Fish chowder can easily become one of those routine, boring dishes that doesn’t change much from one generation to another. Put a stop to that now with this shining star of a West Coast-style tomato-based chowder. Any firm, white fish will play beautifully with the lovely sauce and the fresh vegetables. Enjoy.
Most of us know that fish are good for our health, but how do we know which fish are good for environmental health? Like many other foods, we need transparency of where it came from and how it got to our plate. To complicate matters, we don’t have labels like “USDA Organic” to help guide us – you don’t know what the fish is eating, so you can’t very well label it organic. What we do have is labeling of farmed or wild-caught, but that tells us very little about how it was caught or raised or treated after it was caught. The simple answer to a simple question, “How do I know if my seafood is sustainable?” It’s complicated.
The type of fat found in seafood, omega-3 and DHA specifically, makes it essential for both mom and baby. Research shows that the benefits for women during pregnancy include increasing the likelihood for full-term pregnancy, as well as improved size of the newborn. Research also suggests that appropriate intake of seafood and DHA reduce the potential for post-partum depression. For baby, DHA is believed to offer extensive neurological benefits, including development of baby’s eyes and brain. It’s even possible that there is an increased potential for maintaining an ideal body weight in childhood.
Salmon is hard to go wrong with, of course, but what really makes this dish special is the method used to infuse the couscous with powerful flavor. The pairing is brought together with a delightful and fresh yogurt sauce.
Whether you like fish and seafood or not, you’ve probably heard by now that various health authorities are urging Americans to eat more fish and seafood. The 2015 Dietary Guidelines, for example, suggest we consume at least 8 ounces of seafood per week (more if you’re pregnant). And the American Heart Association recommends eating fish—particularly fatty fish like salmon, mackerel, lake trout, herring and sardines—at least twice a week. In general, we are doing better with this: in 2015 the average seafood intake was 15.5 pounds—up about a pound from the previous year. That’s a good sign that people are getting the message, though we are still falling short of recommendations.
Pasta salad is a classic light meal to enjoy in the high heat of summer as the breezes waft off the ocean to keep you cool on the scorching sand. Adding salmon and young asparagus is the perfect way to make the dish deliciously seasonal.
The seafood counter can be intimidating. Most people scan the case, looking over different filets and shellfish, wondering how they taste, how fresh they are, and of course, the best way to prepare them. Ironically, most seafood is very easy to prepare, especially on the grill. Last year I wrote about all of the reasons why you should grill some fish this Father’s Day. This year I want to help you select the right fish at the seafood counter.