How does mercury get into our fish?

We have all heard about the risks involved with eating fish containing mercury. Like many other consumers, you have probably been wondering how mercury gets into fish. Here is a little background information:

According to the National Resource Defense Council (NRDC), the mercury in our fish come from different sources. The biggest offenders are coal-fired power plants, chlorine chemical plants, auto scrap recycling businesses.

Coal-fired power plants emit around 50 tons of mercury pollution annually. This is because coal is naturally contaminated with mercury. So, as it is burned to generate electricity, mercury is released into the air through the smokestacks. In turn, the air particles containing mercury eventually fall into the waters where fish thrive.

Older chlorine chemical plants are another source of mercury contamination. These plants use a large amount of mercury to convert salt to chlorine gas and lye. These ingredients are used in soaps and detergents, plastics, and in the paper-making process. According to various sources, every year these plants lose over 20 tons of mercury in the manufacturing process. Again, the mercury is emitted into the air during the manufacturing process. The same cycle as above occurs.

As far as mercury contamination coming from auto scrap businesses, this is because some auto parts are mercury based (on older cars). As the parts are recycled, the pollutants enter the air and begin the mercury contamination process. As can be seen, mercury fish poisoning begins with our air becoming polluted with mercury. Mercury contamination, overall, is an important issue affecting our entire world. It is not to be treated lightly.

Cooking Mahi Mahi

Ways to cook your Mahi Mahi to get the most out of its delicious, sweet taste are the following:

Sautéeing. This method involves cooking over high heat in a shallow pan. A well-cooked, sautéed fish is golden brown on the outside and moist and tender on the inside. Season the fish, dip it in flour, shake off excess flour. In a nonstick pan, add a teaspoon of oil and place Mahi Mahi in a single layer. Gently flip the Mahi Mahi over when bottom is nicely browned. Cook until it flakes easily with a fork.

Steaming. One of the healthiest methods of cooking. Simply place 2” of water in the bottom of a saucepan. Try adding some green tea to the water for a wonderfully tasty yet subtle treat. Add a steamer basket. Season Mahi Mahi with your favorite spices, then place it in a steamer basket, lying each fillet flat. Cover and bring to boil. Check the fish for doneness after 10 minutes.

Poaching. This method involves simmering food in a liquid. Poaching is known as a perfect cooking and preparation method for seafood since it adds moisture but does not overpower the flavor of the fish. For a quick and easy poached fish dish, use vegetable or chicken stock in a pan large enough for each piece of fish to lie flat. Pour enough liquid to cover the fish and bring to a simmer (165–180 degrees). Fish 1" thick will take 15–20 minutes. Red Lobster wants everyone to know about this great method of cooking fish. Check it out on their website at www.RedLobster.com.

Broiling. Broiling involves using a high temperature and a direct heat source. This method is usually done in an oven, traditional or toaster variety. It is a perfect preparation method for a heart healthy diet since it is a low fat method of cooking Mahi Mahi and fish in general. All you do is place your Mahi Mahi fillet or steak on a baking sheet that is lightly greased. Place a couple of dabs of butter on the fish, or lightly spritz with olive oil. Place under broiler and cook until done.

Cooking Times. Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.

For more ideas on cooking Mahi Mahi, visit Red Lobster's website. There is a wealth of information there on the mahi mahi fish.

Buying and Storing Live Oysters

Here are some tips to help you when buying and storing fresh live oysters:

Is it alive? When buying fresh live oysters, be certain that the shell is closed. If the shell is slightly opened, if you gently tap on it and it closes, the oyster is alive. If the shell does not close, it is dead and you should discard (throw it away) immediately.

Shell. Look to see that the shell of the oyster is not cracked. It should not be slimy but moist. One of the shells should be what is known as "well cupped." In other words, the fresh oyster will be on/in one side of the shell. The other shell side will be empty.

