Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.
There is a lot of helpful information available on how to purchase fresh seafood, but I rarely read any articles that address what to do with the seafood once you leave the market (i.e., how to safely transport and store it). This blog post aims to fill that void.
Transit – If your commute from the seafood market to your home takes more than 20 minutes, then be kind to your fish and ask your monger for an ice pack to keep it cool on the ride home. Even better, come prepared with a cooler and your own ice packs. Just remember not to leave your cooler in the hot trunk while you’re doing all your pre-seafood market shopping. When heated in the sun, a cooler will hold its temperature and act more like a portable oven than a fridge for your fish!
Packaging – Before refrigerating your fish, remove the fillets from their original packaging, wrap them with plastic wrap, and place them on a plate or tray in the coolest part of your fridge (back of bottom shelf) underneath an ice pack. Before freezing fillets, remove them from their original packaging and seal them in vacuum-pack bags using a home food saver. If you don’t have one of these, wrap the fish in plastic, then tightly in freezer paper or a freezer bag, pressing all the air out as you go. Try to store fish fillets in the coolest part of your freezer (near the back cooling unit) so that they freeze as quickly as possible, minimizing the number of ice crystals that form inside the flesh.
Live Shellfish – Be sure that your shellfish have adequate access to circulating air in transit. Ask your monger to use a mesh bag or to puncture some holes in a plastic bag so that the shellfish can “breathe.” Lobsters and crabs should be wrapped in wet newspaper (soaked with saltwater) before being placed in a box or cooler; this helps keep their gills moist. When you get your shellfish home, place it on ice in the coolest part of the fridge. Do not allow water to gather around the shellfish, as the chlorinated tap water will kill them. You may also want to cover your shellfish with a damp towel to keep them moist. Oysters should be laid flat, with the “cup” side down, so that if they open and close they don’t spill out all their delicious oyster liquor!
Shelf life – The shelf life of fish depends on a variety of factors, among them are the oil content, the time it has spent out of water, the time since it was filleted, and whether or not it was properly handled. A fish stays fresher the longer it stays whole (with an exception of the viscera, which should be removed as soon as possible). Your fishmonger should be able to give you the best advice on how many days your product will last if properly stored over ice in a home fridge. If your market does its own processing (like Quality Seafood Market!), then you’re in luck. If you don’t like the looks of a certain fillet, they may fillet you a fresh one. If you don’t live near a reputable fresh seafood market, then this table should give you a general idea of how long to keep seafood in your home fridge. Before cooking your fish, rinse it, pat it dry, and give it a good sniff test. If your fillets have gone sour or have a faint chemical aroma, it’s too late and you should be headed back to the market for newer, fresher seafood!
Raw Cooked
Whole fish (gutted and gilled) 3-4 days 3-4 days
Fish fillets or steaks 1-2 days 3-4 days
Live shellfish (crustaceans) 1 day 2-3 days
Live shellfish (mollusks) 1-2 days 2-3 days
Shellfish (processed) 1-2 days 2-3 days
Learn more about fish at Quality Seafood Market. The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest bloggers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.
Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.
Just in case you missed it, Helene York (director of strategic initiatives for Bon-Appetit Management Company) published a superb article, “In Defense of Tilapia,” in The Atlantic last Friday. Her article debunked two stereotypes that often mislabel tilapia: it’s unsustainable and it’s not ashealthy as other fish.
With respect to sustainability, critics of tilapia claim that its soy-based feed could be used more efficiently if it were fed directly to humans. This is a valid argument, but when you compare tilapia feed to the volume of grain-based feeds eaten by livestock, the feed-conversion-ratio of tilapia farming is relatively small. In short, eating tilapia has less of an environmental impact (in terms of feed) than eating beef, pork, or chicken.
In addition, Chinese tilapia farms are under criticism from organizations like the Monterey Bay Aquarium for their use of antibiotics and growth hormones. But York aptly points about that the blanket “red listing” of all Chinese tilapia actually hinders those farms that are raising tilapia sustainably. Leading by example – York spearheaded an investigation of the tilapia farms that contracted with the Bon-Appetit Management Company and discovered that they weren’t using antibiotics or growth hormones – she argues that it’s partially the consumer’s responsibility to check the facts, to ask questions of their suppliers, and to find out the truth about how their fish is raised.
