Recipes and Culinary Ed from Chef Ed

Common food fish
There are over 27,000 species of fish, making them the most diverse group of vertebrates. However, only a small number of the total species are commonly eaten.
Some commonly harvested and eaten fish species include:
· Salmon
· Cod
· Anchovy
· Carp
· Tuna
· Trout
· Mackerel
· Snapper
· Dogfish
· Tilapia

Preparation for consumption
Fish can be prepared in a variety of ways, including not cooking (raw) (cf. sashimi), marinating (cf. escabeche), baking, frying, grilling, and poaching in court-bouillon.
Nutrition and health
Fish, especially saltwater fish, is high in Omega 3 fatty acids, which are heart-friendly, and a regular diet of fish is highly recommended. This is supposed to be one of the major causes of reduced risk for cardiovascular diseases in Eskimos. It has been suggested that the longer lifespan of Japanese and Nordic populations may be partially due to their higher consumption of fish and seafood. The Mediterranean diet is likewise based on a rich intake of fish.
Fish as meat
Though fish is the flesh of an animal, it is often not considered to be meat for the purposes of food taboos.
Various Christian fasts involve abstaining from meat. In Catholicism before Vatican II, meat was forbidden during Lent and on Fridays, but fish was permitted. In Eastern Orthodoxy, fish is permitted on some fast days when meat is forbidden, but stricter fast days exclude fish as well, though permitting invertebrate animals such as shrimp and oysters, which are considered “fish without blood”.
Muslim halaal practice and Jewish kosher practice treat fish differently from other forms of animal flesh.
Some Buddhists and Hindus (Brahmins of West Bengal state in India) abjure meat, but not fish. Many vegetarians in Western countries, including all vegans, regard fish as a form of “meat,” and do not consume it.

Taste Recipes

Spring Veggie Medley Recipe code: CETOTSMay

2 cups Assorted Squash (yellow and green) cut uniform

½ of a red onion sliced thin

1 clove garlic chopped

¼ cup Fat Free Italian Dressing

Salt Pepper to Taste

Place a large sauté pan on high heat.

Pour Dressing into a hot sauté pan.

Add onion let cook until a little tender 2-3 minutes.

Then add Squash and Garlic.

Cook to desired doneness.

They are great when not over cooked.

You must keep your pan hot. The Key to this recipe is to sauté

The definition of sauté is to cook on high heat with little oil.

You will have a saucy mess if you do not keep the heat Cranked UP.

Dont forget to ad the Vouge Veg!

Another original recipe form your local Chef Ed Rhinehart.