more about red snapper

Well, rats!! After reading Catherine’s (Sugar and Ink) post about fish, I guess that was the last red snapper we’ll be having for a while. :stomp:

Catherine wrote:

Only recently, it seems, is the popular consciousness starting to catch up on fish, beyond obsessing about mercury intake.

In Catherine’s post, there was a link to an article in “Toronto Life”, which had a link to a pdf file (rrrrr, I loathe pdf files!!) put out by SeaChoice: Healthy Choices, Healthy Oceans. And there in the “Avoid” section was red snapper!

I guess we’ll be perusing the best choice list for the next grilled fish we buy….

 

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2 responses to “more about red snapper

  1. MrsBrown

    What an excellent resource. We’re very happy to see that farmed Atlantic salmon is on the “avoid” list. Because much of it is farmed in BC, we have concerns of wild salmon stocks being diminished and the threat of sealice threatening the same stock. When we find out the salmon is farmed Atlantic, we always turn up our noses and say, “oh, it’s farmed. No thanks.” We find the fish to be lacking in flavour and the texture is soft. This may have changed as we haven’t eaten farmed Atlantic salmon in several years.

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  2. ejm Post author

    We aren’t wild about farmed salmon either because of the softness. But I’m really sorry to see this about red snapper. It was one of our favourite fishes. We didn’t eat it all that often (good thing too, judging from the fact that there seems to be a problem with the mercury level).

    I must say that it’s going to be tricky to adhere to this list though. Most of the fish mongers we go to have very fresh fish with good prices. However, they do not speak English all that well either. This will make questions very awkward as our grasp of Portuguese, various Chinese languages, Korean and Italian is limited to being able to recognize that it is not English. :lalala:

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