Meat/flesh. When you crack open the shell (also known as 'shucking'), the fresh oyster meat should be covered with its own liquid. This liquid needs to be either slightly milky or a light gray color, or clear in nature. The flesh should also be plump in appearance. Also look to see that the flesh does not have any grit or shell bits in it.

Storing. Once you have purchased your fresh live oysters you will probably need to store them until you use them. The shelf life of a freshly shucked oyster is five to seven days. Storing live oysters involves a little more time. Fresh oysters in the shell can be stored for seven to ten days.

Store shucked fresh oysters in a plastic container, leak-proof bag, or covered jar. Oysters in the shell should be stored in a shallow dish covered with towels. Do not ever store live oysters in water or air-tight container since that will kill them. If you notice that the shell has opened a bit, tap on it. If it closes, the oyster is still alive.

Cooking Salmon

When defrosting salmon, remember it must remain cold until the salmon is cooked, therefore it should not be defrosted at room temperature. But rather defrosted in the refrigerator or for quicker results, use the microwave before serving salmon.

Benefits of Eating Mussels

Ounce for ounce, fresh mussel meat has about the same amount of protein as beef steak, must less fat, 25% less calories and many more mineral nutrients.

Grades of Shucked Oysters

There are three grades of shucked oysters: counts are the largest and good for stews and entrees. Selects are smaller than counts and are ideal for frying and horsd'ouvres. Standards are the smallest and are best used for frying in dishes like fritters.

Fresh Sea Scallops

The sea scallop is the largest of the scallops. You usually get approximately 20-40 sea scallops in one pound. They can be bought fresh or frozen. Scallops freeze well, so if they are on sale or you buy too many, freeze scallops for later use. The raw meats are creamy white in color and sometimes slightly orange due to the food (algae) they consume. Fresh sea scallops have a distinct, sweet odor when they are fresh.

Shucked Oysters Storage

When storing shucked oysters, cover them in their liquor in a closed container. The container may set in crushed ice, 3/4 of height of container good for three days.

Steaming Lobsters

When steam cooking lobsters, put two inches of rocks in pot cover with water and add fresh herbs, like rosemary, thyme and parsley.

Deveining Shrimp

To quickly devein shrimp, follow the easy steps below: 1.) Using a sharp knife, slit shrimp down the back, just enough to expose the vein, being careful not to cut through the shrimp; 2.) Remove the shrimp vein and discard; and 3.) Quickly rinse the shrimp under cold water and set aside.

Fresh Live Oysters

Remember that fresh live oysters need to breathe. Never store live oysters in airtight bags or containers.

Cooking Shrimp

When it comes to cooking shrimp, the trick is to heat them enough to destroy harmful organisms, but not so long as to make the flesh tough. Shrimp undergo a change when cooked that indicates doneness - the shrimp flesh turns opaque and changes color from grayish-green to pink or orange.

Cooking Times For Shrimp

Cooking times for shrimp
Frozen Thawed Shrimp
Shrimp size per lb. Boil Saute Grill
8-12 thru 16-20 3-51/2 minutes 41/2-5 41/2-61/2
21-25 thru 41-50 2-21/2 21/2-31/2 21/2-4
51-60 thru71-90 2 11/2-21/2 2-21/2

Seafood Safety

The importance of food safety (seafood, in this case) should not be taken lightly. Proper cooking, handling storing techniques, water quality, weather conditions, and others all play a vital role in the quality of seafood eaten by consumers. For additional reading and information on the steps you can take to prevent food related illnesses, visit the following sites FDA, NFSD, and DHHS.

Cooking Oysters

Before using oysters in any fried or creamed dish, dry them carefully in an absorbent towel. Allow one quart undrained, shucked oysters for six servings.

Cooking Lobster Meat

To get the meat out of lobster legs, cut the joint off, take a rolling pin and roll from the end, squeezing out the meat.

Cooking King Crab Legs

For cooking king crab legs, slit the underside of the leg shell before broiling the crab legs.

