New recipes

Fish and Shellfish and a Whole Lot More

Fish and Shellfish and a Whole Lot More

Chefs and home cooks all over America know and at least sometimes pay attention to the Monterey Bay Aquarium's Seafood Watch program, an annually updated series of lists, national and regional, for recommendations for sustainable seafood purchases. The lists group numerous popular fish and shellfish varieties under the headings Avoid (red), Good Alternatives (yellow), and Best Choices (green) — with a recently added Super Green category for items both sustainable and particularly beneficial to health.

This annual event brings together scientists, winemakers, seafood merchants, and members of the press to discuss not just the state of the world's fisheries but other issues relating to sustainable food production and consumption.

The 2013 conference kicked off Thursday morning, May 16, with a greeting from Julie Packard, the aquarium's executive director (and one of The Daily Meal's 50 Most Powerful People in Food), who reminded Institute participants, who filled every seat in the aquarium auditorium, that "Our mission is to inspire conservation of the ocean." Kids walk in every day, she said (the facility welcomes almost 2 million people annually), who live 10 miles away and have never seen the Pacific. "Oceans are essential to everything about our lives," she continues. "Oceans are our life support system, and oceans are changing, at least partly because of things that take place inland, in our factories and farms." Stressing that the key to Seafood Watch is "a grounding in rigorous science," Packard listed some successes the aquarium has had: "Today, most major American retailers depend on Seafood Watch, more than 17,500 seafood sellers and food service operations across the nation. We have a new partnership with the Mars company, which besides candy bars, makes pet foods, and will be introducing the first line of sustainable pet food products. And the last legal shark fins in California will be sold about a month from today, and we're working on banning them in other states."

The first of two keynote addresses was given by David Orr, Paul Sears Distinguished Professor of

Environmental Studies and Politics at Oberlin College and creator of the Oberlin Project, which seeks to transform this Ohio Rust Belt college town into a model of sustainable living. "I'm here under false pretenses," he began. "I don't cook. I represent the 7.2 billion people on the planet who eat." Ohio is behind the curve in culinary terms, he continued. "California invented the salad bar in, what, 1947? The first one opened in Ohio last week."(Right photo: Keynote speaker David Orr, Photo Courtesy of Monterey Bay Aquarium)

Orr went on to talk eloquently about the whole concept of sustainability. "The assumption is that the word implies a systems approach, but that's not how we've approached it. We can't look at it as a siloed business, we need full-spectrum sustainability, with the parts reinforcing the resilience of the whole. What this means is you're going to have to have lunch with a lot of different people — farmers, bankers, the poor — and learn a lot of different languages, the languages of policy and law, economic revitalization, community mobilization, renewable energy, education, agriculture…." He is particularly proud of his campus's Lewis building — officially the Adam Joseph Lewis Center for Environmental Studies — a solar-powered, waste-neutral edifice that has been called one of the most important 20th-century buildings in America. His big project now is a 13-acre downtown Green Arts District, to include a hotel and conference center, a food depot, affordable housing, and a public school, among other things. This will be the centerpiece of a 20,000-acre green belt, and ultimately of a Lake Erie Regional Innovation Center corridor, which will extend from Detroit and Flint, Mich., through Toledo, Cleveland, and Youngstown. He concluded, "We need to secede from big oil, agribusiness, urban sprawl, banks…."

In the past 40 years, more than half of the world’s wildlife has been eradicated by human activities. Among the most impacted vertebrates include mammals, birds, reptiles, and (to the dismay of many ocean lovers) fish.

With ocean acidification and climate change already causing some major problems in today’s oceans, humans have a lot more to own up to. Most people may not even realize that their daily choices are causing problems worldwide. Whether or not you want to believe it, the simple act of eating commercially caught fish should be added to the list of threats facing our oceans. With millions of fish caught each year to reach the fish demands that humans have today, it’s time to get down and dirty on the topic of fish consumption.

