fish - Articles and Posts from Slashfood

Posts with tag fish

Is Porgy the Next Catfish?

Posted Aug 20th 2009 3:00PM by Hanna Raskin
Filed under: Restaurants, Science, Fish, Southern States

Porgy. Photo: jasonlam, flickr

A fish better known for its contribution to the American songbook than the American dinner plate is being touted as a sustainable alternative to grouper and red snapper. Southern conservationists are now championing red porgy, the fish that was once so ubiquitous on low-country docks that it lent its name to the hero of George Gershwin's opera, "Porgy and Bess."

While the effort has been slightly hampered by chefs' reluctance to tinker with unfamiliar proteins and the lingering social stigma associated with eating red porgy, backers believe the fish's taste and history make it an excellent candidate to diversify coastal diets.

Continue reading Is Porgy the Next Catfish?

Basking in Brownies - The Detroit News in 60 Seconds

Posted Jun 2nd 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

A look at the "veritable chameleon" that is the brownie, plus a tasty recipe for coffee-flavored bars.
To those who cling to their Hellman's: An ode to the ease and wonder of homemade mayonnaise.
A doctor explains why fish is great for diabetes and all around good health.
Columnist Kate Lawson shares recipes for May morels in Michigan, and provides some tips for amping up your dip with chive-infused oil.
Do you know how many calories are hiding in your favorite treats?
A cookie the kids can eat for breakfast? Grab 'n' Go Breakfast Cookies answers that question with a big "yes."
A mustard taste test that dips into six tasty options from Laurent du Clos All Natural Whole Grain to Honeycup Stone Ground.
Questions and answers: Sandwiches to perk up a picnic and the difference between fresh and frozen veggies.

Keep That Fish Swimming - Tip of the Day

Posted Apr 16th 2009 9:00AM by Alex Van Buren
Filed under: Fish, Tip of the Day

Fish can easily dry out after a stint in a hot oven; here's a trick to keep it moist and luscious.

Continue reading Keep That Fish Swimming - Tip of the Day

Snapping at the Minimalist - Blog Confronts Bittman over Fish Recipe

Posted Apr 9th 2009 6:00PM by Alex Van Buren
Filed under: Fish, On the Blogs, America

The folks over at Grist, an environmental watchdog blog, have taken Mark Bittman -- a cook and food writer for The New York Times whose work boasts a huge, passionate following including the Grist blogger himself -- to task for listing red snapper, a fish many consider endangered, in one of his recipes. A fascinating conversation follows in the comments section including a response from Bittman (aka The Minimalist) himself. Check it out -- but maybe not over a fish dinner, as you may lose your appetite.

PETA's Latest - Fish Shall Now Be Called "Sea Kittens"

Posted Jan 14th 2009 9:00AM by Bruce Watson
Filed under: Fish, Food Oddities, America, Vegetarian/Vegan, Food News

Fish are not particularly cuddly animals: they lack warmth, fur, scratchy tongues, and personalities. They don't seem to show much interest in cuddling with humans, playing with catnip, or generally engaging in fun, photogenic activities.

The People for the Ethical Treatment of Animals (PETA) recently came to the conclusion that this lack of cuddliness is the reason that so many people eat fish. Consequently, they have begun a campaign to rename the aquatic beasts "sea kittens." As campaign coordinator Ashley Byrne notes, "Most parents would never dream of spending a weekend torturing kittens for fun with their families, but hooking a sea kitten through the mouth and dragging her through the water is the same as hooking a kitten through the mouth and dragging her behind your car."

This argument, admittedly, brings to mind about a million rebuttals, but I am inclined to let the differences between fish and kittens speak for themselves. It seens necessary to point out, however, that cats are friendlier than fish and that fish (aka "tofu of the sea") are far stupider than cats. Moreover, while fish taste like fish, my experience has shown that cats actually taste like sesame chicken.

What to Cook Tonight - Slashfood Ate (8)

Posted Dec 1st 2008 10:00AM by Alanna Kaufman
Filed under: Dinner, Slashfood Ate

Between my vast cookbook collection, the over 100 food blogs that I read, and the wonderful recipe web sites that I use daily, I can find a recipe for just about anything. Anything, that is, except a dish that seems suitable for dinner. Why is it that I can easily find a recipe for chestnut-armagnac souffle (doesn't that sound good?), but not one thing that I feel like eating or cooking on a given night? I usually just end up falling back on old favorites, so I thought I'd share list some here, just in case anyone out there has the same problem as I do. Chances are that many of our default dishes overlap, but maybe if everyone shares some, we'll get some new dishes circulating...

