Something Fishy

Happy Monday!  I get a lot of questions about seafood. It’s definitely my protein of choice, but it is not without controversy and concerns.  Although we can say that about any and all foods.

Wild versus Sustainably Farmed

Fact: There aren't enough wild fish to support the world’s population. And, at the rate we’re going, there will be even fewer in the years to come.  I try to eat wild as much as possible because I do believe it’s healthier than farm-raised, but I think we need to do the best we can with the resources we have.  If you choose not to eat fish because you can’t afford wild, what are you eating instead? Is it possible sustainably farmed fish is better than that choice?  

I was recently invited to an event at a private home and it was catered by Seatopia, a regenerative seafood company that sells mercury-safe sushi-grade seafood.  This is not sponsored, and I haven’t cooked with the fish personally, but I think this is the future of seafood.  Like anything, there are and will be differences in quality, but I am open-minded to non-wild seafood.

Most seafood has a season, generally spring through fall.  I don’t think there’s anything wrong with frozen seafood. I eat it all the time.  Costco has terrific frozen wild halibut, mahi-mahi, Pacific cod, and Argentinian shrimp.  I do not love Costco’s frozen salmon, but I often see fresh wild salmon or frozen/defrosted wild salmon and it’s usually quite good. 

I have tried Trader Joe’s wild salmon which is good.  In my area, Bristol Farms, Lazy Acres, and Quality Seafood in Redondo are my go-to spots.  Online, I still like VitalChoice.com (even though they sold to a larger company) and I have found some good purveyors through CopperRiverSalmon.org. Update: a reader shared with me that she loves the fish through Premier Catch. I personally haven’t tried it, but I trust her and it looks fantastic.

I buy A LOT of jarred and tinned fish. It’s such an easy protein to have on hand and incorporate into different recipes.  I love tuna and look for low-mercury brands like Vital Choice and Tonnino. The smaller the fish, the fewer contaminants that accumulate.  That’s why sardines are such a great option.  I like the boneless and skinless ones, but the bones are so soft that you probably wouldn’t even notice them.  Sardines can be interchanged for tuna in any recipe.  I buy them (generally Season brand) from Costco or Thrive Market.  I also love Fish Wife and imported brands like Ortiz. You can use my code PAMELASALZMAN for 10% off Fish Wife. I also recently tried Target’s house brand Good & Gather and was pleasantly surprised at how good it was.

Continued below, a fabulous new smoked trout salad recipe, my favorite tools for cooking and serving seafood, and a great all-purpose fish seasoning blend. Plus, should we limit our seafood consumption?