York concludes her article by silencing critics who claim that tilapia is somehow less healthy because it doesn’t have as many omega-3 fatty acids as other fish. Citing Dr. Alice Lichtenstein, York points out that tilapia is low in omega-3’s because it’s inherently lower in fat than other fish. That’s a good thing, right? In the end, consumers may overtly choose tilapia because of its low price point or its “non-fishy” taste, but inadvertently they’re choosing a source of protein that’s leaner than some other fish, chicken, pork, or beef. Rather than splitting hairs over which fish is best, let’s continue to encourage consumers to choose heart healthy sources of protein that have as little environmental impact as possible.
Learn more about fish at Quality Seafood Market. The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest bloggers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.
Live Oak Pharmacy is an Austin Pharmacy. We are also your fun Austin Pharmacy! Come find out why the reader’s of the Austin Chronicle voted us Best New Local Business! And don’t forget to like us on Facebook and follow us on Twitter!
Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.
This Wednesday, April 20th, marks the one-year anniversary of the Deepwater Horizon oil spill. The day is a somber reminder of the manmade disaster that claimed the lives of 11 oil rig workers, and that continues to threaten the economy and the culture of an entire region. Even a year later, fisherman and their families continue to struggle to get the message to the American consumer that Gulf seafood is safe to eat. It seems like yesterday when the media were telling the story of the disaster and its potentially devastating effects on the industry. Where are they today? So few stories of success and recovery are being told. Therefore, Gulf coast communities have taken it upon themselves to rebuild consumer confidence in their product. And make no mistake, seafood coming from the Gulf of Mexico is continually screened for safety by the NOAA and by independent laboratories (My Gulf Wild randomly screens its snapper and grouper for trace PAHs, heavy metals, and dispersants). Consumer safety is the Gulf fisherman’s number one concern, and they’re trying to get that message to us. Let’s at least listen to their story…
FDA.gov – “Gulf of Mexico Oil Spill: Questions and Answers”
The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.
Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare and that includes eating well. To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street, visit us online or call us at 512-476-8979 ext. 1
Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.
There’s a lot of buzz lately about the proposed rule on catfish inspections. I thought I’d dedicate this blog post to summing up the debate for those of you who haven’t been following it on a daily basis. I encourage you to share your knowledge and opinions in the comments section.
On February 18th, the USDA published its much-anticipated rule on catfish inspection as mandated by the 2008 Farm Bill. If adopted, the rule would require that the aquaculture, processing, and transportation of catfish and catfish products be inspected by the USDA’s Food Safety Inspection Service (FSIS) – much like beef and poultry. Catfish is currently subject to the regulatory capacity of the Food and Drug Administration (not the USDA). The rule would pertain to both imported and domestically-raised catfish, and it would attempt to regulate factors that affect consumer-safety such as the quality of water and feed. Under the new rule, all products bearing the name “catfish” would have to bear an FSIS (or similar foreign agency) seal of approval.
The crux of the debate surround the rule rests on issue of how to actually define “catfish.” The USDA has proposed to two definitions and asked for comments. The first would include all species in the family Ictaluridae – species that dominate the domestic catfish industry – and the second, broader definition would include species within the order Siluriformes, encompassing the three families Ictaluridae, Pangasiidae, and Clariidae – species that are favored by foreign catfish growers. If the USDA chooses the latter definition, it risks upsetting the Bilateral Free Trade Agreement with Vietnam, and if it adopts the former, it will upset the Catfish Farmers of America (CFA) who claim that foreign catfish farms – by and large – do not observe safe practices in aquaculture, thus allowing them to bring a cheaper product to market, at the expense of US consumers’ long-term health. A recent article published in Vietnam News cites ongoing survey efforts by two Vietnamese organizations – the Institute of Environment and Sustainable Development and the Fisheries Quality Assurance and Aquatic Resources Protection Department – that have made recommendations that Ho Chi Minh City’s rivers are too polluted for aquaculture.