In 2009, United States citizens consumed approximately 4.8 billion pounds of seafood, that equals out to 15.8 pounds of seafood per person. According to the National Oceanic and Atmospheric Association, “On a per capita basis, Americans eat about 3.5 ounces per week.”

Just over three ounces? Doesn’t seem like a whole lot, does it? Well, if a single human consumed the exact average per year, their consumption of fish would reach up to 182 ounces annually. When you multiply that by the 300,000,000 plus people living in the U.S., you’re looking at a huge problem – especially when you consider the rates at which fish are taken from the oceans.

The foods Aussie women aren’t getting enough of, according to a dietitian

Dietitian and nutritionist Susie Burrell reveals the 5 powerful superfoods Aussie women should be eating more of.

It may come as a surprise to hear that despite living in a country in which fresh, natural foods are plentiful there is still a handful of nutrient rich foods the average Aussie women could benefit from eating could benefit from eating a whole lot more of. Vegetables are one food group seriously lacking, with the Australian Longitudinal Study on Women’s Health finding that just two per cent of women meet the recommended daily serves of vegetables.

Iron rich foods too are on the low side with Australian Health Study finding that only one in seven women consume the recommended daily serves of lean meat and high protein alternatives. So to make nutrient-rich eating easier, I have put together a list of the key foods busy women need to eat more regularly in order to tick the box on the key nutrients they need for optimal health and wellbeing.

Here are some of the powerful superfoods you need to factor more of into your weekly diet plan to reap the vast array of nutritional benefits they offer.

1. Seafood

Salmon is your friend. Source iStock Source:BodyAndSoul

Most of us know that fish is exceptionally good for us, but we do not necessarily know which types are particularly beneficial from a health perspective.

First and foremost, oily fish including salmon and sardines are among the richest natural sources of omega 3 fats. While tuna is still good for us, it offers nowhere near as much as omega 3 per serve as salmon and sardines do.

Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.

5. Eggs

Quite possibly the most convenient form of protein, a single egg has 0.6 grams of carbs and 6 grams of protein. And, don’t go tossing that yolk, it’s packed with choline an important nutrient for brain health.

Keep hard-boiled eggs on hand and mash onto a slice of Ezekiel toast for an on-the-go breakfast or sprinkle with sea salt and cayenne for a simple snack.

I hope you like fish with it’s head on, or you won’t like this picutre. It’s an Alaskan Rockfish, not a very pretty fish. I was really looking forward to making this recipe. It sounded delicious. Take a whole boned &hellip Continue reading &rarr

In all my trips to Italy, I’ve never made the leap across to Sicily. But, if this Sicilian style dish is an example of what I’m missing, I’ve got to correct the oversight – soon. Here is what Marcella says: &hellip Continue reading &rarr

Cooking Seafood

How to STEAM Seafood

1. Choose a broad, shallow pan with a steaming rack that fits snugly. Be sure you also have a lid that will fit snuggly over the steaming pan.
2. Arrange the seafood on a heatproof plate that fits into the steamer. Sprinkle the seafood with seasoning and aromatic vegetables as called for in the recipe.
3. Bring the water to a boil in the steamer. Set the plate of seafood on the steamer rack, put the rack over the boiling water and cover tightly with the lid.
4. Steam the seafood until it is opaque through the center of the thickest part. Transfer the seafood and vegetables to individual plates and serve.

* All fish fillets or steaks (avoid meaty fish such as tuna)
* All shellfish
* Whole fish (as large as the steamer can accommodate)

Technique Tips:

For steaming, seafood is set on a rack, not touching the boiling water in a covered pan. The steam circulates around the seafood and evenly cooks it with moist heat. No added fat is needed, making this one of the most health-conscious cooking methods.

