Whoa. Will make me think more on my skrimps. I get wild fish vs. farmed, generally, but the skrimps I know do come from southeast Asia sometimes. Will have to look again at that. I was ordering wild caught brown skrimps from the US gulf but I like white skrimps or white leg skrimps...pink skrimps are probably next.
Will look for wild caught US skrimps of the white or pink variety. I know I can go back to the wild browns, if needed.
Thanks for the gross-out!
Yeah, we are very picky about the shellfish and fish we buy. It is not always possible to avoid farmed fish, but we try to avoid anything from Asia. The pork and poultry industry in the US is not that much better but at least there is some regulation. We try to avoid the standard meat in the supermarket. Makes for a painful and sometimes expensive shopping experience. Also we are not the type of people where everything needs to be super healthy/organic. There are pizza bagels, deli turkey, hot pockets and eggo waffles in our shopping cart. But when it comes to fish and meat we are picky. We are lucky in that we have a butcher and real fish monger nearby, the quality is insane, and so are the prices.
Whoa. Will make me think more on my skrimps. I get wild fish vs. farmed, generally, but the skrimps I know do come from southeast Asia sometimes. Will have to look again at that. I was ordering wild caught brown skrimps from the US gulf but I like white skrimps or white leg skrimps...pink skrimps are probably next.
Will look for wild caught US skrimps of the white or pink variety. I know I can go back to the wild browns, if needed.
Thanks for the gross-out!
I think I read (maybe on here) that unless you buy your prawn/shrimp alive, then they've been frozen. I'm with you on the dilemna. A lot of frozen prawns (especially Tiger) seem to come from Asia. Gonna have to do a bit of research. Found this on a quick search. https://www.nytimes.com/2019/10/15/dining/shrimp-sourcing-united-states.html
Yes, I follow that same guideline and buy frozen on the skrimps. Will check that link out, thanks!
Whoa. Will make me think more on my skrimps. I get wild fish vs. farmed, generally, but the skrimps I know do come from southeast Asia sometimes. Will have to look again at that. I was ordering wild caught brown skrimps from the US gulf but I like white skrimps or white leg skrimps...pink skrimps are probably next.
Will look for wild caught US skrimps of the white or pink variety. I know I can go back to the wild browns, if needed.
Thanks for the gross-out!
Yeah, we are very picky about the shellfish and fish we buy. It is not always possible to avoid farmed fish, but we try to avoid anything from Asia. The pork and poultry industry in the US is not that much better but at least there is some regulation. We try to avoid the standard meat in the supermarket. Makes for a painful and sometimes expensive shopping experience. Also we are not the type of people where everything needs to be super healthy/organic. There are pizza bagels, deli turkey, hot pockets and eggo waffles in our shopping cart. But when it comes to fish and meat we are picky. We are lucky in that we have a butcher and real fish monger nearby, the quality is insane, and so are the prices.
All good info, thanks!
My wife is super freak on the organic and related items but for the skrimps our game was off.
Have shrimp defrosting for this evening and yup....India.
I definitely can't avoid farm raised completely, but do have some great fish spots and butchers in South Philly that have good stuff.
Yeah most of those bags of frozen shrimp are from Asia, but there are exceptions. It is possible to find US origin. Whole foods is pretty good for frozen fish/shellfish. We also tend to prefer the fresh stuff but will use the frozen for dishes like shrimp fried rice.
Have shrimp defrosting for this evening and yup....India.
I definitely can't avoid farm raised completely, but do have some great fish spots and butchers in South Philly that have good stuff.
Yeah most of those bags of frozen shrimp are from Asia, but there are exceptions. It is possible to find US origin. Whole foods is pretty good for frozen fish/shellfish. We also tend to prefer the fresh stuff but will use the frozen for dishes like shrimp fried rice.
Yeah we’re doing a stir fry tonight. We almost always go fresh seafood but keep a couple frozen bags in the freezer for a pinch.
Have shrimp defrosting for this evening and yup....India.
I definitely can't avoid farm raised completely, but do have some great fish spots and butchers in South Philly that have good stuff.
Yeah most of those bags of frozen shrimp are from Asia, but there are exceptions. It is possible to find US origin. Whole foods is pretty good for frozen fish/shellfish. We also tend to prefer the fresh stuff but will use the frozen for dishes like shrimp fried rice.
Yeah we’re doing a stir fry tonight. We almost always go fresh seafood but keep a couple frozen bags in the freezer for a pinch.
Where do you buy fresh skrimps? They alive when you buy them or do they bring them from the shore?
I never see them where I'm at but I know you are close to the market.
Have shrimp defrosting for this evening and yup....India.
I definitely can't avoid farm raised completely, but do have some great fish spots and butchers in South Philly that have good stuff.
Yeah most of those bags of frozen shrimp are from Asia, but there are exceptions. It is possible to find US origin. Whole foods is pretty good for frozen fish/shellfish. We also tend to prefer the fresh stuff but will use the frozen for dishes like shrimp fried rice.
Yeah we’re doing a stir fry tonight. We almost always go fresh seafood but keep a couple frozen bags in the freezer for a pinch.
Where do you buy fresh skrimps? They alive when you buy them or do they bring them from the shore?
I never see them where I'm at but I know you are close to the market.
I probably shouldn’t say they are always fresh, but anastasi’s is generally my spot. Go to the terminal for higher end stuff at times, but everyday stuff is always them
When you buy frozen fish fillets, check the country of origin. Just say no to India, Thailand or Vietnam.
