The State of Seafood Report

Just out today is Monterey Bay's "The State of Seafood" Report.

I really recommend a skim through it for anyone even vaguely interested in conservation or seafood. For all of us who do the dorky thing and pull out our wallet inserts in every grocery store, spend an embarrassing evening not quizzing a new date but the waiter instead on the sources of their main dishes - it's a brilliant document that reassures you that your dorkiness is absolutely necessary.

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/report/

A Plethora of Cookbooks

So, I've added yet another cookbook to the collection "Fish Without a Doubt" by Rick Moonen and it's been a wonderful read so far. It nicely details out cooking techniques, scaling techniques (not likely to occur) and boning/filleting techniques (even less likely to occur). And in line with my current pet project, many suggestions on sustainable options.

The recipes wouldn't be classified as simple necessarily, but they're well laid out and with a bit of solid prep work along with all the hints and suggestions from Rick, a person could easily be on their way to an impressive meal.

My biggest challenge of the moment has nothing to do with finding these fillets of sustainable goodness, nor figuring out which fish might be the freshest occupant of the meat counter, but exactly how to fit all my cookbooks into only one cupboard. In a kitchen my size, it's a serious issue.

There's nothing more satisfying than the thrill of a hunt in a bookstore for a new gem of culinary guidance. I have so many recipes exploring the cuisines of Asia, India, down home cooking and low fat options that I could potentially open a restaurant and never serve the same dish twice for several years It's a collection that needs some serious pruning, but I haven't decided on just where to start. Each one has at least one significant recipe that I'm unwilling to give up.

So, start a new cookbook cupboard which would involve somehow finding a space for dishes, spices or dry goods. Or, face the truth and pare down. Do I keep a two inch tome for a chili recipe?

Wooh...these big decisions in life.

So Sustainability...

...Is very challenging.

I've been to three different grocery stores in the last 24 hours all in the name of a eco-friendly fish. After some extra information ferreting, apparently my swai is back on the okay listing. From a consumer's prospective though, trying to find a fish fillet you can feel good about is a very frustrating endeavor.

Whole Food's (Mayo location) seafood counter was a breath of fresh air (salty, fishy fresh air). Of their frozen selections, 3/4 seemed to have about a Marine Stewardship Label on them and the fresh options had even more. The staff was beyond helpful in finding further options amongst all the fillets and shellfish laid out. And laid out in the center of them all - fresh sea scallops.

I've never worked with fresh scallops before. There's the challenge of finding them in the first place and then convincing whomever you're with that "no, the frozen version for 1/2 the price just won't be the same, dear". And I can now definitively say that they're not.

Recipe-wise? Simplicity seemed best. Sauteed in pan with small amount of tarragon butter.

Mmm...bivalves.

Away with Swai! Along Comes Salmon!

Alaskan, wild caught, no less. Monterey should be pleased...

So, with a moderately successful fishing trip (as such) under my belt, I'm moving on to my next issue. Headaches and extreme thirst. As I drink more than my fair share of water, it's been kind of surprising to find myself so thirsty this last week. There's been no particularly huge change in activity level, I've only eaten out a couple of times and have been really watching my salt intake, so what gives?

The solution for this one was in my sunflower seeds. Having been trying to avoid deep fried, overly processed, etc., I thought dry roasted was a harmless alternative. Turns out the little things are coated in MSG.

Lesson learned. Even if it seems harmless, read the label anyways.

Happy munchings! MSG free...

Perils of Swai Labeling

Well, the swai was lovely. In the end, after I'd thawed and examined a strange new fish in our household, since it seemed more like a catfish texture, I ditched the five spice idea and went for a southern fried type of feel. (Cookings all about flexibility, right?). Had I had the forethought to check out my Fish Forever book by Johnson, I would have already been prepared for all of this.

End result - tasty, tasty fish. Mmm...swai.

So, with a protein shopping trip in mind, off I hiked to Safeway to check out their other oddball named creature of the sea - Barramundi. I love Safeway for their wide variety of fishy options where you don't have to commit to a five pound bag. Everything's nicely laid out in two fillet packages. Well labeled, two fillet packages.

Responsible person that I'm trying to be (people who know me just snickered), I'm cross referencing everything with my Monterey Bay Seafood Watch card. And what do I find out? That lovely swai from the night before? Farm raised in Vietnam? The intriging barramundi? Same thing. Farm raised in Asia. Which, since most asian fish farms destroy local marshes, etc to create fish farm habitat, puts them clearly in my avoid list on the Seafood Watch card. Shrimp? The same. What was I left with after my frustrating trip through the seafood market of Safeway? Cod. What on Earth am I supposed to do with cod?

Last night for dinner, I ate a frozen pizza.

Today, back to the recipe books (cod...) and back to a grocery store. Somewhere there has to be some decent American farm raised barramundi or Artic char.

Happy munchings! Avoid those frozen pizzas!

Diet Related Depression Ensues

The hazards of summer weather and dining out have it home. It's now time to face reality, buckle down and get back into shape. This was in no way prompted by recent photos of me in a swimsuit and cocktail dress. Really.

I find the biggest challenges with cooking "diet food" is the general consensus that salt can only be had in moderation. I love salt. Or varieties of salt - brined, marinated, encrusted, etc. It's not that I don't enjoy herb based seasonings, but imagine a sauteed scallop in tarragon butter without the butter and salt . Simply not the same.

Tomorrow nights challenge - brightening up a swai fillet. I'm envisioning something with 5 spice, but who knows what tomorrow might hold.

Happy munchings! Use salt.

Eating Your Way Across Arizona

It's been a while, but I had some wonderful guests visit from Canada - both of whom eat out regularly and saw no particular reason to change their habits when traveling. Having guests over typically allows me an opportunity to take them to favorite little spots I've found in the time since they last visited, but my two Canadian friends wished to travel the state. I've not done a particularly great deal of exploring the rest of Arizona, so my knowledge of intriguing eateries outside of Phoenix is limited. It's certainly expanded in the last couple of weeks.

My first stop was to appease my quiche craving and take my one friend to Scratch. Her husband wasn't in town yet and I'd been raving about Scratch so much, we just had to stop. This was the first time I was vaguely disappointed. Our salads came with so many wilted or rotting leaves that we were only left with about half that was edible. The dressing still lived up to expectations. My friend's (we'll call her SC) sandwich of turkey, avocado and sprouts came with so few sprouts that SC was left with an impression of mushiness. And my beloved goat cheese quiche? It was no longer presented in it's square unique shape, but a more typical slice. And as you worked your way through it, there would be bizarre hot spots that were almost burnt. I believe my quiche may have been microwaved, but don't really want to admit so yet.

Our next spot for dinner the next day was Havana Cafe. We went to the older Camelback location and had a wonderful meal of tapas...all of which I'll explain next time.