Why you should go: Because you're picky about fish.
Is something fishy going on here? You betcha. I hate to see a good fish go bad. Definitely, comments from my customers help awaken me to the, um, fissues of the day. It's important to make sure you're buying the right species. The companies I work with know what I'm looking for, so they're always on the lookout for sustainable items.
Swordfish and certain kinds of snapper are out. There've been so many articles about the amount of waste produced by poorly managed fish farms, and sea lice affecting farmed salmon - nobody should eat that stuff. But there are lots of innovative new fish farming operations. I get an Irish organic farmed salmon fed a natural diet of wild seafood and vegetable matter and raised in low-population-density situations. I've found great alternatives to overfished species like Chilean sea bass - I'm bringing in escalar and sable instead. Sable's got the highest levels of omega-3 fatty acids, and it's great. The price is up there, but we get it real fresh - it's worth every penny.
Do you go fishing on your days off? I don't! Well, in a way I do. I live across from Wingra Creek and I take my daughters canoeing. We watch people fish, and we pick up trash in the water. There are avid fishermen who work for the Seafood Center, but I'd rather throw out my phone line to catch a fish. I encourage people to call ahead and pre-order. I can get your fish fresh the next day, unless it's something really unusual.
What's your favorite fish recipe? For my family I make this baked cod - it's best with fresh fish, but actually sometimes I use our frozen cod, which I love - it's got a nice firmness to it. Here's my no-brainer recipe, which works for any kind of fish. Try it with tilapia. You can use olive oil for your health or melted butter for more flavor impact. Add a dash of Old Bay Seasoning and dice up some aromatic vegetables to put in the pan. I like green and red pepper, plus a little finely chopped onion. Most fish bake perfectly at 400 degrees for 10-12 minutes. I leave the pan uncovered, so the high heat can hit the top of the fish and seal in the moisture. Add a squeeze of lemon and have some nice rice on the side so you can scoop the veggies over it. It's a nice, savory meal.
Of course, since it's grilling season right now we've got our tuna, blue marlin, mahi mahi and salmon steaks. We carry some good marinades you can soak your fish in for half an hour before you grill, or just use a dry rub - we've got a lemon pepper rub I like, or Old Bay Seasoning is always good. A little olive oil, a little Old Bay, four minutes a side and whammo!
Never be afraid to ask what's the freshest fish in the case, and never buy fish you aren't going to use for several days. It doesn't get any fresher while it sits in your fridge. Don't let fish sit out. We have styrofoam coolers you can take and recycle later if you have to make a few extra errands in the car after you buy it - that keeps the fish chillin'. Chillin' with the fishies.
