Fish, WAS: Update for (5 yrs old)

[Guest guest]

Kim wrote:

>

> I got blenderizing down pat but try to add some fish in from time to

> time to break up the monotomy of a mostly carb and slightly pureed diet.

>

There is a lot that can be done with fish. One thing is to cook it with

something else such as a hot sausage or another type of meat and then

let someone else have the meat (think Cajun). Everyone knows lemon and

fish go together but there are some Greek lemon dishes that are very

good. I also like Italian marinara sea food dishes. South of the border

chili, lime, tomatillos and coriander are used with sea food. Thai

dishes use peanut sauce, coconut milk, curry sauce and chili sauce. Also

from that part of the world consider, teriyaki, black bean sauce, ginger

and soy sauce. Also consider, dill, mint, rosemary, horseradish sauce,

onions, scallion, garlic, tomatoes, capers, olives.

If any of that looks interesting just do an internet search for fish

with whatever of those items looks good. Some recipes will call for

rice, pasta or some other bread. If that is a problem just skip the

bread or substitute croutons crackers or some chopped and cooked

cabbage. Sometimes you can use fish sticks as a substitute. Fish sticks

are great and handy for a small dish. Some call for marinating the fish.

That can add all kinds of flavors. Don't be fooled though by sources

that say marinades such as ceviche (lime juice) will cook the fish and

make it safe. While ceviche will make it look cooked because of the

chemical reaction it is not the same as cooked which does more than that

reaction. Ceviche can still contain live parasites. Parasites that are

able to survive stomach acid are more than able to survive some citric

acid. Many sources will say otherwise. Don't be fooled. If you want that

uncooked kind of thing use frozen fish from a cold freezer, not one that

just barely freezes.

A note to travelers. As long as we are discussing sea food safety and

ceviche there are some things that travelers should know. If you are in

a country where ceviche is popular and you are taken out fishing it is

likely that you will be offered some ceviche made from the catch. If you

decide to try it be sure the knife used to cut the fish is clean and not

one that has been cutting bait, especially not squid. You want it made

from the first fish cut with the knife if they cut more than one. Also,

in any warm tropical water be careful about large predatory reef fish.

Bactria around a reef can be toxic. Of two reefs near each other one may

be infected and the other not and you can't see any difference. The

toxins build up in the food chain and the top predators have the highest

concentrations. Even cooking will not destroy these toxins. The toxins

can cause neurological problems that are hard for you doctor to figure

out. Smaller fish and cold water predators are better choices. Puffer

fish get their toxin from bacteria in the water. They don't make the

toxin they collect some of it instead of passing it or metabolizing it.

Such types of bacteria are always around and don't normally cause

problems but sometimes the amount of the bacteria around a reef

increases and the toxins build up in the food chain.

notan

[Guest guest]

Thanks for the great tips Notan!

________________________________

From: notan ostrich <notan_ostrich@...>

achalasia

Sent: Thursday, April 26, 2012 8:58 AM

Subject: Fish, WAS: Update for (5 yrs old)

 

Kim wrote:

>

> I got blenderizing down pat but try to add some fish in from time to

> time to break up the monotomy of a mostly carb and slightly pureed diet.

>

There is a lot that can be done with fish. One thing is to cook it with

something else such as a hot sausage or another type of meat and then

let someone else have the meat (think Cajun). Everyone knows lemon and

fish go together but there are some Greek lemon dishes that are very

good. I also like Italian marinara sea food dishes. South of the border

chili, lime, tomatillos and coriander are used with sea food. Thai

dishes use peanut sauce, coconut milk, curry sauce and chili sauce. Also

from that part of the world consider, teriyaki, black bean sauce, ginger

and soy sauce. Also consider, dill, mint, rosemary, horseradish sauce,

onions, scallion, garlic, tomatoes, capers, olives.

If any of that looks interesting just do an internet search for fish

with whatever of those items looks good. Some recipes will call for

rice, pasta or some other bread. If that is a problem just skip the

bread or substitute croutons crackers or some chopped and cooked

cabbage. Sometimes you can use fish sticks as a substitute. Fish sticks

are great and handy for a small dish. Some call for marinating the fish.

That can add all kinds of flavors. Don't be fooled though by sources

that say marinades such as ceviche (lime juice) will cook the fish and

make it safe. While ceviche will make it look cooked because of the

chemical reaction it is not the same as cooked which does more than that

reaction. Ceviche can still contain live parasites. Parasites that are

able to survive stomach acid are more than able to survive some citric

acid. Many sources will say otherwise. Don't be fooled. If you want that

uncooked kind of thing use frozen fish from a cold freezer, not one that

just barely freezes.

A note to travelers. As long as we are discussing sea food safety and

ceviche there are some things that travelers should know. If you are in

a country where ceviche is popular and you are taken out fishing it is

likely that you will be offered some ceviche made from the catch. If you

decide to try it be sure the knife used to cut the fish is clean and not

one that has been cutting bait, especially not squid. You want it made

from the first fish cut with the knife if they cut more than one. Also,

in any warm tropical water be careful about large predatory reef fish.

Bactria around a reef can be toxic. Of two reefs near each other one may

be infected and the other not and you can't see any difference. The

toxins build up in the food chain and the top predators have the highest

concentrations. Even cooking will not destroy these toxins. The toxins

can cause neurological problems that are hard for you doctor to figure

out. Smaller fish and cold water predators are better choices. Puffer

fish get their toxin from bacteria in the water. They don't make the

toxin they collect some of it instead of passing it or metabolizing it.

Such types of bacteria are always around and don't normally cause

problems but sometimes the amount of the bacteria around a reef

increases and the toxins build up in the food chain.

notan