Senator John McCain (R-Ariz) and Senator John Coburn (R-Okla), have taken aim at the new rule, proposing a bill that would annul the transfer of regulatory power over the catfish industry from the FDA to the USDA. Viewing the rule as “protectionist,” Sen. McCain claims Vietnamese catfish “are virtually indistinguishable from U.S. grown catfish.” Butch Wilson, the president of the CFA, responded to the senator’s claim: “It is stunning that Sen. McCain has chosen to protect importers and Vietnamese farmers over the health and safety of American citizens.” Mr. Wilson also noted that rule could not be considered protectionist if it applied to both domestic and imported catfish. He added that the USDA, which requires more frequent inspections, would have far more regulatory reach than the FDA, whose agency only inspects processing facilities on an annual or bi-annual basis.
The USDA is accepting comments on the rule through June 24, 2011. To submit a comment, visit www.regulations.gov (you must identify FSIS and docket number FSIS-2008-0031). You may also contact your senator regarding the proposed bill S.496.
The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.
Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare and that includes eating right! To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online at http://LiveOakRx.com
An apple a day may keep the doctor away, but one or two fish a week can keep your heart healthy, can prevent arthritis, and may cut your risk of Alzheimer’s Disease.Fish including salmon, tuna, sardines, and herring contain healthy amounts of a fatty acid called Omega-3, which has been shown to reduce blood pressure and may prevent insulin resistance (resulting in diabetes). DHA, a specific type of Omega-3, aids in the brain development of infants, making it beneficial to pregnant women and nursing mothers.
Mercury found in fish is a health issue, but for men and women of childbearing age, the benefits of a fishy diet seem to outweigh the risks of mercury exposure. For women who are pregnant or breastfeeding (or who may become pregnant), as well as small children, seafood like shark and swordfish should be avoided, but light tuna, salmon, and shrimp contain relatively low levels of mercury. As always, check with your doctor to know what’s safe and nutritious to eat.
Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare and that includes eating right! To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online at LiveOakRx.com
Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.
This month, Sarah decided to incorporate video into your blog, School of Fish, and interview Live Oak Pharmacy Co-Owner and Director of Communications, Scot Maitland about his weight loss success with the hCG Diet.
Even if you’re not on a strict diet, you can still follow the basic model of the HCG diet and incorporate more protein into your breakfast routine and gradually reduce your calorie intake at lunch and dinner. Seafood is an excellent source of lean protein, and as Scot mentioned in the interview, it’s under-appreciated as a breakfast item. Below is a list of a few ways that you can use more seafood in your early morning routine. The final item, “Jook,” is a Chinese rice porridge sometimes eaten for breakfast. Follow the basic recipe and opt for the “Jook with Seafood and Cilantro” version. I hope it will inspire you to think outside the box when you fix breakfast!
-Shrimp and grits (substitute healthy polenta cakes)
-Lemon dill poached salmon
-Egg-white omelet with Texas lump crabmeat
-Half a bagel with smoked salmon and low-fat cream cheese
-Shrimp and egg-white migas with fresh tomato salsa
For questions about the hCG diet or to learn more about how Live Oak Pharmacy compounds hCG as a rapid dissolve tab or cream, call us today at 512-476-8979 or visit our downtown Austin compounding pharmacy at 1611 W 5th Street.
The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.
Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare and that includes eating right! To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online athttp://LiveOakRx.com
Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.
Mercury Rising?
Many of you are probably considering a new diet for the New Year. And I hope seafood constitutes a healthy part of that regimen. Among other essential nutrients, fish and shellfish are high in protein and often low in saturated fat, and most contain omega-3 fatty acids that have been linked to heart health. But along with the plethora of information available regarding the health benefits of a diet rich in seafood, there’s a lot of information about some of the health risks. Intended to educate more than scare, this blog post focuses on the most notorious offender, mercury, and how you can avoid it at the seafood market.
In general, fish with the greatest levels of mercury are those that are higher up on the food chain, such as shark and swordfish. When shopping for seafood, keep in mind the “small fish rule”: the smaller the fish, the less mercury it contains. Large fish that take longer to mature usually have more time and greater opportunity to consume smaller fish and amass more mercury in their flesh.
