I am supposed to start eating Salmon frequently. How do you cook it? REcipes? Where to get freshest, non fishy tasting,

[OWC Jamie]

Winston wrote:
[quote=Don Kiyoti]
Monterey Bay Aquarium has a great reference site about which seafood to get, if you're concerned about sustainability etc. It confirms what others here have said about farmed Atlantic salmon. Wild-caught Alaskan is GO!

Here is the salmon page:
http://www.montereybayaquarium.org/cr/Se...spx?gid=17

Interesting site. I was a little confused by their advice on canned tuna, which emphasizes albacore (white) tuna. I'd thought albacore was supposed to have higher mercury levels than other types. It sounded like their focus was on primarily on fishing techniques (sustainability and environmental impact) rather than the health issues. (Not that they didn't mention mercury as a concern - they just left me confused.) May need to research it some more.


- W
Albacore from the left coast is supposed to have the least mercury levels .
There's more politics in the ocean sciences than there should be.

[wave rider]

I've been using a very easy/lazy method: Start steaming my veggies in the steamer pot, then make a little aluminum foil "boat" for the salmon to sit on top of the veggies and poach. The fish usually takes less time than the veggies.

Grilling is great too. I think the secret to most fish is to avoid overcooking.

=wr=

[davester]

billb wrote:
There's more politics in the ocean sciences than there should be.

Why do you post absurdities like that?

[Winston]

One tip on cooking salmon (and in my experience most things you'd grill or broil): bring it as close to room temperature before you cook it as you can. Things cook more quickly and end up juicier and tastier.

I have found that microwaving at 10 % power seems to work pretty well for "de-refrigerating". The microwaves penetrate into the meat and using it at 10 % (which means it uses full power for a second or two, then the magnetron is off for about 10 seconds, then it repeats) keeps it from cooking on the outside while it's still cold inside. You can also just leave things out on the counter if you have time (although the food safety experts always go on about keeping things refrigerated).

I've also found recently, thanks to needing to make soft food for after my wife's gum surgery, that it is really easy to poach fish. A half inch of water, a few herbs and/or white wine and/or lemon juice and a few minutes simmering under cover. Cleanup is easier than with broiling or stovetop grilling too.


Good luck.

- W

[decocritter]

I am supposed to eat it for anti-inflammatory reasons. Eczema and other issues. I was told supplements by pill were not enough as well as flax seed. I am supposed to be doing intense updating of my food diet due to lack of absorbtion. I was told to back off of "pills" and focus on an anti - inflammatory diet.

I went gluten free about 4 months ago. It is helping but not enough. I have lost 25 lbs. as a side effect. My general allergies are improving a bit. I now realize just how much wheat, sugar and bad fats I must have been eating, as well as dyes, preservatives, and other junk that goes hand in hand with these foods.

I have been having green juices (fresh) about 3 -5 times a week, and still need to get a juicer. On the days I can't juice I make sure to have a little salad.


Thanks for the info.




I tried a small piece of Alaskan Salmon (previously frozen) from Whole foods - I believe it was Coho. It cost me about $3.75. I liked the sample of King that they gave out, but they were out because it is on sale. I made a foil tent and used the basic olive oil, salt, pepper, and garlic, recipe. It was pretty good. I need to develop a taste for it.

[Grace62]

billb wrote:
[quote=Winston]
[quote=Don Kiyoti]
Monterey Bay Aquarium has a great reference site about which seafood to get, if you're concerned about sustainability etc. It confirms what others here have said about farmed Atlantic salmon. Wild-caught Alaskan is GO!

Here is the salmon page:
http://www.montereybayaquarium.org/cr/Se...spx?gid=17

Interesting site. I was a little confused by their advice on canned tuna, which emphasizes albacore (white) tuna. I'd thought albacore was supposed to have higher mercury levels than other types. It sounded like their focus was on primarily on fishing techniques (sustainability and environmental impact) rather than the health issues. (Not that they didn't mention mercury as a concern - they just left me confused.) May need to research it some more.


- W
Albacore from the left coast is supposed to have the least mercury levels .
There's more politics in the ocean sciences than there should be.

Young tuna caught close to shore off Washington or Oregon has very low levels of mercury; the fish are too young and small to have absorbed as much as those big boys from deeper waters. Again, it's expensive, but available online. I like Tuna Guys
http://www.tunaguys.net/

[davester]

Is this a real doctor telling you this stuff decocritter, or one of those quack fake doctors "alternative" practitioners (Andrew Weil being one of them).

By the way Winston, I am definitely a fan of poaching as you describe, though I generally prefer that for mild white fish. For salmon, I prefer to preserve as much flavor as possible by grilling or using parchment packets.

[OWC Jamie]

davester wrote:
[quote=billb]
There's more politics in the ocean sciences than there should be.

Why do you post absurdities like that?
Because I work with NOAA and NMFS.

Why do you post your inanities ?