Fish are friends … and food!

First a little background. I am a marine biologist. I study sharks and other fishes and know a lot about commercial fisheries worldwide. Generally they are awfully managed, barely enforced and depleting the oceans at terrible rates… but I am not going to rant about that here. However it is my basis for not eating seafood despite all the evidence that fish are a very healthy source of protein. This is notto say I never eat fish, because when I catch my own fish you better believe I devour it… because I Love Fish!

I have made a wonderful discovery! In my quest to find more natural and organic foods I stumbled upon a store called Nutrition ‘smart. This place is awesome. Hands down the best part between all the gluten free, all natural organic hippie food was the shinning gem that is sustainably caught seafood!

When you look at the aisle of tuna in a regular supermarket they all say dolphin safe tuna, what they neglect to mention is all the other fish, sharks and turtles besides tuna thatalso get killed (sorry that got ranty). This breaks my heart. But now that I can get my hands on line caught tuna (no by-catch) I can eat tuna sandwiches to my hearts content, without a guilty conscience. Hell yeah low calorie filling and delicious lunches!

tuna

But that isn’t even the best of it. Tonight for dinner I made Asian ginger salmon and white rice. I know right! Iam still so excited! The salmon was wild caught Alaskan salmonthat hada picture of the boat on the box! (deep breath) You just thaw the salmon, marinade, and cook. This was only the second time I cooked fish for myself and it tasted damn good. Dinner, which was probably too much food but I ate it all out of shear excitement, was about 700 calories. The white rice was organic and I opted out of the tablespoon of butter since the marinade was flavorful enough.

asian ginger salmon

I’m glad to have discovered a healthy source of protein that I can eat without feeling bad about myself. I think this is really going to get me more excited about cooking food instead of ordering it. Not to mention diversify the, albeit expanding, but still very small repertoire of dinners I know how to make.