Another rule of thumb, one that may seem obvious but that is often overlooked by the average seafood shopper, is that freshwater fish have lower mercury content. Some good freshwater options are bluegill, perch, stream trout, herring, smelt, and crawfish.*
In addition, farm-raised fish are typically lower in mercury than wild-caught fish. Whenever possible buy U.S.-raised product; most imported product is not held to the same standards as domestic fish and shellfish. Look for U.S.-raised catfish, trout, oysters, mussels, clams, and shrimp.
If you prefer marine fish and shellfish, here are some good low-mercury options: shrimp, salmon, pollock, flatfish (flounder, sole, plaice), scallops, haddock, mullet, oysters, ocean perch, sardines, squid, and anchovies. Also, check out this guide compiled by Tim Fitzgerald of the non-profit group, Environmental Defense. It’s the only one I’ve come across so far that combines the concepts of shopping sustainably while simultaneously monitoring your mercury intake.
This may be a lot of information to process, let alone remember when you’re standing at the seafood counter trying to figure out what’s fresh and what’s within your budget. If you remember just one thing, remember that the key to a healthy seafood diet is variety. Like most foods, too much of a good thing can have its drawbacks, so change the menu frequently and add a little variety to your diet.**
*If you are pregnant or nursing, limit your consumption of freshwater predator fish, such as walleye, bass, and Northern pike, to less than six ounces per week (the “small fish rule” still applies to freshwater fish).
**The Mayo Clinic recommends that pregnant and nursing women and young children consume “no more than 12 ounces (340 grams) of fish in total a week, no more than 6 ounces (170 grams) of canned tuna a week, and no amount of any fish that’s typically high in mercury” (e.g., shark, swordfish, tilefish, and king mackerel).
The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.
Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare and that includes eating right! To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online athttp://LiveOakRx.com
Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.
One of my favorite holiday traditions is Christmas morning breakfast. My mom always serves something savory – quiche, breakfast pizza, or breakfast casserole – and something sweet – kringles, cinnamon rolls, or French toast. I love this meal precisely because it evolves over time. Unlike some holiday menus, it is totally acceptable to change it every year, incorporating new recipes each time. The dishes are different, but the love that’s baked into them is always the same. Here’s my version of a seafood lover’s Christmas morning breakfast. I hope it inspires you to create a menu of your own. Happy Holidays!
Sarah’s Christmas breakfast – something for the seafood lover in everyone
Bagels and lox – The best bagels you’ll find in Austin, hands down, are at the Wholy Bagel (4404 W William Cannon Dr Ste P). And don’t fret if you can’t make it up north to Airport Blvd to buy your lox from Quality Seafood Market, you can buy the same lox from Wholy Bagel owner Scott Campanozzi.
“Double blue” quiche – Fresh lump blue crabmeat with bleu cheese, Parmesan, scallions, and light custard baked in a flaky piecrust. Use this basic quiche recipe (courtesy of my mom – the “Quiche Queen”) or save on time and buy one from Quality Seafood Market for $12.95. Another great thing about quiche? It freezes well, so you can spend more time with your head on your pillow on Christmas morning.
RECIPE: Mary’s basic quiche
1 deep dish pie shell
4 large eggs
¼ – ½ cup whole milk, half-and-half, or heavy cream (pick your poison J)
salt and pepper to taste
a few dashes of Tabasco sauce
2 cups of your choice of filling(s): browned breakfast sausage, diced ham, shredded cheese, chopped vegetables such as onions, bell peppers, scallions, leeks, or mushrooms.
If using, precook meat or seafood. Precook empty pie shell for 5-10 minutes in oven preheated to 375 degrees F. Combine eggs, salt and pepper, Tabasco, and milk in a large mixing bowl. Beat the egg mixture with two forks until frothy. Layer meat or seafood, vegetables and cheese in the pie shell. Pour egg mixture over top. Bake for 30-45 minutes or until egg mixture is set. Serve warm or cold with hot sauce.
Banana “Texas” orange smoothie – Although I can’t claim creative ownership of this recipe (I’m sure some other smoothie fiend discovered this one long before I did), I will say that this is my personal favorite. I have just two rules when smoothie-making: 1) Always use frozen fruit, never ice! 2) Initially, add enough liquid to get the blender motor running, and then add the rest gradually as the motor is running to achieve the optimum “smooth” texture.
