America, Fish Yeah!
America, Fish Yeah!
-
-
-
-
-
-
-
-
Post #31 - July 24th, 2009, 6:22 pmWhat's that Rain-jar doin' holdin' a *fish*?! He's not plannin' on EATING it, is he? Diet limited to bark and roots and grass, that's what we were always told...
Incredible range of varieties available there! I thought that the Lake Michigan perch were endangered?
[Hammond is going to be soooo jealous... and expect a call from Sparky! ]
gSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
-
-
-
Post #32 - July 26th, 2009, 9:55 amkind of interesting/funny, Greenpeace will be picketing Trader Joes becuase they are at the bottom of the list when it comes to supermarkets that use sustainable fish. Kind of goes against one of TJ's marketing ploys.
-
-
-
Post #33 - August 2nd, 2009, 7:58 amThis whole issue has finally been resolved. According to PETA, fish are now Sea Kittens. No one wants to eat a kitten (well, unless you're in an ethnic restaurant).
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
-
-
-
Post #34 - August 2nd, 2009, 8:54 amstevez wrote:This whole issue has finally been resolved. According to PETA, fish are now Sea Kittens. No one wants to eat a kitten (well, unless you're in an ethnic restaurant).
thank god for PETA, I dont know who would provide the world with unsolicited social guidance if they werent around.
-
-
Post #35 - August 2nd, 2009, 1:23 pmstevez wrote:This whole issue has finally been resolved. According to PETA, fish are now Sea Kittens. No one wants to eat a kitten (well, unless you're in an ethnic restaurant).
My people consider sea kittens a delicacy...
-
-
-
Post #36 - August 21st, 2009, 1:38 pmWashington Post piece about some potential problems with cheap shrimp (and other cheap food), written by a gal named...Shell: http://www.washingtonpost.com/wp-dyn/co ... 00777.html"Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
-
Post #37 - September 10th, 2009, 1:28 pmIs this the end of the Filet o’ Fish as we know it?!"Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
Post #38 - September 10th, 2009, 5:03 pmThe weird thing is that the Filet O' Fish could be made out of any of thousands of species. By the time it is processed nobody could tell (or could they). Yet McD's searched out some really obscure fish from New Zealand. I would like to have sat in on those meetings. I'll bet, though, until today if somebody came up and asked you whether you had ever eaten a New Zealand Hoki, you would have said no.
-
-
Post #39 - September 10th, 2009, 5:14 pmMcDonald's has got to be using other kinds of fish in addition to this one. If they buy 15 million pounds of hoki a year, and a Filet-O-Fish contains a 4-ounce fish patty, that's 60 million patties a year. McDonald's sells about 300 million FOFs a year. http://www.usatoday.com/money/industries/food/2007-02-20-fish2-usat_x.htm"Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
-
-
-
Post #40 - September 10th, 2009, 7:43 pmThere's no way the McD's fish patty weighs in at 4 oz. More like a 3 to 3.5 oz patty with half of the weight being breading. More like 1.5 to 1.75 oz actual fish per sandwich.
Bet on it.
"Bass Trombone is the Lead Trumpet of the Deep."
Rick Hammett
-
-
-
Post #41 - September 10th, 2009, 9:20 pmPoint is, even if you're right, each one would have to contain only eight tenths of an ounce of fish for it all to be New Zealand hoki."Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
-
-
-
Post #42 - September 11th, 2009, 6:58 amThe GP wrote:I admit I wanted a qualified yes. I do take into account if a fish is sustainable, but I might still select one that is not.
I, too, would vote if there were a different option. Mine would be, "Really don't care, but fully accept that I should and am not at all proud of the fact that I don't."
-
-
-
Post #43 - November 2nd, 2009, 9:01 pmDid anyone happen to catch tonight's "Good Eats" episode, "The Once and Future Fish"? While the main topic is farm-raised trout (turned into rollmops, smoked trout, and escabeche), Alton and his daughter spend a good chunk of the episode talking about sustainability.
At the end of the episode viewers are urged to visit seafoodwatch.org (linked earlier in this thread in annak's post) to familiarize themselves with sustainable fish, and to insist on sustainable seafood when dining out.
-
-
-
Post #44 - November 27th, 2009, 12:27 pmFrench chefs take stand against using nonsustainable seafood in their restaurants: http://news.yahoo.com/s/afp/20091127/ts ... 1127070108"Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
Post #45 - November 27th, 2009, 1:13 pmI have to admit, I'm a sucker for the Sea Kittens Campaign.
I really try my best to only eat sustainable fish, but it's hard to know which are and which arren't. How can I get this wallet guide that I've heard mentioned in this thread? That might help me be able to decide when it comes time to order.
The one that I'm most adament about is the Sea Bass, and have stopped ordering it completely.Models Eat too!!!
www.bellaventresca.com
-
-
-
Post #46 - November 27th, 2009, 2:25 pmbella54330 wrote:How can I get this wallet guide that I've heard mentioned in this thread? That might help me be able to decide when it comes time to order.
Shedd Right Bite wallet card: http://www.sheddaquarium.org/Right_Bite ... Lakes.html
Monterey Bay Aquarium also has a very good regional card: http://www.montereybayaquarium.org/cr/S ... ional.aspx
If you use an iPhone, Monterey Bay has a free app you can download -- it contains regularly updated info about sustainable selections in our area."Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
Post #47 - July 27th, 2012, 11:04 amAndy Smith will be in Chicago in November to talk about this new book and a separate program on food writing class.American Tuna: The Rise and Fall of an Improbable Food, has just been released by the University of California Press (it will be available on Amazon in a few days). Description and table of contents below.
Andy Smith
www.andrewfsmith.com
In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In American Tuna, the so-called “chicken of the sea” is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends.
Smith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America’s most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the American tuna industry. A remarkable cast of characters— fishermen, advertisers, immigrants, epicures, and environmentalists, among many others—populate this fascinating chronicle of American tastes and the forces that influence them.
Table of Contents:
A. The Rise
Chapter 1: Angling for a Big Fish
Chapter 2: Looks Like Chicken
Chapter 3: Enemy Aliens
Chapter 4: This Delicious Fish
Chapter 5: Caucasians Who Have Tasted and Liked this Speciality
B. The Fall
Chapter 6: Foreign Tuna
Chapter 7: Tuna Wars
Chapter 8: Porpoise Fishing
Chapter 9: Parts Per Million
Epilogue
Historical Tuna RecipesCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
