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10 Fishes to Avoid

Here are the 10 fishes we should avoid from eating according to Yahoo Health.

1. Catfishes. Imported catfishes are believed to contain antibiotics that are banned from the United States.

CatfishCatfish (image from kimthompsonartist.com)

2. Farmed Eel. These farmed eels are believed to have high mercury and PCB contents.

EelEel (image from europa.eu)

3. King Mackerel. These fishes also contain high levels of mercury.

King MackerelKing Mackerel (image from alltackle.com)

4. Orange Roughy. These kind of fishes also contain high levels of mercury.

Orange RoughyOrange Roughy (image from tamu.edu)

5. Chilean Sea Bass. These fishes also contain mercury.

Chilean Sea BassChilean Sea Bass (image from nytimes.com)

6. Shark. Shark meat are believed to have high mercury contents.

SharkShark (image from wikimedia.org)

7. Imported Shrimp. Imported ones are believed to have high antibiotics and chemical residues.

Imported ShrimpImported Shrimp (image from kcrw.com)

8. Swordfish. These fishes also contain mercury.

SwordfishSwordfish (image from kingsailfishmounts.com)

9. Tilefish. These fishes also contain mercury.

TilefishTilefish (image from fooduniversity.com)

10. Bluefin Tuna. These fishes also contain mercury.

Bluefin TunaBluefin Tuna (image from europacifictuna.com)

Paksiw na Ulo ng Isda (Fish in Vinegar)

Isn’t it pretty obvious? I am just missing home that is why I am posting almost but not all foodies here that are best and most commonly prepared at home.

Have you tried Paksiw na Isda or Fish in Vinegar? You can read my post about that foodie I had. Just feel free to click the link. But for now, though the one I am thinking of sharing to you is still a Paksiw na Isda, this time, it is more specific to be a Paksiw na Ulo ng Isda.

Paksiw na Ulo ng Isda

Accordingly, the tastiest and yummiest part of a fish especially when prepared as a paksiw is its head or the ulo. Ulo is a Filipino term of the head. I found it myself real tasty as well. But I cannot find any reasons or think of any possible reasons why it is thought to be such.

If you want to try and prove it yourself, prepare and cook Paksiw na Ulo ng Isda (Fish in Vinegar). For the procedures on how to prepare Paksiw na Ulo ng Isda (Fish in Vinegar), you may visit How to Prepare Paksiw na Isda.

Fish Kinilaw

When I am at home, one of the foods that I really want my mom or any members of the family to prepare is Fish Kinilaw or Fish Ceviche.

Fish Kinilaw

Fish Kinilaw is made and prepared with fresh fish, uncooked but well-marinated in a lemon juice. Before, my mom used to add sliced pork barbeque to add more flavors other than the spices. However, since I stopped eating pork, she only prepare the fish ceviche with fish alone aadded some vegetables like tomatoes and of course, spices like garlic.

This is really what I am craving at this very moment. How I wish I could prepare one. But sad to say, honestly, I don’t know how to prepare Fish Kinilaw or Fish Ceviche.

Sizzling Bangus (Milk Fish)

It is supposed to be a time for shopping for new pairs of shoes for M. But after roaming around the men’s shoes department and saw a poster advertisement of Treksta footwear that is available and be shopped online, M opted to check the website online instead. So we ended up savoring the very hot and delightful Sizzling Bangus (Milk Fish).

 

This Sizzling Bangus, as it’s called in the local dialect, was I guess, marinated first with soy sauce and other food spices like pepper, salt and more. It was then fried and sauteed and was served in a sizzling platter with sliced half-cooked garlic on it.

Mouth-watering, isn’t it?