Clydesdales/Athenas (200+ lb / 91+ kg) - Your thoughts on fish

Hello,

I'm interested in knowing your opinions on consuming fish. Yesterday while at the grocery store I found boneless skinless "fresh" fillets that were flash frozen then packaged supposedly without any processing. I'm sure there is some saleen solution as well to aid freshness. What attracted me to the frozen section was the sign advertising the price of 10 for 10 dollars. So I bought one to try, a piece of mahi-mahi. Granted they are only 4 oz fillets, 4 dollars a pound seems to be pretty cheap eating and potentially healthy to boot, heck you can even cook them when they're frozen solid. Defiantly a plus for a bachelor. I fried the Mahi-Mahi in a tbsp of EVOO and it turned out to be quite a delicious and filling meal when served with a small salad and some wild rice. So I got to thinking that this might be something worth my while to eat on a semi regular basis. They come in Tilapia, Salmon, Mahi-Mahi, and Haddock.

So I guess my question is if you would recommend eating the fish over my usual beef, pork, and chicken (in that order) rotation. I read about concerns with consuming the mercury that the fish accumulate in their bodies, but do you really think this is that big a deal? Also, will the Omega-3's in the fish offset the cholesterol which comes in at 80mg? That seem a bit high to me but compared to the tasty land animals, is it really that bad?

Thanks for your thoughts,

Bau

YES! Low fat, good protein, Omega3 oil source (an antioxidant). Fish is good.

My fiancee and I get things like this on a regular basis. Whole Foods has the exact same variety that you mention, and it's 2 cuts per package for usually about $7. They're great because you can pop 'em in the oven while they're still frozen, and they don't turn out bad at all.
Mediterranean Breeze (I think that's the brand) makes a bunch of infused olive oils, and a little bit of their basil/garlic or citrus oil goes really well with most fish. Just a Tbl in the bottom of a covered baking dish, coat the fish lightly (top and bottom) and chuck it in with a lid at 350 until it's flaky throughout.

Concerns of Mercury I believe exist in fresh water fish, but I could be wrong as I haven't stayed in a Holiday Inn Express recently.

Fish as a rule are very high in protein and are excellent sources of Omega 3 fatty acids, and low in fat. Mahi, or Dolphin, is a great mild flavored fish. Tuna is a great steak fish as well and if gotten flash frozen will grill quite well. Searing Tuna steaks in a pan w/ high heat and EVO are great too. W/ a sharp knife they slice up into nice thin strips and are great on salads.

Tilapia is a fresh water fish and are generally farm raised. It is a mild flesh fish and the filet is sturdy enough to be prepared most any method. Haddock is in the Cod family so it is mild and flakey. Salmon is tastey although it is very strong flavored, but it freezes extreemly well and can be steaked then IQF easily. Salmon can be purchased as a side of filet too making it cheaper by the oz. if you are watching costs too. Be careful of the pin bones that run through the fillet, they can be found by runningyour hand up and down the fillet and can be removed simply by pulling straight up (some use small pliers to help overcome the slickness).

Most of the heavier flavored fish contain higher levels of Omega 3 fatty acids. If your objective is to eat the fish to help lower your cholesterol, while it is a great idea, it may be easier to purchase "burp-free" fish oil pills or Flax seed oil. Both have benefical cholesterol lowering properites and will help elevate you good cholesterol, as will exercise ;)

There are many types of great fish that can be added to the diet expecially if you live near the cost. Gouper, Sea Bass, Snapper, Cod, Scrod, Flounder, ect. Wal-Mart carries whole sides of Salmon, catfish, Tipapia, Orange Roughy, Tuna, all frozen IQF. They have little saturated fats as red meats contain, and generally cheaper these days due to high cost associated grain prices and transportation costs. Chicken is always good too!

Tilapia is like carboard. People that eat fish every day all their lives have to worry
about mercury. Most of us don't if you avoid the worst offenders.

