Pink Seafood: The 10 Best Naturally Pink Fish and Shellfish to Cook With

Seafood is not only delicious but also highly nutritious, offering a rich source of protein, omega-3 fatty acids, and essential minerals. When it comes to vibrant seafood, pink fish and shellfish stand out, offering both visual appeal and numerous health benefits. From the mildly sweet taste of shrimp to the flaky texture of salmon, these pink-hued seafood varieties are a culinary delight. Let’s dive into the best naturally pink fish and shellfish to cook with!

Why Pink Seafood?

The vibrant pink or red hues of these seafood varieties are often due to carotenoids (like astaxanthin) and protein-bound pigments that provide powerful antioxidant properties. These compounds can improve heart health, brain function, and support skin vitality. Whether farmed or wild-caught, these pink seafood varieties bring a healthy punch of nutrients and flavor to your meals.

Top 10 Naturally Pink Seafood to Try

1. Salmon (Especially Pink Salmon)

Rich in omega-3 fatty acids and protein, pink salmon supports heart health, brain function, and skin health.

This versatile fish can be grilled, baked, or poached, and it pairs wonderfully with herbs, citrus, and leafy greens.

2. Shrimp

Known for their sweet, tender meat, shrimp are often naturally pink when cooked due to astaxanthin.

Low in calories and high in protein, shrimp are excellent in stir-fries, salads, and tacos, or served as a delicious appetizer.

3. Prawns

Similar to shrimp, prawns are also rich in protein and low in fat. Their natural pink color makes them a showstopper in dishes.

Grill or sauté prawns with garlic, lemon, and a dash of olive oil for a flavorful dish.

4. Lobster

Lobster turns from a dull blue-green to a vibrant red-pink when cooked due to astaxanthin. It’s a luxurious seafood choice packed with protein and vitamins.

Lobster is often boiled, grilled, or baked and can be served in pasta, on its own with melted butter, or as a decadent topping for salads.

5. Crab

When cooked, crab meat develops a sweet, slightly nutty flavor and a pinkish hue due to the astaxanthin in its shells.

It can be used in crab cakes, soups, or simply steamed and paired with lemon and butter.

6. Tuna

Fresh tuna, particularly varieties like yellowfin, has a pinkish to red hue and is rich in omega-3s and protein.

Serve it as seared tuna steaks or sushi for a delicious and healthy meal.

7. Pink Scallops

Pink scallops are a natural variation of the traditional white scallop and have a sweet, delicate flavor.

These scallops are great in pastas, seafood salads, or simply pan-seared for a tender, juicy bite.

8. Red Snapper

The flesh of red snapper is pink to light red, offering a mild, slightly sweet flavor with a firm texture.

It can be grilled, baked, or fried, and pairs well with tropical fruits like mango and pineapple in a fresh ceviche.

9. Pink Tilapia

Pink tilapia is an affordable, mild-flavored fish that is rich in protein and low in fat. It’s typically pink when cooked due to the natural pigments in the fish.

Baked, grilled, or fried, it’s a versatile fish that goes well with many seasonings, from lemon pepper to paprika.

10. Pink Mussels

These small, delicate shellfish take on a light pink hue when cooked and are rich in omega-3s, protein, and iron.

Steamed mussels in a white wine sauce with garlic and herbs make for a tasty and nutritious seafood dish.

Health Benefits of Pink Seafood

Pink seafood isn’t just beautiful—it’s packed with nutrients that support overall health. Many pink seafood options are rich in omega-3 fatty acids, which are vital for heart health and brain function. Additionally, they are typically low in fat and calories, making them an excellent choice for weight management and muscle building.

1. Heart Health

The omega-3 fatty acids in pink seafood help lower cholesterol, reduce blood pressure, and improve arterial health, which can help prevent heart disease.

2. Brain Function

DHA, a type of omega-3, is found in abundance in pink seafood and supports cognitive function, memory, and mental clarity.

3. Skin Health

The antioxidants in pink seafood, especially astaxanthin, promote healthy skin by reducing oxidative stress, protecting against UV damage, and supporting collagen production.

Cooking Tips for Pink Seafood

Cooking pink seafood is easy and offers a range of versatile preparation methods. Here are some tips to make the most of these pink-hued seafood options:

1. Keep It Simple

For salmon, tuna, and tilapia, simply grill or bake them with a drizzle of olive oil, lemon juice, and your favorite seasonings. Serve with steamed vegetables for a light meal.

2. Pair with Citrus

The mild sweetness of pink seafood is beautifully complemented by the freshness of citrus fruits like lemon, lime, and orange. Use them as marinades or garnish to add flavor and vibrancy.

3. Try Steaming or Poaching

Steaming or poaching pink seafood, such as lobster, crab, or pink mussels, preserves its natural flavors and delicate texture. Serve with butter, herbs, or wine-based sauces.

4. Add to Soups and Stews

Pink seafood like shrimp, lobster, and pink scallops make great additions to seafood chowders, stews, or paella. Their flavor adds depth and richness to these comforting dishes.

Final Thoughts: Vibrant, Nutritious, and Delicious

Naturally pink seafood brings a vibrant pop of color to your meals, as well as a wide range of nutritional benefits. Packed with omega-3 fatty acids, protein, and antioxidants, these pink-hued fish and shellfish are perfect for supporting heart health, brain function, and skin vitality. Try incorporating them into your next meal for a delicious, nutritious, and visually stunning seafood dish!