Pan-Seared Salmon Bart s Fish Tales - AD
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Date: 2020-05-11
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Comments and reviews: 9
Stephan
Tip from a former Marine Biology major liaison of the MBA, try and get wild salmon. Salmon are carnivorous, which means that in order to save money, salmon farmers grind up dead salmon, mix it in with other food, then feed it to the salmon that are still alive. They then become sickly due to what they are eating and their flesh changes to a pale grey. It actually is so bad that they have to add dye to salmon now to make it look salmon colored. Just be aware of that this may be the case if you buy farmed carnivorous fish.
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Tip from a former Marine Biology major liaison of the MBA, try and get wild salmon. Salmon are carnivorous, which means that in order to save money, salmon farmers grind up dead salmon, mix it in with other food, then feed it to the salmon that are still alive. They then become sickly due to what they are eating and their flesh changes to a pale grey. It actually is so bad that they have to add dye to salmon now to make it look salmon colored. Just be aware of that this may be the case if you buy farmed carnivorous fish.
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welwitschia
No matter how 'organic' your farmed salmon is, it is still not a green option. Try to eat only wild-caught, sustainable fish. Farmed salmon requires tons of feed, which mostly comes from other fish that we could be eating directly, and gives at best a 10-to-1 efficiency of fish production (i. e, you need 10 kilos of feed to produce 1 kilo of salmon. Seriously guys, it's fine to have this fish around if you like access to cheap salmon, but don't kid yourselves into thinking it's somehow 'fine' for the environment.
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No matter how 'organic' your farmed salmon is, it is still not a green option. Try to eat only wild-caught, sustainable fish. Farmed salmon requires tons of feed, which mostly comes from other fish that we could be eating directly, and gives at best a 10-to-1 efficiency of fish production (i. e, you need 10 kilos of feed to produce 1 kilo of salmon. Seriously guys, it's fine to have this fish around if you like access to cheap salmon, but don't kid yourselves into thinking it's somehow 'fine' for the environment.
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Mark
I don't understand the purpose of that quantity of oil in your dressing/sauce/relish. With that much oil, it seems to become very greasy and without the seeds of the tomatoes, I feel like that is the only liquid that creates the base for the sauce. Maybe a sixth of the oil you put in would be better, with a splash of white wine added later? I feel like it would be more pleasant to eat and the white wine would pair perfectly with the fish. Good video, though.
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I don't understand the purpose of that quantity of oil in your dressing/sauce/relish. With that much oil, it seems to become very greasy and without the seeds of the tomatoes, I feel like that is the only liquid that creates the base for the sauce. Maybe a sixth of the oil you put in would be better, with a splash of white wine added later? I feel like it would be more pleasant to eat and the white wine would pair perfectly with the fish. Good video, though.
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Tardis1384
If you are putting the dressing in a pan over heat why in the world would you want to use good extra virgin olive oil. Extra virgin olive oil is cold pressed to preserve flavor and it is more expensive. If you are putting it on heat just use a plain heat pressed olive oil that is less expensive and you would loose the flavors in the good stuff anyway
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If you are putting the dressing in a pan over heat why in the world would you want to use good extra virgin olive oil. Extra virgin olive oil is cold pressed to preserve flavor and it is more expensive. If you are putting it on heat just use a plain heat pressed olive oil that is less expensive and you would loose the flavors in the good stuff anyway
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rohan
Awesome and simple recipe as always Bart. Loved it. :) Btw, I know that the clear bright eyes and deep red gills are a great way to check how fresh the fish is but what was the point checking them on a fish that you literally just pulled out of the water and is still alive. That was pretty funny. #OldHabitsDieHard
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Awesome and simple recipe as always Bart. Loved it. :) Btw, I know that the clear bright eyes and deep red gills are a great way to check how fresh the fish is but what was the point checking them on a fish that you literally just pulled out of the water and is still alive. That was pretty funny. #OldHabitsDieHard
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opwave79
Great recipe! Very impressed with the sustainable practice at the salmon farm. He's right about keeping the density low in the pens. It does make a difference. Also love that you grilled the asparagus. Keeps it crispy and fresh. That's my favorite way to cook asparagus.
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Great recipe! Very impressed with the sustainable practice at the salmon farm. He's right about keeping the density low in the pens. It does make a difference. Also love that you grilled the asparagus. Keeps it crispy and fresh. That's my favorite way to cook asparagus.
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wrap267
I don't understand. How does organic salmon, farmed in basically the same sorts of cages as non-organic just with fewer fish, have less impact on the environment? 2: 43 does he use more sustainable fish food somehow?
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I don't understand. How does organic salmon, farmed in basically the same sorts of cages as non-organic just with fewer fish, have less impact on the environment? 2: 43 does he use more sustainable fish food somehow?
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Mature
Farmed Salmon can't even be compared to wild salmon. Organic or not I will never eat farmed salmon. Disappointed in Jamie Oliver for promoting this.
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Farmed Salmon can't even be compared to wild salmon. Organic or not I will never eat farmed salmon. Disappointed in Jamie Oliver for promoting this.
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cuslee
There's nothing better than watching on 3 AM a tale of Bart / Food Tube. I just love you guys. and thats not the gin & tonic speaking out of me. :P
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There's nothing better than watching on 3 AM a tale of Bart / Food Tube. I just love you guys. and thats not the gin & tonic speaking out of me. :P
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