FISH

[Guest guest]

Speaking of fish can anyone tell me why the tuna in a can is white and the

tuna that you buy at the butchers or at a fish market and pay a high price

for is a dark colour? Is it a different kind of tuna or what?

Regards,

Sharon (Ontario) Canada

[Guest guest]

It's because the tuna in the can is cooked. I learned that today looking for

info about mercury in tuna.

Re: fish

Speaking of fish can anyone tell me why the tuna in a can is white and the

tuna that you buy at the butchers or at a fish market and pay a high price

for is a dark colour? Is it a different kind of tuna or what?

Regards,

Sharon (Ontario) Canada

[Guest guest]

In a message dated 3/20/2004 10:14:24 AM Eastern Standard Time,

sharonferris@... writes:

> I thought that too, but last summer we bought some of the tuna fillets and

> barbequed them and they turned out a disgusting grey colour.

Brush them with butter (not margarine). They'll turn golden brown.

[Guest guest]

Hi ,

I thought that too, but last summer we bought some of the tuna fillets and

barbequed them and they turned out a disgusting grey colour. It wasn't very

appetizing, I much prefer it out of the can.

Sharon

Re: fish

>

>

> Speaking of fish can anyone tell me why the tuna in a can is white and

the

> tuna that you buy at the butchers or at a fish market and pay a high

price

> for is a dark colour? Is it a different kind of tuna or what?

>

> Regards,

> Sharon (Ontario) Canada

>

>

>

>

>

[Guest guest]

We used butter on them and it was the inside meat I didn't like. They must

be a different kind than what ends up in tins. They couldn't be so

different, could they? I think I will stick to canned tuna.

Sharon

Re: fish

> In a message dated 3/20/2004 10:14:24 AM Eastern Standard Time,

> sharonferris@... writes:

>

> > I thought that too, but last summer we bought some of the tuna fillets

and

> > barbequed them and they turned out a disgusting grey colour.

>

> Brush them with butter (not margarine). They'll turn golden brown.

>

>

>

[Guest guest]

Another thing I learned is that " light " tuna in cans can be a combination of

several kinds. But that's all I know.

Re: fish

> In a message dated 3/20/2004 10:14:24 AM Eastern Standard Time,

> sharonferris@... writes:

>

> > I thought that too, but last summer we bought some of the tuna fillets

and

> > barbequed them and they turned out a disgusting grey colour.

>

> Brush them with butter (not margarine). They'll turn golden brown.

>

>

>

[Guest guest]

>They said we had to be VERY careful and just avoid these fish because the

risk was too high!!!<

Who caused the mercury to be in fish in such a high amount in the first place?

I personally am one of the many Americans that doesn't eat fish, maybe rarely.

I do know it is essential for our health and have taken fish oil/cod liver oil

supplements. Is it a coincidnece that as more Americans are trying to get more

fish oil for the health in one form or another that they are trying to convince

us not to? It is the same people who inject us/our infants with the poison.

What despicable evil!

[Guest guest]

I also think they are trying to hit the fish oil market! I have spent 3

years on fish oil research and know about the politics....

in Germany

Re: Fish

> >They said we had to be VERY careful and just avoid these fish because the

> risk was too high!!!<

>

> Who caused the mercury to be in fish in such a high amount in the first

place? I personally am one of the many Americans that doesn't eat fish,

maybe rarely. I do know it is essential for our health and have taken fish

oil/cod liver oil supplements. Is it a coincidnece that as more Americans

are trying to get more fish oil for the health in one form or another that

they are trying to convince us not to? It is the same people who inject

us/our infants with the poison. What despicable evil!

>

>

>

>

[Guest guest]

>

> My son is starting to eat new foods and I am having a field

day. I never thought about certain problems though. Is it

important to steer clear of fish that may have mercury, like tuna

and salmon, for our kids?

>

> Karin

yes, it probably is.

See if he likes the lower mercury ones.

Oh, and salmon is in the low mercury category.

good wishes,

Moria

[Guest guest]

Yes, yes, yes!

[ ] fish

>

>

> My son is starting to eat new foods and I am having a field day. I never

> thought about certain problems though. Is it important to steer clear of

> fish that may have mercury, like tuna and salmon, for our kids?

>

> Karin

>

>

[Guest guest]

There is some debate that only certain types of tuna (abacob) & other fish

that have high levels of mercury. One author sites the fact that fish has

allot of selenium so it helps to naturally detox.

Seems purdent though to avoid all together with child who is sensitive.

I ate about 100 cans of tuna per year over 5 years and was told by

preventive MD that it likely didn't contribute very much to my mercury

problem. I still question this.

Glenn

----Original Message Follows----

From: " jromkema " <jromkema@...>

Reply-

< >

Subject: Re: [ ] fish

Date: Wed, 13 Oct 2004 09:42:46 -0500

Yes, yes, yes!

[ ] fish

>

>

> My son is starting to eat new foods and I am having a field day. I

never

> thought about certain problems though. Is it important to steer clear of

> fish that may have mercury, like tuna and salmon, for our kids?

>

> Karin

>

>

[Guest guest]

> > My son is starting to eat new foods and I am having a field day.

I never

> > thought about certain problems though. Is it important to steer

clear of

> > fish that may have mercury, like tuna and salmon, for our kids?

Scroll down this page to my mercury links, I have several on fish

http://www.danasview.net/metals.htm

Dana

[Guest guest]

I've found baking fish in the oven does not cause

odors in the house (as opposed to frying it on the

range which does). Then I take the trash out to the

outside cans so it doesn't stink up the house.

--- Marshall <maryhmarsh@...> wrote:

> I want to know where inlanders find good fish to

> cook at home! Every time I

> buy it, it stinks up the house SO BAD, there is NO

> WAY either of us will

> touch the final product. Then, there's a problem

> finding someplace to throw

> it away so the nasty smell doesn't stay in the house

> til trash day.

>

>

>

> At 01:58 PM 1/15/2005 +0000, you wrote:

> >There are bunches of good fish cookboks! Sandy RN

>

>

>

=====

Thanks,

[Guest guest]

, Is there a " fish market " in your area? I forget that some sad

(LOL!!) places still don't even have fish in the supermarkets..

cooked correctly, fish doesn't smell at all. And just pitch the trash

outside un the trashcan, instead of leaving it inside until trash day.

Lots of new things to learn and try after banding!

Sandy RN (with fresh salmon in the river off my deck...)

> >There are bunches of good fish cookboks! Sandy RN

[Guest guest]

I buy fish filets that were frozen immediately after preparation. I

defrost them in the fridge, not on the counter, in a bowl of cold

water. For example, I have some tilapia defrosting right now (8:30AM)

for tonight's dinner. No smell at all.

I get tilapia by the dozen at Sams Club.

--

Steve Kalman

[Guest guest]

, I'm with Steve here on the frozen stuff.

I just about fall into the category of HATING fish - but that Tilapia

from Sam's is great.

I don't even defrost it - I put the frozen filets in a covered skillet

with a can of rotel tomatoes and some capers and steam it 'til it's

done. No smell and very yummy.

Now, I used to serve this over rice - and since my band doesn't like

rice, I'm going to have to find something else to serve it with....or

try to learn to eat it on its own.

--

Liz Grigorian

http://lap-band.blogspot.com/

[Guest guest]

Steve,

How do you prepare your tilapia? Just looking for some ideas. I

watched a Deen the other day, and she took her fish and put it on

a bed of onions and green peppers and baked the fish on top. Of

course, she then topped it with butter and parmesan cheese and baked

it a little longer, but we could lighten that up for sure.

NANCY

//I have some tilapia defrosting right now (8:30AM)for tonight's

dinner. No smell at all.//

[Guest guest]

>

> Steve,

>

> How do you prepare your tilapia? Just looking for some ideas.

I discovered Tilapia when I was on Weight Watchers a few years ago.

It is such a mild tasting fish. We love it. Here is what I do:

I salt and pepper the filets then I put them in those heavy foil

pouches for grilling. Spray the foil pouch with PAM first. I grill

them for only about 15 minutes.

(I have also pan fried the tilapia using PAM olive oil flavor spray.)

In the meantime.....this is the mango salsa I made to top the tilapia

when serving:

1 mango cut up and diced

1 small orange segmented and diced (I use canned mandarin oranges,

too, they're easier, however may contain more calories than fresh.)

