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Of course I have a personal interest in seeing the wild fish industry rebound, but even if I wasn't about to marry into that business, I'd still wonder why folks eat farmed fish. (Or "farmed fresh fish" as some advertisements ludicrously claim.) Most farmed fish live in putrid pens; their red color comes from artificial coloring (if they weren't colored, these fish would be a very unappetizing dull gray); and they are often chock-full of growth hormones and antibiotics. Their flesh is soft and, especially in comparison to the muscled wild fish, flavorless. Yuck.


- linda 7-26-2003 10:39 pm [link] [3 comments]

hi dmt...been too long

few quick recent food notes for ya:

duck tongues in XO sauce at Congee Village on Allen: tastes like duck, melts in your mouth, with one little skinny bone inside. house special chicken (fried, in savory oil with toasted garlic) pretty great too

Panfried pickerel & whitefish at Henry's Fish Restaurant, Georgian Bay, Ontario: fantastic fish, love a restaurant you can't get to except by boat (or seaplane). But holy shit do the midwesterners like it bland - boring fries, white bread, coleslaw...i would have killed for some salsa.
- big jimmy 7-26-2003 5:28 am [link] [3 comments]