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 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).
Since March 22, 2009, Alaskan volcano Mt. Redoubt has erupted multiple times, sending ash and steam as high as 45,000 feet into the air. Ashfall has been reported as far away as Anchorage, about 100 miles to the northeast, and has resulted in a great deal of frustration for Alaskan communities, as air travel has been restricted and most flights have been canceled. While initially there were hopes that the volcanic activity would be minor, all signs indicate now that this round of eruptions may follow a similar schedule as the 1989 event, which ended up lasting for around 4 months.
It is too early to tell what this might mean in the long run for local fishing industries, but scientists are speculating that there may be similar issues as arose in the eruption twenty years ago.
Fishing runs in the Cook Inlet area are expected to sustain the greatest impact, simply due to their proximity to the volcano. The Drift River is the primary drainage for the volcano, and suffered the brunt of the damage in 1989. The health and disruption of the river may or may not have any direct effect on the Cook Inlet salmon, however. Biologists have a number of factors to watch out for. Debris flows may disturb riverbeds and spawning grounds, thus cutting down on salmon populations in the area. Ashfall and other disruptions in the environment may reduce insect populations, as well, which could also lead to a drop in runs. Lava and mud flow carving out new land formations could further upset the spawning cycle and result in drops in salmon counts for the region. More directly, salmon may be killed by drastic changes in water temperature due to boiling volcanic runoff.
Depending on the direction of the winds and the final extent of the eruptions and ashfall, the Kenai peninsula may also be affected by Mt. Redoubt. Fishing fleets, suppliers, and consumers are advised to keep an eye on the ongoing volcanic activity, and to stay updated on the availability of wild seafood from the region.
Tuesday marked the twentieth anniversary of the Exxon Valdez oil spill in Prince William Sound, an ecological and economic disaster of historic proportions, resulting in untold damage to wildlife, regional ecosystems, local industries, and generations of people who subsisted on natural resources in the area.
Around 10.9 million gallons of crude oil were spilled into the Sound, making it the largest such accident in U.S. history. An estimated 250,000 seabirds were killed, along with at least 3,000 sea otters, 300 harbor seals, 250 bald eagles, 22 killer whales, and untold numbers of fish populations, both at the spill site and throughout the Northwestern Pacific region, as toxins spread through the food chain. Over 1100 miles of coastline were affected. Millions of dollars were also lost by the local economy, which depended in part on tourism, and recreational as well as commercial fishing.
While some captains and crews managed to recoup some of their losses during fishing season that year and years following by leasing their boats or time to clean-up operations, the majority of the Alaskan fishing fleet experienced a major set-back in economic stability and a blow to their future resources, as well. It wasn’t until August of 2008 that Exxon agreed to pay 75% of the $507.5 million dollars in damages they were ordered to pay. Many fishing families never recovered, and most took a major hit to their plans for retirement.
With winter melting away, many of us are looking for lighter meals that fit with springtime appetites (and pre-summer diets). This is a gorgeous, tasty preparation - introducing your local market’s spring vegetables, as well as adding warm flavors to beat the chill that lingers in the air. It has the low-fat and flavorful benefits of poaching seafood and using the liquid for seasoning. It also incorporates a simple technique called “monter au beurre,” which involves whisking a small amount of butter into the broth at the last minute, producing a classic, satisfying velvety finish.
You will need:
olive oil
1 large leek, greens removed, thinly sliced
3-5 garlic cloves, smashed, peeled, and chopped
1 cup dry white wine
1 large can fat-free, low sodium chicken broth (or 2 cups low sodium vegetable broth)
3/4 pound large sea scallops, cut in half horizontally
2 T chilled butter, cut into small pieces
1 1/2 cups chopped plum tomatoes
1 T fresh tarragon, minced
1 tsp grated lemon rind
1/2 t salt
lots of freshly cracked black pepper
ground chili pepper to taste
1. Heat the oil over medium in a large, heavy stock pot. Add the leek and garlic and cook until tender.
2. Add the wine and broth, and bring the mixture to a simmer. Stir in the shrimp and scallops, and bring quickly to a boil. Immediately reduce heat, and simmer for around 3 minutes, or until shrimp are done.
