Is Your Head Swimming

Is Your Head Swimming

by: Kristin Evenrud, meat & seafood specialist

Are you confused about fish?  We’re told to eat more fish because it’s good for us, but then we hear there are some fish to avoid.  Some fish are on the restricted list because of heavy metals in their system…or endangered due to overfishing…or harvested using questionable fishing practices.  For whatever reason a fish might be considered restricted, it just adds to the confusion for consumers.

At the Oneota Community Food Co-op, we make it simple. We only carry seafood that comply with the strictest fishing practices.  Our seafood merchandising policy promises that we carry seafood that is sustainably grown and harvested.

For example, we bring most of our seafood in directly from small family fisheries in Alaska.  You’ll find that the taste and texture of wild caught seafood that has only been frozen once is superior to conventional seafood. And unlike some farmed fish like salmon, our seafood contains no dyes to color the flesh pink.

Seafood sold here at the OCC is caught using sustainable methods and the species must not be endangered.  We go the extra step and refuse to carry any frozen seafood that has been processed in China.  We also look for fisheries that have been approved by the Marine Stewardship Council.

So, now when you’re told to eat fish, you can buy it at the co-op without worrying!  There are big benefits to eating a heart-healthy protein that is filled with essential fatty acids. Not to mention a wild caught fish is a delicious centerpiece to your dinner.

Check out these links: Marine Stewardship Council  Seafood Watch

Fast & Spicy Alaska Halibut
Cook time 15 minutes, Makes 4 servings

1 T paprika
1 ½ t each dried oregano, dried thyme
1 t each onion powder, garlic powder
½  t each black pepper, salt
½ t cayenne pepper, or to taste
4 Alaska Halibut steaks or fillets (4-6 oz.), frozen
1 ½ T butter, melted

Preheat oven to medium high heat.
Mix together dry seasoning ingredients.
Rinse any ice glaze from frozen halibut under cold water; pat dry with paper towel. Place halibut on oiled or foil-lined baking sheet. Brush butter onto top surfaces of halibut and sprinkle with ½ teaspoon seasoning mixture. Cook halibut 4 min. before adding butter and spices.
Grill or broil halibut 5-7 inches from heat for 13 min. for frozen halibut OR 8 min. thawed.
Cook until fish is opaque throughout.