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First Aired - 09/01/2009 06:30PM
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This week on Why We Cook: Erica talks slimy, oily fish, trying to cast a brighter light on anchovies, sardines, and mackerel with some brainy histories and quick prep tips.
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Oily Fish: A Primer (8:45)
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listen to the HRN Archives, podcasts coming soon, anchovies, mackerel, sardines, call in!, article about bluefish in NYTimes Magazine, oily fish, bluefish: maligned and misunderstood, Sam Sifton, avoid bluefish because of mercury and PCB contamination, tuna overfished, there are not plenty of fish in the sea, www.seafoodwatch.org, list of dangerous fish, Omega 3's, oily fish high in Omega 3's,Silvery, Slick, Fast Swimmers (11:10)
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mackerel, consumed extensively in Asia and Mediterranean, braised with fish sauce and caramelized sugar, Americans afraid of mackerel, Americans like dull fish, mackerel often associated with poverty and hard times, poor man's fish, Atlantic not Spanish or King mackarel, Spanish and King high in mercury, only get Atlantic mackerel, oily fish spoil quickly, fish ready for cooking should smell like high tide not low tide, mid-water fish caught in more sustainable and safe way, mackarel is a mid-water fish, you want cured not raw mackerel, mackerel contain anisakis, anisakis is a parasite that burroughs in the stomach lining, salting and vinegaring oily fish makes them taste better, creates umami, umami: the fifth taste, mackerel responds well to fast intense heating, fish skin is like fish bacon,Focus on the Anchovy and Sardine (9:00)
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send Erica fan email!, why do people hate anchovy?, Anchovy: #1 umami food, the French write love songs to the anchovy, add flavor complexity to any dish, the future of fish is in small fish, natural boom and bust cycle in sardine and anchovy populations in Atlantic, sardines spoil easily, cook fast and hot, make an acidic marinade boil and pour over sardines, buy them with bones and skin, anchovies and sardines have very little mercury because they are small, herring, skip the tuna at the fish market!,To comment on this episode click here. There are currently Comments
First Aired - 11/30/2010 06:30PM
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Download MP3 (Full Episode)
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This week on Why We Cook, Erica Wides aka Chefsmartypants teaches us a lesson about the fish we eat. Tune in and find out why you should avoid tuna sashimi at all costs, what the word "natural" really means in regards to food and why you should trend towards the little fish! This episode was brought to you by our friends at Cain Five Vineyard & Winerey: promoting sustainability and healthy living.
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Why We Cook Introduction: Eat the Little Fish! (10:54)
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Why We Cook, Heritage Radio Network, Erica Wides, Chefsmartypants, Erica's birthday was on Thanksgiving, Heritage turkey was delicious!, totally locavore Thanksgiving, Living Social, coupons, tuna sashimi, tuna are being pushed to the brink of species collapse, we shouldn't be eating tuna sushi, we should eat little fish, sardines, anchovies, herring, mackerel,Everything is Natural (8:10)
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soda, Erica got her friend to quit drinking Diet Sprite, this friend started eating tuna and salmon steaks a few times a week, make sure your wild salmon comes from the right place, Alaska, Erica also told him to buy grass fed beef, natural as a label doesn't mean anything!, everything is natural, we need more informed consumers, some restaurateurs don't care about sustainability, what CAN you eat?, little fish, www.seafoodwatch.org,Save the Tuna (8:48)
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lap dogs of the tuna industry, illegal fishing of tuna, poaching, Chilean sea bass, Atlantic blue fin tuna has been wiped out!, sustainable fishing, up until 100 years ago the Japanese didn't even eat tuna, considered it a trash fish, they started eating meat and then began to accept tuna, chefs boycott of swordfish, swordfish survived!,To comment on this episode click here. There are currently Comments
