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Make the Most of Your Seafood Catch
Selecting, Cooking, Freezing, and Storing
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Sensible, practical advice on choosing, handling, and cooking fish. The word "seafood" means shellfish to me, however, and information on that would be excellent, too.
This article is leaving me hungry for fish, which I don't eat often enough!
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.
Please, please be aware that there are many critical issues surrounding fishing, such as loss of habitat and bycatch (meaning thousands of "unwanted" fish including many endangered ones are *also* caught and then simply discarded). The Monterey Bay Aquarium has a site where you can look up any type of fish or seafood and determine whether or not it's ecologically sustainable. They even offer a guide you can print out and take with you when buying fish. Some types of fishing are quite literally destroying our oceans and all we have to do is avoid them; all we have to do is do nothing, provided we know which nothing to do. So please at least have a look at the site:
I love wild Alaskan salmon and I never knew that fish can also be frozen by glazing. It is pricey here and now I can buy more when it is on sale since my husband does not even eat fish - just crab cakes - frozen.
I used to live in Oregon and had an uncle that was a professional fisherman. He shared this tip with me. When thawing frozen salt water fish place the frozen fish in a deep bowl of cold water that has about one tespoon of sea salt per half gallon of water. Keep the water cold to cool until the fish has thawed, this takes away the strong fishy flavor and restores fresh flavor. This works very well.
Costco sells Salmon Burgers wonderfully seasoned and ready to grill or bake - very tasty!
Sam's has a brand "treasure's of the sea" in which the individual fillets are individualy wrapped in their open shrink-wrapped plastic bag...the fish is fresh and wonderful and not "Fishy"
This article is very timely for me, DH & DS just caught 6 bluefish!
I eat salmon or whiting fillets a couple of times a week. I'm able to do this because at Aldi's they sell them frozen (along with other fish such as mahi-mahi). The salmon packages even have individual portions. They are perfect for thawing in the fridge during the day and sauteeing at night.
If there is an Aldi's where you live, I highly recommend checking them out. They're not fancy but they will save you a lot of money. Nowadays I only buy things at other grocery stores if I can't buy it at Aldi's because most of the time they're at least half if not 3/4 less than any other grocery store.
dont waste water, place the fish to be thawed in a bowl with water covering the package, make sure, water doesn´t filter in the fish package and place a weight on it so it wont float. also pour lemon juice before preparing fish to enhance flavor.
Most health officials agree the benefits of eating fish far outway the unfounded reports of fish contaminated with mercury. This is the most comprehensive information on the topic I could find. You can read all about it at: http://www.heartland.org/Article.cfm?artId
=18136 for the summary.
If you want full text of the February 16 report by House Resources Committee Chairman Richard W. Pombo (R-CA) and Energy and Mineral Resources Subcommittee Chairman Jim Gibbons (R-NV), Mercury in Perspective: Fact and Fiction About the Debate Over Mercury, is available online at http://resourcescommittee.house.gov/Press/
Alitzia, you can check out this article http://www.sparkpeople.com/resource/nutrit
It briefly goes over the safety of different kinds of fish and provides a link at the end for further information.
"place wrapped fish under cold running water (for ½ hour for per pound of fish)." I hope that no one will waste this amount of water for this purpose!
This article didn't mention the latest on mercury levels in fish, that is my only concern. Is there further info on this?
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