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Scallops with points about how to buy fish. Diabetic recipe.

Wednesday, October 19, 2011

Larry Eiker
There are many articles on fish. The how, where, when, what, fresh, wild, environment effect, impact of over fishing, pens, open waterways, fat or skinny fish are always on the table for discussion. The bottom line is there is no one answer to the question on what kind of fish should you be eating. So balance your nutritional and environmental concerns, food budget, and what works for your life. The taste people go wild and the other side finds cost more important.

The boils down to what is important to you is that you find ways to get the healthful benefits of eating fish.

The only thing that I would push is the reduction of the Mercury in the fish. Limit the fish that have high mercury content like shark, king mackerel, tilefish, ahi tuna and swordfish. Pick these fish that have the lowest mercury content: anchovies, catfish, flounder, haddock, and sardines.

So start off with the federal law, grocery stores and big-box stores like Costco must include on the label whether a fish has been previously frozen or is fresh, plus identify its country of origin. So I would advise eating U.S. raised fish do to our regulations that must be added to the fish like has color been added to the fish. If you don't find the information on the label of the fish, ask.

Another option is to buy canned fish, such as salmon or tuna. First it is cheaper than fresh and you still get the health benefits. But be sure they are canned in water, not higher-calorie oil. So dig up your ideas, I will now try to add some of mine.


2 tsp. mild chili powder

1 ½ tsp. dried thyme

1 tsp. sweet paprika

½ tsp. kosher salt

¼ tsp. ground black pepper

¼ tsp. allspice

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

1 lb. large sea scallops (about 12)

4 cups mixed greens.

Garnish with 2 tbsp. toasted almond slivers


1. Prepare the scallops:

* In a large bowl, combine the chili powder, dried thyme, paprika, salt, pepper, allspice, cloves, and nutmeg.

* Thoroughly pat dry the scallops, add them to the spice mixture, and toss to coat. (Note: Excessive moisture on the scallops will cause them to steam rather than sear.)

* Heat the canola oil in a large skillet over medium-high heat. Add the scallops, in two batches if necessary, and sauté on both sides fro about 2 to 3 minutes per side, or until cooked through (the spice mixture will blacken a little).

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to

share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas