Scientists investigating the potential effects of weightlessness on atronauts in zero-gravity environments recently made an interesting - and perhaps surprising? - discovery: fish can get “seasick.” Not a comfortable prospect for water-borne creatures, certainly, but researches are hoping that the results of their studies will help them understand the way the brain works in environments in which the body struggles to locate itself in three dimensional space.
Around four dozen fish were taken (in their aquarium) up in a plane, and then the plane went into a sharp dive to simulate a gravity-free environment. Several of the fish apparently became disoriented and started swimming around in circles. One researcher even commented that it looked like they were “about to vomit,” although that might be a little tough to verify.
Fish generally locate themselves in three-dimensional space using a variety of methods (similar to humans and their own complex vestibular systems), although fish have something called an “otolith,” or “ear stone,” which works in much the way liquid sloshing in our inner ears helps us balance. The researchers speculated that the seasickness the fish experienced was largely due to water disturbances, vibrations, and loss of visual information; they did not comment on the free-fall effect on the otoliths.
This is a light and beautiful dish, perfect for springtime brunches or those first outdoor meals of the season. If you don’t have access to good crab, try substituting shrimp or salmon. Even smoked salmon can be a delicious alternative to the sweetness of crab.
You will need:
1/4 lb. fresh asparagus, trimmed and cut into 2-inch spears
1/4 lb. snow peas, rinsed and chopped in half (green peas will work - discard the pods or use the frozen, bagged variety)
2 small carrots, peeled and thinly sliced
3 c cooked rice - I like to use leftover rice for salads, but freshly steamed will work just as well
1 plump ripe slicing tomato, or two roma tomatoes, finely chopped
1/4 cup minced parsley
3/4 lb. crab meat, precooked (or steamed directly before assembling the salad)
sprigs of basil, chives, and tarragon for garnish
1/4 c olive oil
3 T lemon juice
1 tsp mustard
2 tsp minced thyme, chives, and basil
salt and pepper
1. Combine the last four ingredients in a small bowl and whisk them together to make the dressing.
2. Bring a small pan of water to a boil. Have a bowl of ice water on hand for blanching. Add the asparagus to the pot once it boils, and cook for one minute, or until the color brightens and they are soft but still have some crunch to them. Remove with a slotted spoon and dunk in the ice bath.
3. Repeat with the peas and carrots, cooking each just until tender but still crunchy. Drain the cooled vegetables well.
4. Mix together the rice, cooked vegetables, tomato, parsley, and crab. Drizzle with the dressing and stir gently to combine. Serve on chilled plates with herbs for garnish.
Optional add-ins: very thinly sliced raw celery, water chestnuts, chunked hard-boiled eggs, sunflower seeds, and chopped scallions.
This preparation can be used on a number of different fish types, as long as the meat is dense enough to stand up to grilling, and the flesh has enough oil to retain part of its own flavor.
1. Mix together all the ingredients after the salmon and pour into a shallow, non-reactive dish (like a glass casserole).
2. Marinate the fish for an hour or longer, turning it occasionally and scooping sauce over the top.
3. Grill over medium high heat until the salmon is just cooked through, but not dry. Serve immediately.
If you want the same tang but would rather pan-fry the fish, allow the fillet to drip-dry after marinating, then lightly dust with flour and pepper before tossing it into a hot skillet with olive oil and a small amount of butter. Cook on both sides until golden brown (but not longer than 10 minutes total per inch of thickness of fish).
While the health benefits of salmon for humans are widely known, the Idaho Fish & Game administration has recently put out a warning to sport fishermen and hobbyist anglers: don’t take your dogs to the river with you.
The reason? Apparently, raw salmon can encourage the development of a particular parasite within the dogs’ digestive tracts, causing symptoms that begin with weakness, nausea, and vomiting, and can result in death within two weeks of contracting the illness.
The disease poses no threat to humans or other animals, it seems; in fact, raw salmon is a staple of many other creatures’ diets, including bears and some birds. The condition is also extremely responsive to treatment: if your pet has eaten raw salmon and exhibits any of the symptoms above, a quick trip to the veterinarian and a short course of antibiotics should do the trick.
There’s nothing quite like mahi mahi for grilling: the flavor and texture are robust enough to stand up to bold marinades, but delicate enough to stay sweet and tender. With warmer weather on its way, it’s time to start thinking about barbecuing again! This can be prepared in minutes, and then set aside in the fridge for an hour or more while you throw together a salad and steam some rice; if you’re using a charcoal grill, the marinating time is the perfect amount for you to fire up the flames and let them settle to coals.
2-4 cloves garlic, peeled, smashed, and finely chopped
2 T minced fresh ginger
1/4 thinly sliced green onion
2 tsp sugar
2 tsp grated lemon zest
2 T olive oil
1. Rinse the fish, and place it in a single layer in a glass dish or other non-reactive pan.
2. Combine the remaining ingredients in a bowl, and then pour the mixture over the fish. Making sure the steaks are well-coated on all sides, cover the dish and let it marinate in the refrigerator for an hour or more.
3. Place the fillets on an oiled grill and cook for 3 to 4 minutes per side, turning pieces one and basting frequently with the marinade. Serve immediately.
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