Fish has been one of my favorites, and I still vividly remember how I enjoyed, as a young kid, those meals with oil packed sardines, Nova Scotia Salmon with cream cheese, and tuna salad sandwiches. I can still recall those special occasions when my mom would surprise me with a half a side of a mouth watering smoked salmon. It would always be an omelet, for that is what I liked most of smoked salmons. During the early part of my teens, I remember I went for Caesar salad for most of time. These are just snippets of the healthiest foods I had in my diet when I was a young kid.
My Diet Misfits
While there were times when I would miss a meal a day or not have vegetables for an entire week, my mom would come to my rescue and bring home those assorted “health foods” back then – brown rice cakes, oatmeal, fresh fruits, and whole grain bread. But these were the few instances that I thought I had some good scores in my nutritional scorecard as I had then what I would usually refer to as an assortment of abominations of the processed food industry – bologna, TV dinners, potato chips, canned fruit cocktail, cereals with sugar frosting, and fruit punch with artificial flavoring. It is a good thing that I had a fair share of ocean fish-dominated meals, or I would not be in a relatively good shape right now.
Lapping it all Up with my “Fishy” Meal
I consider seafood as my super food, although I am pretty aware that we have to be selective when it comes to our choices in deference to our global concerns about over fishing and pollution of our waterways. I normally prefer the mild-tasting varieties. I am always on the lookout for the more nutritious varieties, and as far as I am concerned, that will surely be Wild Alaska salmon. One of my favorite cooking options is to pan fry my salmon in Avocado oil. I have learned that this all-purpose cooking oil is packed with monounsaturated fatty acids, making it a better alternative to vegetable oils.
Although my top favorite is the Alaska sockeye salmon, which comes in abundance by mid-May, I may have to settle for the keta salmon or the smallest among the five species, the Alaska pink salmon. What I like most about my “fishy” meal is the ease with which I can whip it up. As long as I have a salmon of premium quality, I won’t have any need for those fancy marinades and sauces to make a great tasting meal.
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