eh, sorry. grew up on the coast. know how to catch it and prep it just fine (best if you leave it swimming in a bucket until the pan is hot, then behead and gut it and slap it right in the pan)... I still will NEVER choose fish if there's another option. unless i'm forcing myself to eat it once every couple of months because 'it's good for me'.
But be very careful to eat fish responsibly. So many of them are endangered these days, or contain toxic levels of mercury or other nastiness, or farmed in ways that destroy the wild-dwelling varieties... or its caught in completely unethical manners...it's pretty hideous. At least with chicken and beef I can get it from a local farm and be sure it's treated decently before it gets killed, and that the kill is humane and clean, and that the animal is not in fact, endangered!
Just a word about the fish being opaque when it is done cooking. If it does not seem opaque no matter how much you cook it, don't eat it. It will make you very sick...spoken from experience. Sad face.
3/6/2011 9:14:59 PM
JJEANFREAU...When boiled or steamed, mudbugs are slightly higher in fat & calories than shrimp with the heads left on. The thing you gotta watch out for is sodium because most boils are very salty. Also, most crustations are served with a lot of clarified butter or very rich cream sauces. Hope this helps. Have a head-suckin' good time, I know I will!
3/6/2011 7:15:31 PM
I really like fish, but pretty much never eat it anymore for environmental reasons, even farmed fish (they're kept in corrals which "free" fish swim next to, and then the "free" fish catch their diseases, among other sad things). My only exception is canned sardines, maybe once a month or so.
Even though salmon was my favorite, I could never eat it anymore. If it interests you, I humbly suggest you give this podcast from the CBC a listen: http://www.cbc.ca/ideas/episodes/2011/01/1 0/saving-salmon/
I realize I sound batty. Really, I do. But if you buy local vegetables, or prefer organic chicken... doesn't it make sense to look into fish, too? Just to be informed about what you're eating, instead of buying mystery frozen fish at the supermarket?
Great advice! And I just about completely agree - show me a person who doesn't like fish and I'll show you a person who's never had it cooked properly. No doubt there are people who truly don't like fish, but I honestly believe that people who are turned off by fish just have never had it made correctly. By the way, the same holds true for lamb. You have to cook it correctly to get rid of the gaminess.
This article is leaving me hungry for fish, which I don't eat often enough!
9/10/2009 9:36:10 AM
I belong to many environmental groups and several sent lists of fish that were better ecology wise than others. Also the higher on the food chain the fish is, the more mercury content will be found. Best choices on both lists are also divided into farmed wild caught and where caught. Fish to avoid due to mercury or other contamination include orange roughy, shark, sturgeon, marlin, swordfish, tuna, bluefin, albacore, bigeye and yellowfin. I was also surprised to see many species on the best choice reccommended list were being farmed, such as Tilapia, rainbow trout, scallops, catfish, barramundi, arctic char. Salmon only wild Alaskan, while farmed salmon were not reccommended. I really like talapia about the best. Most fish I buy is frozen in individual packages within a larger package. That way I can thaw just what I want, not a whole package.
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