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Susan Brockman's avatar

Thanks again for an insightful, balanced article & lovely-sounding recipe. I live in the mideast of the US; buying fish at the docks is not an option here. The closest would be the Great Lakes supply of perch, walleye, salmon, whitefish, trout, etc, which we do enjoy. As you point out, the fish supply chain cannot always be trusted. Our local purveyors rely on industry certifications and standards, but even those have been the subject of criticism. Until then, I continue to eat nearly anything and everything (except anything endangered) while rationalizing that balance, quality, and portion control are enough to keep me healthy.

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Julia Watson's avatar

Sounds like a thoughtful approach to food. It's a shame that we can't always trust certificates and certifiers because there are honestly fish businesses out there who are let down by the others.

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Patricia Davis's avatar

I gave up farmed fish decades ago. Being in the bread basket of America, I was appalled when entrepreneurs started fish farming in formerly highly artificial fertilized and pesticide rich farm land. No thanks.

About your later comment regarding soft pasta vs firmer, take a look at the glycemic index. Soft angel hair pasta is like shooting sugar in your veins! Practically premasticated!!! It’s why it’s better to eat whole fruit than to drink a smoothie. The only energy consumed with smoothies and the washing up of your blender! Regarding insects I ate a BBQ’d grasshopper once. Kinda’ like a potato chip.

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Julia Watson's avatar

All you say is so interesting! As to insects, I've eaten cockroaches and beetles and all manner of creepie crawlies that all tasted of whatever they had been marinated in before frying. Not unlike carapaced and antennae-waving shrimp and pawns, no?

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