Two Fish Stories... and where's the Beef?

| 10/12/2011 10:29:01 AM

Tags: frozen fish, freshness in fish, salmon salad, prime rib, Cole Ward,

Don’t Talk Much About Fish... because I don’t know a whole lot about fish. 

But I do know that fish that’s frozen at sea and is usually labeled F.A.S. tastes and is fresher than the so-called “fresh fish” that’s sold in my area in stores.  


Many of these large fishing vessels are really floating factories where the fish are caught, processed and immediately flash-frozen.  Doesn’t get any fresher than that. 

Depending on where you live, so called “fresh seafood” can be 3-4 days old by the time your market gets it.  Not so fresh. 

Had an experirence with that a few years back.  I insist on fresh haddock for one of my favorite recipes, but my market only had F.A.S., so I took a gamble.  Boy, did it pay off.  It was better than any so-called “fresh haddock” I’d ever eaten.Here's nice recipe for salmon salad I often make. 

1 can red Sockeye salmon
1 can baby pears, drained
1 small onion, finely chopped
salt and pepper to taste 

Real (that’s REAL) mayonnaise.

Mix everything together.  That’s it!  Terrific on crackers or sandwiches 

And please allow me to follow up with a recipe for some REAL FOOD... 

Prime Rib – bone (sorta) in 

not a fish

If you like prime rib with the bone in (and who doesn’t) here’s a tip: 

Have your butcher remove the bone and then tie it back on. 

When the roast is cooked, just cut the string, remove the bone (called Beef Spareribs, by the way), for easier carving. 

Then separate each bone and gnaw away.   Now that's food! 



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