Nick PooleI was raised vegetarian and have continued to eat a vegetarian diet my whole life. I haven't been super strict: stray pepperoni on leftover pizza, things cooked in lard or with ham for flavor, fish sauce in dishes at Asian restaurants, and even eating a hamburger once on a long roadtrip when it was the only thing available. 🧵
I don't have strong PETA-like moral objections to eating animals, but i do think that most animals that we farm suffer in similar ways to how we do and to have the ability to consciously reduce that suffering is an unprecedented privilege. That being said, I also inflict suffering on animals for my comfort in other ways: displacement, pest control, leather goods, etc. 🧵
I dont think anyone should feel bad for eating animal protein, we're obviously wired and plumbed for it and the alternatives are not yet universally available, practical, or proven to be universally healthy. I've just made the choice for myself that I would rather find eating to be constantly logistically difficult rather than occasionally emotionally difficult (when considering, for instance, the treatment of beef cattle)
All of that said: I think I'm gonna try eating fish. 🧵
My dad, who was also raised vegetarian by his dad, has recently started eating fish because he's had a series of episodes of memory loss, confusion, brain fog, etc. and it was found that he was, among other things, deficient in some B vitamins that could be corrected in his diet. As a result, he's started eating fish occasionally to boost his omega-3 and b/d-vitamin intake. It doesnt hurt to have another protein source either.
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I think there's more going on with his brain issues than just dietary problems (he's actually at Johns Hopkins finding out) but he's also urged me to be vigilant about my diet because he doesn't want me to have his problems when I get older. I've never been really opposed to eating pescatarian, as a concept, so I'm gonna give it a shot. Also, if I like it, it opens up a lot of culinary doors (sushi???) 🧵
Anyway, that was all a long-winded preamble to "tinned fish looks kinda good tho" amd also, do you have a favorite dish that you think I've been missing out on? Cheers.
a libi rose@North tinned smoked mackerel.
@North fish tacos.
Ruxbat! 🍉🦇
@rose_alibi @North that sounds great too!
makkin thing@North Jacket potato with butter, then grated cheddar, then tuna mayo (just tinned tuna mixed with mayo and whatever seasonings you want) is pretty great!
@gbrnt I do like a jacket potato in general!
brennen@North as a child of the land-locked midwest, 3 things come immediately to mind:
- the tuna noodle casserole
- the tuna melt
- the tuna patty
this last has a specific recipe:
- 2 cans tuna, drained
- 1-2 eggs
- a good handful, maybe up to half a sleeve of saltines crunched up pretty good
- a healthy shake of bread crumbs
- garlic salt to taste
- (optional) grated cheddar
mix all of above, form into burger format, cook in butter on hot griddle until you get a nice crisp on the outside.
Michael Ossmann@North definitely try sushi
Vacuolic
Guy Dupont@North This is where its aaaattt for me. (I've never actually cooked it but I order it out whenever I can)
Sichuan Boiled Fish (Shui Zhu Yu)
Fish fillet slices are poached and served in aromatic and spicy broth is a classic Sichuan dish that just whets your appetite especially if you enjoy spicy food. The recipe is simple enough to follow yet with the taste similar if not better than the restaurant version without loads of MSG.
Dave Fischer@North Vietnamese hot & sour fish soup (Canh Chua Ca) with catfish, is one of my favorite dishes ever.
misternineham@North fear not the frozen breaded fillets
John Wilson@North well, canned tuna has lots of different types and quality levels. Chicken of the sea, non albacore: straight trash (needs lots of seasoning or mayo or vinegar or something)
Not chicken of the sea store brands: it’s a crapshoot, but usually ok
Anything albacore: great, but you pay more
Safe catch canned tuna: they test every fish for mercury. Also their cooking process is so much… gentler? Anyway far, far superior flavor, it’s amazing, and it is $$$$$$$ so expensive even at Costco
@North I used to really be into sardines and herring and even had preferred regions of the world where there was the right intersection of “this nation is at least trying to preserve their ocean stock in a sustainable manner” and “this region of the world creates a tasty can of fish”
I want to say Morocco was good but even if it was my knowledge is way way pre pandemic out of date. All that to say, when you buy the tinned fish, look at the country of origin, that can be important
@North sardines and herring: I only ever get packed in oil. You can try other things if you like. Fillets are more expensive. Headless, cleaned fish still have the tiny bones. Your choice.
I get a box of ritz crackers. I use a fork to put some sardines on the ritz crackers. Then sprinkle with berbera (a spicy Ethiopian spice blend). Can do it without the spice blend, or try other spice blends.
Ritz crackers means it’s much much harder to notice the bones, if the fish have bones
@North when done eating fish, use ritz crackers to soak up all of the oil
Also try: smoked whitefish (maybe that’s a Great Lakes only thing), poke bowls with raw salmon (I had to work my way up to this)
Salmon in general: farmed salmon is much fattier than wild salmon. Which means it’s more forgiving of being overcooked
One of your other commenters said tuna melt
I refer you to my blog post: https://www.crazybutable.com/blog/entries/speaking-delicious-food