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Table Talk: May 7

(article, Kim O'Donnel)


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We'll be talking about the state of seafood: how to balance health versus sustainability. We'll talk about toxins and other fun stuff about what's lurking in our waters, and what we can still eat. 



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<div id="cilaltcasttitle" style="height: 40px; background: #E8E9E0; border-bottom: 1px solid #333333; width: 480px;"><table style="height: 40px; width: 100%;"><tr valign="middle"><td width=99% class="ciltitleliveblog">Table Talk with Kim O'Donnel - May 7, 2009</td><td alight="right" class="ciltitledate" nowrap>(05/07/2009)&nbsp;</td></tr></table></div>
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 </div><div class="cilblogholder"><div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">9:45</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hi! We'll get started in about 15 minutes! See you at the top of the hour. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:01</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hey everyone! With Memorial Day weekend just two weeks away (can you believe that?), lots of folks are turning their attention to the grill and getting into the swing of seafood.   Thing is, a trip to the seafood counter ain't what it used to be.   For conscious cooks and food shoppers, we have now have a handle on produce -- organic, local, conventional -- and we may be getting tuned in to various labels related to meat (altho that would be the topic of an excellent conversation) -- but seafood is one big mess. There, I said it.   We know seafood is a lean protein, some of which offers amazing Omega 3s but then there's the overfishing problem. And then there are the toxins.   We'll navigate the seas today, tackling as many pieces of this equation as you'd like.   It is overwhelming and it is everchanging. We'll try to share the most up to date info that we can. Let's swim... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:05</div> </td><td class="cilmsgtext cilviewertext">[Comment From thia ]<br>Hi Kim,  Seafood isn't something close to my heart, but if the subject shifts away from that, I'm here. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:05</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Here's a <a href="http://www.culinate.com/articles/features/sustainableseafood" target="blank" >Culinate piece</a> that we ran earlier this year about sustainable seafood. It sounds as if we all need to eat farther down the chain —    anchovies, squid, clams, and mussels — rather than carnivores (salmon). That might save the seafood. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:05</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hi Thia, of course we'll take other questions, so shoot. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:06</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>My question is pretty basic - How do you scale a fish?  I generally buy fish but I've got high hopes for camping and fishing this year, and while I can figure out how to gut a fish I don't know what to do to the outside. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:07</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Learned how to scale a fish in the Caribbean --using a bottle cap! Obviously it'd be easier if you glued the bottle cap to a stick, but it REALLY works. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:08</div> </td><td class="cilmsgtext cilviewertext">[Comment From thia ]<br>I've got nothing right now.  Needing inspiration from someone else.  My husband eats seafood sometimes, so I might even come away with something about that. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:09</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Kim, do you have a sense about what farmed fish is good to buy -- for our health, seafood health, etc. etc.? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:10</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Farmed bivalves are really good choices -- not just for our health but for the environment. Mussels, oysters, clams -- terrific source of nutrients, low on food chain and well managed in this country. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:10</div> </td><td class="cilmsgtext cilviewertext">[Comment From From New York ]<br>Here is my questions, what causes clams to be rubbery at times and not so at others? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:11</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;<p>Yum. <a href="http://www.culinate.com/recipes/collections/Culinate+Kitchen/Starters/Steamed+Clams+with+Tomatoes+and+Saffron" target="blank" >Clams with saffron and tomatoes.</a>  Maybe I'll make it tonight!!!</p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:11</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;New York -- rubbery clams probably means they've been overcooked. Clams tend to be chewy, but if they're like rubberbands, it's probably due to cooking time. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:12</div> </td><td class="cilmsgtext cilviewertext">[Comment From thia ]<br>This has nothing to do with eating fish, but the scales of the Pirarucu fish are used as nail files </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:12</div> </td><td class="cilmsgtext cilviewertext">[Comment From Catsluvr ]<br>Hi Kim, when I found out the nutritional value of Tilapia was no where near what I wanted in my diet I searched for another fish I could eat.  I found that I could do salmon with a little cumin, chili powder, ground coffee and brown sugar with a smidge of olive oil.  Then, lately I discovered halibut and fell in love all over again.  But I went to Monterey Bay Seafood web site to see what I should not have it more than 1-2 times a month because of the mercury and toxins - sigh.  It is a delicious tasting fish.  Interesting note - I find it interesting that people walk up to the counter and buy farmed salmon even knowing what we do about farmed salmon.  Also, I did my research and saw that if buying Halibut I should ask for the wild, Pacific halibut. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:14</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;No eating <a href="http://abcnews.go.com/Entertainment/story?id=6496199&page=1" target="blank" >sushi twice a day!</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:16</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Catsluvr, great points. Reminds me of a couple of great resources: Monterey Bay Aquarium's <a href="http://www.montereybayaquarium.org/cr/seafoodwatch.aspx" target="blank" >Seafood Watch </a>program has a terrific online (and mobile) list of seafood, breaking it down among good eco choces and not so good. And if you're in California next weekend, their annual <a href="http://www.cookingforsolutions.org" target="blank" >Cooking for Solutions </a>event will be happening </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:17</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Another site I highly recommend is over at <a href="http://www.edf.org/page.cfm?tagID=1521" target="blank" >Environmental Defense,</a><br />which I check with regularity. <br />but back to your comment Catsluvr -- it's so true, most folks believe farmed salmon is okay. Not the best choice. Atlantic Salmon is its other name, fyi. Good farmed alternative is Arctic Char. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:17</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Re: scaling - so do I just rub the bottle cap along the fish?  Head to tail or tail to head?  Can it really be that easy??? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:18</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;It has worked for me. You could glue a few along a ruler and give it a shot! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:18</div> </td><td class="cilmsgtext cilviewertext">[Comment From Tim F ]<br>Halibut should not have a mercury advisory that restrictive (at least not for adults). You should be fine if you eat it an average amount (say, once a week). -Tim F (EDF) </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:18</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Tim Fitzgerald from Environmental Defense is in the house! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:19</div> </td><td class="cilmsgtext cilviewertext">[Comment From From New York ]<br>Kim C: Mussels would be nice cooked that way too! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:19</div> </td><td class="cilmsgtext cilviewertext">[Comment From Erin ]<br>I love seafood, but have become increasingly more aware of where my morsels come from. It takes time and research just to go out to dinner these days. What I have found useful are the restaurants that put their menus online so I can compare/research available seafoods with consumer guides like the Monteray Bay Aquarium Seafood Watch Program: <a href="http://tinyurl.com/22r7zn" target="blank" >http://tinyurl.com/22r7zn</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:20</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Erin, it is A LOT of work, I agree. We must take eating matters into our own hands and educate ourselves -- but also ASK QUESTIONS! This is not the time to be shy, people. Ask your servers, ask your fishmongers, it's the only way you'll know where the fish is coming from. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:20</div> </td><td class="cilmsgtext cilviewertext">[Comment From college park, md ]<br>I am one of those people who knowingly buy farmed salmon.  It's all I can get without a big hassle, and I don't eat it often enough to be a problem (in my opinion).  The quality of the seafood in my Safeway offers limited choices, so I settle. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:21</div> </td><td class="cilmsgtext cilviewertext">[Comment From Tim F ]<br>Good point Erin - consumers would have a much easier time if restaurants and markets did a better job labeling their fish </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:21</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;College Park, have you thought about canned salmon? Or trying farmed arctic char? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:21</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>How would you define local fish?  I live near Morro Bay, CA, and I buy fish caught by local fishers, but the fish may have been caught pretty far away.  One extreme example is since we're in our second year of a closed salmon season, the fishers head North and catch off Washington or Canadian coast, and bring them back.  I think buying in season fish in a way that supports the local economy is as local as I can make it, but I'm curious what others think. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:22</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Another recipe: Gabe Rucker, of Portland's Le Pigeon (who was just nominated for a Beard Award), makes this<a href="http://www.oregonlive.com/foodday/index.ssf/2008/06/recipedetail.html?id=6778" target="blank" > Cured Bay Scallop Salad with Radish, Green Apple and Cucumber.</a> Can't wait to try it.   </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:24</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Linear Girl, really good question. Until last year, was living near the Chesapeake Bay which used to be a healthy body of water, but the pickins are way slim now, and the Bay needs to recover from overfishing and pollution. In this case, I'd be looking to the Carolinas or Florida -- further away from my food shed but perhaps healthier water. Everything these days is on a case by case basis. