SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343 Ee Dan
Posts: 3,488
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 61
Extract from the University of Florida webpage:
quote Ciguatera Poisoning
The ciguatera chain starts when herbivorous animals consume the dinoflagellates and their toxins, concentrate and transform the toxins in their tissues, and pass them up the food chain, usually with further accumulation and concentration accompanying each step. More than 400 marine species in 60 different families have been found to accumulate ciguatoxins (Brusle 1997). Among the most important because of their seafood value are barracuda; some snapper (for example red, dog, blackfin, and cubera); amberjack, kingfish; some grouper (for example red, Nassau, snowy, yellowedge, and speckled hind); and hogfish; (Figure 2). Rarely, some primary consumers including herbivorous fish and invertebrates also cause ciguatera poisoning. unquote
As you can see, even fish especies listed in Typebase could have members carrying the ciguatera toxins, but that does not mean that we have to write them off. Red Emperor in Australia is one of the most popular fishes on the table, yet, in some websites it is listed as possible carriers of the disease. Mahi Mahi is in my superfood list, but it has also been listed as carrying disease.
Like with everything else, know your suppliers, talk to your fish mongrels. Fish is the one food I will not be buying off the street stall, but from a regulated, safety and quality compliant supplier who undergoes regular inspections. I will also follow advice given by relevant authorities in the subject, like selecting the younger fish (less time to accumulate toxins), eating small portions (sounds familiar? All of a sudden the 'size of the palm of your hand' in Swami, takes a new significance). Above all, staying compliant and true to our type will give us the best chance of emerging healthy and fit if and when hidden toxins like these sneak into our bodies.
By the way, ciguatera poisoning is not the only fish contracted diseace we have to be awared of. There is something called Scombries or something like that (but that is another story). So, which is the next fish on the list? Back to research ...
SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343 Ee Dan
Posts: 3,488
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 61
I finally find time to set Jenny's list in table form here. This is Jenny's original list we started from. Fishes from the list have been (and are being) placed in this thread Summary tables, as we progress with our research to match Typebase fishes.
Thank you Jenny once again for all your ground work.
Australian fish (available at the Fyshwick market, Canberra)
SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343 Ee Dan
Posts: 3,488
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 61
Research: Australian Salmon (Arripis truttaceus)
PS: Notice that the scientific name Salmo Salar is reserved for the Atlantic Salmon.
A comment from a NZ perspective: quote kahawai Superficially rather salmon-like, greenish to dark blue above and silvery or white below. Small kahawai, less than about 30 cm, have a number of brown spots and are sometimes called kopapa. The flesh of kahawai is dark, rather reddish in colour (especially the band along the outer middle of the fillet), medium to coarse in texture, with a comparatively strong flavour. In Australia, where this fish is known as salmon or Australian salmon, this fish is regarded highly when canned, but in NZ it is under-rated, indeed often regarded with contempt, when in fact is suitable for all cooking methods. Needs to be chilled quickly when caught or deteriorates quickly. Often can be bought very cheaply; highly recommended. Try it and thereafter you will be able to smile patronisingly at the fools who, having never tried it themselves, tell you it is “dry” and “flavourless”. unquote
This NZ link makes good reading to get to know not only some local fishes terminology, but also comments about texture, taste and how to handle some of the fish. http://www.cooknwithgas.co.nz/heritage/know.html
Also, this other link will be very useful for NAP food experts to judge the placing of the Aussie Salmon in our diets. Check nutritional info.
In conclusion: Australian Salmon goes to the equivalent table with the common names of Australian Salmon and NZ Kahawai. Australian Salmon can be found wild in many parts around the coast of Australia and NZ (Kangaroo Island, Rocky Point) check the web links. Commercial suppliers may be mostly farmed though, as Jumari found out in earlier posts. Australian Salmon flesh varies from pale pink to brown (get lighter when cooked) and the younger the fish the better the taste. Websites give an indication that it is usually reasonably price (cheaper alternative to the Atlantic, Chinook varieties?).
I am based in the UK, just wanted to share my findings on Escarole (in reference to reply 187 in thread).
I only found Escarole so far in the big supermarkets under the name Batavian lettuce. I found this information on Waitrose website:
"Endive is a member of the lettuce family and is quite similar to chicory. There are two main types, batavian or escarole endive has a bitter lettuce flavour and has crisp, broad green leaves. Curly endive can be plain green or with a hint of red, it also has a bitter flavour and can grow to over 25cm in diameter"
So it seems that in the UK Escarole can be called Batavian, escarole or endive (possibly with the word lettuce added sometimes). The one I found was in Tesco and as I mentioned above was called Batavian lettuce. Just to make things even more confusing I did see lettuce that looked like Curly endive but it was called summer lettuce... I haven't seen any of these at farmers markets or in small vegetable shops yet, but I am keeping my eyes peeled.
