Asian Cod with Lemongrass Sauce

On Sat, Mar 1, 2014 at 1:46 AM, <simonbaowow@yahoo.com> wrote:

 

Cameron, the prepared dish has some elements from Asian cuisines, but the cod is simply that - ordinary, familiar cod.  It's a lean fish, rather than a fatty fish, so it is not a particularly good source of Omega-3s.   Good fish sources of Omega-3s are typically rich in fat (wild salmon, farmed arctic char and trout, Atlantic mackerel, sardines, sablefish/black cod, anchovies,
albacore tuna, Pacific halibut.  Exceptions include Pacific halibut, oysters, and mussels.

But a serving of sustainable cod or lean, flaky fish is also a serving of very lean, top quality protein, and that alone is praiseworthy.  Real cod from American waters is still under threat of overfishing, and an even further collapse of our fisheries - but if Atlantic cod is certified as sustainable by all means go for it.  If not, there are really fine, generally sustainable alternatives with similar taste, same lean/flaky texture and characteristics - Pacific cod from American sources, pollock, whiting or hake, and the Pacific halibut.    -simon

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