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FISH- how often is it ok to eat?


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I love eating fish- salmon and tilapia being the only two i really eat. 

How often should i limit my intake of it? Right now, im prob eating 4oz (1 portion) of it daily. 

 

Also, does anyone know what the white stuff is that oozes out of the salmon while its cooking?

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#1  
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i eat fish pretty much every single day. i wouldn't worry about limiting your intake of it.

Eating one portion of salmon or tilapia daily is fine, since neither is high in mercury. Here are two great websites for getting more information on how to make the best seafood choices:

http://www.blueocean.org/seafood/

http://www.montereybayaquarium.org/cr/cr_seaf oodwatch/sfw_recommendations.aspx

As for the white stuff, have you ever noticed that it kind of looks and feels like egg white? That's because it is albumen, the same protein that is in eggs! It occurs naturally in the salmon's blood, and some is left behind after the fish is cleaned. It is safe to eat, but you can always scrape it off if you don't like the texture.

Thank u theholla. I was worried it was fat, but it didnt look like fat and normally, fat does not ooze out. 

I'm so glad i don't have to worry about eating less of my fav meals! 

Original Post by melika08:

I was worried it was fat

Remember, fat is good for you (the Omega 3 fatty acids in fish are very good for you)... I actually take fish oil pills because I don't like the taste of fish.

 

And I second theholla's recommendation of those two sites - they are the ones to check for both health and environmental concerns.

Eating only 4 oz. a day would be very healthy for you.

When I fix my wild salmon fillets, I usually eat four 4oz. ones for only a total of 400 calories plus a but of evoo and some black pepper and garlic. Probably around 440 calories total.

I also eat chunk tuna packed in water and canned clams.  I have been told the clams are not so healthy for me, but I only eat them in moderation anyway, so I am not worried about it.

For some reason, I don't like tilapia, but I probably have not fixed it right.  I love halibut, but it is so expensive.

 

I had always assumed it was fat too, until I finally got curious enough to look it up. The truth was sooo much weirder!

shane_paladin, I don't like tilapia that much either, but I do get it once in a while because it is cheap, healthy, and environmentally sound. I find it super bland though (and imagine you probably do to), so I always put on a very flavorful sauce, like pesto or puttanesca. But yeah, I would take halibut over tilapia any day.

Original Post by theholla:

 

shane_paladin, I don't like tilapia that much either, but I do get it once in a while because it is cheap, healthy, and environmentally sound. I find it super bland though (and imagine you probably do to), so I always put on a very flavorful sauce, like pesto or puttanesca. But yeah, I would take halibut over tilapia any day.

theholla:  Exactly.  Hey, thanks for the tip about pesto.  I need to buy a good, but small food processor, I guess.  It is too difficult for me to make pesto in my blender. My daughter and her bf made us a pesto whole-wheat pizza that was out of this world, so I surely would like to try some pesto on fish.  And  I can buy tilapia at the same place I get my salmon fillets.

thhq
Mar 02 2010 21:54
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#8  
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Albumin - not fat - one more myth I learned is debunked.  I usually see it "sweat" out of salmon on the grill.  I can't taste it, and eat it with the fish. 

I've had salmon fat described as being the redness of the fish - the redder it is, the more fat it contains.  And somewhere along the line I was told that the brown meat along the bottom of a salmon filet is high in fat.

4 oz of fish a day sounds great!

shane_paladin: definitely spring for the food processor! I have tried making pesto, hummus, etc in my blender, and it is a huge pain. The food processor, on the other hand, is fast and amazing.

thhq: I heard that the brown meat right inside the skin is fattier too, but I don't remember where I heard it, or if it was a reliable source. Very interesting about the redness of the fish too - I know that a lot of farmed salmon is dyed before it is sold to make it pinker, so it probably would only be accurate for the wild, un-dyed stuff!

Original Post by shane_paladin:

Original Post by theholla:

 

shane_paladin, I don't like tilapia that much either, but I do get it once in a while because it is cheap, healthy, and environmentally sound. I find it super bland though (and imagine you probably do to), so I always put on a very flavorful sauce, like pesto or puttanesca. But yeah, I would take halibut over tilapia any day.

theholla:  Exactly.  Hey, thanks for the tip about pesto.  I need to buy a good, but small food processor, I guess.  It is too difficult for me to make pesto in my blender. My daughter and her bf made us a pesto whole-wheat pizza that was out of this world, so I surely would like to try some pesto on fish.  And  I can buy tilapia at the same place I get my salmon fillets.

The only way i've eaten tilapia is with old bay seasoning. sooo not bland, but i use a heavy hand with it. this is the only reason i love tilaia so much.

melika:  I will give it a try.

theholla: I shall be looking to buy one.  We had one, but my wife is still miffed that when I stored it somehow I misplaced the base.  Oh, well....

Oh geeze! I eat fish every day... upwards of 12 ounces a day... I feel great, energetic and raring to go... so in my opinion, it's good to eat on a daily basis, but stick to low mercury, high in healthy fat fishies... salmon, mackerel, sardines, black cod! Yum Yum!

