There has been a lot of talk about salmon lately, since i’ve started reading Dr. Mercola site i started to give preference to sardines instead of salmon because according to Dr. Mercola farmed salmon is fed corn, soy and canola oil and ends up having a Omega & to Omega 3 ratio very similar to comercial beef.
Now, what do you all think of this? Are we getting what we think we’re getting from salmon?
Here is the link to the full article.
There’s a typo in there, it’s Omega 6 to Omega 3 and not Omega & to Omega 3.
That is a very interesting article. I can tell you from a coking standpoint (and a fishermans), That there is a huge difference in the qualiy of meat. Atlantic almon is kind of mushy, and the flavor just is not there. I do not buy atlantic salmon, in fact i would rather eat ftozen chinook thatn fresh atlantic. It is a travesty that farmed fish is even sold here in the pacific northwest, but that is how bad the salmon/steelhead, fishery is these days. Gone are the days when a fisherman could go hit one of the local rivers and easily catch his limit. Now you are lucky to get even one. It is now spring chinook season, guess I might have to go fishing.
Ok, I’m willing to eat just about anything for the sake of fitness. Anybody out there eat sardines on a regular basis and have any idea how to make them appetizing. I’ve never tried them, but the idea of eating a whole fish is kind of nasty, but I guess I just need to try it and suck it up.
I eat them straight out of the can. The only problem is i still couldn’t find them canned in water so i’m buying 'em in tomato sauce, but they still have vegetable oil in it and this is suposed to take away a considerable part of the EFA’s in it.
To Jason N.- I dont think it’s possible to make canned sardines taste good, or is it Ko?
King Oscar brand sardines.
The canned ones have so much salt and oil, is tough to alter the taste, you either like them or you have to choke them down. If you can find them, fresh sardines are pretty good, you may have to special order them. There other good choices out there, smelt, makerel,and then there is a fish used in japanese cooking quite a bit that is called san-ma, I don’t know the english name, I’ll have to look it up and post again. These all both high in good fats. The smelt can be eaten bones and all, so they are easy to prepare, with the san -ma the innards can be eaten, but the bones cannot. These can all be cooked very simply, just brush with soy sauce, (teri-yaki if you want) and grilled. Check our asian markets or ask your fish monger.
Where are you from?? Yes the springers are here…I love those this time of year…
Sardines are great, you’ll probably learn to love them, as with many things in this sport. The ones in mustard and hot sauce are best tasting and lowest in extra calories and unhealthy fat.
The sardines in hot sauce are actually really good. KO is right. The asian markets usually have fresh sardines and from my expierience they usually have the best fish in general. Especially Japanese markets.
I’m from Corvallis , OR originally, but now I live in Portland. I just checked the Oregon fishing report , and your right the springers are running.