Interesting article in the NYT on what fish to eat any whyThe Seafood Eater’s Latest Conundrum

Interesting article in the NYT on what fish to eat any why with kinesisk sojasås

The Seafood Eater’s Latest Conundrum

so, to do my part for the sustainability of the oceans, i will not eat sushi tomorrow. }

good articles.....don't agree at all with the Bluefin situation but the rest I'm ok with

and despite disagreeing with the Bluefin data I only take one a year and am entitled to more...and each fish is worth no less than a couple of grand up to 20 grand, so I am walking the walk in the name of conservation....even while disagreeing and losing beau coup money in the process




you know its really a simple solution here.....eat what is logistically closest to you.....it will be fresher and you are supporting your own neighborhood...if you live on a coast...only buy from "day boats" for the freshest best handled food...avoid farm raised fish until they get their act together because right now they don't...New Zealand and Australia being light years ahead of the rest of the farming pack .....farm raised mollusks are significantly better than farm raised fish when comparing the two to their wild counterparts


and all joking aside.....you have little to no chance of it being genuine Dover Sole on St Barts...and little to no chance of it not being previously frozen....there are few things I am surer of and would literally bet the farm on this...Ive spent my entire teenaged and adult life as a commercial fisherman...trust me...get the mahi or wahoo!


when I read stuff like this I realize how fortunate my family is...we had beautiful fresh flounder fish cakes this week for dinner from fish that I caught myself and brought home to NH...I go back tomorrow and I already know I will have a nice haddock caught today, waiting in cold storage for me to fillet...and my traps were pulled yesterday and I got a few lobsters waiting for me in my holding pen to do something with them as well...probably baked stuffed haddock..stuffed with lobster...nice!

Mike, all I know is Wendy is a lucky woman to have you cooking for her all the time!

Hey Mike- I had short ribs on the grill tonite- no net, no trap. My butcher caught them. }:|

I love short ribs........

Phyllis used to stew them slowly in beef broth for hours-a different taste- until I found a recipe for marinated grilled. That was the end of stewing.

I like short ribs too. Care to share the recipe?

Mike R said:

you know its really a simple solution here.....eat what is logistically closest to you.....it will be fresher and you are supporting your own neighborhood...if you live on a coast...only buy from "day boats" for the freshest best handled food...avoid farm raised fish until they get their act together because right now they don't...New Zealand and Australia being light years ahead of the rest of the farming pack ...

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In the UK there's a "eat local" campaign and there was an interesting article in the newspapers in NZ while we were there. When you compare the total CO emissions from raising a beef in the UK or NZ, it's actually more polluting to eat the local UK beef than shipping it all the way from NZ to UK. The farming conditions and methods make such a big difference.

Maybe the article was biased but it still had a point. When you think about it, buy a (chinese) toy when doing groceries and that toy could offset a month of your "ecoworks".

Luckily with the fish it's a bit simpler.

<<<you know its really a simple solution here.....eat what is logistically closest to you.....it will be fresher and you are supporting your own neighborhood...if you live on a coast...only buy from "day boats">>>

Picked up a new 'rule to live by' from a book last nite...

"Never eat fish from a truck"

KevinS said:

I like short ribs too. Care to share the recipe?

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yeah Andy - lets compare marinates

The late comedian, killed in a car accident, Sam Kinneson had a line for all the people who lived in areas devastated by famines. He would scream out JUST MOVE TO WHERE THE FOOD IS! Oh that it could be that simple. Amy

Mike R said:

KevinS said:

I like short ribs too. Care to share the recipe?

Click to expand...

yeah Andy - lets compare marinates

Click to expand...

Here we go-

Marinade:
Fresh grated ginger
1/4 cup soy sauce
1/4 cup dry sherry
1 TBS sugar

2 short ribs trimmed of fat

The secret is to butterfly the ribs but leave them on the bone and lay them flat in the marinade for at least 30 minutes or overnite- turning occasionally.

I have a gas grill so it's direct heat om medium high to high covered for 4 to 5 minutes per side- watch them because the fat/collagen will burn off and start a fire so move them around. Check for doneness.

sounds simple enough, right?

mines a little more involved

1 cup of Soy
Ginger root
3 smashed garlic cloves
half cup brown sugar
a splash of rice vinegar
juice from one lemon
juice from one lime
a splash of OJ
a splash of pineapple juice
a few shakes from a hot sauce bottle of your choice ( I use Pick a Peppa )
a bay leaf
a few drops of sesame oil



I use it mostly on chicken and pork....but have used it on beef as well

Mike- I have a lot of marinade recipes but this one is simple and I can use when I come home from work and don't have a lot of time. I have a skirt steak/london broil recipe that uses tomato juice as one of the ingredients that I got online from an butcher in New York that sells that cut of beef. Can't marinade too long- 30 minutes at room temp or 2 hours in the fridge. It is fabulous.

let me have the London Broil marinate recipe

Mike R said:

let me have the London Broil marinate recipe

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This is from memory- I'll check it when I get home

1 Cup tomato juice
1 TBS fresh horseradish
2 TBS worchestershire sauce
1/4 cup dry sherry
1 tsp dry basil
1 tsp black pepper

1 1/2 pounds Skirt steak, top round, or french cut

Marinate for 30 minutes at room temp turning once or 2 hours in the fridge covered and turning 2 times. If in the fridge after 2 hours take out of the marinade and let come to room temp- grill at high heat and cook until rare/medium rare- about 7 minues per side.

amyb said:

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Thanks.