The Dude of Food is not connected to this vendor and gains nothing from this endorsement.
The Monterey Bay Aquarium puts out a sustainable seafood watch guide booklet. It recommends to avoid the following due to overfishing or harmful conditions-
Cod Pacific (imported)
Cobia (imported farm raised)
Crab King (imported)
Grenader
Lobster (Brazilian)
Mahi Mahi (imported longline)
Monkfish
Pacific Snapper/Rockfish (trawled)
Shrimp (imported)
Tilapia (Asian farm raised)
Tuna (skipjack, tongol, canned)
It goes on to say minimize the following consumption due to mercury levels-
California Halibut
Caviar Sturgeon (wild imported)
Chilean Seabass
Dogfish (US)
Lingcod
Marlin (striped pacific blue)
Orange Roughy
Salmon (farm raised including Atlantic)
Sharks
Swordfish (US & imported)
Tuna (albacore, bigeye, bluefin, yellowfin)
Visit www.edf.org/seafoodhealth or www.seafoodwatch.org
for more information.
Homemade fried catfish sticks are easy to make and fun to eat. If you are looking for an alternative to pizza, pasta or hoagies then give this a try.
Take 1 lb of catfish and wash it off.
Chop it into preferred sized bits.
Mix 2 eggs into a bowl.
Pour some bread crumbs onto a plate.
Dip the cut fish bits in the eggs and then onto the bread crumb plate.
Once all the bits are crumbed up then deposit them into an electric frying pan that is dialed up to 340 degrees.
There only needs to be enough oil to sit the fish in. The sticks do not need to be submerged as you can flip them over. Let cook for about 5 minutes each side or until they look as crispy as you like them. Remove sticks from oil and pat dry. Put the sticks on a plate, sprinkle with some fresh lemon juice and serve with a side of tartar and your favorite cold beer. YUM.
The dude of food has obtained a bottle of 10 year old tawny port from Trader Joe’s. The producer is Quarles Harris, established 1680, in Vila Nova de Gaia, Portugal. This beauty of a port wine was roughly $12. but tastes like a fine, expensive bottle. This port boasts a light and fruity but not too sweet flavor that follows through nicely.
It is a great after dinner sipper and also goes great with chocolate. Let out your inner man and WOW your lady tonight with this fine selection.
“SIMPLY AWESOME TASTING !”
Halibut, Chilean sea bass or shrimp work well. In this photo you see thick fresh halibut fillets and fresh sea bass fillets all after having been soaked overnight in a delicious marinade I found at a local market in Santa Monica.
The marinade is an island blend sauce that was perfect. I then topped the mix with a pineapple ring, covered and let sit in the fridge. The ingredients pictured in the pan were thrown on a grill for a few minutes at a local architectural firm for Friday lunch, served with potato salad, grilled shrimp, grilled salmon with a rosemary lemon sauce and a side of mixed fruit chutney and it was simply delicious.
These are easy and delicious. Crack open your favorite Mexican beer. Put the other 11 somewhere cold. At the cabin I stick them right in the snow outside the front door.
Next grate some cheese, chop onions, lettuce, tomato and avocado and put the piles into separate small bowls. Pan fry some red snapper, halibut or shrimp in light oil.
Bake some tortillas so they are warm and soft, but be mindful not to dry them out. I like them warm but not too steamy.
Once all the ingredients are laid out, create a conga line along the taco prep area and enjoy. Add salsa and a squeeze of lime per taste if so desired.
Fiesta y salud!