Fish is good, but alas I'm spoiled (see avatar)
I've eaten salmon a couple hours after I caught it and after that, day old seems stale.
The store would want about $250 for that fish now:)

Here is a great article from the American Heart Association: Mercury Concerns (http://www.americanheart.org/presenter.jhtml?identifier=3013797)

If you look at the bottom of the article, it states that most people should be able to eat up to 14 ounces of fish on a weekly basis without concern for mercury build-up. There were also some articles from the EPA's web site (epa.gov) that discussed this topic. It appears as if the primary concern is for women, especially those who are pregnant.

Get yourself some copper river salmon or a 1" thick slice of yellowfin tuna from whole foods when they are in season. The tuna you only want to cook about 6 min. each side, the inside needs to stay somewhat raw.
With some veggies and wild rice served you won't be looking at anything else anymore.

Thanks for the information guys/gals. From what I've gathered from the site listed by beachbum63, salmon would be the best choice as it has the best mercury to omega 3 ratio as well as being commonly available. I'm going to go to the store tonight and they the salmon out.

bau

Fish stinks!
It reminds me of something, but I get can't put my finger on what.

Eat squid. It's plentiful, in no danger of being depleted at this time, and easy to prepare.

Fish stinks!
It reminds me of something, but I get can't put my finger on what.

Fish right? It is fish afterall, I would be surprised if I got home and my fish smelt like fresh baked cookies.

Eat squid. It's plentiful, in no danger of being depleted at this time, and easy to prepare.

It is my favorite cephalopod, however the greater Harrisburg area is lacking a good Mediterranean restaurant, or a store to buy it. Calamari, now thats some good eatn'

okay. I love sushi, i like calimari (the fried with marinara and lemon anyway) but cooked fish is never something I have enjoyed I have had salmon and while I can stomach it, I would rather have a steak. But im trying to change. What are some good fish steaks that I can try, and some simple recipes to try them with. stuff that doesn't taste fishy.

clearwaterms, look at my post about the tuna and salmon. Those fish do not taste fishy at all when bought and prepared fresh.
For the salmon, marinade the slab in lemon juice and sprinkle with salt and pepper.
Throw the salmon on the grill with the skin down. Do not turn over. Take salmon from grill when the fish comes easily apart. Do not overcook!

For the tuna, salt and pepper that baby and throw on the grill as well, turn after about 6 min. of grilling and leave the other side for 6 min. Should still show some rawness inside the fish so it doesn't dry out.

If you are worried about mercury eat smaller fish. The bigger fish eat smaller fish and the mercury amount multiplies. On the other hand they use it in fillings in your teeth. I would think that mixing fish with other stuff like rabbit, squrrel, deer, and even store bought stuff has to better than not doing it. The more different stuff you eat the less anyone thing can effect you.

:beer:
Joe

clearwaterms, look at my post about the tuna and salmon. Those fish do not taste fishy at all when bought and prepared fresh.
For the salmon, marinade the slab in lemon juice and sprinkle with salt and pepper.
Throw the salmon on the grill with the skin down. Do not turn over. Take salmon from grill when the fish comes easily apart. Do not overcook!

For the tuna, salt and pepper that baby and throw on the grill as well, turn after about 6 min. of grilling and leave the other side for 6 min. Should still show some rawness inside the fish so it doesn't dry out.

so just fresh tuna on the grill? with salt and pepper? I can do that.

Generally-
I try to only eat wild caught fish from the ocean. It's often healthier.
Also, living inland this means it must be 'flash frozen', usually on the boat it was caught on. Truly fresh fish requires air transport--basically temperature controlled FEDEX. That ain't cheap, folks. I save that for once in a blue moon trips to fancy seafood places (read: not Red Lobster).

Not just fresh tuna. Yellow fin tuna!

so just fresh tuna on the grill? with salt and pepper? I can do that.