Thanks. That’s good advice. I usually buy local, fresh stuff, particularly with shell fish. This was the first time trying basa fish. Thinking I’ll stick with cod or halibut next time. The texture is firmer.
Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed. I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds. Same with shrimp.
Thanks for the info in the thread. I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.
Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.
Made my Mediterranean pasta tonight:
"What the CANUCK happened?!? - Esquimalt Barber Shop
When you buy frozen fish fillets, check the country of origin. Just say no to India, Thailand or Vietnam.
Thanks. That’s good advice. I usually buy local, fresh stuff, particularly with shell fish. This was the first time trying basa fish. Thinking I’ll stick with cod or halibut next time. The texture is firmer.
Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed. I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds. Same with shrimp.
Thanks for the info in the thread. I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.
Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.
When you buy frozen fish fillets, check the country of origin. Just say no to India, Thailand or Vietnam.
Thanks. That’s good advice. I usually buy local, fresh stuff, particularly with shell fish. This was the first time trying basa fish. Thinking I’ll stick with cod or halibut next time. The texture is firmer.
Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed. I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds. Same with shrimp.
Thanks for the info in the thread. I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.
Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.
When you buy frozen fish fillets, check the country of origin. Just say no to India, Thailand or Vietnam.
Thanks. That’s good advice. I usually buy local, fresh stuff, particularly with shell fish. This was the first time trying basa fish. Thinking I’ll stick with cod or halibut next time. The texture is firmer.
Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed. I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds. Same with shrimp.
Thanks for the info in the thread. I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.
Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.
When you buy frozen fish fillets, check the country of origin. Just say no to India, Thailand or Vietnam.
Thanks. That’s good advice. I usually buy local, fresh stuff, particularly with shell fish. This was the first time trying basa fish. Thinking I’ll stick with cod or halibut next time. The texture is firmer.
Frozen filets are perfect for tacos since there are a lot of toppings. You just want to make sure it did not come from a farm in those countries I listed. I have actually visited those farms and just trust me when I say you dont want to eat what comes out of those ponds. Same with shrimp.
Thanks for the info in the thread. I was well aware of problematic markets regarding shellfish due to a Marketplace investigation that I watched on the CBC here in Canada about five years ago. The high levels of ecology bacteria found on farmed shrimp, even after cooking(!), was insane.
Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.
No. The oil, garlic, shallots, parsley, and tomatoes are warmed about a minute. Pasta is hot. By the time you eat it it, it’s around room temp. Don’t overheat leftovers or all the cheese will melt. I usually do about 40-45 seconds. It’s very light and refreshing. Btw, do not rinse your pasta. You want the oil to adhere to the starches.
"What the CANUCK happened?!? - Esquimalt Barber Shop
Wait....do you ever rinse pasta? (Ahhhhh!) This is a point of contention between myself and anyone I see rinse their pasta. Also, pouring perfectly good olive oil into the water. WTF?!
Never rinse....in fact save some of the pasta water, always, to add back to the pasta or finishing sauce
Oil the pasta after it is out, if that is part of the plan
Wait....do you ever rinse pasta? (Ahhhhh!) This is a point of contention between myself and anyone I see rinse their pasta. Also, pouring perfectly good olive oil into the water. WTF?!
Never rinse....in fact save some of the pasta water, always, to add back to the pasta or finishing sauce
Oil the pasta after it is out, if that is part of the plan
This is non negotiable!
If I'm doing pasta for two people or less I don't strain it. I just pull it out the water and put it straight into the sauce about 2-3 minutes before it's done.
Wait....do you ever rinse pasta? (Ahhhhh!) This is a point of contention between myself and anyone I see rinse their pasta. Also, pouring perfectly good olive oil into the water. WTF?!
Never rinse....in fact save some of the pasta water, always, to add back to the pasta or finishing sauce
Oil the pasta after it is out, if that is part of the plan
This is non negotiable!
If I'm doing pasta for two people or less I don't strain it. I just pull it out the water and put it straight into the sauce about 2-3 minutes before it's done.
Yes, I don't strain, either. Always right out of the water, just depends on the amount and size of the pot as to what utensil I will deploy. Also, I salt the fuck out of the water.
Comments
Yes, I follow that same guideline and buy frozen on the skrimps. Will check that link out, thanks!
I definitely can't avoid farm raised completely, but do have some great fish spots and butchers in South Philly that have good stuff.
Any shrimp we buy is either fresh, local (Vancouver Island), or wild-caught US or Argentina.
Made my Mediterranean pasta tonight:
garlic (so. much. garlic!)
italian parsley
Kalamata olives
artichoke hearts
green onions
lemon zest
feta cheese
served with spaghettini noodles
https://www.themediterraneandish.com/mediterranean-olive-oil-pasta/
(Ahhhhh!)
This is a point of contention between myself and anyone I see rinse their pasta.
Also, pouring perfectly good olive oil into the water.
WTF?!
Never rinse....in fact save some of the pasta water, always, to add back to the pasta or finishing sauce
Oil the pasta after it is out, if that is part of the plan
This is non negotiable!
Also, I salt the fuck out of the water.
I'm a pasta snob, of sorts, I guess.
Looks great!!!
My grandma (straight from PR) made a ridiculous one.
Mine are always "ok".
I'm sure yours is gonna be great!