One of the most universally served fish in restaurants throughout the world is tuna. Aside from being delicious and popular, tuna is extremely versatile. However, for all its culinary glory, tuna remains a controversial fish. Catching practices have been criticized for their cruelty to other marine species. Another problemis that the wild tuna population is hard to sustain, because most of the species grow very slowly. And studies have shown that tuna, especially the Bluefin variety, can be high in toxins like mercury. So, what to do? Try something new! Here are some suggestions:
- Haddock: This rapidly reproducing fish rivals tuna in popularity and distribution throughout the world, because it is tender and flaky. We commonly associate Haddock with fried preparations, such as the British classic, fish and chips. Young haddock are sold as "scrod" in New England. I love poaching it and/or mincing the filets for croquettes. I also recommend breading and baking the filets or steaming them over a bed of greens. (Careful: Since haddock is so flaky, it falls apart when sautéed or over-handled with a spatula.)
- Pollack: Though Pollock is the most heavily distributed fish for human consumption, it is fast-growing and considered one of the most sustainable fish. Best of all, it has virtually no detectable levels of mercury. Pollack proliferates North Atlantic and Artic waters. My favorite is whole-smoked Pollack, often available in seafood specialty stores.
- Sardines: While not immensely popular in the United States, fresh sardines can be delicious. Sardines are actually a few species of herring. I love buying whole fresh sardines (gutted) at my local seafood market, rubbing them gently with olive oil, seasoning them with salt and pepper, and then roasting them in the oven at 500°F for 5-7 minutes. Drizzle with lemon or orange juice and a splash of Sherry vinegar for acidity.
- Mackerel: Like sardines, mackerel also include several species of fish, including the King mackerel, Spanish mackerel and Atlantic mackerel. Mackerel is rich in Omega-3s and has a naturally smoky flavor. I recommend Atlantic Mackerel. Treat them to a similar preparation as the sardines (salt, pepper, lemon, olive oil, and whole sprigs of fresh thyme). Or try another route: First, roast some potatoes in the oven. (try Purple Majesty potatoes. They are a rich blue color and have a creamy flesh, as if they were grown with a little butter in the soil!) When the potatoes are tender, raise the oven temperature to 500F and place the fish filets (with or without skin) on top of the potatoes. Cook for 5-7 minutes, depending on the size of the fish. Serve with fresh lime or a drizzle of Balsamic.
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