blog, Desserts, Fish, Healthy Eating, Healthy Recipes

5 Steps to Protect Our Access to Local Fish

Posted by Tara Hire on

Why?:

Nutrition:

  • high quality protein that contain B Vitamins
  • Protein and vegetable sources contain: Omega-6 and Omega-3 fatty acids (heart healthy essential fatty acids)
  • vitamins and minerals including  iodine, calcium, iron, magnesium, potassium, selenium, zinc

Oceans are changing:

  • our actions effect these changes
  • fish are affected by these changes
  • our health could be effected

What to do

5 Steps to Protect Our Access to Local Fish:

  • Ask your local restaurants and retail outlets to supply sustainably caught or farmed seafood
  • Buy US primarily
  • Use the Seafood Watch guide
  • Know your fishermen
  • Look for vegetable seafood sources

Sea Vegetables:

  •  Kelp
  • Arame
  • Wakame
  • Dulse
  • Irish Moss

To learn more come to my Wednesday Cooking Demonstration Local Fish. Each week a different topic is discussed contact me for the full schedule.

Local Resources:

www.portclydefreshcatch.com Port Clyde Fresh Catch, Community Supported Fishery (CSF)

www.seafoodwatch.org Monterey Bay Aquarium, leading marine research institution

www.fishwatch.gov National Oceanic and Atmospheric Administration

www.islandinstitute.org The Island Institute does research and lobbies for fishermen on islands and in the Mid-Coast

www.seaveg.com Maine Coast Sea Vegetables, dried products

www.oceanapproved.com Ocean Approved sea kelp, fresh and frozen products

 

Crab Spring Rolls

2 Tbsp. fresh herbs, chopped finely (basil, cilantro)

2 Tbsp. chopped scallion greens

1 tsp. soy sauce

1 Tbsp. sesame oil

½ box rice noodles, cooked

½ lime juice

1 Tbsp. lemon grass paste

1/8 cucumber, thinly sliced

½ carrot, thinly sliced

4 oz. package fresh kelp

Spring roll wrappers

Combine ingredients, roll in wrappers

Monkfish En Papillote

A strange-looking fish that has a firm texture and delicious tasting meat, similar to lobster.  Monk tails are harvested on the boat.  It is perfect for poaching, roasting, sauteing or grilling.

4 oz. monkfish per person

Grated lemon zest, garlic, ginger, soy, and sesame oil to taste

Parchment paper

Preheat oven to 375. Place monkfish on 6 inch wide parchment paper, add seasonings to taste. Fold paper over and crimp the edges to make a pouch. Bake for 20 minutes.

Blueberry Irish Moss Pudding

Essence: 1 cup loosely packed fresh Irish moss, 3 cups cold water

Pudding:

1 cup Irish moss essence

3 Tbsp. maple syrup

3 Tbsp. sugar

1 tsp. vanilla

½ tsp. almond extract

2 ½ cups cold milk

1 cup blueberries

Rinse fresh moss well in several changes of water. Place moss in saucepan with water. Bring to a boil, lower heat and gently simmer for 20 minutes, stirring frequently. Cool. Puree in food processor. Return one cup essence to saucepan and freeze the remaining essence. Stir in all other ingredients except milk. Heat gently but do not boil. Remove from heat, add milk, stir thoroughly. Pour into dishes and chill for serving.