Eat sustainable fish in season

#Middlebury #KitchenDiva

You might not think of seafood as seasonal. If you go to the supermarket, many types of fish are available year-round. But not all seafood is created equal. If you care about fresh seafood, sustainable fisheries, protecting our oceans and eating fish that is healthier for you and your family, it pays to know what fish are in season. Here are some great tips about selecting fish from the Center for Food Safety, www.centerforfoodsafety.org.

Five Tips to Choosing Sustainable Seafood:

1. Choose local seafood if possible, and always choose domestic over imported.
2. Choose wild.
3. If it’s farmed, choose seafood from the U.S., especially in low- or no-output, recirculating systems.
4. Favor fish caught by hook and line, handline, troll (not to be confused with “trawl” fishing, which can be very destructive), jig or speargun.
5. Avoid fish that are high in mercury, PCBs or farmed fish that are given antibiotics.

Best Fish to Eat in Summer:

East Coast
Mahi Mahi (troll, pole)
Shellfish (mussels, oysters, clams) (farmed)
Snapper (preferably Yellowtail)
Stone Crab
Striped Bass (aka Rockfish) (hook and line, farmed)
Swordfish (harpoon, troll, pole)
Yellowfin Tuna (troll, pole)

West Coast
Abalone (farmed)
Albacore Tuna (troll, pole)
Dungeness Crab
King Salmon (Alaska) (pole, troll)
Oregon Pink Shrimp
Pacific Cod (hook & line, longline & trap)
Pacific Halibut
Rainbow Trout (farmed)
Sablefish (aka Black Cod or Butterfish) (Alaska wild)
Salmon (Alaska wild)
Sardines (Pacific) (U.S. wild-caught)
Shellfish (mussels, oysters, clams) (farmed)
Striped Bass (aka Rockfish) (hook & line or farmed)
White Seabass (hook & line)

Much of the fish available today in the United States is imported, and frequently from places where health and environmental standards are weak or non-existent. Worldwide, regulation of the fishing industry is poorly enforced, and less than 2 percent of seafood imports to the U.S. are inspected for contamination.

Shipping fish around the world has a negative impact on the climate, but it can have an even greater impact on our oceans. With nearly 85 percent of the world’s fisheries overfished, our seafood choices are more important than ever. Decades of overfishing have driven many fish populations to levels so low that recovery is a long-term proposition.

Farm raised or wild-caught?
Aquaculture, the farming of fish and seafood, has resulted in a far-reaching variety of environmental consequences, including the escape of farmed fish from their containment that threatens native wild fish populations; the spread of deadly diseases and parasites; and the pollution of our oceans from the inputs and outputs of fish farming. Though presented by the industry as a “solution” to over-fishing, the overwhelming evidence is that aquaculture is not relieving any pressures on wild fisheries.

Studies also have found farmed fish to be less healthful than their wild counterparts. Fish farms frequently use antibiotics to control disease in their crowded pens, and PCBs accumulate in farmed fish at a higher rate than wild fish. PCBs can cause significant health concerns for both humans and the environment, and are associated with increased risk of cancer, disrupting the endocrine system, and contributing to developmental and reproductive problems.

Eating seasonally – whether it’s fruits, vegetables or fish – is a healthier choice for both our plates and our planet. Use the tips above to go fishing this summer in your grocer’s seafood department and try this wonderful recipe for wild Alaska salmon.

Herb-roasted wild Alaska salmon

Delicious portion of fresh salmon fillet with aromatic herbs, spices and vegetables

1 (2- to 2 1/2-pound) skinless wild Alaska salmon fillet
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
4 minced whole green onions, green tops and white parts
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine, chicken or vegetable stock
Lemon wedges

1. Heat oven to 425 F.
2. Place the salmon in a ceramic, glass or stainless-steel roasting dish and season with salt, black and cayenne pepper. Whisk the olive oil and lemon juice together and drizzle over the salmon. Let sit at room temperature for 15 minutes.
3. In a small bowl, stir together the lemon zest, scallions, dill and parsley. Scatter the herbs over the salmon, turning it so that both sides are coated. Pour the wine or broth around the fish fillet in the roasting dish.
4. Roast the salmon for 10 to 12 minutes, until firm and almost cooked in the center. Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces, and serve hot with lemon wedges. Serves 6.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

(c) 2018 King Features Synd. Inc. and Angela Shelf Medearis