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Seafood Season

Fish Tacos with Rhubarb Salsa

When the temperatures are high and the humidity is higher, there’s something wonderfully refreshing about fish fresh off the boat. Whether you love it in a taco or on a salad or grilled to perfection, this is the perfect weather to let your cooking get a little fishy.

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Making Sense of “Sound-Bite” Science Reporting

SoundBitScienceReporting

I teach nutrition at a local community college and one of my favorite lecture topics is “How to Evaluate News Reports About Food and Nutrition.” After an admittedly dry lecture on scientific method and the various types of scientific studies used in nutrition research, the students usually welcome a chance to talk about some nutrition topic they’ve heard about on TV, Instagram or another communication channel. As you may have noticed, there is no lack of nutrition studies to discuss—the media covers the topic nearly daily. Unfortunately, most times the public is left to fend for themselves when it comes to understanding these reports.

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Fish vs. Seafood

Ginger Sesame Salmon

The American Heart Association recommends consuming fish at least twice per week, while the Dietary Guidelines for Americans calls for weekly consumption of about 8 ounces of a variety of seafood. At a quick glance this guidance seems aligned, but considering it more deeply, it’s important to note the use of fish versus seafood. Is this simply a different choice of words or an intentional, but significant nuance in the guidance? As you may assume, food policy isn’t written on the fly and goes through many revisions before being shared with the public. That being said, does it matter if we aim to regularly consume fish (fatty fish specifically) or seafood in general?

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Scallops on the Mango Shell

Scallop Mango Ceviche

Classic ceviche involves using raw fish and relying on the acidity of your sauce to “cook” the fish for you. Getting that dish right safely is a challenge even for pros, but you can enjoy those wonderful, fresh summer flavors in this dish with confidence that you and your guests will be as safe as you are well fed.

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50 Ways to Heat Your Flounder

Fish Tacos with Rhubarb Salsa

I spent one college summer working at a bustling seafood restaurant in coastal Maine. While most guests came for the mountains of fried clam strips, there were a handful of customers that would make the most out of the menu to create a better meal for themselves. This often included passing on the fried food and opting for the broiled fish filet instead. Recognizing (and silently applauding their effort) meant that I didn’t have the heart to tell them just how much butter went on that filet before it was broiled. Ultimately their “better” choice wasn’t much improved at all.

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