3. Remove the shrimp and scallops from the pot using a slotted spoon, and keep them warm on the side. Bring the broth mixture to a boil again, and allow to cook for 4 minutes. Reduce the heat to low, and add the butter, stirring constantly with a wire whisk until the butter is melted and a satiny sheen appears on the surface of the soup.
4. Stir in the chopped tomatoes and remaining ingredients. Taste and adjust the seasonings.
5. Divide the seafood among 4 bowls, and cover with broth. Serve immediately.
This goes beautifully with light, crusty French bread and a glass of rose; try serving it with a plate of steamed, chilled crudite: fresh asparagus, green beans, spring carrots and broccoli, with a small side of garlic aioli.
You might not know it from the weather, but spring is on its way, and along with the frenzied cleaning of apartments and homes, shaking out of rugs, and stowing of wool sweaters, soon we’ll be lightening up our meals, as well, and trading in the earthy, warm dishes that comfort us in the winter months for cool, fresh tastes from new gardens. This preparation, from Real Simple magazine, is full of clean and bright spring flavors, and is excellent both warm from the oven, or at room temperature as a satisfying lunch. This serves four.
1. Preheat the oven to 400 degrees. In a large roasting pan (I use a cast-iron skillet), toss the fennel, lemons, and garlic in a tablespoon of oil. Season liberally with salt and pepper, and then roast in the oven until the fennel begins to soften, around 8 - 10 minutes.
2. Rinse the fillets under cold running water, and pat dry with a paper towel. Dust them with salt and pepper and then nestle them into the fennel. Return the pan to the oven and roast the salmon until it is opaque all the way through but not dry, between 12-15 minutes.
3. Squeeze the garlic out of the skins into a small bowl and mash them to a paste. Squeeze out the lemon pulp, removing any seeds, and add the pulp and juice to the bowl with the garlic. Stir in the honey, rosemary, remaining oil, and a pinch of salt. Taste and adjust the seasonings accordingly.
4. Arrange the greens on serving plates, and place the salmon and fennel on the greens. Drizzle with the dressing and serve.
Recommended pairings: soft sourdough rolls or ciabatta, pomegranate spritzers, Sauvignon Blanc, black sesame crackers, sharp dry cheese.
This is a wonderfully tasty dish that can be made a day ahead, if necessary. If you don’t have shrimp on hand, good quality lump crab meat could work, as well. It comes from a beautiful book on Indian cooking by Ruta Kahate, 5 Spices, 50 Dishes. They go great with a number of different dipping sauces. You will need:
2-3 cups canola oil, divided
1/2 yellow onion, minced
3 small green serrano chiles, seeded and finely chopped
1 inch fresh ginger, peeled and minced
1/4 cup loosely packed cilantro leaves, chopped
1/2 t cayenne
1/2 t ground turmeric
1 small sweet potato, peeled, cut into pieces, and boiled until tender (leftover mashed potatoes can be used in a pinch)
1. Heat a teaspoon of oil in a small skillet over medium heat, and lightly saute the onions, chiles, and ginger until the onion is golden. Be careful not to add too much oil - the small amount helps the cakes hold together. Add the cilantro, cayenne, and turmeric and saute another minute and then set aside to cool.
2. Mash the sweet potato.
3. Coarsely chop the shrimp and combine with the potato, onion mixture, egg, and a little salt. Make a very tiny patty and saute it in a small skillet to test the seasonings. Adjust salt or other seasonings to taste if necessary.
4. Wet your palms before forming the patties to prevent sticking. Divide the mixture into 12 balls, then flatten them into discs. They will be roughly 1 1/2 inch in diameter and 1/2 inch thick. Pat the cakes in bread crumbs, coating them well on all sides. The cakes will be loose in texture - this is a good thing. It ensures they will be moist and tender.
5. Heat enough oil to come halfway up the sides of the cakes in a medium skillet. When the oil begins to shimmer, gently place in one layer of cakes. Do not crowd. Cook 3-4 minutes or until golden brown, then flip and repeat on the other side. Remove the cakes to a paper towel-lined plate. Repeat for the remaining cakes. Serve immediately.
Note: These may be formed and refrigerated a day in advance, layered on wax paper and covered with plastic wrap. Fry directly before serving.
