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Mama Deb
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December 2010
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Mama Deb [userpic]

My brother-in-law the biologist is coming by for dinner tonight. He's an ecological vegetarian - he stopped eating meat entirely (he never was a major carnivore) after a cross-country trip through cattle country where he decided too much acreage was devoted to growing cattlefeed. This means that while he does eat fish, it has to be only certain fish. Kosher is a given - when he ate meat, it had to be kosher - but also, it has to be either wild or farmed in an ecologically correct fashion, and it can't be things like Chilean sea bass. Chilean sea bass, you see, grow extremely slowly and live for a very, very, very long time. When we eat them? They're about a century old.

I don't buy or eat sea bass anymore.

Fortunately, he does eat trout.

So, tonight's dinner will be bok choy, sauted with garlic and a dash of sesame oil, artichoke noodles (they just looked neat) with a bit of margarine, saute'd trout fillets and a green salad. Everything is ready to be cooked. I'm just waiting for both of them to show up, as this is a rather a la minute meal.

I'm debating what spices, if any, to put on the trout. I'm thinking of shwarma spices, or maybe cajun.



Every source I've found says that Patagonian Toothfish (aka Chilean Sea Bass) are thought to live up to 50 years. So they are unlikely to be a century old when you eat them.

My understanding of the problem with chilean seabass was the overfishing/illegal fishing. And the fact that they're not an especially resilient fish in the first place, which makes their population unstable. They are, indeed, slow growers, which contributes to the instability of their population.