I think the only thing on that list I'm not fond of is the cod liver oil. Swordfish is one of my all-time favorites, but on the other hand I find grilled Portuguese sardines irresistible. Bony as hell, but damn good.
I'm surprised that catfish aren't more towards the bottom left. but maybe I'm thinking of the monster catfish that live forever and get huge.I like salmon and trout a lot, those are both pretty healthy options.
I like anchovies and sardines as well. Must be a blogger thing. Nobody argues with me over my piece of pizza. I go for the Holy Trinity of toppings: onions, black olives and anchovies.
Anchovies and sardines may be great on Omega-3s, but they are tasty for a reason. Check the sodium content and you will understand why. Can of sardines vs. bag of chips.It's a salt beat down by almost 4 to 1. Stick to the fresh grilled ones that Baydog favors.
Oh come on Mojo. Who do you think I am? Canned sardines? Ugh. No, I am talking about fresh grilled sardines in a Spanish restaurant about 20 yards from the dock where the sardine boats bring in their catch.
Good for you Tillerman! I obviously had a blind spot for the Tiverton sardine boat fleet. What's the name of that restaurant you favor?The sardines on George A's pizza are another matter.
When I said Spanish I mean Spanish as in Spain. Actually Menorca. Es Port or S'Ancora in Fornells for example.
My bad. I had assumed that the premise of highlighting the "healthy choice" quadrant in the chart in this post was to endorse an everyday choice, rather than your diet on the occasional trip to Spain.When you are not there, what swimmers do you favor?
These comments take me back to a rather good fish restaurant we went to in Cascais just outside Lisbon. Grilled sardines, yum!... though it might be because my flat still smells of the grilled sea bass I had for supper last night!
Mojo: Don't bother going to a Jul smorgasbord. The Swedish anchovies in the Janssen's temptation are even saltier than the Italian ones used on pizza. Unlike Tillerman I love sardines in a tin, especially the King Oscar ones done in "Mediterranean Style". High salt and alcohol intake will help me cheat the nursing home. Some day they'll find me with a bottle of rum in one hand and a can of King Oscar in the other.
Mojo. I'm a bit like Baydog. I like a lot of things on that chart. Oysters, clams, mussels and scallops for sure. Crab. Cod, tilapia, salmon, sole and trout. Grouper and sea bass. Have also enjoyed swordfish and snapper but having seen the chart, I might start cutting back on those if there are lower mercury alternatives on the menu.
Did anyone else notice the absence of shrimp on that chart? I could take or leave it. I almost value the potential of the shells for sauce more.
I'd miss shrimps. Especially the little ones we use to make open face sandwiches: Take a nice piece of bread, slather on some mayo, then a layer of little shrimps, next comes thin slices of hard boiled egg and then topped off with thin sliced cucumber and a sprig of dill weed. Wash it down with a good beer and you've got something!
From what I can gather based on a couple of minutes research on the Google, if shrimp were on this chart they would be on the top left - low in mercury but not particularly high on omega-3 fatty acids. Enjoy!
Nothing better than pulling out a big fatty Chinook or Silver out of the river and getting it cooked up within 2 hours. Make sure and pull the Dungeness up at the same time and having a feast.It was 50 degrees racing yesterday. Wow.