For Foodie Friday”:
"Farming the Sea" Pt. 1
“'Changing Seas’ travels from coast to coast, meeting with experts who raise fish for food production and to replenish depleted wild populations. Learn how scientists are making it possible to grow marine fish miles away from shore, and discover which Florida research facilities are testing new methods for making aquaculture more environmentally sustainable and efficient. Also visit Cedar Key, Florida, where aquaculture has helped to preserve the area's rich fishing heritage. Here, former gillnet fishermen turned clam-farmers harvest their product with little impact to the local ecosystems.
"Farming the Sea" Pt. 2
Seafood Scams: Avoiding Bad Fish?
Question: “I want to follow your advice and eat more wild-caught salmon for its many health benefits. But how can I be sure about the origins of the salmon - or of any seafood - that I buy?”
Answer (Published 11/29/2012)
“You pose a tricky question. Unfortunately, a considerable amount of fraud exists in the market for fresh fish, and it isn't always easy for consumers to get what they want, or what they pay for. In August of 2012, Oceana, an international advocacy group working to protect the world's oceans, found that 36 percent of seafood samples collected in Monterey, Calif., were mislabeled. The fish was bought by representatives of the local newspaper, The Monterey Weekly, at 17 retail outlets. DNA testing confirmed that one-third of the 19 samples were mislabeled. In 2011, Oceana collected 119 seafood samples from groceries, restaurants and sushi venues in Los Angeles and Orange counties and found that 55 percent of the fish tested was mislabeled. Oceana and the Monterey Weekly also reported that famed local Monterey Bay "sand dabs" available at some restaurants actually were juveniles of a flatfish species (flathead sole). None of the fish labeled as "sand dabs" was genuine.
None of this deceit in the marketplace is new. I contacted Randy Hartnell, president of Vital Choice Wild Seafood and Organics, to discuss your question. He said the best way to be sure of getting wild-caught salmon is to look for fresh, frozen, and canned salmon from Alaska. Salmon farming is banned in Alaska, and Alaska wild salmon is widely recommended.
Beyond seeking out fish from Alaska, Hartnell recommends patronizing knowledgeable and trustworthy vendors who stand behind their products. He noted, however, that mislabeling farmed salmon as "wild" is rampant in grocery stores and restaurants throughout the United States.
When you buy wild salmon or order it in a restaurant, pay close attention to the taste. Hartnell said that many people think they don't like salmon (and other seafood) because they've had a bad experience or think that it is normal for it to taste "fishy." That's not so. No matter what type of fish you're eating, a fishy taste signifies rancidity stemming from oxidation of the omega-3 fats it contains. Good quality fish should never taste fishy.
According to Oceana, about 1,700 different species of seafood from all over the world are now available in the U.S. so it is "unrealistic to expect consumers to independently and accurately" determine what fish they're buying or even eating. Oceana is calling on the federal government to ensure that the seafood sold in the U.S. is safe, legal and honestly labeled, including requiring a tracing system that would include information on when, where and how a fish is caught and how it moves throughout the supply chain – from boat to plate – so that consumers can make more informed decisions about the fish they eat. We'll see.” Andrew Weil, M.D.
6 of the Healthiest Fish to Eat (And 6 to Avoid)
By: Brierley Wright
“You probably already know that you’re supposed to be eating fish twice a week. Fish are a lean, healthy source of protein—and the oily kinds, such as salmon, tuna, sardines, etc.—deliver those heart- and brain-healthy omega-3 fats you’ve probably also heard you should be getting in your diet.
But then there’s also this concern about sustainability—and choosing seafood that’s sustainable. So, if you’re like me, you often stand at the fish counter a little perplexed: what’s good for me and the planet?
Fortunately, Seafood Watch, the program run by the Monterey Bay Aquarium, has combined data from leading health organizations and environmental groups to come up with their list “Super Green: Best of the Best” of seafood that’s good for you and good for the environment.
To make the list, last updated in January 2010, fish must: a) have low levels of contaminants—below 216 parts per billion [ppb] mercury and 11 ppb PCBs; b) be high in health-promoting omega-3 fats; and c) come from a sustainable fishery.
Check for 6 fish you should eat and 6 you should avoid.
Here are 6 fish—that are healthy for you and the planet—that Seafood Watch says you should be eating.
1. Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia)
Many tuna are high in mercury but albacore tuna gets a Super Green rating as long as it is “troll- or pole-caught” in the U.S. or British Columbia. The reason: smaller, younger fish are caught this way. These fish have lower mercury and contaminant ratings and those caught in colder northern waters often have higher omega-3 counts.