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:24</div> </td><td class="cilmsgtext cilviewertext">[Comment From college park, md ]<br>So is eating Tilapia better than not eating fish at all?  It's so easy and good for picky eaters.... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:25</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;The better choice is to buy it from US farms, rather than from overseas farms.   The issue is related to the feed -- which may not be vegetarian. Again, it's important to ask, even if you think your fishmonger doesn't know. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:25</div> </td><td class="cilmsgtext cilviewertext">[Comment From Erin ]<br>Kim, re: bivalves.  I thought that they were more prone to having a higher concentration of pollutants. Am I wrong here? I'm thinking about Chesapeake Bay/Chincoteage oysters... and blue crabs too: being scavengers and bottom-dwellers, aren't they coming into contact with more nasty stuff that then works into their flesh? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:26</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Erin, if you can get your hands on farmed bivalves, you're getting a good product that is well managed. You're right, the state of the the Ches Bay these days is bad. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:26</div> </td><td class="cilmsgtext cilviewertext">[Comment From college park, md ]<br>Oooh, sorry but am grossed out by canned fish.  Have not seen farmed arctic char - have had in restaurants and it's good.  Will keep my eye out for it.  Thanks for the tip! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:27</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Mmmm, scallops.  We've got a favorite recipe adapted from a dish from Gladstones 4 Fish in Malibu.  I don't what they called it, but we call it Dainty Morsels from the Sea.  Poach scallops in wine for about 2 minutes, serve with mild pico de gallo (fresh salsa) as an appetizer.  Yum. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:29</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Since I've moved to Seattle, made amazing discover of Pacific albacore tuna. There's a terrific fishery here called Fishing St. Jude, and they can their stuff! Highly recommend that you order online. You won't believe how much better it tastes -- and because of smaller size, less mercury, fish are also responsibly fished. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:29</div> </td><td class="cilmsgtext cilviewertext">[Comment From Erin ]<br>Linear Girl, I have a similar question. A local guy goes fishing in AK for four months every summer and then sells his catch (salmon) at the local farmer's market. On the one hand, it's sustainably harvested, but on the second hand, it's coming from AK to Central PA. I am looking for more local products. It's all about the research and talking to people who know people... Kim, thanks for the tips on farmed bivalves - I know that mussels are a good species. Now I just need to find them around here! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:30</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;It is definitely a conundrum. What about the folks who live in Nebraska? Not exactly teeming with local fish ideas.   So do you buy wild salmon from Alaska to get those Omega 3s? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:30</div> </td><td class="cilmsgtext cilviewertext">[Comment From Catsluvr ]<br>You are right, I have to restrict myself to once a week for the halibut to avoid the problem with mercury. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:31</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;By the way, mercury is present in larger, predatory fish.   Tuna, swordfish, shark, tilefish and king mackerel are examples. What this means is to be aware, restrict consumption. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:31</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Anyone read <a href="http://www.culinate.com/books/bookreviews/bottomfeeder" target="blank" >Bottomfeeder</a>? This review talks about an abundance in the oceans of jellyfish, something I've never eaten. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:33</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;P.S. The other toxin to be aware of: PCBs, which are absorbed by fattier fish. Examples: farmed salmon, eel, trout, bluefish...EDF's seafood guide does a really good job of keeping the toxin info up to date. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:33</div> </td><td class="cilmsgtext cilviewertext">[Comment From Tim F ]<br>If you are going to eat seafood, you have to resign yourself changing the definition of 'local'. Besides, miles traveled is not necessarily the best proxy for a seafood's overall carbon footprint. I think you can feel OK about ordering the Alaskan salmon </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:34</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Thanks, Tim.   Sardines and anchovies, low on the food chain, are coming in from Europe. Just one example... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:34</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Is there a way to prepare oysters so that they aren't so slimey?  I've got a textural issue with oysters, but there is a local oyster farm that is pretty great from all accounts and I'm ready to try again. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:35</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;The only way I really enjoy oysters is raw, on the half shell. Let's ask others if they've got a favorite way of preparation... </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:35</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>Are ketones still a problem, as they were in the 70s?  At that time, there was much talk of high levels in bluefish. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:35</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I don't know the answer to that, Thia. Maybe Tim from EDF can speak to this? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:37</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Has anyone thought about seafood at the sushi bar? This is a whole nother piece to this complicated equation. Both EDF and MBAQ have sushi guides, and Casson Trenor has written a book called "Sustainable Sushi."   The big five to avoid are: farmed salmon (aka Atlantic salmon), eel (aka unagi), farmed amberjack, shrimp from Asia and bluefin tuna. Ask your sushi chefs where the stuff is coming from! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:37</div> </td><td class="cilmsgtext cilviewertext">[Comment From Tim F ]<br>To be honest, I don't know if anyone is still looking at that issue in bluefish. However as Kim mentioned, bluefish tend to be high in PCBs and mercury, so those are reason enough to eat this fish in extreme moderation </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:38</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>One of my cookbooks mentions getting sardines and/or anchovies in some way other than packed in oil in tins.  They it's much better, but I don't think I've ever seen them sold another way.  Maybe they're salted?  Can you point me in a direction? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:38</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;<p>According to Paul Johnson, who wrote <a href="http://www.culinate.com/content/31889" target="blank" >Fish Forever,</a> there's a giant sardine population off the Oregon coast. And Mamster's <a href="http://www.culinate.com/columns/bacon/smallfish" target="blank" >touting smelt</a>.</p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:39</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I just had a grilled sardine sandwich from a Frenchy place last weekend! It was killer. These little fish are wonderful on the grill. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:39</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>And speaking of good books, have you read Cod:  Biography of the Fish that Changed the World? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:40</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I have not read this one, LInear Girl, but Mark Kurlansky is a thoughtful writer, great scholar.   Speaking of good fish cookbooks with a sustainable bent, do check out Rick Moonen's "Fish Without a Doubt" and Paul Johnson's "Fish Forever." </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:40</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Linear Girl: Cod is on my nightstand literally, but I haven't cracked it open yet. Do you recommend it? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:41</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Kim, grilled sardines, bones and all? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:42</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;By the way, Table Talker Jacqui Church, a food writer based in Boston, couldn't join the chat today, but she shared with me a page with <a href="http://jacquelinechurch.com/ldg/1572-teach-a-man-to-fish-2008" target="blank" >tons of seafood links</a>. Jacqui organized something fun last year called "Teach a Man to Fish" -- an educational forum about sustainable seafood. Check it out. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:42</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>I definitely recommend it.  He's an interesting writer who brings a breadth to the subject I never expected.  I learned a lot and not just about the fish. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:43</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Kim C: Yep, bones and all, which you can remove after grilling. YUM. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:43</div> </td><td class="cilmsgtext cilviewertext">[Comment From a.augunas@verizon.net ]<br>Just wishing you well and am going to try that yummy-looking, <a href="http://www.culinate.com/recipes/collections/Culinate+Kitchen/Starters/Steamed+Clams+with+Tomatoes+and+Saffron" target="blank">Steamed Clams w Tomatoes and Saffron recipe,</a> from Carrie Floyd, tonight</td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:43</div> </td><td class="cilmsgtext cilviewertext">[Comment From Erin ]<br>What about farmed shrimp? And, what about farmed or caught anything from the Gulf of Mexico - after Hurricane Katrina and all of the garbage that wound up in the waters, how soon is the ecology able to recover to provide non-toxic foodstuffs? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:43</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Hi Ann from the Philadelphia area! Glad you could join us! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:44</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;a.augunas@verizon.net: get some good bread to have with it! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:46</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Erin, when I talk about the shrimp, the one thing I can say with confidence is IXNAY to shrimp from Asia.   Your question about Gulf shrimp is compelling -- there is a great project underway called White Boots Brigade, which is helping shrimp farmers stay afloat. I don't know the latest about the condition of the Gulf, but when I was down there 2 years ago, Miss. govt. agencies were working round the clock to help keep oyster pop going and there was a massive cleanup effort. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:47</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Re: farmed shripm in the US -- there are some good outfits, mostly available online, tho. I know of one in Maryland, can't remember name off top of my head. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:48</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Anyone know where TJ's frozen shrimp is from?   </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:49</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;One of the things that has really hit me over the head re: seafood: is that we must take the situation very seriously. The oceans are seriously depleted. This is not a form of propaganda. We need to be really mindful, and keep our diet diverse. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:49</div> </td><td class="cilmsgtext cilviewertext">[Comment From Tim F ]<br>Several responsible US shrimp farms - most are located in Florida, Texas or Hawaii. If you're near these markets and see locally-farmed shrimp, go for it </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:49</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I've had the frozen Key West pinks from Whole Foods under its label "Whole Catch" and it's some of the best frozen shrimp I've found, fyi. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:50</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;I've had Alaskan white shrimp and to me, not as flavorful as the shrimp from the Gulf. Anyone have shrimpy preferences? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:51</div> </td><td class="cilmsgtext cilviewertext">[Comment From Tim F ]<br>TJ's unfortunately scored very poorly in Greenpeace's latest survey of major retailers for seafood sustainability - <a href="http://go.greenpeaceusa.org/seafood/scorecards/scorecardtop20.pdf" target="blank" >http://go.greenpeaceusa.org/seafood/scorecards/scorecardtop20.pdf</a> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:53</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Last week, I just heard that freshwater eel is 95 percent depleted in Europe. This is known as unagi at the sushi bar. Every week, there is a new development coming from the water -- which underscores the importance of staying on top of news and asking questions everytime you buy seafood. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:53</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;<p>Thanks for that link Tim. <br /><br />I feel lucky that here in Oregon we live so close to healthy Dungeness Crab populations …</p> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:54</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Has anyone tried farmed barramundi or Kona kampachi? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:54</div> </td><td class="cilmsgtext cilviewertext">[Comment From Thia ]<br>This is definitely off topic, but I can't resist.  Kim, the rhubarb buckle in your blog sounds really good.  If I can remember to buy some rhubarb, I hope to try your recipe.  As a child, I used to take a handful of sugar out to the garden and pick some rhubarb then dip it into the sugar.  Yummy stuff. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:56</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Thia, this rhubarb recipe rocks the house. I am in still in awe of its flavor profile -- particularly with the ginger. Do make it! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:57</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Would folks be interested in a regular chat about seafood? Say every few months? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:57</div> </td><td class="cilmsgtext cilviewertext">[Comment From From New York ]<br>What is the best step by step to sear scallops? </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:57</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim C.</strong>: &nbsp;Did someone say rhubarb? <a href="http://www.culinate.com/recipes/collections/Culinate+Kitchen/Beverages/rhubarbsoda" target="blank" >This soda is awesome!</a>  It would be good with seafood (as would the buckle I'm sure). </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:58</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;New York, high heat is key! Get your pan almost smokin. Let them sear, and don't fuss with them. Just 90 seconds or so on first side, then using tongs, turn. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:58</div> </td><td class="cilmsgtext cilviewertext">[Comment From Erin ]<br>Definitely interested in a regular chat about seafood. It's constantly changing and I think that updates would be great. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">10:59</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Erin, maybe we can convince Tim from EDF to make regular appearances! <img title="Cool" src="http://www.coveritlive.com/mambots/editors/tinymce/plugins/emotions/img/smiley-cool.gif" border="0" alt="Cool" /> </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">10:59</div> </td><td class="cilmsgtext cilviewertext">[Comment From Catsluvr ]<br>Oh yes, would love a regular seafood chat! </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilviewertext" nowrap><div style="width: 45px;">11:00</div> </td><td class="cilmsgtext cilviewertext">[Comment From Linear Girl ]<br>Fish, fowl, fauna or flora - I just love to chat about food. </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">11:02</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Thanks to everyone for stopping by. If your head hurts, I understand -- a lot to take in. You can find me at <a href="http://culinate.com/kimodo" target="blank" >culinate.com/kimodo</a> or via Twitter: <a href="http://twitter.com/kimodonnel" target="blank" >twitter.com/kimodonnel</a>.<br />My daily column is here: <a href="http://www.washingtonpost.com/mightyappetite" target="blank" >A Mighty Appetite</a>. We're back next week for more conversation!   </td></tr></table></div>
<div class="cilchatmsg" ><table><tr valign="top"><td class="cilmsgtime cilhosttext" nowrap><div style="width: 45px;">11:03</div> </td><td class="cilmsgtext cilhosttext"><strong>Kim ODonnel</strong>: &nbsp;Til next week! </td></tr></table></div>
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