Strange but true. After a week of eating mostly burgers (my all-time favorite comfort food), we’d had enough.
I’m certain we’ll be back to grass-fed goodness soon…but lately have been enjoying fresh, wild-caught fish.
Here are snapshots from a recent dinnertime, along with guidance around choosing among fish options.
(LingXu, meanwhile, is more interested in pre-dinner squirrels.)
As much as I adore Colorado, sure doesn’t have the same seafood selection as Florida.
That said, we’ve been pretty happy with the cod, halibut and rockfish lately.
We typically buy ours from Whole Foods, looking for what’s fresh, wild and not over-the-top expensive. When living in Florida, we’d also choose local.
Wild frozen or previously frozen are decent options too (but don’t seem to have the same flavor or “vitality”).
This particular evening we had fresh, wild-caught rockfish topped with garlic, ginger and green onions sautéed in grass-fed ghee. Organic veggies and avocado rounded out our plates.
For the most part, you’ll want to stay away from farmed fish. (We avoid them completely.)
Generally, they’re raised in cramped, unsanitary conditions and fed substandard food.
They’re also exposed to high levels of dangerous chemicals, dosed with antibiotics, and pumped with artificial coloring to disguise discolored flesh.
Not exactly what I want on my dinner plate.
Since salmon’s not in season but has stellar taste and health benefits, we’ll sometimes buy that frozen (always choosing wild frozen over fresh farmed).
We usually get it from a vendor at the local farmers’ market. (His company ships from Alaska and guarantees the catch is wild and sustainably fished.)
You’ll want to steer clear of farmed atlantic salmon (comprising the vast majority of salmon served in the United States). Here, “atlantic” refers to a species—not the place it was caught (in which case, it’s capitalized, as with “Alaskan”).
To complicate things further, “Pacific” salmon refers to a group of six different species of a particular genus found only in the northern Pacific ocean: chinook, chum, coho, masu, pink and sockeye.
Another consideration is where fish falls in the “food chain.”
Usually, smaller is better: think anchovies, herring, mackerel and sardines.
Meanwhile, you’ll want to avoid the big guys, like big tunas, Chilean sea bass, marlin, shark and swordfish. These are more likely to contain unwanted contaminants.
That said, nearly every Pacific fish except sword and shark has substantial levels of the antioxidant selenium to counteract any mercury present, leading the Western Pacific Regional Fishery Management Council to declare:
What’s more, regular fish consumption supports improved cardiovascular health and cognitive function. It also helps lower blood pressure and reduce chronic inflammation.
When you choose wisely, fish truly is a superfood.
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