How to BAKE Seafood

1. Preheat the oven. Arrange the seafood in an even layer in a lightly oiled or buttered baking dish, folding the ends under for even cooking.
2. Sprinkle the seafood with the seasoning, coating, vegetables or whatever is called for in the recipe.
3. Bake the seafood until it is opaque through the thickest part. The time will vary, but 10 minutes per inch of thickness is a good rule of thumb.
4. Transfer the seafood and vegetables to individual plates. Spoon any remaining cooking juices over the seafood and serve immediately.

* All fish fillets or steaks (avoid meaty fish such as tuna)
* All shellfish
* Whole fish (as large as the steamer can accommodate)

Technique Tips:

Baking is so versatile that everything from thin fillets to oysters on the half-shell to large whole fish can be baked. Smaller fillets or fish pieces should cook at a high temperature (425 F) so that they can cook quickly and retain moisture. Large pieces and whole fish should be cooked at a moderate temperature (350 F) so that the heat can penetrate to the interior without cooking the exterior.

How to BROIL Seafood

1. Combine the marinade ingredients in a shallow dish and stir to mix. Add the seafood and turn to evenly coat. Or lightly season with salt and pepper.
2. Set the oven rack 3-4 inches from the top and preheat the broiler. Line a broiler pan with foil and lightly oil. Take the seafood from the marinade. Arrange the pieces on the prepared broiler pan.
3. Broil the seafood for a few minutes, as directed in the recipe. Turn the seafood and spoon on any reserved marinade, if using.
4. Continue broiling until the seafood is just opaque through the thickest part (cut to test). Transfer to individual plates and serve.

* Fillets or steaks 1/4 to 1 1/2 inches thick
* Shrimp, scallops, squid (preferably skewered)
* Whole fish (as large as the oven can accommodate)

Technique Tips:

Baking is so versatile that everything from thin fillets to oysters on the half-shell to large whole fish can be baked. Smaller fillets or fish pieces should cook at a high temperature (425 degrees F) so that they can cook quickly and retain moisture. Large pieces and whole fish should be cooked at a moderate temperature (350 degrees F) so that the heat can penetrate to the interior without cooking the exterior.

How to POACH Seafood

1. Combine water and seasoning in a broad, shallow pan, checking that the liquid is deep enough to cover the seafood.
2. Bring the liquid to a rolling boil, then reduce the heat so that the liquid actively moves, but no bubbles break the surface. Add the seafood.
3. Poach, uncovered, until the seafood is opaque through the thickest part. Transfer the seafood to a plate, cover to keep warm and set aside.
4. Ladle some cooking liquid through a strainer into a small pan and boil to reduce by half. Season as directed. Spoon the sauce over the seafood and serve.

Scallops, shrimp, squid, and shucked oysters. Whole fish as poacher size allows. Fish fillets and steaks. Avoid tuna, swordfish, and shark.

Technique Tips:

In poaching, seafood is submerged in hot liquid. The liquid can be plain water, or it can be mixed with seasonings, herbs, fish stock, wine or other flavorful additions. The best pan for poaching is broad and shallow, rather than narrow and tall, so the seafood can lie flat in an even layer. It’s important to remember that “poaching” is not the same thing as “boiling”. Boiling can damage the seafood, breaking it into pieces and cooking it unevenly. Remaining cooking liquid, especially if it contains herbs or fish stock, is delicious and can be strained to use as a soup base or boiled and reduced for a sauce.

How to SAUTE Seafood

1. Lightly pat the seafood dry with paper towel to reduce splattering during cooking. Dust with coating and pat to remove excess.
2. Heat the oil or butter in a heavy skillet over medium heat. Add the seafood and cook over medium heat until browned.
3. Turn the seafood and continue cooking until well browned and opaque through the thickest part. Cooking time is about 10 minutes per inch thickness.
4. Transfer the seafood to plates, cover with foil to keep warm and make a quick sauce in the skillet. Pour the sauce over the seafood and serve immediately.

Whole trout or small catfish. Fish fillets under 1 ¼ inch thick. Shucked oysters, large shrimp, and scallops

Technique Tips:

Sautéing is a less active cooking method than its cousin stir-frying. Sautéing is done over moderate heat, browning the seafood on one side, then turning it over to finish cooking on the other. Very thin fillets are tricky to sauté because they become fragile as they cook consider steaming them instead. To create a nice crisp coating when sautéing, first dust the seafood with a light coating of flour, fine cornmeal, breadcrumbs or finely chopped nuts. Because sautéing requires the use of fat (oil, butter, margarine), you can’t avoid the added calories, but if you use a skillet with a non-stick surface you can get away with using a minimum of added fat.

How to DEEP-FRY Seafood

1. Fill an electric fryer or heavy, deep pan about 1/3 full of vegetable oil and preheat to 375 degrees. Coat the seafood with seasoned flour pat to remove the excess.
2. Dip the seafood quickly in milk, then thoroughly cover with the outer coating. Pat to remove excess and set aside on a plate.
3. Gently add the seafood the oil should bubble actively around the seafood, indicating it is the correct temperature.
4. Fry until evenly browned, gently turning once or twice for even cooking. To check if done, cut into one piece to see if it is opaque through. Drain on paper towels before serving.

Deep-frying requires careful attention to avoid fire, or other accidents. Never fill a fryer more than 1/3 full of oil. Keep handles and cords directly toward the back of the work area to avoid tipping the fryer. Take care that no water comes in contact with the hot oil or it will splatter violently. Keep an open box of baking soda on hand for small flare-ups. Every kitchen should be equipped with a fire extinguisher.

Technique Tips:

Most types of seafood can be deep-fried, though some are better than others. Among the best are shrimp, scallops, oysters, squid and white fish such as cod, halibut and sole. The seafood pieces should be equally sized to ensure even cooking. The most important part of successful frying is thoroughly coating the food before placing it in the hot oil. This forms a protective barrier between the food and the oil, sealing in moisture and reducing splattering. Coatings range from flour to a variety of batters.

Salt the Fish Well

Salt your fish liberally with Kosher salt, including the head, tail, and the inside of the body cavity. It's important to avoid adding more seasonings, even black pepper, as they will burn on the grill and taste bitter when you eat the fish. Save the additional seasonings and herbs for when the fish comes off the heat.

A quick herby sauce, gremolata, or aioli work great with grilled fish.

Questions about being a pescetarian

Hello, I am Hiroko and I am a student from the New International School of Thailand. In Food Technology class, we are currently learning about different food restrictions, like Pescetarianism. While researching, I came across to this forum and it seems very interesting.

Would any of you mind answering a few questions about a pescetarian diet for me?

What are the health benefits/non-benefits or being a pescetarian?
How did being a pescetarian change your life?
Why do you follow this diet restriction?
It would be really helpful and I am looking forward to your replies!

Thank you for your time!!

I've recently decided to refrain from eating meat. I only eat fish and eggs now.
I'd be very thankful if i could get some help building a good diet for bulking, i also want to get in the gym more. I used to go to the gym a lot until i saw my grades and my overall choices in life needing some revision. If i'm lucky i can go to the gym twice a week. In school we do light cardio and i normally choose to play basketball. I'm 5'8", 120 lbs and i'm 11.5% bodyfat.

I don't need much help on my training, just diet. So thanks in advance, I also chose this board due to the maturity and the amount of positive results i've seen from people here.

Fish gets pricey i've noticed. Sushi, snapper and seafood normally cost more then typical meats. I also would like some help determining some good supplements to attempt to replace the lack of meat in my diet.

I'm pescetarian for nearly 20 years. I find Salmon is great, cod, haddock, pilchards, sardines and Tuna are inexpensive. I don't mind eating out of the tin or frozen.

For bulking up, it's just a matter of increasing your calories intake, you don't need insane amounts of protein when you bulk because of the protein sparing effect of carbs and then dairy products like milk and cheeses and yoghurt, and eggs.

Watch the video: 10 Biggest Catches of All Time (December 2021).