"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight." – Jean-Anthelme Brillat-Savarin (1755-1826), French lawyer, magistrate, politician, and author of ‘Physiologie du gout’ (‘The Physiology of Taste’)
If you enjoy the flavors and textures of seafood, you have a tremendous nutritional edge over your fish avoiding friends. Protein rich fish is high in niacin, phosphorus, thiamin, selenium, B6 and B12. Wild caught, oily, deep water fish is the go-to source for heart healthy Omega-3 fatty acids, which can lower blood pressure, ease arthritis, and reduce your chances of getting Alzheimers.
This is all well and good; but what if you don’t like the stronger taste of the healthiest of fish and prefer the mild flavors of fresh water or farmed fish? What if you are in the group that just cannot stand fish at all? How can you get Omega-3s? To answer these questions, we need chemistry. Those of you that just got excited because I said chemistry can get their fill of scientific terms, descriptions, and alternative sources for Omega-3 on this University of Maryland Medical Center Page and this University of Connecticut Omega-3 Learning Page. For the not so scientific and in the Will Not Eat Fish camp, you need to know how to get Omega-3 from supplements (fish oil and plant based oils) and non-fish foods, check out About.com’s simple explanation of the options.
If you love fish but have never cooked it because you fear fishy odors lingering in the kitchen or are just not sure how to buy it and cook it, begin with a mild fish and the simplest cookery of all – baked or pan fried. My friend Aline loves to buy frozen individually wrapped Tilapia which makes it easy for her to cook fish - even on a work night. Now that all the Fish Avoiders are off reading the article to learn about other sources for Omega-3 fatty acid, the rest of you can check out the delicious recipes!
Aline’s Pan Fried Fish is simple and fast - perfect for someone new to cooking fish.
Aline’s Oven Baked Fish takes the same basic idea she uses in her fried fish, and bakes it instead!
I found this great recipe for Spicy Fish Tacos by searching Calorie Count!
If you like the idea of fish tacos, but do not like spicy foods, try Claire’s Fish Taco.
One of Sheila’s family favorite recipes is this hearty Cod and Vegetable Stew.
I searched Calorie Count for Salmon and found this excellent recipe for Broiled Salmon.
You can make Susan’s Spicy Dover Sole as spicy or mild as you prefer!
For those that love the fuller flavors of deep sea fish - and have a more adventurous palate - you will LOVE Rabbit’s Fish Jerky.
If you have been avoiding fish due to concerns about sustainability and how our damaged ecosystem may alter your fish dinner in unpleasant ways via mercury and other pollutants, bookmark The Monterrey Bay Aquarium section on their website called Seafood Watch and use their guide to make wise fish choices.
Are you a Fish Eater or a Fish Avoider? If you do not eat fish, how do you get your Omega-3? If you are a Fish Eater, what kind of fish do you love best? If you are a Pescatarian, did you choose that lifestyle because of its Omega-3? Have you ever converted a Fish Avoider into a Fish Lover? How? Share your favorite fish recipe here… especially if it won converts! If you would like to have a recipe considered for the CC Palate, send it to me via pm.