1. Mario Batali's pollo al vino cotto -- The second tastiest chicken dish a person can prepare in a home kitchen (the first is chicken with figs from the Silver Palate Cookbook, but it takes some advance planning)

2. Chicken Caesar salad -- Healthy, plus it's easy to throw in other vegetables that you have laying around

3. Black bean soup -- I use my mom's recipe, but here's a really quick one from Epicurious

4. Roasted chicken -- Carrots, onion, potatoes, rosemary, thyme, lemon, salt, pepper.

5. Roasted vegetable chopped salad with reduced balsamic vinaigrette -- I roast any vegetables I can find at 400 for 30 minutes, then chop them up, toss them with chopped radicchio and chicken if available, and drizzle with a reduced balsamic dressing.

6. Soba noodle salad -- This is always easier than I think it's going to be, and just as refreshing. Here's a beautiful one from Simple Recipes to get you started

7. Lemon fish -- Any piece of any white fish doused in lemon juice, salt and pepper, usually accompanied by a baked potato

8. Sushi take-out -- If worst comes to worst, and I really can't bring myself to cook, this is my plan.

Now, your turn! Please share your default dinner menus!

The Future of Fish

Posted Nov 21st 2008 3:00PM by Emily Matchar
Filed under: Farming, Business, Fish, Food News

Mark Bittman, AKA The Minimalist, has an interesting op-ed in the New York Times this week, about the future of fish. A few key points:

- If current fishing practices continue, many major commercial fish stocks will likely collapse in the next fifty years. Many fish populations have already been seriously depleted.

- Smaller fish species like herring, anchovies and sardines are also in trouble, as they're being caught and made into fish meal for livestock and farmed fish. Using fish meal to feed farmed fish is extremely inefficient - at least three kilos of small fish go to produce one kilo of farmed fish.

- Industrial aquaculture negatively impacts the environment in a number of ways - it destroys shoreline, such as mangrove forests, pollutes water with fish feces, and kills off wild fish species.

- Solutions? Develop a taste for the small fish, so they'll no longer be used as fish feed. So quit eating low-quality farmed salmon and go for some nice mackerel instead. And give fishermen shares in fisheries, but fix the total number of catch per year.

Mahi-Mahi, Meet Maple and Ginger

Posted Nov 18th 2008 9:03AM by Monika Bartyzel
Filed under: Fish, Recipes

What I most love about fish is the ease in which you can make a truly tasty dish. It doesn't take a lot of prep, and with very little time investment, you can make a brow-raising and tastebud-pleasing entree to plate and serve.

I thawed some mahi-mahi from a Whole Foods splurge a few months ago, and had no idea what to serve with it until my eyes landed on the piece of fresh ginger that I had just picked up. Quickly, the marinade came together. In an ultra-rare twist from the girl who rarely merges sugary sweet and savory, I made a ginger and maple syrup glaze amped up with shallots, garlic, and other spices to top my broiled mahi-mahi.

It's really simple: Quickly saute a shallot in some butter, then add finely chopped ginger and garlic. After it gets a chance to cook, season the mix with just a bit of cayenne and chili powder, pour in some maple syrup, and then squeeze in a small lemon. Just let it reduce down and you have a tasty topping for your fish.

Midnight Molded Food - Salmon pudding

Posted Sep 4th 2008 12:00AM by Kat Kinsman
Filed under: British Isles, Fish, Recipes, Europe, Retro cookery

From Good Dishes from Tinned Food (1939), Ambrose Heath

I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.

Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.

Previously - Jellied Veal Salad

Slashfood Ate (8): Top eight food allergens listed on packaging

Posted Aug 27th 2008 8:00PM by Shayna Glick
Filed under: Grains, Dairy, Nuts/seeds, Fish, Eggs, Slashfood Ate, Shellfish

Image focusing entirely on some peanuts and walnuts.

I've always been thankful that I'm not allergic to anything. I breathe a sigh of relief every time I get to say "not that I know of" when the doctor asks if I'm allergic to anything. At the same time, I've always felt really bad for people who do suffer from food allergies. Lactose intolerance? You poor thing! What? You can't eat wheat/bread? I just don't think I could make it.

I realize that if you are one of the people who can't eat certain foods you get used to it and take it in stride. And of course, food labels are enormously useful in helping people avoid those dangerous foods. Even though there are more, manufacturers are required to list the top eight, which are responsible for 90% of allergic reactions. I'm sure all of these look familiar to any careful label reader!

1. wheat
2. soy
3. peanuts
4. tree nuts (almonds, walnuts, etc)
5, milk
6. eggs
7. fish
8. shellfish

Box Lunch: Fruity fishies

Posted Aug 25th 2008 12:00PM by Emily Matchar
Filed under: Lunch, Fish, Fruit, Food Oddities

For your lunchtime pleasure, I'm presenting a series of my favorite bento boxes. Bento are Japanese home-prepared meals served in special boxes, usually eaten for lunch at work or school. The boxes can range from austere lacquered trays to multi-tiered Hello Kitty confections of neon pink plastic. The meals themselves are anything from rice and leftovers to elaborate themed affairs of Pikachu-shaped dumplings with sesame seed eyes and carved radish trees. These days, bento enthusiasts from all over the world share their creations on Flickr.

