Member Comments for the Article:Make the Most of Your Seafood CatchSelecting, Cooking, Freezing, and Storing32 Comments
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HOOKTONTRAVEL
4/27/2013 3:34:23 PM
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eh, sorry. grew up on the coast. know how to catch it and prep it just fine (best if you leave it swimming in a bucket until the pan is hot, then behead and gut it and slap it right in the pan)... I still will NEVER choose fish if there's another option. unless i'm forcing myself to eat it once every couple of months because 'it's good for me'. But be very careful to eat fish responsibly. So many of them are endangered these days, or contain toxic levels of mercury or other nastiness, or farmed in ways that destroy the wild-dwelling varieties... or its caught in completely unethical manners...it's pretty hideous. At least with chicken and beef I can get it from a local farm and be sure it's treated decently before it gets killed, and that the kill is humane and clean, and that the animal is not in fact, endangered! |
4/27/2013 2:50:14 PM
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Thank you for the well written and important article. |
4/16/2011 7:21:27 PM
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Just a word about the fish being opaque when it is done cooking. If it does not seem opaque no matter how much you cook it, don't eat it. It will make you very sick...spoken from experience. Sad face. |
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TISHTISHX
3/6/2011 9:14:59 PM
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JJEANFREAU...When boiled or steamed, mudbugs are slightly higher in fat & calories than shrimp with the heads left on. The thing you gotta watch out for is sodium because most boils are very salty. Also, most crustations are served with a lot of clarified butter or very rich cream sauces. Hope this helps. Have a head-suckin' good time, I know I will! |
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SPIRAY
3/6/2011 7:15:31 PM
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I really like fish, but pretty much never eat it anymore for environmental reasons, even farmed fish (they're kept in corrals which "free" fish swim next to, and then the "free" fish catch their diseases, among other sad things). My only exception is canned sardines, maybe once a month or so. Even though salmon was my favorite, I could never eat it anymore. If it interests you, I humbly suggest you give this podcast from the CBC a listen: http://www.cbc.ca/ideas/episod es/2011/01/10/saving-salmon/ I realize I sound batty. Really, I do. But if you buy local vegetables, or prefer organic chicken... doesn't it make sense to look into fish, too? Just to be informed about what you're eating, instead of buying mystery frozen fish at the supermarket? |
3/6/2011 12:22:56 PM
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Perfect timing on this one. We just bought our first fresh fish yesterday. Glad to know how to handle it properly. |
9/27/2010 2:58:07 PM
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Yeah, I have had sea food prepared by some of the best chefs around - I still hate it...some of us out here will never like it, no matter what you do to it |
9/10/2010 1:33:52 PM
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Great advice. I saved this article for future reference. |
2/16/2010 7:32:36 AM
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Great advice! And I just about completely agree - show me a person who doesn't like fish and I'll show you a person who's never had it cooked properly. No doubt there are people who truly don't like fish, but I honestly believe that people who are turned off by fish just have never had it made correctly. By the way, the same holds true for lamb. You have to cook it correctly to get rid of the gaminess. |
1/26/2010 12:14:50 PM
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Tastes Great & VERY healthy! Thank you for this great addition to my recipes! Sincerely, SIZE5MOTIVATED |
9/10/2009 6:14:25 PM
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Sensible, practical advice on choosing, handling, and cooking fish. The word "seafood" means shellfish to me, however, and information on that would be excellent, too. |
9/10/2009 10:50:07 AM
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This article is leaving me hungry for fish, which I don't eat often enough! Marie |
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BIRDY100
9/10/2009 9:36:10 AM
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I belong to many environmental groups and several sent lists of fish that were better ecology wise than others. Also the higher on the food chain the fish is, the more mercury content will be found. Best choices on both lists are also divided into farmed wild caught and where caught. Fish to avoid due to mercury or other contamination include orange roughy, shark, sturgeon, marlin, swordfish, tuna, bluefin, albacore, bigeye and yellowfin. I was also surprised to see many species on the best choice reccommended list were being farmed, such as Tilapia, rainbow trout, scallops, catfish, barramundi, arctic char. Salmon only wild Alaskan, while farmed salmon were not reccommended. I really like talapia about the best. Most fish I buy is frozen in individual packages within a larger package. That way I can thaw just what I want, not a whole package. |
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FUTURESELF
1/25/2009 3:10:13 PM
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Please, please be aware that there are many critical issues surrounding fishing, such as loss of habitat and bycatch (meaning thousands of "unwanted" fish including many endangered ones are *also* caught and then simply discarded). The Monterey Bay Aquarium has a site where you can look up any type of fish or seafood and determine whether or not it's ecologically sustainable. They even offer a guide you can print out and take with you when buying fish. Some types of fishing are quite literally destroying our oceans and all we have to do is avoid them; all we have to do is do nothing, provided we know which nothing to do. So please at least have a look at the site: http://montereybayaquarium.o rg/cr/seafoodwatch.aspx |
1/25/2009 12:16:44 PM
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I love wild Alaskan salmon and I never knew that fish can also be frozen by glazing. It is pricey here and now I can buy more when it is on sale since my husband does not even eat fish - just crab cakes - frozen. |