Great cooks don’t just have an enormous mental catalogue of different tasty recipes; they have a solid knowledge of basic preparations: grilling, sauteing, broiling, poaching, baking - each of which can be applied to a number of different foods, from seafood to vegetables, meats to soy. They then create variations through sauces, poaching liquids, and other flavorful add-ins to produce a full spectrum of creative and delicious dishes.
Here are three basic sauces from Hawaii that go great with any number of easy seafood preparations. With fresh or high-quality frozen seafood, simplest is often the best. Try grilling salmon, halibut, or skewered shrimp and serve drizzled with one of the following.
SWEET THAI-CHILE HONEY SAUCE
1/4 C sweet Thai chile sauce (Mae Ploy)
1/4 C honey
1 tsp. minced fresh ginger and/or roasted garlic
1/4 C canola oil
Blend all but canola till smooth, and then add oil slowly with blender on low to emulsify.
SPICY SOY MIRIN SAUCE
1/2 C soy sauce
1/2 C mirin (Japanese cooking wine)
1 t minced fresh ginger
1/2 t red chile flakes
1/2 t toasted sesame seeds
Bring all to a boil. Simmer 5 min. Chill until ready to serve.
LEMON OIL
1/2 C canola oil
2 T lemon zest
1 T sugar
1 t red chile flakes
1 T minced fresh lemon grass
Warm all ingredients over medium heat till zest begins to bubble - 5 minutes or so. Do not let it boil. Cool. Cover and refrigerate overnight. Strain and refrigerate till needed. Bring to room temperature before serving.
The Alaskan pollock fishery has been a symbol of sustainable fishing practices since its original certification through the Marine Stewardship Council in 2005. The fishery includes operations within the Gulf of Alaska, Bering Sea, and Aleutian Islands, which account for the entirety of the Alaskan pollock industry.
The Marine Stewardship Council (MSC) is an international, nonprofit, third-party organization that evaluates fisheries based upon best practices, environmental impact, and sustainability. Their mission is to provide consumers with an unbiased assessment index to give them the opportunity to make informed and responsible choices about seafood purchases. It also creates a standard for fisheries to aim for in their organization and practices.
Certification with the MSC lasts for five years. The Alaska pollock fishery is officially certified for one more year, and so is currently engaged in a recertification process. Assessors are looking not only at harvest levels versus biological catch, but also issues such as bycatch (unintended or unwanted fish destroyed in the harvesting process) and impact on the marine ecosystem where fishing takes place.
The Alaskan pollock fishery is, to date, one of the most progressively managed in the world. Pollock is commonly used in processed fish foods, resulting in everything from fish sticks to fake crab.
Still basking in a warm glow from Valentine’s Day? If you’d like to recreate some of that candlelit magic at home, here are 5 of our favorite seafood dishes for two. Whether you want a quick appetizer before heading out on the town, or an elaborate preparation to show someone how much you care, here are some tasty suggestions:
This is an interesting halibut recipe that delights both the taste buds and the eyes. The creative use of both citrus and pistachios complement the delicate flavor of the fish and make for a complex mixture of textures and colors.
This salmon dish is as simple as the halibut dish is involved. The glaze adds a bright tang to the richness of the fish, and it can be prepared in less than half an hour, leaving you with plenty of time to change clothes and light the candles. Try substituting an outdoor grill for the broiler for a romantic picnic in warm weather.
Risottos are sensuous, creamy, and rich - perfect for sharing with a loved one. Try serving both portions on one large dish and sitting close together; it’s the grown-up version of an ice cream float with two straws. This preparation pairs lobster with brandy and chevre for an elegant meal.
Forget the mushy, waterlogged shrimp you get at buffets or parties: thawed, prepeeled, and tasteless. Real shrimp cocktail uses prawns that you cook yourself. It only takes a few minutes, and the result is a gorgeous appetizer for two - eaten with the fingers, of course - yours or theirs.
This is my favorite at-home romantic seafood recipe of the moment: the bright flavors and gorgeous presentation pair nicely with a bottle of wine and are sure to spark conversation of travel or holidays abroad. Plus, tuna is a versatile and forgiving seafood for cooks who are nervous about cooking fish, and is hearty enough to please the most dedicated red meat eater.
Feel free to post links to your own favorite romantic seafood recipes; we’d love to hear them!
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