Mecury is a cumulative poison.  So the bigger the fish, the more mercury it can contain.  So, stick to the smaller fish.  A 100 lb tuna is more likely to have mercury in it than a 3 oz sardine.  I wouldn't eat anything bigger than a salmon and I eat lots of the smaller stuff like sardines, smelts, mackerel, herring etc.  The oily, greasy, fatty stuff because that's where the heart healthy omega 3 fats are.  I'd stay away from farm raised fish too.  They aren't fed a natural diet. 

I am lucky enough to be friendly with a guy that owns a hatchery and huge spring fed pond stocked with rainbow trout.  I catch it fresh all spring, summer and fall and stock up for the winter.  I'm about to run out and fishing season opens on Easter weekend...lol.  

Original Post by melika08:

Original Post by shane_paladin:

Original Post by theholla:

 

shane_paladin, I don't like tilapia that much either, but I do get it once in a while because it is cheap, healthy, and environmentally sound. I find it super bland though (and imagine you probably do to), so I always put on a very flavorful sauce, like pesto or puttanesca. But yeah, I would take halibut over tilapia any day.

theholla:  Exactly.  Hey, thanks for the tip about pesto.  I need to buy a good, but small food processor, I guess.  It is too difficult for me to make pesto in my blender. My daughter and her bf made us a pesto whole-wheat pizza that was out of this world, so I surely would like to try some pesto on fish.  And  I can buy tilapia at the same place I get my salmon fillets.

The only way i've eaten tilapia is with old bay seasoning. sooo not bland, but i use a heavy hand with it. this is the only reason i love tilaia so much.

Try baking the Tilapia for 30-35 mins (4 -5 fillets, in 350' C), by brushing it with oil, cumin powder, turmeric powder and a pinch of paprika. I usually vary the spices and you can use a whole range, from ginger powder, garlic powder, onion powder and so on...

"Try baking the Tilapia for 30-35 mins (4 -5 fillets, in 350' C), by brushing it with oil, cumin powder, turmeric powder and a pinch of paprika. I usually vary the spices and you can use a whole range, from ginger powder, garlic powder, onion powder and so on..." -- from emo79

Interesting because I have every one of those spices.  I really haven't tried turmeric very much, since I don't know what to do with it.  My younger daughter and her bf bought it for some cooking they did at Christmas time.  

On my baked fries that alphabetsoup gave me ideas for, I tried cumin, black pepper, garlic, paprika, and a bit of evoo spray.  They came out quite tasty.

Ok, I have been talked into trying tilapia and will buy some my next trip to a store that has any.

I love fish as well. I wish I could afford to eat it every day! Its so delicious and I feel so healthy when I eat it grilled or raw with salad or veg. Fresh fish is so expensive though! 

Original Post by shane_paladin:

"Try baking the Tilapia for 30-35 mins (4 -5 fillets, in 350' C), by brushing it with oil, cumin powder, turmeric powder and a pinch of paprika. I usually vary the spices and you can use a whole range, from ginger powder, garlic powder, onion powder and so on..." -- from emo79

Interesting because I have every one of those spices.  I really haven't tried turmeric very much, since I don't know what to do with it.  My younger daughter and her bf bought it for some cooking they did at Christmas time.  

On my baked fries that alphabetsoup gave me ideas for, I tried cumin, black pepper, garlic, paprika, and a bit of evoo spray.  They came out quite tasty.

Ok, I have been talked into trying tilapia and will buy some my next trip to a store that has any.

Laughing

You need to use turmeric only by a pinch though, it does make food taste different and good. I usually make a paste in a small bowl with the spices (somewhat liquidy paste...) and then brush them over on the fish.

Turmeric works excellent with fish, it takes off the pungent smell/taste....

  I shall try the following in a bit of a paste to brush on, then, when I broil my tilapia:

  • cumin
  • turmeric
  • black pepper
  • garlic powder
  • paprika
  • onion flakes
  • olive oil

I shall brush it on before the broiling and turn the fish once.

You don't need to turn it once, if you are baking it. If you are broiling it, then yes, turn them once and then the time needed would also be less. Normally I marinate the fish for 15 mins and then put it in the oven ( I do this every week, my husband takes them to lunch too :D )

And I vary the combination of spices, such as:

1) 2 tsp cumin, half a tsp turmeric, paprika, salt

2) The above + ginger paste/powder of one and a half tsp

3) The above + garlic paste/powder of one and a half tsp + black pepper

4) Tandoori powder 1 TBS + plain yogurt 1TBS + olive oil

I'm from India....so we do use a lot of spice Tongue out

 

Another recipe I picked up (I don't remember from where...it could be CC, I'm not sure) was sth called "Captain's cook's recipe"--that involved broiling the fish for 10 mins in a sea of soya sauce, olive oil, sesame seeds. Worked very, very well for salmon.

I put salsa on top of my tilapia or drizzle salad dressing on it then bake it in the oven.  The heat infuses the flavor of the topping into the fish and it tastes delish.  I've done that with all the fish I eat.

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