once or a couple times, and it's like doesn't go over that, well, don't give up. Keep trying, and just Yes, pop it in every now. And then the other thing I do if if you know, if you really know that you're working with a non fish audience, is I will have some hearty vegetables on the side. And so I feel like, you know, I'll do I have some different potato things, you know, and I feel like, here's dinner, because to me, that's, you know, here's dinner, it's for everybody. But if I have some hearty vegetables on the side, or a hearty side that I feel like the kids will eat, then they won't starve to death. And I don't have to, you know, go prepare another meal, they can just rest a little heavy there and have a few bites of the fish and move on. And I don't have to have this power struggle on like, Did you did you eat enough fish? Did you eat your fish and you eat all that fish? You know, it's like, yeah, have a little bit and have some of this. So that's the other thing that I do, just to make sure that okay, I feel good about my kids are going to be fed at this dinner. There's something for them to choose. And then and then just keep trying. Keep moving around and keep trying some different fish and some different recipes. Excellent. I have another question for you. Can you explain mercury? And the concern about eating too much fish with mercury? Absolutely. That is a question that comes up a lot. So I do like to address it for people. So if you're concerned about Mercury, and some people are more or less concerned, and some people have more of a reason to be concerned, some people's bodies, you know, have a harder time with it. And so I understand that if you're concerned about mercury, what you want really want to do is look for fish to higher in omega threes. So it's actually an inverse proportion, proper proportionately with mercury so the fish with the higher omega threes is going to store less mercury in their body. The theme that people the reason fish and Mercury is a thing is that the fish you know, Mercury doesn't ever go away. So fish that have a long life in our eating a lot of other fish it's going to accumulate so it doesn't accumulate where there's omega threes or fats. So the two things actually the one thing is you want to look For the high fat, so that's the salmon and the sablefish Black Cod that we talked about high omega three. So there's another benefit to omega threes. You also want to look for a shorter lifespan. So it's just had less time in the water to accumulate, eat a lot of other species and accumulate that. Mercury. So that's where salmon again goes high on the list, their lifespan is maybe four or five years tops. Whereas sable fish is a little bit longer. But again, they have the high omega threes you get into halibut is a bottom, they live on the bottom, and they have a long lifespan. And that's where halibut have kind of gotten a bit of a bad rap, or the mercury. Okay. And the halibut that used to be caught, you know, you hear about halibut that are 200 pounds, they call in the barn door, they're really huge. There, they've been alive a long time. So they have that accumulation. And, and that's a concern. But I would also say that, for Senousy, what we do is we cut the smaller fish. So when the fish are brought on off the boat, they grade the fish by size, and we purposely cut a smaller fish, and it's going to have less mercury because it wasn't alive as long. So and the fish are, you're not having as many of these 200 year old fish anymore, you're getting more of the smaller fish. And so the mercury concern is is less with those. Excellent, thank you. I have learned something with that. And I love that I because I always wonder with mercury and to know that the higher the Omega threes, the less chance of that. That's awesome. Yeah. Well, I'm glad you asked. Thank you. I appreciate you checking in. I know it can be a hot button for some people, but it is nice to be able to get the information out so people can make your choice. educated choice. Perfect. Thank you so much. Can you tell us where we can find you? Oh, absolutely. All the places that you are. We are on Instagram, Sina C underscore C foods. And our website is Cena c.com s e n a s EA. And I really welcome everybody to jump on our email list. That's the place. That's where I am. I'm writing the emails every week. And I'm talking to people just about the things that we just talked about, you know, you know, might talk about how to subscribe, subscribe to fish. And here's my suggestions. And if you have just some fish in your freezer, you're going to eat more of it, I promise. So jump on our email list because I really do kind of really try to dole out some good advice and lots of recipes there. And then you get 10% off your first order to when you when you do that. Oh, oh, great. And then you also mentioned that your website has recipes and everything. And then like when you sent the fish to me there were recipes that you sent as well. Yeah, we have tons of recipes on our website, and I put new new ones in our newsletter too. But every box has recipes that over and over what I hear from people is well how do you cook it you know, just feeling just unsure about how to cook it and repair it and so we do you know, I just do everything I can to make it feel easy and accessible and like okay, I can do this. So he had a handling card on how to freeze it, how to defrost it you can actually just if I forget to pull out anything for dinner, it's like I can pull the fish out put in cold water because it's individually packaged. Start the rice and by the time the rice is ready, I just put the fish in the pan I mean, and it cooks in 15 minutes is actually fast food Yeah, so I just want everybody to feel comfortable and doable and yes you can do this and and so recipes on the site but also we for every species in the box. We put in a recipe card so that you just will never feel like you're left stranded. Okay, that's great. Can you let our listeners know and I if you're stuck with this I know one already but what is one thing that if they took away from this episode, what is one thing that they can do this week to start working on raising healthier humans? Oh, well try a fish recipe. Was that too obvious? Find a recipe. Find some wild fish and and especially if maybe you've only survived maybe the wild will be taste better don't have that better texture. So find some good wild fish and try a recipe and serve it with a smile. Excellent. Thank you so much for taking time out of your day for this conversation. Oh, I really appreciate it. Thank you. Thanks for taking the time out of your day to listen to our podcast. We hope you found this information valuable and can incorporate it into your family's life. Make sure to check out our show notes for all the important links available. Come join us on Facebook and moms raising healthy humans community page. Also please check out our wide range of memberships, family monthly focus ideas, challenges, live events and on demand and live workouts, meal plans and so much more head to form fit online.com And as always, keep moving