Fish Tales

Maybe one of your resolutions for the new year is to eat more fish?  Don’t know where to 1316805788qP02d5start? Consider these tips from the Washington Post:

  • Start with mild, white fish like tilapia, cod or sole. These species do not have the strong flavor of mackerel or salmon,   but they lend themselves to whatever seasonings you like and absorb marinades quickly.
  • Thin fish filets can be pan-fried or poached in broth until the flesh becomes opaque. Thicker pieces are delicious when grilled on oak planks.
  • Really fresh fish does not smell fishy. My favorite seafood market smells like the ocean when I walk in the door. Whole fish should have clear eyes and tight scales, and be displayed on crushed ice in the case. Once purchased, cook within 24 hours or freeze for future use.
  • Nearly 85% of the world’s fisheries are fished to capacity, or overfished. Our seafood choices have the power to make this situation worse, or improve it. Monterey Bay Aquarium Seafood Watch recommendations don’t hinge on any single issue. Instead, they consider the fishery, habitat, species, management, and a host of other factors that affect each species. In this way, Seafood Watch offers a complete vision of sustainability. The Blue Ocean Institute is another resource for the environmentally conscious consumer.

About nadineandadamblog

Nadine and Adam are mother and son. Nadine lives in Florida where she has provided outpatient MNT in a large healthsystem for the past 20 years. In addition, she teaches nutrition to second and third year family medicine residents. She is a past-spokesperson for the Academy of Nutrition and Dietetics. Adam lives in Washington State. His career has largely been involved in recipe development and food production. He is currently developing recipes and menus for the Seattle schools to meet the new federal guidelines for school nutrition programs and he does outpatient nutrition counseling. He is also a voice in PSAs over Seattle radio representing the Washington Academy of Nutrition and Dietetics.
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