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Registered
Join Date: May 2003
Location: Vancouver or... ?
Posts: 1,025
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Saki is seafood's friend. Use it on any type of fish and toss it on the bbq. Worcheshire is also unbeatable on any fish and moderates "fishy taste" for weaker palates.
We eat fish 5-6 nights week. All are good, but we try to limit or avoid the large predators (mercury and other heavy metal concentrations) and the endangered species (sea bass, orange roughy).
Catfish (farmed all over the US) is fabulous. Salmon (not Atlantic) is always great. Halibut is to die for (again, not Atlantic). Farmed trout is even OK, but not my favorite.
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