Thoughtful Fish

[Letitia]

Hi thoughtful mamas.

My family has drastically changed how we eat over the past year or so.  We're almost vegan now, but I guess you could say we are still pescatarians.  

We try to think about what type of fish I should buy, for sustainability reasons and for health reasons, but what about how to cook it?  It makes sense to me that lower temperatures would be better.  Does anybody have any input?  

I certainly wouldn't mind info about the type of fish either, since our choices are very limited.  Our choices are:  trout, Pacific salmon, sometimes sole, sometimes Pacific cod (what is that?), sometimes tilapia.  Rarely anything else. 

Thanks,

Letitia

[cristeen]

As for type, I'd take a look at the Monterey Bay Aquarium's fish list for your geographic area.  See what's truly a better choice.

As for how to cook it, in part it depends on the type of fish (and the cut) and in part it depends on your personal preferences.  Gentle cooking like poaching, steaming or braising is good for fish that can be a bit dry, but it can also be a bit bland.  Some fish stand up well to higher heat, grilling or even searing in a hot skillet. 

Personally, I prefer fish to have plenty of flavor - of something other than fish.  Whether that's herbs in the poaching liquid, or a flavorful sauce/glaze, I don't much care.  For sauce, a hollandaise/bernaise type works well for many fish (and veggies), for glazes I usually buy premade.  And once or twice a year I'll even whip up a beer batter and deep fry it, and serve it with homemade tartar sauce.  Just my personal preference.