How To Schuck Oysters

Using a thick kitchen towel, grip the oyster, flat side up, and force the tip of an oyster knife, which has an inflexible, pointed blade, between the shells just next to the hinge. Pry, twisting the knife, while at the same time trying to push the blade into the oyster, breaking the hinge. Run the blade along the inside of the upper shell to free the oyster, removing the top shell. Then scrape along the lower shell and remove the oyster if you’re serving it on the half shell, pick out any loose fragments of the shell, being careful not to spill the oyster’s delicious liquid.

Lobster Storage Tips

When storing live lobsters until ready to use, place them in the refrigerator, but not directly on ice.

Spiny Lobster Tails

Spiny lobsters are clawless and have large tail sections, the only part that can be eaten.

Caviar Storage

Refrigerate the caviar until just before serving caviar. An unopened caviar jar may be stored in the refrigerator for up to ten days.

Storing Oysters

When storing live oysters, store them flat side up to keep them bathed in their own liquor and refrigerate oysters, but not directly on ice. Keep the oysters dry.

Serving Caviar

Make sure you are serving caviar with a mother of pearl caviar spoon being careful not to crush the eggs. Avoid using sterling silver as it leaves a metallic taste and the caviar will discolor the silver.

Microwaving Shrimp

Microwaving is good method for cooking shrimp: they stay moist and there is no way quicker to cook them. Place shrimp preferably in the shell on a plate with their thicker portions to the outside. Cover the shrimp with plastic wrap.

Frozen shrimp

Buy shrimp frozen in a solid block. Run block under cold water until you break it apart, remove the still frozen shrimp one by one. Place in a plastic bag and store in freezer. They will last for 4-6 weeks.

Cleaning Mussels

Most mussels sold today are farmed and come fully cleaned. Mussels only need to be washed and bearded. To beard, use fingers to pull out the clump of hair- like strands.

Buying Fresh Shrimp

If you find shrimp with their heads still on, buy the shrimp. Because they deteriorate rapidly, almost all shrimp are beheaded and frozen at sea. Neither raw shrimp or cooked shrimp should have a strong smell.

Hard Shell Seafood Storage

Hard shell seafood, like oysters, clams and mussels, can not be frozen, but they will keep for several days if you store seafood on ice in the refrigerator.

Cooking Live Lobsters

Lobster Cooking Guide
weight steaming boiling
(lbs) (minutes) (minutes)

1- 1¼ 10 6
1 ½-2 15-18 10-12
2 ½-5 20-25 15-20
6-10 25-40 20-30

Stuffed Prawns

If you are looking for a delicious seafood appetizer, try my recipe for stuffed prawns.

12 large prawns, peeled, cleaned, tails on and butterflied
4 ounces dill havarti cheese, cut into thin 1 inch pieces
3 sheets of phyllo dough
2 ounces prosciutto ham, cut into 1 inch pieces
olive oil
shrimp cocktail sauce or seafood sauce (your choice)
salt and pepper to taste

Preheat oven to 350 degress. Season prawns with salt and pepper. Stuff each prawn with cheese and prosciutto. Close prawns. Roll up dough and cut into 1/2 inch pieces. Unfold and wrap prawns. Transfer to baking dish. Drizzle with oil. Bake until crispy. Place cocktail sauce on plates and top with prawns. Serve immediately.

How to Order at a Seafood Restaurant

Here are some tips to help you get the most out of both your dining dollars and culinary tastes:

1. Ask the server where the seafood item you are interested in came from (its origin). Also ask how it was shipped (overnight?). You need to find out how fresh the seafood is before you eat it.
2. If you do not see something you like on the menu, simply ask the server if the chef can prepare it for you. Sometimes the menu size limits the items listed on it.
3. Ask about the daily specials. Your server should automatically tell you about them. If not, just ask. If you are not satisfied with the answer, or knowledge level, of your server ask for someone else.
4. Ask for any special dietary treatment. If you are on a specific meal plan, or are allergic to certain foods, just ask to have them removed from the dish you are interested in. Seafood restaurants, and any good restaurant in general, will accommodate your needs.
5. Ask for substitutions. Sometimes specials specifically state “no substitutions allowed.” Anything else on the menu will probably be able to be substituted.
6. If the seafood restaurant serves baked potatoes, ask when the potatoes were actually cooked. Many times a restaurant will bake them in the morning and keep them under a hot lamp (or warm area) until ready to be served. This may make for an untasty, unfresh baked potato.
7. Ask to have any leftovers put in a carry-out container. Do not be concerned about how it looks to others. This is an easy way to make two meals out of one.
8. If you are uncertain about how to eat a shellfish, ask the server how. Finer restaurants will train their servers to be prepared to help.