1/4 c. red bell pepper,diced

1/2 bunch green onion (tops and bottoms)diced

1/4 cup of red onion, diced

a few strawberries, diced (if in season)

a few red grapes, diced

Cilantro (as much as you like)(Cilantro is what makes it good IMO)

1 packet of Splenda or sweetner of your choice

salt and pepper to taste

(I've added just about any fruit I've had in the fridge before, too,

like plums, peaches, etc. just experiment. I ALWAYS use mango and

oranges, though.)

I make this an hour or 2 before I serve the tilapia. It is so

delicious on top of the fish when you serve it at the table. It

doesn't store very well, gets kind of mushy......so I generally just

try to make enough for our meal.

It's also great served on top of chicken or salmon.

Enjoy,

Becki

[Guest guest]

Depends on mood and calorie counts.

Here are two tilapia recipes.

First, Breaded Tilapia

1.Mix Italian seasoned bread crumbs and whole wheat flour in a 50-50

ratio. Pour into a dish just a little larger than a single Tilapia

filet.

2. In another dish of the same size, scramble 1 egg for every two

filets (or use egg-beaters, (or for even less calories, egg whites)

3. Wash fish in cold water, then dip in eggs, then put into bread

crumb mixture toss gently to make a light coating.

4. Place coated filets onto a baking pan and put in fridge to set (for

at least 2 hours.)

5. Pan fry fish. To pan fry, spray pan with butter flavored cooking

spray and add one tablespoon of butter. Put in fish and cook on

med-high for 3 minutes, turn once, cook another 3. (I like the frying

better, but baking has a lot less calories.)

Second, is Baked Tilapia

EASY:

1. Combine in a small saucepan the following: 2 tbs butter, 1 tbs

lemon juice, 1 minced garlic clove, 1 tsp dill or parsley, and a dash

of paprika (for taste)

2. Heat over a low heat until butter melts

3. Paint 1/3rd of the mixture onto a baking dish, then put freshly

washed fish (in very cold water) onto the pan, then coat with the

remaining mixture. (About 4 filets).

4. Bake at 350 for 10-12 minutes.

Note: I tend to keep roasted garlic around and use a clove of that

instead of minced garlic in any recipe that will be baked. I find it

sweetens and mellows out the garlic.

MEDIUM HARD:

Heat some artichoke tapenade and serve it as a condiment (like you'd

serve cranberry sauce with turkey).

To make the Tapenade, blend olive oil, lemon juice, garlic until

smooth (some people add anchovies, but I cannot stand them).

Then, dice a drained can of artichoke hearts, a few olives and a

tablespoon of capers

Finally, add the oil mixture to the chopped mixture and stir well.

Chill until needed.

FANCY:

Cut the cooking time in half, then spoon room temperature Tapenade

over the fish and broil for 2 minutes.

On Mon, 17 Jan 2005 16:56:10 -0000, nancyjbowman <njbowman@...> wrote:

>

>

> Steve,

>

> How do you prepare your tilapia? Just looking for some ideas. I

> watched a Deen the other day, and she took her fish and put it on

> a bed of onions and green peppers and baked the fish on top. Of

> course, she then topped it with butter and parmesan cheese and baked

> it a little longer, but we could lighten that up for sure.

>

> NANCY

>

--

Steve Kalman

[Guest guest]

I have found using the microwave works great for fish. Cuts down on

the fish smell.

Be sure to use glass dish/pan as plastic will hold the fish smell.

Spray the dish with Pam, place in fish. I use a splash of lemon juice

and vary the spices I sprinkle on.

Some times dillweed, other times lemon-pepper. Cover the top of the

dish with plastic wrap leave a small corner open for vent. And

microwave 3-4 minutes high In my mircowave, for 2 3oz filets, let set

5 minutes, and serve. It is done when the fish flakes easily. Over

cooking will delete the moist, leaving jerky. You may need to

experiment with your microwave as there are so many differnt wattages.

I have used this with salmon, catfish, and trout.

Dianne Uckerman

312/239/?

[Guest guest]

Thanks Lynn. I'll call Dan. I think we had a miscommunication. I

will tell him that there is still a good selection of salmon steaks

and filets available from the GoodFish Network although Dan

may be ready to place a new order of his own.

As you can imagine, placing a big order is risky and depends on

people in the buying club purchasing promptly. Last time, the

order from the fisherman was 500# which totals over $5K! We

sold out fast on our first order, but.. it's scary!

