Food for Thought: To fish or not to fish

Being a lover of all food in all its formats, when I was younger it seemed fish eluded my tastes. As is the case for many people, as Americans we are married to our chicken and beef, for the most part.  We enjoy our pork, various other poultry, occasionally turkey or even lamb.  It seems fish always takes a back seat.

Many enjoy shellfish, clams and oysters, mussels, shrimp and crab. And let us not forget the king: lobster.  All enjoyed when the time is right―a holiday or special occasion―and in many cases, when we can afford it.  We don't gravitate toward the other fish as much.

Fish cookery I believe falls under the artistic philosophy that less is more.  We can achieve greater results for a finished product with keeping it simple.

The ingredients of preparation should always be fresh.  That starts with the fish in question.  Most don't realize it, but a fresh piece of fish does not smell like "fish."  The odor can be the water, the ocean, a clean fresh smell. Not fishy.  

If you are dealing with shellfish, clams, mussels, oysters, they need to be closed.  If they are open, they are dead. Unacceptable. They should always be kept refrigerated and on fresh ice. This holds true for lobster, crab and shrimp, as well.  With all other fish, smell it.  It should have no odor. Feel it. The skin should be smooth not slimy or slippery.  If possible, check the gills.  They should be clean, pinkish in color.  When examining the flesh, make sure it is moist and free of parasites or worms―yes, it does happen.

All the other ingredients used in your fish preparation must be fresh as well.  I love to use fresh lemon, parsley, white wine and a little butter or olive oil.  You may add a little salt and pepper, but many times it is not necessary.  A medium high heat, whether baking, broiling or sauteing is required.  Cooking times are short and quick.  Nothing is worse than an overcooked piece of fish―unless it's a bad piece of fish.  The flesh should be firm but tender to the touch and spring back slightly when touched. If your finger goes thru it, you probably overcooked it.

As time and experience allows you can venture into various sauces and seasoning. Certain vegetable accompaniments further enhance the flavor of the dish.  Remember, you most likely have two circumstances associated with your fish: you have found a nice selection and/or you were able to afford it.  Treat your fish with respect.  It is a treat and deserves, as well as you do, proper consideration.

Despite the various warnings, fish is a very healthy protein. It is a sad fact that we have polluted our waters so much that we have to warn consumers, "Don't eat too often."  Financially, it is very difficult for a family to have fresh fish on their table regularly. Sorry, fish sticks don't count.  I like to accompany my fish selection with a flavorful grain or starch.  A great pilaf or couscous rounds a flavorful entree and helps keep the expense down.  I like to couple mine with pasta: linguine or tagliatelle.  Sometimes, preparing a couple scallops, shrimp or mussels in a rich yet flavorful tomato broth with garlic, white wine and saffron.  Hungry yet?  The point is, venture out of your norm.  

Once a week or two put away the red meat, skip the chicken and try a piece of fish. If you like, try the recipe included in this article.  It is one of my favorites, doesn't require an absorbent expense and can be prepared in the amount of time it takes to boil water for your pasta.  The question you need to ask yourself is: fish or not to fish? That’s food for thought.

‍

Paul's Simple Seafood and Pasta Sauce:

3 cloves garlic minced

3 tablespoons fresh parsley, chopped

1 large fresh tomato, diced

1 can diced tomato in juice

1/2 teaspoons crushed red pepper

1/4 cup olive oil

1 or 2 anchovies

1/4 cup white wine

Choice of white fish, scallops, shrimp, clams, etc. Any combination.

In a medium saucepan, heat oil over medium heat. Toss in garlic and anchovies. Simmer until the anchovies dissolve and the garlic is lightly golden. Add all tomato products and red pepper. Simmer for five minutes. Place all fish in sauce, add white wine and parsley, and cover. Simmer for three minutes or until the fish is cooked.

Toss with your favorite pasta, pour yourself a glass of wine and enjoy.

‍

Paul Ventura is a retired local chef. He is the owner operator of Ventura's Catering and Cheesecakes. A Greenville resident for almost 65 years and past food service director for the Greenville Central School District for 27 years. He has his education from GCS, AAS from Mohawk Valley CC, BA from SUNY Albany and continuing education degree from the CIA in Hyde Park. He has been in the food service industry for over 54 years.

‍