2. Salmon (wild-caught, Alaska)
In Alaska, biologists are posted at river mouths to count how many wild fish return to spawn. If the numbers begin to dwindle, the fishery is closed before it reaches its limits. This close monitoring, along with strict quotas and careful management of water quality, means Alaska’s wild-caught salmon are both healthier and more sustainable than just about any other salmon fishery.
3. Oysters (farmed)
Farmed oysters are good for you. Better yet, they are actually good for the environment. Oysters feed off the natural nutrients and algae in the water, which improves water quality. They can also act as natural reefs, attracting and providing food for other fish. One health caveat: Raw shellfish might contain bacteria that can cause illnesses.
4. Sardines, Pacific (wild-caught)
The tiny, inexpensive sardine is making it onto many lists of superfoods and for good reason. It packs more omega-3s per 3-ounce serving than salmon, tuna or just about any other food; it’s also one of the very, very few foods that’s naturally high in vitamin D.
5. Rainbow Trout (farmed)
Although lake trout are high in contaminants, nearly all the trout you will find in the market is farmed rainbow trout. In the U.S., rainbow trout are farmed primarily in freshwater ponds and “raceways” where they are more protected from contaminants and fed a fishmeal diet that has been fine-tuned to conserve resources.
6. Freshwater Coho Salmon (farmed in tank systems, from the U.S.)
Freshwater coho salmon is the first and only farmed salmon to get a Super Green rating. Many farms use crowded pens where salmon are easily infected with parasites, may be treated with antibiotics and can spread disease to wild fish. Coho, however, are raised in closed freshwater pens and require less feed.
6 Fish to Avoid
A number of environmental organizations have also advocated taking many fish off the menu. The large fish listed below are just six examples EatingWell chose to highlight: popular fish that are both depleted and, in many cases, carry higher levels of mercury and PCBs.
1. Bluefin Tuna
In December 2009 the World Wildlife Fund put the bluefin tuna on its “10 for 2010” list of threatened species. The bluefin commands as much as $177,000 a fish. Bluefin have high levels of mercury and their PCBs are so high that EDF recommends not eating this fish at all.
2. Chilean Sea Bass (aka Patagonian Toothfish)
Chilean sea bass has been fished to near depletion. The methods used to catch them have also damaged the ocean floor. EDF has issued a consumption advisory for Chilean sea bass due to high mercury levels: adults should eat no more than two meals per month and children aged 12 and younger should eat it no more than once a month.
High mercury levels in these giant fish have caused EDF to issue a consumption advisory. Groupers can live to be 40 but only reproduce over a short amount of time, making them vulnerable to overfishing.
This strange fish resembles a catfish in that it has whiskers and is a bottom dweller, but its light, fresh taste made it a staple for gourmets. The fish is recovering some after being depleted, but the trawlers that drag for it also threaten the habitat where it lives.
5. Orange Roughy
This fish lives a long life but is slow to reproduce, making it vulnerable to overfishing. As Seafood Watch puts it: “Orange roughy lives 100 years or more—so the fillet in your freezer might be from a fish older than your grandmother!” This also means it has high levels of mercury.
6. Salmon (farmed)
Most farmed salmon are raised in tightly packed, open-net pens often rife with parasites and diseases that threaten the wild salmon trying to swim by to their ancestral spawning waters. Farmed salmon are fed fishmeal, given antibiotics to combat diseases and have levels of PCBs high enough to rate a health advisory from EDF.
Now that you know what fish you should add to your diet, check out some of our favorite fish recipes!
Prepare this delicious fish recipe accompanied by kale in only 15 to 25 minutes!
Click here for the recipe: Simple Black Bass With Kale and Kalamata Olives
Nothing accents the flavors of mahi mahi quite like a good remoulade. And be sure to save some for later. Remoulade makes a great veggie dip! Click here for the recipe: Mahi Mahi with Remoulade
One sweet, tangy and salty mixture does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent.
Click here for the recipe: Honey-Soy Broiled Salmon
You can make this dish with frozen artichokes and shiitake mushrooms, which are less pricey than chanterelles.