It's fantastic like that. Little bit of citrus infused olive oil, and furikake (seasoning mix of toasted sesame seeds, nori, and spices) is really good, too.

If you're doing it on a grill, don't put it for 6 minutes a side, though. That will cook it all the way through, even on the lowest heat setting of the weakest grill. If you're doing a thick tuna steak and you want it done right (meaning that it's still red past the outside 1/4") then watch the side of the steak as you cook it. The outside edge cooks faster than the center middle, so you flip the tuna when the outside edge is cooked half way up. Finish the other half the same way; when the outside edge looks fully cooked, the middle will be done perfectly.

For salmon on the grill, a great way to flavour it is with a wood plank. Soak a cedar, apple, or alder plank in cold water for at least 2 hours before grilling. Put the fish on the plank, put the plank over the "cold" side of your grill (with a 2 burner grill, turn on only one side to med/high) and allow the fish to cook until just flaky at the thickest part.
For extra flavour, mix 1 tsp blackberry honey with 1 tsp fresh orange juice and glaze the fillet periodically while grilling. (Not as healthy, 'cause, well, it's an arseton of sugar.)

Another tasty fish, but it turns a lot of people off because of the prep and work associated with it, is trout. Typically served whole (head included) rainbow, golden, brown, and brook trout are mild flaky fishes which are not difficult to prepare.
Get your fishmonger to remove the head, tail, fins, and scales from your whole trout. (The guts are already removed, so don't sweat that.) Rub the inside of the body cavity lightly with garlic and basil oil. Stuff the cavity with thinly sliced citrus (lemon, limes, oranges) and wrap tightly in foil. Grill on the top grilling rack, medium/high heat. (Ask your fishmonger about approximate cooking time for the size fish you've bought.)
When it's done, unwrap the foil and carefully fillet the fish, being mindful not to snag any of the bones near the tail.

Tilapia is a cheap, eco-friendly, and low-mercury fish that I cook a lot. Often just throw it a 450 oven for about 10-15 minutes with some lemon juice salt/pepper. But sometimes press it into cornmeal with salt/pepper/garlic mixed in, and then "fry" it over medium heat in about 1 T olive oil (adds a little fat, but it's good fat). Yummmmm :)

...So I guess my question is if you would recommend eating the fish over my usual beef, pork, and chicken (in that order) rotation...Bau

Hi Bau!

I'm from Louisiana, and if eating fish had hazards, I'd be LONG GONE by now... ;)
My preferences are:

1. Fish
2. Shrimp, crab, or crayfish (boiled)
3. Chicken
4. Pork
5. Beef

Don't overlook the boiled seafood! It is one of the highest-protein, lowest-fat foods on the market. Once you have the knack, boiling is easy, fast, and fun. If you want a recipe, juss ax (a little coonass diction there..). If you're eating big ocean fish at to top of the food chain, bioaccumulation of mercury might be a concern. For other than marlin, sailfish, or tuna, I don't really worry too much.

Cheers!

But Tilapia is so homely!
http://sofia.usgs.gov/sfrsf/rooms/species/invasive/focus/tilapia.jpg

I love fresh Lake Perch, but Tilapia comes really close to it..... I thought it was a mexican dish the first time I read the name though :P

You'd worry about mercury levels if the fish came from a lake or river that had industrial pollution runoff problems, like almost every lake or river in South Carolina.

I think this is the best part of fish:D
http://i18.tinypic.com/4q8wlyq.jpg

Ahhhh....the only Shimano I prefer to use.

I gotta with CliftonGK1 on that one too. Trout is a very good fish as well. I remember my dad used to fish for trout and we would eat the catch on the same day. Gawd, it was good.

