It's true, too. The health benefits of eating fish are undeniable, whether it's battling diseases or getting a huge dose of nutrients like protein, calcium, or vitamin B12. And when bought fresh and cooked right, fish is delicious, and it's a great choice for cooking because most kinds have a mild enough taste to pair them with any type of foods or flavors. Last but not least, even meat eaters can admit that the production of beef in this country does not lend itself to a good outlook for the environment, so why not order salmon over steak one night or some wolf eel recipe?
We're always hearing that we should be eating more fish. Whether it's from our doctor, from a friend in the culinary industry, or from some extreme pescetarian who hates on the consumption of meat because of its effects on the environment, we're constantly being told that fish is a better cooking, and dining, option.
1. Catfish
A staple fish in the South, catfish is making a comeback in the culinary world, and that's great for our environment, too. Chefs all over the South are reinventing the light, white fish, by serving it with fresh and bright flavors like lemon and avocado. Buyers be wary, though, because some fish you'll find at the grocery store labeled "catfish" could be imported from other countries and may not be catfish at all.
2. Swordfish
My favorite fish to cook right now is local swordfish, because I love the meaty texture, which is great for grilling. While we agree that swordfish is a great fish, Bowman designates swordfish as a type of fish that's great to enjoy only once in a while when the right choices are made when buying it. Look for harpoon- and handline-caught swordfish from Canada, the U.S., the North Atlantic, and the Eastern Pacific.
3. Straped Bass
The fish is so fresh and flavorful right out of the sea. Striped bass is a popular seafood choice across the board, as it is good for you, sustainable, and tastes great. Chef Laurent Tourondel of Arlington Club tells us that fishing for striped bass is one of his favorite summertime activities, while in the past striped bass has been vulnerable to fishing pressure, the Seafood Watch Program states that recent reports show that its stock is abundant and overfishing is not currently a concern.
4. Barramudi
Barramundi is among the top of its class for sustainable seafood, as it is a fast-growing and a hardy fish to consume. The program recommends only buying barramundi that has been farmed in the U.S., which means they were raised in closed, recirculating tanks, rather than being raised in open nets or cages in the Indo-Pacific. Because barramundi mainly feed on plankton, they eat less fish with high mercury levels and therefore contain fewer toxins, making them an optimal choice for health. Similar to cod and halibut, barramundi is a white, flaky fish that is versatile enough to cook with any set of flavors. Next time you go to make this recipe with a fruity watermelon salsa, try barramundi instead of halibut.
5. Hake
It's a very tender white fish with similar characteristics to cod. He says that its great taste works well with frying, pan-roasting, and steaming, and because it's not an overly popular fish, it's affordable and still accessible. Despite hake not being a popular fish, it has succumbed to overfishing in the past years, but recent reports from the program state that it's not nearly as threatened as it has been, and they've placed it on their good alternatives. If you come across hake at the store, try it using this cod recipe, which marinates it in a miso glaze before grilling it over an open flame.
Source/Credit: Shine Yahoo - Food