Click here for the recipe: Cod With Artichokes and Chickpeas
This one-skillet dish from Utah's Amangiri Resort has more flavor than its short ingredient list suggests, especially if made with fresh-caught fish. Click here for the recipe: Escarole-Stuffed Seared Trout
Fish tacos are a staple among California surfers but are often beer-battered and fried. This healthier, grilled version enriches the guacamole with low-fat sour cream. Click here for the recipe: Fish Tacos With Creamy Lime Guacamole and Cabbage Slaw
On This Day:
Oxford Dictionary debuts, Feb 1, 1884:
“On this day in 1884, the first portion, or fascicle, of the Oxford English Dictionary (OED), considered the most comprehensive and accurate dictionary of the English language, is published. Today, the OED is the definitive authority on the meaning, pronunciation and history of over half a million words, past and present.
Unlike most English dictionaries, which only list present-day common meanings, the OED provides a detailed chronological history for every word and phrase, citing quotations from a wide range of sources, including classic literature and cookbooks. The OED is famous for its lengthy cross-references and etymologies. The verb "set" merits the OED's longest entry, at approximately 60,000 words and detailing over 430 uses.
No sooner was the OED finished than editors began updating it. A supplement, containing new entries and revisions, was published in 1933 and the original dictionary was reprinted in 12 volumes and officially renamed the Oxford English Dictionary.
Between 1972 and 1986, an updated 4-volume supplement was published, with new terms from the continually evolving English language plus more words and phrases from North America, Australia, the Caribbean, New Zealand, South Africa and South Asia.
In 1984, Oxford University Press embarked on a five-year, multi-million-dollar project to create an electronic version of the dictionary. The effort required 120 people just to type the pages from the print edition and 50 proofreaders to check their work. In 1992, a CD-ROM version of the dictionary was released, making it much easier to search and retrieve information.
Today, the dictionary's second edition is available online to subscribers and is updated quarterly with over 1,000 new entries and revisions. At a whopping 20 volumes weighing over 137 pounds, it would reportedly take one person 120 years to type all 59 million words in the OED.”
Columbia mission ends in disaster, Feb 1, 2003:
“On this day in 2003, the space shuttle Columbia breaks up while entering the atmosphere over Texas, killing all seven crew members on board.
The Columbia's 28th space mission, designated STS-107, was originally scheduled to launch on January 11, 2001, but was delayed numerous times for a variety of reasons over nearly two years. Columbia finally launched on January 16, 2003, with a crew of seven. Eighty seconds into the launch, a piece of foam insulation broke off from the shuttle's propellant tank and hit the edge of the shuttle's left wing.
The first debris began falling to the ground in west Texas near Lubbock at 8:58 a.m. One minute later, the last communication from the crew was heard, and at 9 a.m. the shuttle disintegrated over southeast Texas, near Dallas. Residents in the area heard a loud boom and saw streaks of smoke in the sky. Debris and the remains of the crew were found in more than 2,000 locations across East Texas, Arkansas and Louisiana. Making the tragedy even worse, two pilots aboard a search helicopter were killed in a crash while looking for debris. Strangely, worms that the crew had used in a study that were stored in a canister aboard the Columbia did survive.
In August 2003, an investigation board issued a report that revealed that it in fact would have been possible either for the Columbia crew to repair the damage to the wing or for the crew to be rescued from the shuttle. The Columbia could have stayed in orbit until February 15 and the already planned launch of the shuttle Atlantis could have been moved up as early as February 10, leaving a short window for repairing the wing or getting the crew off of the Columbia.
In the aftermath of the Columbia disaster, the space shuttle program was grounded until July 16, 2005, when the space shuttle Discovery was put into orbit.”
Misty and I went to get Jay, and when we got back here, Jay installed the ‘new-to-me’ light over my dining table. That is a carved wooden clock on the wall behind it above the crystal glasses. Even though it has 9 smoked, etched glass pendants, it is much brighter than the old light.
Then we went up into the storeroom attic to find a box to pack the old light up. Some things had been just been bunged up there before the appraisal of my house, so we sorted that out and put things away.
Jay kept on bugging me to take him to town to cash a check as the 4-wheel ATV that he bought is ready at the mechanic shop. So off we went, and stopped there to find out how much it was. We each bought groceries while we were there, and Jay paid the man on the way back. His 3-wheel ATV had fit in the back of my van, but I wasn’t about to haul this great big one in it. The mechanic said that he would bring it here for him.
I call her Miss Priss, as Prissy sounds too much like Misty, now has her own site on Petfinder: http://www.petfinder.com/petdetail/25224055 but I am not too sure about the wording. To me, it sounds like she is picky about food, which she is not. I’ll have to see if I can get that changed today.