In the comment section of last week’s post on farmed seafood, readers asked about the safety of regular, everyday seafood that you can find in any supermarket in the country – the popular, easily obtainable species that conventional supermarkets proudly display on ice, in frozen sections, and in cans and packets. Not crayfish, New Zealand green lipped mussels, and boutique tank raised Coho salmon, but tilapia, cod, and crab. They may not be ideal or as sexy as some of the species from last week, but they are common.
So – what’s common? To make this as objective and universal as possible, I’ll examine the ten most common seafoods consumed by Americans. As of 2009, they were, from most eaten to least eaten: shrimp, canned tuna, salmon, pollock, tilapia, catfish, crab, cod, clams, and pangasius. Shrimp I’ll cover in depth next week, catfish and clams were handled last week, and I covered farmed versus wild salmon a couple years ago, but what about the others? Which are worth eating? Which should be avoided?
Let’s take a look.
I’m off to NYC next week to spend a few days at the BEA (Book Expo America) and attend a meet-up organized by John and Melissa. I get a real sense of excitement and anticipation – and maybe a little unease – whenever I leave my pastoral digs in Malibu for the bright lights and big city. I love a good visit to a major metropolis, but the impending trip did get me thinking about the effects of city living on mental well-being.
Those who live in a city (by choice and not just circumstance) love something about the bustle. Where others see mayhem, they see mosaic. There are the people (and people-watching), the cultural offerings, the sporting events, the restaurants, the public space, the public transit, the eclectic neighborhoods, open air markets, street musicians, and general tapestry of cultural, commercial, artistic, and architectural nuances that make for rich living. On the other hand, there are the massive throngs of said people and their vehicles moving at every speed, in every direction. There are the flashing lights from every corner and kiosk. There’s the perpetual roar of traffic, the horns, sirens, and car alarms that go off at 3:00 a.m. There’s the pollution, the crime, the buses that don’t stop for pedestrians in a crosswalk.
Liver confuses and confounds many of us. It looks weird, gives off an odd mineral smell, and has a unique texture. We try to reconcile our horrible memories of Mom’s bone-dry renditions of the stuff with all the ethnographic literature describing how hunter-gatherers share precious slivers of the raw trembling organ immediately after a kill. We appreciate and acknowledge the superior nutrient profile of four ounces of beef liver compared to five pounds of colorful fruit even as the shrink-wrapped grass-fed lamb liver direct from the organic farm sits in the freezer untouched. And then we wonder whether it’s even safe to eat, because, you know, it’s the “filter” – the only thing standing between an onslaught of environmental toxins and our vulnerable bodies – and filters accumulate the stuff they’re meant to keep out. See colanders, coffee filters, water purifiers. Liver, then, is many a Primal eater’s Everest. Tantalizing but fraught with seeming danger. Okay, the question:
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