Right alongside Christmas, perhaps the most widely observed religious event would have to be Easter and the forty day period leading up to it, known as lent, during which people tend to abstain from a given pleasure (usually associated with detrimental effects on our health) and try to purify their body and soul, just as happened to Jesus during his forty days in the desert. A particularly long-standing and widely observed tradition during lent is to eat fish (and other seafood) and forsake beef and other land meats.
Posts Tagged ‘Fish’
Sweet, Versatile Alaskan Cod is a Sure Crowd-Pleaser
Wednesday, July 29th, 2009Of Alaska’s many varieties of whitefish, cod is one of the most versatile. Alaskan cod’s moist, firm fillets offer a slightly sweet flavor and a distinctive large flake. Because of the fish’s firm texture, cooking cod is quite simple. There are countless ways to prepare a delicious meal.
Cod’s Winning Flavor Never Fails to Please a Hungry Crowd
Thursday, July 9th, 2009Genuine Alaska cod possesses a mild flavor that is pleasing to both seafood aficionados as well as individuals who are a bit more hesitant when approaching fish. Cod requires little seasoning for a successful meal to be created but also works very well with elaborate sauces. The mild taste of the fish means that it will not overpower other ingredients and will instead blend harmoniously with the other flavors that are being introduced. One great recipe that showcases the versatility of cod is seared cod with spicy mussel aioli. This is a wonderful dish to prepare when entertaining a group of guests with more adventurous palettes that are not afraid of a little heat.
Alaska’s Most Abundant Quarry, The Pollock, Rules in the Kitchen
Sunday, July 5th, 2009The Alaskan waters are rich in many different kinds of succulent, exquisite species which are served up in restaurant and home kitchens from Juneau all the way to Miami, given the productivity and sustainability of this, our nation’s most respectable and dominant fishery. Of the many different kinds of treats being harvested from the cold waters off Alaska’s coastline, none is more abundant than the Alaska pollock, and (to this fish’s credit) in this case being a dime a dozen isn’t a bad thing.
The Best Fish of All is Wild Salmon From Alaska
Thursday, June 25th, 2009General awareness of what constitutes healthy food and what constitutes junk food is on the rise, and if we are to compare it to the general awareness of the issue of only a decade or two ago, the increase is really quite amazing. Study upon study has been published in recent years detailing-with scientific exactitude-what the good and the bad are in the average diet, and how to maximize the former and minimize the latter. A conclusion that has been present in virtually all of these studies: consuming more seafood, effectively incorporating it into our regular diets is one of the most significant changes we can make. Of the varieties of seafood being touted as particularly beneficial to our health are those with low levels of artificial contaminants, like wild Alaska salmon.