It’s getting springy around here. I found a crocus in my backyard and asparagus is on sale in the supermarkets. I’m trying, in spite of the fact that I am a staunch non-gardener, to get some food and flowers planted out back. And the food, the food, the food, of spring is sunnier than that of winter, that’s for sure.
My fish guy doesn’t sell Tilapia because it’s a farmed fish. I’m good with that, in fact, I count on the fish guy (or gal, she’s great too) to tell me what’s what behind the counter and if it’s a sustainable fishery. “Actually, the only farmed product we have is our Mexican prawns, and they’re running a good operation down there.”
Tilapia is what my recipe called for, so we had to talk alternatives. He suggested the Chilean Sea Bass, which, good god, is incredible. When I told him I had terrible ambivelence about it, he sheepishly admitted that he doesn’t eat it. “It’s badly fished, badly managed,” he said, and that made me feel a lot better about leaving it there and shopping in his store. I’m not delighted to see they sell a badly managed product, but I do like knowing that they know, as opposed to the supermarkets, who just don’t seem to have the vaguest idea about what they’re selling.
We settled, after a little negotiaion, on the Opah. I’ve had it before, it’s an excellent dense and meaty fish, something like a swordfish without the environmental angst. Good stuff. I used this recipe which I won’t repeat here, but I will tell you that I used olive oil instead of butter.
Simplified, you mash a bunch of citrus peel, kumquats, and mint into a paste, spread it on your fish, and cook it in a hot oven until the fish is done. I roasted the asparagus in a little olive oil and fancy black salt. I recommend the recipe – it’s easy, it’s fast, and wow, it was really tasty and the Opah, though nothing like the suggested Tilapia, was a fine substitution. You’ve got the bright, sharp flavor of the citrus with a snap of lime against the moist fish, and the slightly salty, just roasted asparagus was a perfect side. Yum. Make this, it’s good stuff.
[tags]Fish Wednesday, Opah, cooking, seafood[/tags]
I like hearing about markets like this one but I am saddened to hear that he doesn’t sell Tilapia due to it being a farmed fish. A few years ago I worked at a conference about the fish industries where I learned that Tilapia is a great fish to farm due to their lowered needs and impact on the environment. They also offer a great economic benefit to those places in need of that lift. I now buy Tilapia knowing that it is a great sustainable fish. I’m not one to give up on any fish just because it is farmed.
I do know that fish can be well farmed, it’s just that my fish guy (Seattle Fish Co.) at the junction doesn’t sell farmed fish. I also know that just coz it’s live caught, it doesn’t mean it’s sustainable (Chilean Sea Bass, I’m talking to you).
Still, I appreciate that he even HAS a policy, it means he’s thinking about what he’s selling, unlike most standard supermarkets (Safeway, QFC, I’m talking to you.)
When I first saw the title, I thought it said “Oprah and Citrus Edition”. I didn’t even know there was something called Opah.
Well, The Monterey Bay Aquarium Seafood watch rates farm-raised tilapia as best, as long as it is from the US. Beware the fish from other places.
I’m so happy I can view the Seafood Watch page on my iPhone! Happiness comes in small packages.
Ooo, I LOVE that you have Seafood Watch on your phone! Love that!