By: razvanmihalcea

razvanmihalcea — Sat, 03 Nov 2012 17:46:21 +0000

Reblogged this on La Razvi' - Razvan Mihalcea.

By: Maria Finn

Maria Finn — Fri, 02 Nov 2012 23:15:53 +0000

Hi Barbra & Jack,
Thanks for your comment. I’m a big fan of Trout Unlimited and admire all their work, particularly in fighting the proposed Pebble Mine in Bristol Bay and helping to remove to Penobscot Dam.

By: Barbra & Jack Donachy

Barbra & Jack Donachy — Fri, 02 Nov 2012 19:31:28 +0000

Terrific interview! We pride ourselves on picking the carcasses clean on the salmon, halibut, rockfish and lingcod we harvest – and have posted our own recipes on utilizing collars (a very tasty part of the fish). We share Maria’s concerns regarding farmed salmon and the overharvesting of tuna, snapper and porgy (the “tai” and “madai” in traditional sushi). An appalling amount of fish is wasted by many fishermen, consumers and retailers. Harvest your own or buy it direct, learn to prepare it, and enjoy every morsel of meat from the bellies and collars to the cheeks and fillets. And as a general rule, cook those fillets with the skin intact – you’ll get a better finished product and the skin seals in those Omega-3 fats, which you want! And while you’re at it, consider becoming a member of Trout Unlimited or a similar organization dedicated to keeping our water clean and our fish populations healthy!

Comments on: Gone “whole” fishin’: A Q&A with TED ebook author Maria Finn, champion of holistic food

By: razvanmihalcea

By: Maria Finn

By: Barbra & Jack Donachy