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I have received many
thoughtful responses to last week's article regarding the farmed salmon
myths. Here is one example:
Dear Chef Pisto,
Astaxanthin is the carotenoid (coloring agent) which all salmon utilize
and accumulate in their tissue. If you look at Dr. Weil's web site he
sells an anti-oxidant formula that includes astaxinthin, which he highly
recommends. His source of astaxinthin is man made, virtually identical
to the astaxinthin used in salmon feed. |
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When this issue first came up I submitted a
petition to FDA to change the "color added" labeling requirement. You
can find it on the FDA web site by looking up Erick Swanson Citizen
Petition on Google. Salmon fed feed without astaxinthin had
significantly higher mortality and lower growth rates. The petition is
still waiting FDA action. Thanks for the honest evaluation and telling
it like it is.
Erick Swanson
Mount Desert
Maine |
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Thanks, Erick. Folks, I'll include more
responses next week. I haven't received much in the way of opposing
views, but I will include whatever I receive to both represent a
balanced view and to continue to debunk the myths. To me, this gets more
fascinating every day.
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Q). Hi John - We just saw a show of
yours about pan-poached King Salmon! I looked around on your website and
did not find it. I missed some of this...can you send us the recipe? It
looks like you sautéed onions and added some red wine vinegar and then
the salmon, just for a short bit. We love salmon and have some in the
freezer from the great run we had from our wonderful bay this past year.
Thanks so much for your great and easy recipes! We enjoy coming over to
your restaurants.
Tom and Maria Lindsay
Via e-mail
A). Yo, folks! What you saw was my
sweet and sour salmon and it's real easy. Sweet
and Sour Salmon Recipe Sauté two 8 oz. salmon filets
in some olive oil using a nonstick pan. Season the fish with salt and
pepper and cook through (about 3-5 minutes on each side).
Remove fish and sauté
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two medium onions, sliced very thin and a
handful of chopped mint with some salt and pepper. Add a little more oil
and use medium heat. Try not to burn your onions and cook for 15 to 20
minutes. Now add 2 oz. of red wine vinegar and 3 tablespoons of sugar.
Place the salmon back in the pan and cook until nearly all of the liquid
evaporates. Finally, plate up the salmon filets with the onions on top.
Q). I've been coming to Monterey
since 1983. I work for CBS Sports and have many fond memories of your
restaurant. Is there a chance that one of your chefs has a secret
recipe, or a very strange, exotic seafood dish that might be available
around the week of the AT&T Pro Am? I've seen some very weird fish in
Europe with teeth as big as their tail, and some great things in Japan
at a fish market that no American would touch. I was very lucky that |
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at both the 1992 Olympic games in
Albertville, France and the 1998 games in Nagano, Japan gave me access
to new sorts of fish and seafood that I never knew existed. I had the
luxury of having an apartment at both sights so I cooked a lot. I never
(due to translation) knew what I bought but it was great. I think that
there must be some fish in the Monterey area that just don't look good
on the plate. Any ideas?
Drew Beskitt
Via e-mail
A). You bet! You want weird? I'll give you weird. How about
salmon liver pate or scrambled eggs with fresh sea urchin? Or how about
a crab shell full of crab butter pasta or some halibut cheeks? Call me
at my office (831) 373-3778, and I'll get you the recipes. |
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Attention Mushroom Lovers! Spend
the day with David Arora (author of "Mushrooms Demystified" and "All
That The Rain Promises and More") and myself for mushroom collecting on
Saturday, January 22, 2005. We will finish off with a wild mushroom
field risotto in the park. Space is very limited so please call for
details (831) 373-3778 ($75.00 per person - payment in advance, please).
Bring your own drinks and wine.
Q). Hi John, Do any of the local wineries or colleges offer wine
classes? My wife and I are interested in learning more about the
different kinds of wines and what makes them different. Many thanks.
Brian Simmons
Via e-mail
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A). Why not go to all of our local
tasting rooms and taste and talk - it's much more fun. Tasting rooms are
listed in the yellow pages and several are clustered in the Carmel
Valley Village. Remember
Phillips Candies in Seaside, Oregon? The boys sent me a 2 lb. box of
handmade chocolates. These are old family recipes, folks. What a treat!
Have some shipped to you, it's worth a try! Phillips Candies - 217
Broadway, Seaside, Oregon (503) 738-5402.
Q). What can I use to substitute for okra in a Cuban chicken
dish?
Steve B.
Via e-mail |
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A). You can buy okra frozen, it's
readily available. Also known as "gumbo" okra is a tall growing,
warm-season, annual vegetable from the hibiscus family. The immature
pods are used for soups, canning and stews or as a fried or boiled
vegetable primarily in the southern states. If you don't have any, just
cook with your pot uncovered for an additional ten minutes to thicken
the sauce (at least I hope).
Congratulations to my friends and neighbors, Bert and Ted of the
Sardine Factory, celebrating their 36th year in business this month
with the offer of a 36% discount. I'm just sorry we won't be around for
the 100th so we could stick you boys with the whole bill!
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