The Big 10 Fish & Seafood Cookbook: 10 Seafood, 80 Recipes, 240 Variations by Terri Dien
This book starts out by explaining mercury in fish & which types of fish are more or less likely to contain it. The author also discusses sustainability & as a result has selected what they feel are the most healthy & sustainable fish to consume. She also explains what to look for when you are buy fish so that you can get the highest quality fish possible. From there she lists the equipment, oils, acids, & spices she feels work best with fish. A note on this, I am pretty disappointed to see many unhealthy oils on this list such as canola (aka rapeseed a common GMO oil), corn oil (also mostly a GMO crop), & vegetable oil. These are the three worst, but she also recommends other oils that really aren't so great like grape seed, peanut, & safflower. Personally, I find ghee to be the best oil with fish hands down. If you never tried it, you might want to try it & see if you agree.
The book features some of my favorite fish: Salmon, sardines (no fish spread or dip recipes though which is very disappointing) mackerel, & tuna. Other fish recipes included in this book are: catfish, trout, shrimp, crab, clams & mussels. Recipes utilize fresh, frozen, & canned fish.
I'm always looking for ways to add more healthy fish to my diet to help reduce inflammation because I have endometriosis. I'm not crazy about fish so I always appreciate tasty recipes to help me add more to my diet. While I like this book, it doesn't provide enough recipes that appeal to me. Due to my Endo, I'm also following an AIP (Autoimmune protocol) diet to help me deal with my symptoms. This means I avoid certain ingredients that I know cause me flare ups (like most nightshades although I can tolerate very small amounts of seasonings like pepper). There are many ingredients with either inflammatory ingredients &/or are high in FODMAPs that make the recipes worthless to me. I can't really substitute, as it's no longer the same recipe. Usually, in any cook book I can find tasty workarounds. This doesn't mean I can't use any of the recipes in this book, I can. I was however hoping for more. Even just simple things like sardine spread. I also find that out of all the salmon recipes I've tried, I hands down prefer to cook it with the skin on over a bed of lemons, remove the skin after cooking, remove any pin bones, smash the lemons for the juice & remove, add a sprinkle of Himalayan salt & a pat of garlic infused ghee. So darn good & so darn easy.
Overall, this book is okay. I absolutely plan on keeping it. Who knows, maybe as I continue to find ways to add more fishes to my diet, I'll find this book to be more valuable to me, especially if I am able to further reduce the foods I currently cannot safely consume.
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