We also have Chicory, but it it looks very different from the lettuce like Endive family. It is small and oval shaped with tightly packed yellow/white or red/white leafs.
SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343 Ee Dan
Posts: 3,488
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 61
Good spotting Sed: It is a bit comforting to know that the confusion is not just limited to aussie land. It looks like escarole, endive and chikory are terms used to identify plants of the same chicory family.
According to the following link, the chicory you described (yellow white red), are the belgian endives and red belgian endives.
The escarole is the broad leaf endive and it is also referred as chicory (or chicory leaf according to whoever designed the UK version of SwamiXpress). Here is the only link I could find where it indicates that escarole may also be called chicory:
I think they are all part of the same family. I tend to agree with you, at least for the australian version of escarole, it is the broad leaf endive, rather than the chicory version. The Australian Vegetarian Society tries to clarify the confusion in this link (refer to the 10th or 11th paragraph down the page):
To our research team, this requires further study and we may have to change the equivalent table to something other than chicory leaf. The UK version does use that term for escarole (I double checked).
Christina, the links you provided were all very informative, but the vegetarian society's explanation has clarified it best for me:
" Chicory and endive are closely related greens, whose names cause much confusion. Endive is an annual and includes curly leaf varieties as well as broad-leaved ones, sometimes known as escarole. Chicory is a perennial and includes a number of cultivars, including the confusingly named Belgian endive. Radicchio also belongs to the chicory family. Both chicory and endive are bitter leaved and can liven up a salad bowl. They can also be cooked like spinach."
Yes, the confusion seem to stem from the fact that they are closely related plant families therefore often categorised as one. And within each family (e.i. chicory and endive there are different varieties with interchangable names. Like in your other link:
"A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory. This member of the chicory family has broad outer leaves with a crinkled shape. The leaves provide a slightly bitter taste, yet not as bitter as Belgian or curly endive. As the outer leaves are removed, the inner leaves display a paler green coloring with more white and a taste less bitter than the outer leaves. Escarole is popular as a salad green, eaten raw with mayonnaise or a vinaigrette dressing. When cooked, the greens are often served as a vegetable steamed or braised, and can be added to soups for flavoring in the later stages of soup making."
A comment from a NZ perspective: "kahawai Superficially rather salmon-like, greenish to dark blue above and silvery or white below. Small kahawai, less than about 30 cm, have a number of brown spots and are sometimes called kopapa. The flesh of kahawai is dark, rather reddish in colour (especially the band along the outer middle of the fillet), medium to coarse in texture, with a comparatively strong flavour. In Australia, where this fish is known as salmon or Australian salmon, this fish is regarded highly when canned,but in NZ it is under-rated, indeed often regarded with contempt, when in fact is suitable for all cooking methods. Needs to be chilled quickly when caught or deteriorates quickly. Often can be bought very cheaply; highly recommended. Try it and thereafter you will be able to smilepatronisingly at the fools who, having never tried it themselves, tell you it is dry and flavourless This NZ link makes good reading to get to know not only some local fishes terminology, but also comments about texture, taste and how to handle some of the fish. http://www.cooknwithgas.co.nz/heritage/know.html Australian Salmon goes to the equivalent table with the common names of Australian Salmon and NZ Kahawai. Australian Salmon can be found wild in many parts around the coast of Australia and NZ (Kangaroo Island, Rocky Point) check the web links. Commercial suppliers may be mostly farmed though, as Jumari found out in earlier posts. Australian Salmon flesh varies from pale pink to brown (get lighter when cooked) and the younger the fish the better the taste. Websites give an indication that it is usually reasonably price (cheaper alternative to the Atlantic, Chinook varieties?).
Thanks heaps for this Cristina - and for all the hard work by all of you - sorry been a bit sick this week on my days off...as well as working on other days... Will have to check out "kahawai"... sounds very interesting, altho' I've certainly never seen it marketed here...not surprisingly, of course;)
The good thing about the Blue Mackerel is that, unlike its spanish cousin, it does not seem to have been involved in any cases of ciguatera or scroimbos.
SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343 Ee Dan
Posts: 3,488
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 61
My Swami lists a lot of melons and all graded from SFs, neutrals, BDs and Avoids. Persian, Spanish, Crenshaw, Honeydew, Musk, Canteloupe, Casaba, Canary, Christmas, Bitter, Honeydew ... Have I forgotten any?
