Among the healthiest foods on the planet, fish is loaded with protein, vitamin D, iodine and omega-3 fatty acids which all lead to good body and brain health and are strongly linked to reduced risk of many diseases specifically heart attack, strokes and autoimmune diseases. Eating fatty fish like salmon, trout, sardines, tuna and mackerel several times a week is highly recommended, although most are only found in the frozen food section of the grocery store in the upper Midwest. Fish is also easy to cook baked, poached, fried, broiled or seared and pairs nicely with most vegetables and grains. A personal favorite of mine is fish tacos and it’s especially nice poached with any leftovers used for cold fish salad. Yum!
Fish fries are popular here at the lake and it seems we have a bit of a seafood boil tradition going with our new next door neighbors that started last year when they moved in. They are part of a historical family friend/relative circle which has recently expanded to include a new husband’s family. Seafood boils are a communal eating tradition spanning generations and regions around the US including the Gulf coast, the Carolina’s and New England. The type of seafood and its preparation along with side dishes differentiates regional seafood boils. The heartland version of this group feast includes fish fry’s, barbecues and potluck suppers. So this year, there were 15 of us around the outside seafood boil table which, if it continues, is apt to expand as the years go by. The tradition here includes shrimp, crab legs, white fish, sausage, potatoes, corn, salad, bread and ice cream cake for the Labor Day week birthday boy. I am big on the crab legs and the inherent mess created getting the meat out of the shell which is all part of the fun for me; others don’t want to work so hard for their supper. It would be great to add lobster to the mix but that gets complicated. Another southern tradition I like are hush puppies (fried cornmeal balls); maybe I’ll try them next year’s feast. Along with beer and wine good times are always had by all!
Another neighbor I call the fish whisperer took me out fishing over the holiday weekend and with my trusty glove at the ready I finally mastered getting some fish off the hook; I am making progress! To reciprocate, I have been making seafood chowder for him and his wife the past several years. In addition to potatoes, corn, carrots, onion, garlic, celery and old bay seasoning, I used some fresh herbs along with dried thyme to ramp up the flavor this year. A few shakes of cayenne, cumin and coriander were also added. I’d like to add lemon but don’t want to take the chance of curdling. The recipe I made this weekend was especially tasty; it was probably the half gallon of heavy cream added to the flavorful concoction significantly ramping up the calories that did the trick. Oh well, how much damage can be done eating one bowl, or three, a year? Making the lower calorie tomato broth based Manhattan version is always an option but I do love the creamy New England/Boston version of fish chowder the best. As the weather cools and the perch are biting, why not try one yourself and add it to your “go to” winter soup/stew menu items. Oh, and don’t forget fish taco’s!