Two Fish Stories… and where's the Beef?

Reader Contribution by Cole Ward

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<strong>Don’t Talk Much About Fish</strong>… <em>because I don’t know a whole lot about fish</em>.</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>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. </span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>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.</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>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.</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>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.</span>
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<strong>Here’s nice recipe for salmon salad I often make.</strong>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>1 can red Sockeye salmon</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>1 can baby pears, drained</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>1 small onion, finely chopped</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>salt and pepper to taste</span>
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</span>Real (that’s REAL) mayonnaise.</p>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>Mix everything together.  That’s it!  Terrific on crackers or sandwiches</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>And please allow me to follow up with a recipe for some REAL FOOD…</span>
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<strong>Prime Rib – bone (sorta) in</strong>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>If you like prime rib with the bone in (and who doesn’t) here’s a tip:</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>Have your butcher remove the bone and then <span style=”TEXT-DECORATION: underline” data-mce-style=”text-decoration: underline;”>tie it back on</span>.</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>When the roast is cooked, just cut the string, remove the bone (called Beef Spareribs, by the way), for easier carving.</span>
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<span style=”COLOR: rgb(0,0,0)” data-mce-style=”color: #000000;”>Then separate each bone and gnaw away.   <em>Now <strong>that’s</strong> food!</em>
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