A journey into the world of "real food" with Seattle-based journalist Rebecca Morris
Tuesday, May 13, 2008
Question of the Week: How Far Will We Go To Include Seafood In Our Diet?
The government and nutritionists have been telling us for years that eating fish and shellfish will make us healthier and smarter. But supplies are shrinking, and farmed fish is said to lack some of the health benefits of wild fish. On KUOW May 13, Taras Grescoe, author of "Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood" recommended....jellyfish. Dried and salted, it is high in iron (and sodium) and protein. There's a lot of jellyfish around the world, so there will be no problem with supplies. And it is low in calories. So what do you think are alternatives to the wild fish we've taken for granted? Let us know, and take the poll. Is jellyfish in your future?
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2 comments:
Yum, jellyfish. Crunchy transparent noodle-like goodness.
OK, I'm Chinese. We're known for eating "...anything who's back faces the sun." Which includes eels, dog, pigeons, chicken feet (bbq'd), and the exotic sea cucumber single pincher lobster (Taiwan).
When I had to keep a food diary for a student nurse's nutrition project, I thought I was going to fail. There were no calorie and fat listings for 1/2 ounce of octopus, 1/8 ounce of kim chee, 4 pieces of pickled cucumber and 3 ounces of white fish with black bean sauce.
We could make our nutritionist's day by including "3 oz's jellyfish, diced" on the menu... :)
I wouldn't know what to do with jellyfish, but I would give it a whirl with some direction.
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