All The More For Me!

^{¿It's a wonder that anyone eats lobster at all! It looks like a big bug of some sort, black bulging eyes, long antenni sticking out, ugly shell with all those thorns, and claws! But we concider it a delicasy, and it's one of my personal favorites. Shrimp are just as horrible looking, but so sweet and delishish. The clam's shell is not inhibiting, but the body of the actual clam is a big turn off. We won't go into Oysters. Fin type fish are slimy looking, and many are very slick. Good Chefs know the appearance of food is everything, called 'the presentation' . Now -a-day we have seen pictures of most etable creatures of this earth. There is a lot of prejudgement when we sit to a meal, and most of it is visual. Like the picture we first saw as a child, many people can't eat an innocent lamb. The rest is past experience, I actually get sick from just the smell of liver, I was forced to eat it as a child. You don't like fish? That leaves all the more fish for me!}

Fish is so important to human diet. Especially if you are watching your good/bad cholesterol. It's loaded with 'good' cholesterol. So why are you avoiding it? Have you ever tried it? Many a good steak have been ruined when not cooked properly, the same with fish. The fishy taste means it wasn't really fresh to begin with. Pick your fish carefully, and never buy it frozen. Just like the pre-packed containers of potato salad in the Deli, It may be the leftovers they didn't sell in it's prime. Trout is best the same day it comes out of the water, the next day it tastes 'fishy'. Only buy from a reputable market that guarantees their fish is fresh, and ask the attendent, 'how fresh is it?' You can leave behind those ugly lobsters,crab and shrimp. Their delicate sweet tasting firm meat, is so delightful, it should only be eaten by one who craves it, like me. Don't bother with the oysters either, they are not for beginners, and need an aquired taste like good scotch.

Start with a sweet fish like Salmon, but don't fry or bake it, poach it. A frying pan, with a half inch of water, and a lid is all you need. I enjoy a squeeze of fresh lemon on it, with a pat of butter or vegatable spread. My mouth is watering already! Only cook it till the red meat turns pink inside and out, depending on the thickness this may be as fast as 5 min.

NEW ADDITION>>> Leftover Salmon... Since my recent move to Vancouver, BC, I have baked a whole Salmon for the 2 of us with pounds of leftovers! We know there is little use for leftover fish, but these were a hit!

Salmon Pie/Croquets Par boil diced potatoes, mince half of a small onion, add 1 beaten egg, salt and pepper to taste. Mix like a meatloaf, pack it into a prebaked pie shell, add top crust, and bake, or bread and fry like croquets. These can be frozen for future meals!

Salmon Teryaki Put cooked rice in the bottom of a casserole, add a good layer of warm flaked Salmon pieces, top with teryaki sauce...MMMM good!

Cod is almost tastless, thats why we load it with vinegar, lemon and tartar sauce. Try it in tempura batter,  I use the boxed stuf according to the package directions. Make the batter the night before, and chill it. You may need to add a bit of liquid the next day, water is fine, but I put in some fresh lemon juice. This is delicate fish, it cooks fast, then starts to get dry, nuggets cook in less than 3 minutes.

When it comes to trout, they are another mild and sweet meat. I take a 1 gallon ziplock bag fishing with me, holding equal parts of flour and cornmeal, salt and white pepper to taste, some garlic, and lemon zest. pack a couple raw eggs in a tight plastic container, some oil, and my cast iron fry pan. Beat the egg, dip the gutted fish in egg, then shake it in the bag. the pan should be hot by now, with a quarter inch of oil. Only fry the fish till the meat is white, turning it once.

You can be surprised by some fish, that don't even tast like fish. Shark is one, it really does taste like pork. Usually I grill it, with the usual buttery spread, and fresh lemon. You've heard of tuna surprise? Surprise! The canned stuf is very fishy tasting, try it fresh, then you'll know where Chicken of the Sea got it's name. If you don't have a grill, a cast iron fry pan does very well.

For your next treat, find out if your local Red Lobster has monk fish on their menu. Do not look up a picture of it. The meat is firm like chicken, and very sweet, especially if you dip pieces in drawn butter. If you are lucky enough to have a meat market that carries it, grill, or cast iron fry it. You might like some fresh lemon, but try it plain first.

An introduction to shell fish can be gentle. I make a very popular crab salad, with bow-tie macaroni(Farfalle) but any type of macaroni will do, and the flaked crab from the super market. First cook the macaroni with a teaspoon of oil in the water, drain, mix in a cup of frozen peas, and chill. Chop up your favorites, green onion, sweet red pepper, garlic, and celery. Mix everything together with your favorite creamed salad dressing and let it marry in a covered bowl overnight. I am not allowed enterance to pick-nicks without it!

You are now ready for the best adventure in seafood...king crab legs, shrimp, and lobster. I hate introducing people to these delicasies, but they can't remain a secret forever. That firm, sweet pink meat will win you over. If you buy them fresh, the lobster must be alive, and the Maine lobster is sweet, I really am not fond of warm water lobster. Shrimp or king crab legs should be your first challenge. The easiest way is to get a shrimp coctail with your next steak dinner out, or a side of king crab legs. I like extra horseradish in my coctail sauce for the shrimp, and dipping the king crab in drawn butter. At home, just steam them like vegetables.

Land around the world is getting crowded, less ranchers are raising cattle, or injecting them with chemicals, to increase their profits. The oceans hold much of the worlds food supply, especially out where oil tankers have not yet contaminated it. Let's try to keep it that way.

Get creative with white sauces, or even red. Mild cheese, or sour cream any thing you really like, will dominate the flavor of mild fish, and is very popular on shell fish. Steamed baby shrimp on the top of pasta and sauce makes a great main dish. What ever you do, enjoy fish, it's the food of the future!

Thank you for your comments!

I'm Gawn Fishin'