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THE FISH YOU CAN EAT, THE FISH YOU SHOULD DEFINITELY AVOID: AN UPDATE

Even if you're a vegetarian, Body Ecology recommends eating fish about three times a week because fish has medicinal, grounding and strengthening properties. In general, fish is a great protein substitute for other meats because it is low in calories, saturated fat, and cholesterol, and that's not all: Omega-3 fatty acids found in fish have been linked to1: lower blood pressure lower heart rate lower risk of death from heart disease lower risk for stroke lower risk for depression lower risk for some cancers Fish consumption is especially important for women who are pregnant or want to have a baby because it provides the omega-3 fatty acid, DHA, which encourages healthy brain development of [...]

OVEN-FRIED FISH

You'll find this Oven-Fried Fish recipe surprisingly tasty and crunchy. It's a delicious preparation that will please the fish lovers in your family and it's ready in 30 minutes. OVEN-FRIED FISH - - butter or margarine melted, large eggs beaten, milk or water, ALBERS® Yellow Corn Meal, all-purpose flour, paprika, garlic powder, fresh or frozen white fish fillets thawed, PREHEAT oven to 400° F. Coat 13 x 9-inch baking dish with butter. COMBINE eggs and milk in medium bowl. Combine corn meal, flour, paprika and garlic powder in medium bowl. Dip fish fillets into egg mixture, coating both sides, then into corn meal mixture. Place skin-side down in baking dish. BAKE for 20 to [...]

HEALTHY PARMESAN GARLIC CRUMBED FISH

The general rule of thumb is to cook fish at 400F/200C for 10 minutes per 1 inch/2.5 cm thickness (measured at the thickest part of the fish). However this recipe calls for the fish to be cooked for 6 minutes 30 seconds in total because the heat from the fry pan continues to cook the bottom half of the fish while the top half is broiling/grilling. I used perch fillets which were 1 inch thick, about 8"/20cm long. HEALTHY PARMESAN GARLIC CRUMBED FISH - - white fish fillets (skin off & at room temperature), dijon mustard, panko bread crumbs, parsley (finely chopped), parmesan grated, garlic minced, olive oil, Preheat grill / broiler on high [...]

GEAR WORKSHOP HIGHLIGHTS INNOVATORS IN WEST COAST FISHERY

“The best way to get something done is to tell a fisherman it can’t be done.” – Bob Dooley, veteran fisherman and industry leader With support from a Saltonstall-Kennedy grant and the Packard Foundation, EDF’s Pacific team joined with an all-star Steering Committee this month to convene a Gear Modification Workshop in Newport, Oregon. More than 70 fishermen from the West Coast and Alaska, along with scientists, net manufacturers, fishery managers, electronics experts, NGO representatives and others came together for two very enjoyable days of intensive information sharing. The West Coast groundfish trawl fishery is a laboratory of gear innovation these days because the catch share management system requires fishermen to account for every [...]

THE WEST COAST GROUNDFISH RECOVERY: THE BEST FISH NEWS YOU HAVEN’T HEARD YET

Monterey, California, used to be an epicenter in the West Coast commercial fishing industry. These days, it’s still a working port, but many visitors know more about Steinbeck than Market Squid deliveries. And the city’s waterfront is full of restaurants serving shrimp and tilapia imported from China. And it’s not the only place doing so. Many small ports around the United States have fallen into disrepair as more Americans consume imported, often farmed seafood. But there’s also an evolution taking place in commercial fishing in some small port towns that might just create more diverse, robust economies. Cities up and down the West Coast once relied heavily on local “groundfish,” such as rockfish, sand [...]

MONTEREY BAY FISHERMAN EXPERIMENTS WITH NETS

At first, Pennisi was just trying to make nets lighter. It began when the California government passed regulations requiring fishermen to use small foot rope nets when trawling in shallow water. Foot ropes make up bottom edge of a trawl net. Because small foot rope nets take up less space, they are supposed to disturb less of the seafloor. However, said Pennisi, small foot rope nets are less effective in deep water. The sea floor is soft and silty, and the foot ropes dig into the bottom and fill the net up with mud. “It gets in the fish’s gills and totally ruins the catch.” There are a multitude of problems with traditional trawling [...]

GOPRO CAPTURES SUSTAINABLE FISHING 600 FEET UNDER THE SEA

When the Monterey Bay Aquarium was first getting underway, local fisherman Giuseppe “Joey” Pennisi helped catch some of the octopus and ling cod to put in the tanks. But then, he says, his relationship with the aquarium soured with the launch of the Seafood Watch program. Many of the species he caught were on the “red” list of fish to avoid because of overfishing. “Early on, the aquarium really destroyed our fishery,” says Pennisi. “We got hammered by that Seafood Watch card, it was really bad.” Pennisi is a trawler, which means he drags huge nets behind his boat in deep water, hauling up thousands of pounds of fish at a time. The sustainable [...]

LOCALS EMBRACE ‘BIG BLUE LIVE’ OPPORTUNITIES

MONTEREY >> “Big Blue Live,” the live multimedia television event, is doing more than exposing millions of viewers to the mostly clandestine world of the sea life that inhabits the Monterey Bay. The ground-breaking PBS/BBC project, which premiered Sunday in the UK, has galvanized local individuals, businesses, scientists, schools and organizations who are collaborating with the production, or simply participating peripherally, to help showcase the unique region they call home. Source :Montereyherald

CHEFS: PLEASE STOP CALLING IT “TRASH FISH”

I’m all for the spirit of the Trash Fish movement; getting lesser known species that were once discarded into the hands of skillful chefs who make them shine. I just don’t like the name. Chefs Collaborative has been holding “Trash Fish” dinners around the county since 2013 and they’ve started a seafood trend. I was recently invited to a dinner at Scribe Vineyard by chef and restaurateur Gabriela Cámara from Mexico City and the publicist told me she used “Trash Fish.” The term made me flinch, but I wanted to see what she could do with our local fish, as she’s opening a seafood restaurant, Cala, in San Francisco this summer. Source : Nationalgeographic

CSUMB STUDY BACKS TARGETED BOTTOM TRAWLING

Monterey >> The icy standoff between fishermen and environmentalists over trawling may thaw a bit thanks to new and more targeted research on its effects. James Lindholm, a professor of marine science and policy at CSU Monterey Bay, partnered with commercial fishermen and conservationists to study the effects of bottom trawling near Morro Bay.