For sushi, yellow tail, hands down.
Wild salmon is great; I avoid farmed fish.
Tilapia tastes great and is not from overfished stocks (I try to avoid buying fish like cod, mahi mahi, orange roughy, etc., since they’re often fished from terribly depleted stocks).
Also, can’t beat fresh caught lake trout, smallmouth bass and pickeral. MMMMMMM.
Scallops are heaven too.
It is. It’s also horribly overfished unfortunately, so I avoid it.
[quote]Panther1015 wrote:
Chilean sea bass. Firm, flaky fish. Simply outstanding.[/quote]
[quote]Kailash wrote:
BIGRAGOO wrote:
I know this is alarming, but honestly, you’d have to eat pounds and pounds of it a month to have any detrimental effects. You have a better chance of getting a bacterial infection from the fish than something like mercury poisoning.
Yeah, but I mostly go in for the ecology anyways.
Maybe the chance of me dying from the fish is like 0.0001%, but for the fish, they’re 100% dead, each time. So I like to make sure they’ve still got enough family in the water, so we aren’t the last generation to know cod or orange roughy.
Also, that the fish aren’t harvested in a destructive and wasteful manner (by-catch), even if the stocks aren’t being over-depleted. Some fishing methods scrape up the ocean floor, or kill off non-game fish, in an effort to harvest more of the target fish at defrayed costs.
http://www.mbayaq.org/cr/seafoodwatch.asp[/quote]
I totally understand. I don’t buy commercially caught fish (except canned tuna and salmon). I eat fish that I catch. Very easy on the stock and I only take what I need. On another note, chilean seabass is being sold falsely in most markets. Many times its a fish that is a cousin to it, but not the real thing because of it’s demand. Also tilapia is being farm raised around the globe due to it’s demand. You probably don’t get the fish from the Amazon.
Mahi-Mahi is absolutely awesome, I love it because there it isnt too fishy of a taste. Had it in Florida, but find it hard to get up here in Canada… I usually just eat Tuna, cant take the taste of canned salmon… ugh…
these guys are experts.
they overnight ship to you. top of the line restaurants all over the country deal with them daily. the fish you’ll get from them will be pristine.
[quote]BIGRAGOO wrote:
Race Fan wrote:
Speckled Trout all the way.
I knew my fellow Louisianians would back me up on this. Specks are a delicious.[/quote]
You ever eat Choupic?
[quote]BIGRAGOO wrote:
Kailash wrote:
Smelt and perch are my favorites. Taste great, lower on food chain (less accumlated toxins) and local (Great Lakes). Also, I enjoy wild Alaskan salmon in the can.
Though I like all fish, I stay away from many due to ecological and toxicological concerns:
http://www.mbayaq.org/cr/seafoodwatch.asp
I know this is alarming, but honestly, you’d have to eat pounds and pounds of it a month to have any detrimental effects. You have a better chance of getting a bacterial infection from the fish than something like mercury poisoning. [/quote]
Does anyone have a printout of this article? The hyperlink isnt working for me. I’m curious because I eat about 3-4 pounds of salmon a week.
Salmon.
Trout.
Walleye.
Sole(too quick and easy to prep)