Apparently Atlantic salmon has become scarce again (a scarcity which will worsen with the looming rail strike). I was keen to pin down the number of ounces of salmon to consume (as opposed to the asinine government recommendation of simply “twice a week”), but I’ve had to revert back to the farmed trout (which is not as oily and, consequently, not as high of Omega 3 content).
My last estimate of salmon once/week was about 12 ounces (they were large fillets, subject to the cuts provided at the market).
This week it’s almost 17 ounces of trout (2x roughly 8-ounce fillets), Tuesday & Friday; I’ll see how it goes (frankly, the low/slow cooked trout tastes better on sourdough, and dill pickles really set it off).
The wife and I have been out of town for the last week and a half...but one of the things on our list is to visit (and query) the local fish markets here in Charlotte. We can buy very “attractive” fish at Sam’s, Aldi’s and other grocery stores, but I wanted to visit dedicated fish markets. I’ve actually had “visit fish market” on my to-do list for a while. We eat plenty of beef, chicken and pork. I felt like it was time for fish.
I’m glad you mentioned cooking at 210° until “flaky”. The wife won’t eat salmon if it’s even barely undercooked. It has to be flaky. I personally like my fish breaded and deep-fried (I grew up around multiple fish camps), but will make the effort to eat the same method of cooking that I’ll cook for the wife. I am the cook in the family. It also looks like I may be looking for trout versus the salmon. I like your “fish sandwich” idea. We had fish sandwiches for dinner last night. Came from a local Greek restaurant. Some sort of breaded, fried white fish with no medicinal value, I’m sure. LOL.
It’s good to hear you’ve found an “all natural” method for eliminating the pain. The wife relies on infusions, from a great RA doc, that had helped a great deal with her pain. But I worry about the meds coursing thru her veins.
Thank you for sharing!