Also, since reading this interview a few months back, I have started buying canned sardines.
"Big fish like tuna, swordfish, shark -- these are traditionally middle-of-the-plate proteins in the world's best restaurants, and they're actually a lot of the riskiest ones in terms of having things like mercury and, in the case of salmon, persistent organic pollutants. If you really want to do some good for the oceans, start exploring the pelagic fish -- whiting, for example; the schooling fish like sardines and anchovies; things that we don't even really cook right now but are quite popular in other countries."
If anyone else is interested, I have found a bunch of good sardine reviews and links in this chowhound thread.
eli.pousson
posted 2 months ago
