I have a confession to make. I’m not a big fish eater.
There, I said it. I’m not sure how I managed to grow up in Australia, surrounded by fabulous fish and seafood, and managed to miss the “liking fish” gene, but I did.
For years, the only seafood I would eat was fish fingers. Over the past few years, however, acutely aware of how I should be eating fish for my health, I have been learning to eat, like and cook fish.
Another challenge in cooking fish for me was that up until quite recently, there was no fishmonger in walking distance or vaguely on my way home from work, which is when I tend to do my shopping for dinner. As a non-fish eater, I’m a little unsure about how to choose a good quality fish. This is why I was thrilled to learn of Sobeys Traceable Seafood program, where you can literally trace your fish from where it was caught in the ocean, when and by whom. Pretty neat. And there are codes on both the fresh and frozen products, too.
I’m all about the white fish right now so I was happy to see they had Sensations by Compliments Wild Pacific Halibut Fillets. Halibut is a great fish for a fish newbie like me—a little bit sweet and not too “fishy” tasting. My fish (which I bought frozen) was caught two weeks earlier by Jim Farringdon, Captain of the vessel Elusive Quest and a fisherman from Qualicum Beach, British Columbia.
The thisfish.info site also gives information about how the fish was caught and who processed it so you literally know pretty much all there is to know about your dinner. When you trace your fish, you also have the opportunity to write a note to the fisherman. Here’s mine:
Hello Captain Jim: Thanks for catching this halibut, which I can’t wait to prepare “meunière-style” in a simple butter, lemon and parsley sauce. I can’t think of a better way to let the fish shine. I love the Thisfish program because it allows us to feel more connected with the food we eat and where it comes from, something I think in today’s world, we don’t pay enough attention to. Thanks for being a part of this.
Yes, and about that “meunière-style” preparation? I’ve made Julia Child’s recipe before, you can use sole (I used tilapia when I last tried the recipe). I am excited to try it again with this halibut. You can find the original recipe here.
See what the Better Food Lovers discovered when they traced their fish: