Fish Friday

 Wild Salmon stock photo

“Fish is held out to be one of the greatest luxuries of the table and not only necessary, but even indispensable at all dinners where there is any pretense of excellence or fashion.” ~ Isabella Beeton (1836-1865)

It is no secret to those who know me know that the only meat I have eaten in thirty years has been seafood, and I only eat wild-caught USA seafood.  I try to eat as healthy as possible; no butter, no cheese or dairy products, no salt, nothing in a can or box. Our food is seasoned with organics, such as basil, oregano, garlic, and cayenne and black pepper.

Wild-caught seafood is healthier than farmed. More expensive, yes, but it tastes better.  Always ask if you have any questions about your seafood. Being wild does not mean it is USA caught. I like to support US fishermen. Always ask. If your fish-monger draws a blank, have them go to the stockroom and check the paperwork, or call for the manager. I do without if I can't find wild, but if you must have fish, buy farmed US fish only. It is not as healthy, but you will be supporting an American fisherman.

SEAFOOD	RATING	MARKET NAMES	WHERE CAUGHT	HOW CAUGHT
Cobia		Black Kingfish, Black Salmon, Ling, Lemonfish	U.S.	Farmed
Cobia		Black Kingfish, Black Salmon, Ling, Lemonfish	Imported	Farmed
Salmon		Coho, Sake, Silver	U.S.	Farmed in Tank Systems
Salmon		Coho, Chum, Keta, King, Pink, Red, Silver, Sockeye, Sake	Alaska	Drift Gillnet, Purse Seine, Troll
Salmon		Coho, Chum, Keta, King, Pink, Red, Silver, Sockeye, Sake	California, Oregon, Washington	Drift Gillnet, Purse Seine, Troll
Salmon		Coho, Sake, Silver	British Columbia	Wild-caught
Salmon		Atlantic Salmon, Farmed Salmon, Sake	Worldwide	Farmed
Salmon Roe		Ikura	Alaska	Drift Gillnet, Purse Seine, Troll
Lake Trout		Laker, Namaycush, Togue, Mackinaw, Char, Salmon Trout	Lake Superior	Wild-caught
Lake Trout		Laker, Namaycush, Togue, Mackinaw, Char, Salmon Trout	Lake Huron, Lake Michigan	Wild-caught

Want to know more about the seafood you eat? Just type in your favorite fish at Seafood Watch

What's on the plate? Wild Alaskan salmon cooked in olive oil and wine, seasoned with garlic, fresh basil, oregano, and bay leaves, with a twist of lime, organic brown rice seasoned with organic shiitake mushrooms, dried beans cooked with spinach and seasoned with garlic and olive oil, both topped on an organic baking potato, lightly steamed organic carrots and broccoli topped with a twist of lime and above mentioned seasons.