An improvised, intermittent, and utterly unscientific gastronomy journal by an artist who should probably be painting right now
so much for tilapia...
I comment on all of your posts.
Interesting article - I liked the variety of angles/sources you pursued.
Good read...as a Greek, I've been enjoying sardines, mackerel and fresh anchovies...all delicious, wild caught and healthy.
Claudia: There are still lots of choices out there.Blanche: (Patting head) Yes you do.Jen: Thanks. That was mostly due to me having no clue how to proceed.Peter: I love the shiny oily fish, especially grilled. My wife, not so much. (But I'm the one who makes dinner.)
I'm lucky that my market labels fish with green, yellow and red labels depicting the level of threat to each species - that helps! But, it doesn't address sustainability, really, just what's currently threatened, or not.
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