cultivating & crashing

an organic collection of notes, observations, and thoughts

Tag: fish

fish cakes

I made little fish cakes for the first time and they were ridiculously easy to make. The only problem is they were so good I ate the whole filet.

1 filet of white fish, coarsely chopped
2 scallions, chopped
1 egg, beaten
half cup bread crumbs

Mix thoroughly. Fry in a nonstick pan with a tiny bit of oil until browned on both sides. Serve with lemon on a bed of greens, with tomato stew, or whatever.



There are no excuses for this: I’m just really late to the game. Sardines are great for you because they have lots of healthy fats and other nutrients in generous doses, are a sustainable seafood choice, and have very little mercury. Oh: and they’re dirt cheap and readily available in cans. Criteria for favourite food all met; and yet, up until yesterday, I’m unsure I had ever eaten one in my life.

Today I had my first sardine (of memory) for breakfast on a piece of toasted rye bread with espelette mustard. Yum! The start of a warm friendship with a a cold fish.

Ideas to try:

The Kitchn

Food 52

– mash w chopped onion, mayo and lots of lemon juice, serve on toasted bagel
– mash w red onion, mustard
– Sliced an onion and saute in olive oil with garlic until translucent. Add chopped tomato and cook to a paste. Add sardines and saute until heated thru. Season with salt and pepper. You can also add oregano, bay leaf and/or smoked paprika.
– toss with spaghetti, lemon rind and parsley or eat it on buttered toast

Salmon with preserved lemon, capers, and onion

Yesterday I was in charge of logistics for Shabbat in the park, which went swimmingly despite the cold. We boozed a bit to keep warm and commiserated gladly over food. Those with ancestors who lived in the Pale should be proud.

Preparations found me at 10am with four massive warm challot, fresh spanakopita, and a freshly baked salmon sitting on my kitchen table, filling the house with heavenly smells. I will be doing this again.

one tablespoon oil
a whole side of wild or Pacific salmon, about 1.5kg, not farmed or Atlantic
one preserved lemon, cut into 8 slices
one heaping tablespoon capers
one small yellow onion, cut into thin rings

Preheat oven to 400F/200C. Place a piece of parchment on baking dish large enough to fit the fish. Pour the oil on the parchment and spread it evenly on the paper. Rinse the fish and place it on the parchment. Place preserved lemon pieces, capers, and thin slices of onion on the fish. Bake for 20 minutes.

Notes on fish

good: sardines, anchovies (small fish), oysters, mussels, scallops (bottom feeders), tilapia
avoid: salmon (carnivorous), tuna (takes 100 pounds of seafood to make), shrimp, cod (overfished, overhyped)

instead of cod you can do dogfish, wolffish, monkfish, pollock, haddock, hake, cusk

frozen fish is fine nowadays! but not thawed (playing to a taboo of frozen fish being bad)

275 degrees, lightly salt and oil, bake for 25 minutes. serve with broccoli and brown rice pilaf

better substitutes at:

National Geographic Seafood Decision Guide

The following are low in mercury and no red circles (i.e., not in lowest tier for sustainability, mercury, omega-3, or food chain).

anchovy, european
catfish (US)
clams (farmed + US wild)
crab, king (US)
crayfish/crawfish (US farmed)
herring (Atlantic)
lobster, spiny (CA, FL, Mexico)
mussels (farmed)
oysters (farmed + wild)
pollock, Alaska (US)
salmon (AK wild)
salmon (CA, OR, WA wild) *not* farmed or atlantic
sardines, Pacific (Canada + US)
scallops (farmed, wild)
shrimp (Canada + US wild)
shrimp, pink (OR)
soles (Canada + US)
stripped bass (farmed)
tilapia (China, Taiwan, Ecuador, US farmed)
trout, rainbow (US farmed)

From this month’s issue of the Nutrition Action Health Letter.

Merluza de la Nonna Nene

merluza + roquefort + crema 35%

30-40m     350°F     hasta derretir el queso

con arroz o puré

Esta receta me la dió mi mamá cuando estuvimos en Argentina hace poco. Es una de las pocas cosas que aprendió de mi Nonna Nene, que cocinaba, como dicen, de la puta madre. Podria hacerlo este viernes para Shabat. Me pregunto qué pensaría al respecto si supiese.