Not always more fish in the sea - Metro US

Not always more fish in the sea

Many of us are eating more fish and seafood for its health benefits, but are we making good choices for healthy oceans?

SeaChoice, Canada’s Seafood Guide, is a handy wallet card that lists categories such as Best Choice, Some Concerns and Avoid for all fish and seafood. For a copy of the guide, go to www.seachoice.org and carry it with you to help make sustainable seafood choices when shopping or eating out. Due to sometimes inadequate labelling, be prepared to ask questions: Where is it from? Fished or farmed?

A new book by Vancouver-based writer, Jill Lambert, A Good Catch, Sustainable Seafood Recipes from Canada’s Top Chefs (Greystone Books/Douglas & McIntyre), $25, provides insight and information. It begins with a discussion about fish on making good fish decisions, choosing, preparing and storing fish and seafood; basic cooking directions and a quite extensive Species by Species Sustainability Guide (done by the David Suzuki Foundation and SeaChoice Canada).

Salmon and Edamame Salad with Wasabi Mayonnaise

From Karen Barnaby, The Fish House in Stanley Park, Vancouver, this easy salad calls for canned salmon. Look for wild Pacific salmon as the Best Choice. Makes 4 servings.

• 1 can (7 oz/213 g) pink salmon, well drained
• 1 cup (250 m) shelled edamame (fresh soy beans), cooked and chilled
• 1/2 cup (125 ml) finely diced celery
• 2 green onions, white and green parts, thinly sliced
• 1/3 cup (75 ml) mayonnaise
• 2 tsp (10 ml) wasabi paste (or more to taste)
• 1 tbsp (15 ml) sesame seeds, toasted, for garnish
• 1 tbsp (15 ml) julienned fresh ginger, for garnish

In a bowl, combine salmon, edamame, celery and green onions.

In another bowl, combine mayonnaise and wasabi paste (to taste). Gently fold into salmon mixture. Cover and refrigerate to allow flavours to blend, about 30 minutes.

To serve, divide salad between four plates and garnish with sesame seeds and ginger.

Edamame are green soybeans usually found frozen in pods or shelled. Cook according to package directions, usually about 4 to 6 minutes in boiling water. Drain, rinse and remove beans from pods.

– Barb Holland is a professional home economist and food writer who believes in shopping locally and in season.

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