Today's adorable creation, courtesy of Aylanah, is a seascape where a kumquat fishie swims atop a dried plum-filled rice ball, blowing sesame seed bubbles. Below, a ginger root fish wriggles past a colorful reef of blueberries, raspberries, squash and cucumber.

Foodie Flicks: How to fillet a Steel Head Trout

Posted Aug 18th 2008 10:05AM by Monika Bartyzel
Filed under: Fish, Foodie Flicks

It's pretty easy to find tasty fish fillets in your local grocery store. However, if you're interested in taking that impressive next step and picking up a whole fish that you prepare yourself, you really should check out the video above. Chef Kirt Martin takes a Steel Head Trout and fillets it step by step. It's a great demonstration on the particulars of fish prep, and should help you prepare the perfect fish, whether you're picking up a whole sucker at the store, or sitting at a fire by the river.

Lingering food smells? Try this

Posted Jun 17th 2008 9:01AM by Ellen Slattery
Filed under: Vegetables, Fish, On the Blogs, How To

Be it fish, garlic, or cabbage, dinner is delicious - until it's all gone, but its scent remains in the air, permeating the furniture and generally grossing you out.

Aside from sticking a fan in the window and setting it to 'exhaust,' Apartment Therapy has some great suggestions on how to get rid of those lingering odors:

Leave a dish of vinegar on the counter overnight, or leave it out while you're cooking (careful of boiling it, though, because then you'll replace the fish smell with vinegar, and that's not really any better)
Simmer a mixture of half-vinegar, half-water on the stove
Simmer a mixture of lemon and orange rinds on the stove for about half an hour. Throw some cloves in, too, if you have them
Before you cook fish, core and slice an apple into thin layers. Then submerge the apples and fry them in oil until they turn brown. Then, go ahead and cook your fish.

The Boston Globe in 60 seconds: Apricots, Artichokes, and A Whole Fish

Posted May 11th 2008 3:08PM by Bob Sassone
Filed under: East Coast, Recipes, Newspapers, In Sixty Seconds

fish

Three breakfast treats using apricots.
How to cook a whole fish.
Bake Me A Wish is sending cakes to troops overseas.
Kids learn how to cook in a South Boston kitchen.
Restaurant reviews: Flapjacks, Grezzo, and Center House of Pizza.
This week's recipes: Cheese Biscuits, Buttermilk Pancakes, Plumped Ginger-Caramel Shrimp, French Toast with Lemony Cream Cheese and Warm Rhubarb Jam, Seared Baby Artichokes, and Marinated Chicken with Spring Vegetables and Ginger-Garlic Sauce.

New, improved fugu: now with less risk of death!

Posted May 5th 2008 9:00AM by Emily Matchar
Filed under: Restaurants, Fish, Asia, Newspapers, Food News

Fugu, or pufferfish, is a Japanese delicacy whose intrigue has to do as much with its potential hazards as with its actual taste. Fugu liver contains a potent neurotoxin with no known antidote, so licensed fugu chefs must undergo years of rigorous training to seperate the toxic bits from the rest of the flesh. Consuming the liver is completely forbidden. Still, several people die every year from eating improprly prepared fugu - victims remain conscious while becoming completely paralyzed.

Now, Japanese fish farmers have bred a non-poisonous fugu and are trying to get the right to serve its liver, which is said to be even tastier than foie gras. But they're meeting resistance from government officials, who claim it may not be safe, and angering traditional fugu aficionados who say without a risk of death, eating fugu is just no fun. Which frankly, seems like a dumb argument to me. My father and brother ate at a renowned fugu restaurant on a recent trip to Japan, and reported that, while delicious, it was nothing extraordinary. As in, nothing worth dying over. So why not allow toxin-free fugu and get your kicks skydiving, or disarming land mines, or wrangling crocodiles?

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Is Porgy the Next Catfish?

Basking in Brownies - The Detroit News in 60 Seconds

Keep That Fish Swimming - Tip of the Day

Snapping at the Minimalist - Blog Confronts Bittman over Fish Recipe

PETA's Latest - Fish Shall Now Be Called "Sea Kittens"

What to Cook Tonight - Slashfood Ate (8)

The Future of Fish

Mahi-Mahi, Meet Maple and Ginger

Midnight Molded Food - Salmon pudding

Slashfood Ate (8): Top eight food allergens listed on packaging

Box Lunch: Fruity fishies

Foodie Flicks: How to fillet a Steel Head Trout

Lingering food smells? Try this

The Boston Globe in 60 seconds: Apricots, Artichokes, and A Whole Fish

New, improved fugu: now with less risk of death!

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