Fish

Tips for Buying and Cooking Sustainable Fish and Seafood Plus Recipe for Grilled Mahi Mahi with Tropical Salsa

September 29, 2013
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In the last post, we discussed sustainable fish and seafood and how we can be responsible stewards of the world’s oceans in what we choose to order, buy and eat. But do you know what to look for when buying fresh fish and seafood in terms of freshness of the product? And once you get that fish home, do you know the best way to cook it. If you don’t know your poaching from your pan roasting, read on below for

Tips for buying fresh fish and seafood:

  • Trust your fishmonger. Have a conversation with the person behind the fish counter. Can they answer questions as to where the fish comes from, how it was raised or how it was caught? If not, reconsider where you buy.
  • Trust your nose. Fish should never smell “fishy”. If whole, the eyes should be bright and clear and the flesh should be firm
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An Introduction to Buying and Eating Sustainable Fish and Seafood

September 16, 2013
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Sustainable.

That word gets bandied about a lot nowadays in reference to everything from clothing to cars to construction. But nowhere is it more important than regarding our world’s oceans and the seafood life they support.

But what does it really mean?
How do we define sustainable seafood? Like anything else when talking about the environment, it’s complicated, but the most succinct definition is that sustainable seafood is either fished or farmed in ways which consider the long term viability of the affected ecosystem. Ideally the impact should be neutral to beneficial to the species and the environment.

There are plenty of fish in the sea is an expression best suited to finding another date for the prom rather than referring to an unlimited and inexhaustible supply of seafood for consumption. Just like certain species of land animals have been hunted to extinction, the same is happening in our …

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Roasted Halibut with Radicchio-Pancetta Sauce, Peas and Artichokes from “Good Fish”

June 13, 2011
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Cooking seafood is one of those things which many people find intimidating. I can understand why; most fresh fish and shellfish need to be cooked quickly, yet with care not to overcook. In addition, many people don’t have a lot of experience eating seafood beyond fish and chips and shrimp cocktail and swear they don’t enjoy fish (most likely because they have a bad association with poorly prepared or low quality product).

Fortunately, there’s a new cookbook out there which can dispel most of this uncertainty in an easy to use, approachable manner. Becky Selengut’s book, Good Fish: Sustainable Seafood Recipes from the Pacific Coast is one of the most thorough books on cooking seafood I’ve seen in a long time. It’s beautifully presented and the friendly, no-nonsense take on cooking fish and shellfish is refreshing and non-intimidating for novice cooks. In fact, each chapter contains five recipes, ranging from …

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Coriander Crusted Ahi Tuna with Cucumber Slaw and Wasabi Vinaigrette

June 15, 2009



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One of the benefits to working in restaurants is that I have access to product which might otherwise be difficult to get or expensive. Occasionally, I ask one of the chefs I work with if I can buy something and thankfully, they almost always say yes. The company I work for specializes in seafood and the nice thing about buying from them is that I know the fish is of the highest quality and I’m able to get it at a reasonable cost.
I find fish in most supermarkets suspect because it’s too hard to tell quality and freshness, not to mention sustainability issues. There are some local fish markets I like, but when the cost per pound exceeds my age, or I don’t feel like making a special trip, I look to the chefs in my company.

One day last week as I was leaving the house for work, …

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Orzo Salad with Asparagus, Artichokes, Tuna & Lemon Vodka Vinaigrette

June 8, 2009
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Asparagus. Artichokes. Tuna….Vodka?
What do these ingredients all have in common? Not much, but that’s the point.

They are the four ingredients chosen at random for this month’s Paper Chef  Challenge by last month’s winner, Allison of Local Lemons. I almost didn’t participate because I really don’t like vodka. My passionate dislike goes back to an “incident” involving one too many Screwdrivers (the drink, not the tool, though come to think of it, a certain boy was being a tool which is what led to the the Screwdrivers…but I digress) in my freshman year of college. Let’s just say it’s been over 20 years and I still can’t touch the stuff.

So it was with some difficulty I came up with a recipe which included the dreaded spirit. I thought about doing a pasta with vodka sauce, but really, I wanted to be able to eat

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Salmon Cakes with Spicy Yogurt Remoulade

June 1, 2009



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I grilled some wild Sockeye salmon a couple of nights ago and had a few cooked pieces left over. I was going to just toss it in a green salad and be done with it, when I thought, why not try something different? When I checked my ‘fridge and pantry, I had all the necessary ingredients to make salmon cakes.

Traditionally, crab cakes or salmon cakes are served with a remoulade. According to my copy of The New Food Lover’s Companion, a remoulade is a mayonnaise based sauce with “mustard, capers, gherkins, herbs and anchovies”. I’ve also seen it with the addition of ketchup, resembling 1000 island dressing. I wanted something lighter and with a bit of zip, so I came up with a spicy yogurt sauce influenced by the more traditional remoulade.



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