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Music: Rock Lobster/ B52’s
I recall growing up how I despised eating fish. My mom would either make Perch (deep fried coated in flour), Cod (with potatoes) and at Easter she would do stuff Squid (big avoid for O’s). Looking back, I think the odor of the fish cooking always depressed my appetite for it.
Food manufactures I feel were well aware of this smell thing and from the beginning have tried to make fish more palatable, easy to prepare, and tasty (if less smelly), You’ll find them breaded, lightly breaded, battered, crispy, crunchy, or seasoned all teaming with some sort of avoid or another. So for BTD’s, it’s hard to find a packaged fish product that right for your type. Secondly, if you’re buying the packaged stuff you’re adding extra calories, fat and sodium. Lastly, you’re getting a product that has trans fats from the hydrogenated oils they usually put in them. (I know I am probably preaching to the already converted). Your safest bet if you can’t get fresh fish in your area is frozen plain uncooked fish fillets even though you might have some added Polyamines.
The health benefits of fish relate to special fats called omega-3 fatty acids. The oilier the fish, the more omega-3 fats it contains. Fish such as salmon (A’s), rainbow trout (O’s), herring and sardines (sardines beneficial for all blood types) have the most omega-3 fatty acids. It is no wonder that people who eat fish a few times a week have a reduced risk of heart attack and stroke. Cod (beneficial for all blood types), sole, flounder and haddock are good choices as well because they contain the least amount of mercury as opposed to high-mercury fish (swordfish, tuna steaks, king mackerel, whitefish). Expected mothers and small kids should limit intake of the latter fish.
Now regarding the smell…the best solution to this is twofold. First you have to buy the fish fresh and eat it on the same day you buy it. Secondly, you can cook it several ways where you won’t smell up the whole house (unless of course you have an industrial kitchen fan sucking the odor out the door). Here’s a quick and easy recipe for delicious fish.
I large thick filet of a neutral/beneficial fish or 4 to 6 large filets of any
Neutral/beneficial white fish
Juice of two limes or lemons
Fresh ginger cut into thin slices
6 to 8 cloves of garlic, crushed
This fish can be baked or made on the barbecue. Preheat your oven to 350 degrees (or preheat barbecue) Place the fish in large piece of tin foil. Pour juice of lemon or lime over fish. Place ginger and limes slices over fish and sprinkle with crushed garlic and sea salt. Completely wrap the fish in the tin foil so none of the juice(s) can escape. Place it on the barbecue or if you are using an oven place the fish wrapped in the aluminum on a flat cookie tray and place in the oven for 20 to 30 minutes. Check for doneness by slowly opening the foil (chance you could get a steam burn if you don’t) and use a fork to flake fish. It’s that easy and the smell once you open the foil is divine. There is also nothing to clean because you just throw the foil away.
Other suggestions to flavor fish
• Fresh dill with maple syrup (OK for all blood types...AB,O non secretor beware)
• Tamari Sauce with pineapple (OK for all blood types…O non secretor beware)
• Curry powder and sliced onions (OK for all blood types)
Fish with it’s many health benefits and good taste will keep you “ rockin’ and fruggin’ and Twistin' 'round and Havin' fun” …and that’s what life is all about.