So let me break it down from my expertise, which I believe I have in this arena...Salmon are a great source of Omega 3s...great for the heart...and are fairly low in mercury. It is the other contaminants you need to worry about, however, the other contaminants found in salmon are so ubiquitous that you are already carrying these contaminants. Personally, the benefits of the Omegas outweigh the risks from the other contaminants so I eat salmon, but the only salmon I eat is from the Pacific and is wild caught NOT FARMED SALMON...Tuna, on the other hand is high in mercury, one species of tuna is higher than the other but I can't remember which

You gotta add fish to that rotation for sure!

being born and raised in Japan I consume copious quantities of fish and seafood...no problem at all. In fact there's research suggesting fish makes you smarter ;-)

...I dunno about Tilapia though. I guess it tastes ok but psychological I can't get into it....it's like a pet fish. They don't even eat that in Japan.

Speaking of ugly fish... I think dolphinfish/mahi mahi goes pretty high on the list!

http://www.flmnh.ufl.edu/fish/Gallery/Descript/Dolphin/dolphin2.JPG

How about this fish?

http://media.basspro.com/images/articles/jewfish1.jpg

A truly noteworthy catch if he noodled for it.

You can also steam many (all?) types of fish in the same "drop-in" baskets you use for steaming vegetables.

You can also steam many (all?) types of fish in the same "drop-in" baskets you use for steaming vegetables. I never thought of that, have to try it.

Fish & Chicken are the only meats I eat on a regular basis (besides pre-sliced sandwich meat, anyway). Both are easily prepared with lemon pepper, some light olive oil, and a frying pan.

I love sushi too, but it's hard to find good (fresh) sushi in Ohio, and when you do find it, it's usually expensive. So I don't have it as often as I'd like.

I like fish on the grill because otherwise it stinks up the house

Fried Catfish.............Whole or fillets.........The fresher, the better!!!!!

Fried Catfish.............Whole or fillets.........The fresher, the better!!!!!

Yum! Whole Catfish Broiled over Mesquite coals and brushed with Butter, Lemon and a bit of Cilantro and minced onion in the body cavity.:D

Don't forget poaching! It can be very flavorful as well if a tastey court-boullion is used, for salmon try a hearty-red wine court-boullioin laced with provincial herbs whole black peppercorns, a bay leaf or two, pinch of salt, and a few slices of onion. Slip the fillet into the simmering court-boullion, allow it to just cover the fish, and simmer until just firm-YUM!

For white fleshed fish one can use a white wine. Heck if you liike to drink it you can cook w/ it too :)
Broiling can also be a very low cal way to prepare fish. Another cool, low cal way to prepare fish is in paper or foil. Stop by your local grocer who has a fairly busy bakery. Ask for sheet pan liners these are 16x48" sheets of paper coated with a release agent.

Take several red bliss potatoes and parboil, cool and slice into 1/4-1/2 slices, slice up some fresh veggies like zuccini, yellow squash, and a red pepper. Cut the paper in 1/2 longways. Fold the now cut paper in half again and open. Spray both sides w/ Pam or wipe w/ EVO. Lay out sliced Potaotes the length of the filleton in the center of one side of the paper, then veggies on top of the potatoes, then the fish. I like to lay sprigs of fresh herbs like thryme, rosemary and a Bay leaf, on top and occationally a nice tomato slice then the herbs. The tomatoe will keep the fish moist as it cooks. sprinkle w/ S&P, drizzle a little of you favorite wine on top then beginning at on corner of the fold begin to crimp the paper by folding over the ends upon itself to form a seal. Do this all the way around to the other side.
Place on broiling rack, sheet pan, ect and cook in a 400- 450 oven for 6-10 minutes.

After typing all of this I found this article http://www.taunton.com/finecooking/articles/baking-fish-in-paper.aspx

How about this fish?

http://media.basspro.com/images/articles/jewfish1.jpg


Sweet Jebus, that Jewfish is huge :eek: Wonder what he caught it with, 5/8ths cable and a hydraulic winch?

Speaking of ugly fish... I think dolphinfish/mahi mahi goes pretty high on the list!


But it sure is good eatin!