My Swami lists a lot of melons and all graded from SFs, neutrals, BDs and Avoids. Persian, Spanish, Crenshaw, Honeydew, Musk, Cantaloupe, Casaba, Canary, Christmas, Bitter, Honeydew ... Have I forgotten any?
The melon that strikes me as missing is Watermelon.
The melon included that I would not include in a list of melons is "Bitter", since to me it is a vegetable (more like a squash, and not sweet like most of the other melons listed). I think it should only be listed under live foods and not listed both under fruit and live foods in SWAMI.
Thanks heaps for this Cristina - and for all the hard work by all of you - sorry been a bit sick this week on my days off...as well as working on other days... Will have to check out "kahawai"... sounds very interesting, altho' I've certainly never seen it marketed here...not surprisingly, of course;)
Oh Possum, I hope you are back to your usual self soon. We miss you. Also, Au and NZ are very much linked regarding food choices and it help us understand these choices better getting as much info as possible from both places. Let us know how you go with your 'kahawai' research. To be honest, I have never seen marketed here many of the food choices we are discussing, but in my case, it has been because I have not looked (if you know what I mean). Now, it is like a whole new world of possibilities has opened up and every trip to the markets/shops is a gastronomy lesson to enjoy.
Getting back to PAWPAW---I just found the thread elsewhere which includes a magnificent photograph of a...well....custard apple like thing, which is so unlike the Australian pawpaw/papaya that I think the jury is definitely back on this one. whoopee. Seriously awaiting custard apple season.
Oh Possum, I hope you are back to your usual self soon. We miss you. Also, Au and NZ are very much linked regarding food choices and it help us understand these choices better getting as much info as possible from both places. Let us know how you go with your 'kahawai' research.
Just an FYI for the chart. Responds incredibly well to 2000mg /daily pantothentic acid (B5) supplementation.
I posted this here just as information since some of the fish we eat in our zone may be from ciguatera infected areas. C_Sharp has created a specific thread on the subject and you may post further comments about it on his thread:
Therefore Sea Trout goes to the equivalent table. (It is a diamond in my Swami)
Another trout from Typebase and in our Swamis is the Steelhead trout, which is the sea version of the Rainbow trout, therefore it has earnt its place in the Au/Nz seafood summary 4 cooking pot.
SwamiX Explorer A2+; L(a-b+); MN,INFP, T/ R1b-M343 Ee Dan
Posts: 3,488
Gender: Female
Location: Sunny Coast,��QLD, Australia
Age: 61
Research Coral Trout:
Not in Typebase or US (not that I could find)
This uniqueness may send the youngest and smallest of the species to the exclusive aussie cooking pot: 'not in Typebase Food choices Summary 2' at location 206.
When and if we decide to throw this fish in the cooking pot, we will have to make sure that we 'pop' in a B5 in ourselves as per Dr D's instructions in Reply 219, because of the very last paragraph in this link:
Hi, thanks for all the work everyone. I've been busy with a surprise visitor for the weekend, and making spelt bread. Yum!
Found some brochures here that I realised may be handy from the Brisbane Markets, Fruit and Vegetable guide to seasonal availability. It has pictures of common fruits and veg on the back, scanned some of those as they may be helpful.
On the papaw / papaya / custard apple question. Is this right - papaya is in type base (our paw paw). Papaya and Paw paw are in the Genotype Diet. Custard apple is in neither - so that might have to go to the untested fruit section.
GT1; L (a-b-); (se); PROP-T; NN Sa Bon Nim Admin & Columnist
Posts: 49,384
Gender: Female
Location: ''eternal spring'' Cuernavaca - Mex.
Age: 56
paw paw is the custard apple.......guanabana down here
as opposed to papaw, same word for papaya
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
paw paw is the custard apple.......guanabana down here
as opposed to papaw, same word for papaya
Yes, we gather that much. There are different varieties in Australia (for custard apple). Unfortunately we will have to wait till March or thereabouts to see them in the markets. Jenny our guinea pig, is eagerly waiting for the occasion.
So Lola, you have been using guanabana in place of american pawpaw? If that is the case, then I have great news for all of us in aussie land:
Jenny, and any other Sydneygoers, keep an eye for Guanabana and if we cannot get it out here, we may have to arrange for a consigment to be sent to Qld. But, it is great that now we may have an official fresh american PawPaw equivalent, courtesy of our infalable Lola!!
Print Thread
Report to Moderator
Female
Logged
Private message
Will have to check out "kahawai"... sounds very interesting, altho' I've certainly never seen it marketed here...not surprisingly, of course;)
Male
Site
YIM