I let you know if he orders,

Will

[Guest guest]

Hi Will

how do I get some of the salmon steaks/

tom

Re: Fish

Thanks Lynn. I'll call Dan. I think we had a miscommunication. I

will tell him that there is still a good selection of salmon steaks

and filets available from the GoodFish Network although Dan

may be ready to place a new order of his own.

As you can imagine, placing a big order is risky and depends on

people in the buying club purchasing promptly. Last time, the

order from the fisherman was 500# which totals over $5K! We

sold out fast on our first order, but.. it's scary!

I let you know if he orders,

Will

------------------------------------------------------------------------------

[Guest guest]

Tamara Tornado wrote:

> Which fish are considered fatty?

The ones who live in cold water are fatty - they put a layer of fat

under the skin for insulation. Llisted here are the ones I know about -

some are not O-compatible.

Fish with more than 5% fat are:

Salmon, Mackerel, Albacore tuna, Bluefin tuna, Sablefish, Sardines,

Herring, Anchovies, Shad, Trout.

2.5 to 5% fat is in:

Atlantic halibut, Yellowfin tuna, Mullet, Swordfish, Bluefish.

Less than 2.5% fat in:

Cod, pacific halibut, pollock, rockfish, shark, flounder, sole, croaker,

grouper, red snapper, lingcod, sea bass, haddock, whiting.

Hope you find it handy:-))

Namaste,

IRene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

Proverb:Man who say it cannot be done should not interrupt one doing it.

[Guest guest]

Irene,

I'll definitely keep you in my prayers. Sorry to hear about the heart attack.

Re: Fish

Tamara Tornado wrote:

> Which fish are considered fatty?

The ones who live in cold water are fatty - they put a layer of fat

under the skin for insulation. Llisted here are the ones I know about -

some are not O-compatible.

Fish with more than 5% fat are:

Salmon, Mackerel, Albacore tuna, Bluefin tuna, Sablefish, Sardines,

Herring, Anchovies, Shad, Trout.

2.5 to 5% fat is in:

Atlantic halibut, Yellowfin tuna, Mullet, Swordfish, Bluefish.

Less than 2.5% fat in:

Cod, pacific halibut, pollock, rockfish, shark, flounder, sole, croaker,

grouper, red snapper, lingcod, sea bass, haddock, whiting.

Hope you find it handy:-))

Namaste,

IRene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

Proverb:Man who say it cannot be done should not interrupt one doing it.

[Guest guest]

>

> Is it safe to assume that all forms of fish are acceptable as protein

> sources?

==>No, not all fish is acceptable. May I please suggest you use the

Site Search function on my website for anything you have questions

about: http://www.healingnaturallybybee.com - the Site Search button is

on the left menu. You will find information about acceptable fish in

my main candida article:

http://www.healingnaturallybybee.com/articles/intro2.php#s43

" Fish, unlike mammals, birds and reptiles do not respond to sunlight

and must feed upon phytoplankton and other fish in order to obtain and

store significant vitamin D in their fat, flesh, skin, and organs.

Unfortunately, most fish available contain high mercury levels and

other toxins, particularly farm-raised trout and salmon. The safest

sources of fish are fresh and wild-caught from the ocean, and not from

inland lakes, rivers or streams.

Fresh fish is not labeled thoroughly so it is wise to ask about the

source of the fish, i.e. from farm, lake or ocean, in order to find out

whether it is fresh, wild-caught ocean-going fish, or shell fish and

fish roe (fish eggs) in season from clean waters.

Good fish include Wild Alaskan or Pacific salmon, Summer Flounder,

Croaker, Haddock, Arctic Char, fresh sardines, shrimp, herring, and

anchovies. Fresh cold-water fish are also good, i.e. tuna, cod,

haddock, herring, perch, and snapper are also good since they spend

their lifetimes in the open seas distant from contaminated coastal

waters.

Canned skipjack or albacore tuna are safer than canned bluefin or

yellowfin tuna. Small seafood, such as oysters, sardines, anchovies and

shrimp are okay to eat since they are small enough to have minimal

contamination. Buy all canned fish that is packed in olive oil or

spring water.

Avoid fish species that stay in coastal waters, or from inland lakes,

rivers or streams, and those that consume near the top of the food

chain, i.e. bluefish, carp, catfish, striped bass, trout, etc. "

Also you need to ensure seafood products do not contain additives and

preservatives such as sulfites and nitrates. Some shrimp contain them

however it is not indicated on the label, so you have to be careful.

Bee