“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.