RECIPE: Banana “Texas” orange smoothie – Put 2 frozen bananas, 1-2 cups orange juice, 2 ounces Paula’s Texas Orange liqueur in a blender. Blend until smooth (texture should be thick and creamy). Garnish with fresh orange slices. Makes 2 servings.
The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.
Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare. To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online at http://LiveOakRx.com
Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness.
I’m not from Texas, and I up until now, I have celebrated the holidays in Minnesota with my family. Therefore, I’m not too familiar with local holiday traditions. But having worked at Quality Seafood Market during the holiday season, I learned right away that many Texans, hundreds (if not thousands) feast on seafood for the holidays. Whether they replace the turkey altogether with salmon, or they just like to add some oysters to their stuffing, our seafood counter is bustling from morning ‘til night on Thanksgiving, Christmas, and New Year’s Eves. Being land-locked in Minnesota, my family had very few choices for seafood at the holidays. Surprisingly, we did not dine on the traditional Midwestern holiday fare of lutefisk and pickled herring. What I look forward to most every year is the smoked lox tray that my grandmother Louise meticulously assembles on Christmas Eve. She mail orders a gorgeous fillet of Nova Scotia smoked salmon and then adorns it with the chopped eggs, diced onion, capers, dill, and cream cheese. My dad and I – the big salmon eaters of the family – can finish it off in a matter of minutes. We also have peel-and-eat shrimp, which one has to hoard early if they want to enjoy them before my uncle Mick arrives at the party. I’ve never seen a man peel a shrimp so quickly; even my Texan husband whose last will and testament is to eat shrimp is put to shame by uncle Mick. Aside from lox and shrimp on Christmas Eve, our holiday menu is composed of traditional Midwestern fare (i.e., meat and potatoes). But who could blame a bunch of Minnesotans with only their 10,000 lakes to fish from? Now, being privileged to live in the fine state of Texas, I’m finally looking forward to my first Christmas filled with seafood delights. After dozens of cookbooks, even more magazines, and a few chats with some esteemed Texans and fellow cooks, I’ve assembled a Thanksgiving seafood menu fit for kings and queens. Many of your families probably enjoy, if not swear by, your own traditional holiday menus, but simply trying one new recipe a season can become a tradition in and of itself. Most of the items on this menu are do-it-yourself, but the shrimp-stuffed quails are also available at Quality Seafood Market. This will surely save you time and energy – to be used for prepping other dishes and partaking in general merriment. I omitted vegetable recipes from the menu, simply because of space constraints. However, I can’t resist typing what I would cook with this menu: sautéed green beans topped with crispy bacon and shallots, and some savory roasted sweet potato slices with pimentón (Spanish paprika) and salt. To all of you readers dedicated to the pursuit of wellness, don’t forget that indulgence, when used in moderation, can contribute to a well body and soul. I wish you a happy, healthy holiday! ¡Buen provecho!
“Surf and bird” Thanksgiving dinner
Shrimp-stuffed Lockhart quail: These quails are farm-raised locally in Lockhart, TX and are stuffed with our house recipe shrimp cakes. If you prefer to do it yourself, you can purchase individual quails from your local market and use your own shrimp stuffing recipe. They are delicious oven-roasted or golden-fried, and as an added bonus, they cook quickly. Quail also offers an easy solution to portioning and does away with the laborious job of basting and carving.
“Mom’s oyster dressing”: Many of you Texans likely already have a favorite oyster stuffing recipe. But if you’re a northerner like I am, taking advice from La Bonne Cuisine Cooking New Orleans Style cookbook is never a bad idea. Here’s the recipe:
½ cup cooking oil
6 large onions, chopped
4 large cloves garlic, chopped
6 dozen oysters, drained (reserve liquor)
2 (8 ounce) packages Pepperidge Farm herb seasoned stuffing mix
1 cup chopped celery
1 cup chopped bell pepper
½ cup chopped parsley
2 eggs, beaten
½ cup butter or margarine
Salt and pepper to taste
In a Dutch oven heat the oil. Add the onions and garlic and sauté over medium heat until browned. Add the drained oysters and cook until the edges curl. Add the stuffing mix and oyster liquor. The Mixture should be moist. If there is not sufficient oyster liquor, add a small amount of water. Add the celery, bell pepper, parsley, eggs, butter, salt, and pepper. Cook, stirring occasionally, for 20 minutes, adding water as necessary to maintain a moist consistency. Loosely stuff and 18-22 pound turkey with the dressing, truss, and roast it. Proportions may be decrease for stuffing a smaller fowl.
