While shopping at Fresh Market this past week I was scanning the fresh seafood case for what looked to be in season. Usually I am drawn to wild caught fish and shellfish but some healthy looking trout filets caught my eye. Normally I would not have given the trout a second thought but this time I did. They came from Western North Carolina and were farm raised on a small fish farm, they even had a picture of the guy there on the wall beside the case, with his fishies swimming in the background. That brings into question, is it better for you healh wise to eat wild caught fish with our oceans depleting the way that they are? Or, if at all possible, to support your local "farmer" and enjoy trout without further depleting our oceans?
After researching farm raising fish vs wild caught there is great evidence that suggests that wild caught fish are better for your health, specifically when you are talking about salmon. There are harmful contaminants in the fish food that farm raised fish are fed and therefore are transfered into the meat of the fish. Also there are more healthy omega 3-6 fatty acids present in the wild caught salmon due to its struggle to build-up tissue and muscle that can only be duplicated with an open ocean setting. Like many environmental quandaries, the debate over wild vs. farmed fish doesn’t yield a simple, universal answer. Some fish species are in more danger in the wild than others. For the most ecofriendly fish, look for the Marine Stewardship Council label, which is applied to responsibly managed wild fisheries.
Farm Raised Trout with Artichoke Pesto
2 trout filets (farm raised or wild)
1/4 cup white wine
1/4 cup broth (chicken or veggie)
3 cloves of garlic chopped fine
1/4 cup of Artichoke hearts chopped
3 tbsp of pesto
fresh dill
lemon juice to taste
salt and pepper to taste
garam masala to taste
Pan sear the trout filets with salt and pepper and garam masala in olive oil for ten minutes with the meat side down
About 5 minutes into the cooking add the garlic and artichoke hearts
saute for about 3 minutes adding the wine and the broth to deglaze the pan alternativly.
When the wine and broth have cooked down enough in the pan add the pesto and mix well with the sauce, all the while keeping the temperature on the fish consistant so it continues to cook thouroughly.
Allow the sauce to simmer on low when the fish starts to seperate from the pan and is cooked and while plating add the lemon juice and freshly chopped dill. There should be enough sauce to cover both filets.
Bon Apetite!