Fish & Chicken are the only meats I eat on a regular basis (besides pre-sliced sandwich meat, anyway). Both are easily prepared with lemon pepper, some light olive oil, and a frying pan.

I love sushi too, but it's hard to find good (fresh) sushi in Ohio, and when you do find it, it's usually expensive. So I don't have it as often as I'd like.

I cut WAY down on beef after working cattle ranches in NM for 10 years. I prefer chicken, turkey and seafood as well, but after reading this I am considering going vegetarian!

http://www.drlam.com/A3R_brief_in_doc_format/2002-No2-BeefChickenorFish.cfm

Thanks for the suggestions folks, they all sound so delicious I don't know which recipe to try first. I stopped at the bass pro-shop last night and bought some wild pacific salmon seasoning. I think it was made by uncle dan's but I'd have to check. It was very good, much better than old bay *ducks*which I like on my eggs and popcorn. I got some salmon from the store last night and broiled it, I think I overdid it a bit but it was still pretty good. I think I like this fish thing.

In the last two days I have ate more fish than I have in the last 10 years (8 oz).

Don't forget poaching! It can be very flavorful as well if a tastey court-boullion is used, for salmon try a hearty-red wine court-boullioin laced with provincial herbs whole black peppercorns, a bay leaf or two, pinch of salt, and a few slices of onion. Slip the fillet into the simmering court-boullion, allow it to just cover the fish, and simmer until just firm-YUM!

For white fleshed fish one can use a white wine. Heck if you liike to drink it you can cook w/ it too :)
Broiling can also be a very low cal way to prepare fish. Another cool, low cal way to prepare fish is in paper or foil. Stop by your local grocer who has a fairly busy bakery. Ask for sheet pan liners these are 16x48" sheets of paper coated with a release agent.

Take several red bliss potatoes and parboil, cool and slice into 1/4-1/2 slices, slice up some fresh veggies like zuccini, yellow squash, and a red pepper. Cut the paper in 1/2 longways. Fold the now cut paper in half again and open. Spray both sides w/ Pam or wipe w/ EVO. Lay out sliced Potaotes the length of the filleton in the center of one side of the paper, then veggies on top of the potatoes, then the fish. I like to lay sprigs of fresh herbs like thryme, rosemary and a Bay leaf, on top and occationally a nice tomato slice then the herbs. The tomatoe will keep the fish moist as it cooks. sprinkle w/ S&P, drizzle a little of you favorite wine on top then beginning at on corner of the fold begin to crimp the paper by folding over the ends upon itself to form a seal. Do this all the way around to the other side.
Place on broiling rack, sheet pan, ect and cook in a 400- 450 oven for 6-10 minutes.

After typing all of this I found this article http://www.taunton.com/finecooking/articles/baking-fish-in-paper.aspx

You sound like you enjoy cooking :)

I like fish, I guess. Since they live in the water I only ever see the ones people put in a tank.

I hear that there are some really scary ones at the bottom of the ocean, but that might be a myth.

You sound like you enjoy cooking :)


In another life I spent about 15 years in the restaurant industry :eek:
I still keep my hands in it though only part-time now. :)

Some of the fish I caught and cooked...

http://i32.photobucket.com/albums/d25/downandloaded/PICT0899.jpg

http://i32.photobucket.com/albums/d25/downandloaded/DCP03684.jpg

http://i32.photobucket.com/albums/d25/downandloaded/SalmonGrouperSmall.jpg

http://i32.photobucket.com/albums/d25/downandloaded/CalicoSheepy2.jpg

http://i32.photobucket.com/albums/d25/downandloaded/SheepyCooked.jpg

http://i32.photobucket.com/albums/d25/downandloaded/CalicoCooked.jpg

http://i32.photobucket.com/albums/d25/downandloaded/SheepsHeadAfter.jpg

http://i32.photobucket.com/albums/d25/downandloaded/CalicoAfter.jpg