One Fish, Two Fish

Everyone knows fish is good for you, but many of us get stuck eating the same varieties — tuna, cod, salmon and shrimp. This week Martha Rose Shulman explores the flavor and benefits of trying new types of fish.

This week I made five different fish dishes and did not use any of the favorite four. I turned, as I always do, to the Monterey Bay Aquarium Seafood Watch pocket guide (they also have an app) for advice about best choices and good alternatives, and bought my fish from a fishmonger at my farmers’ market, from Trader Joe’s, and from Whole Foods. I avoided farmed fish, especially farmed fish from far away. The species I cooked included local Pacific sole, mahi mahi, arctic char, and Pacific halibut. Other good seafood choices are clams and mussels, striped bass, sardines, and rainbow trout.

More.

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About The Rev. Thomas C. Jackson

Ordained to the priesthood in December, 2010.
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