“Grown up” macaroni and cheese with bay scallops: I first sampled this dish right here in Austin at Café Josie. It was a fresh version of an old favorite. This recipe would work superbly as a side dish to a seafood or traditional Thanksgiving menu. If the kiddos prefer original mac n cheese, just make a double recipe and omit half the scallops from one of your casserole dishes.
Biscuits with lobster gravy: This one was the brainchild of myself and Carol Huntsberger, owner of Quality Seafood Market. If your menu is extensive, this dish can be a New England twist on a classic “Texas” breakfast – perfect for hungry relatives staying the weekend. Make your favorite biscuit recipe, or to save time, hit up your neighborhood bakery for some fresh-baked biscuits. Then smother them with this version of lobster gravy.
The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.
Live Oak Pharmacy, winner of Best New Local Business in the Reader’s Choice of the Austin Chronicle, is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare. To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online at http://LiveOakRx.com
Sarah Harper, Fishmongress at Quality Seafood Market, writes a monthly article for Live Oak Pharmacy on seafood as an essential part of whole body wellness. Live Oak Pharmacy would like to extend their best wishes to both Sarah and her new husband Christian! And now back to our regularly scheduled blog . . .
As many of you seafood lovers know, sushi is a delicious and fast way to enjoy a light, yet protein-packed meal. Having a few friends over for a sushi rolling party is a great way to get your guests to pitch in and help prepare the dinner. There’s lots of room for invention, and everyone enjoys participating. Throw in a bottle of wine or sake and you’re in for a fun Saturday night! However, as with any raw food, there are some risks involved, and it’s essential to be an educated sushi-chef before handling raw seafood at home.
During your past visits to the local fish market, you may have noticed certain fish labeled “sushi-grade” or “sashimi-grade” (the terms are interchangeable) in the freezer section. The FDA requires that all products that carry the “sushi-grade” label be frozen for 15 hours at -31o F or for 7 days at -4o F. This reduces the risk of foodborne illness by eliminating any parasites potentially living in the fish (typically, the cooking process would take care of those little buggers!). Some sushi gourmands may scoff at the idea of eating frozen fish, but the fact is that it’s much safer than using raw seafood. Unlike in Japan, there is no standard practice overseen by a governing body that regulates the way raw seafood is handled in the US. Unless you catch and process the fish yourself – and even then there is the risk of foodborne illness from parasites within the fish – there is no guarantee that the fish was handled properly. The bottom line: if you eat raw seafood, you might also be consuming any bacteria or parasites living in or on that seafood.
Some markets carry frozen “sushi-grade” fish from a special processer, while others process it themselves. If you can’t find already frozen “sashimi-grade” fish, then buy the freshest possible raw fish and freeze it for at least five days in your deep freezer. If you must consume fresh never-frozen fish, then befriend your monger. Ask him or her when the fish arrived at the market, how long it had to travel to get there, and how long ago it was cut. When you get it home, be sure to “trim” the sides of the fillet that may have been in contact with contaminated surfaces and toss them away before digging in to that delicious center.[1]
[1] For the most up-to-date information regarding food safety and the consumption of raw seafood, consult www.fda.gov.
The opinions expressed by our guest bloggers do not necessary reflect the opinions of Live Oak Pharmacy. The opinions expressed by guest blogers are their own, unless otherwise stated. No financial agreement exists between guest bloggers and Live Oak Pharmacy.
Live Oak Pharmacy is an Austin Compounding Pharmacy. We focus on an integrative approach to healthcare. To learn more about Live Oak Pharmacy, an Austin Pharmacy, visit our Austin downtown pharmacy location at 1611 W 5th Street or visit us online at http://LiveOakRx.com