Healthy Dining Out Tips

Next time you plan on heading out for dinner, keep these healthy dining out tips in mind:

• If you splurge at one time during the day, make up for it later on. For instance, if you enjoy a 1,000-calorie sandwich for lunch, have a light salad for dinner. This will help balance out your calories throughout the day. Overall, you will not have a significant increase in calories.
• Drink water. Drinking water before, during, and after your meal will help you eat less. It fills you up.
• If you drink alcohol, limit it to one beverage. Besides helping your calorie count while eating out, your pocketbook will thank you. Drinking less alcohol means consuming fewer carbohydrates.
• Eat a light snack before going out to dinner. By doing this, your appetite will decrease prior to getting to the restaurant. Eating something containing a high amount of protein -- such as peanut butter on graham crackers, a hard boiled egg, plain yogurt with granola and fruit, or cottage cheese on a bagel -- is a great idea.
• Order your sauces, salad dressings, and/or condiments on the side. This will give you a chance to control what you eat. Restaurants will eagerly oblige.
• Order seafood dishes that are prepared in a healthful manner – such as poached, steamed, broiled, baked, or grilled. Some restaurants designate these dishes with an asterisk. Some simply have an entire section titled “healthy options.”

Learn about Wild Salmon

Wild salmon lives in oceans and lakes, swimming and spawning freely. Wild salmon have received much publicity lately due to their declining numbers. Political, ecological, and environmental debates about how to deal with this problem make front page news stories.

Wild salmon are known to be healthier for consumption by humans than their farmed cousins. There are a variety of reasons for this: they contain less PCPs (contaminants) than other types of salmon. Slowly but surely, however, PCPs are seeping into the waters where wild salmon exist. Salmon absorb PCPs from contaminated sediments. Wild salmon are also known to contain less levels of mercury than other varieties of salmon.

Of particular concern is the fact that some salmon marked "wild" in the marketplace are really farm-raised. Ask your fish monger or fish department personnel where the salmon came from.

When you are buying canned salmon, check the label to know what you are actually getting. Often canned salmon is actually wild salmon. The label will tell you where the salmon was caught.

Healthy Wild salmon is known to be very high in omega-3, a fatty acid nutrient known for its tremendous health benefits. Wild salmon (like all salmon) is known as a “meaty fish.” People who enjoy the texture of beef will probably like salmon. It has a firm, dense texture. This holds particularly true when the wild salmon is prepared by grilling.

Types of King Crabs

There are three types of King Crab in Alaska, Red King Crab, Blue King Crab and Brown King Crab. True Red King Crabs are the most prized species of crabs in the world. Blue King Crabs are one of the largest crabs in the world. Brown King Crabs are the smallest of the three types.

Health Effects of Mercury Consumption

There is still much research that needs to be done on mercury consumption. The medical community is learning more about it every day. However, there are some health risks that we know about due to mercury contamination.

First of all, mercury is known as a neurotoxin since it affects our brain functioning and nervous system functioning. It has been shown to affect fetal development as it accumulates in the umbilical cord leading to the fetus.

Hair loss, fainting spells, and stomach upset are symptoms of mercury consumption.

Pregnant women and women of childbearing age take note: As a child's brain is developing during the first several years of life, it is also rapidly absorbing nutrients. Prenatal and infant mercury exposure can cause mental retardation, cerebral palsy, deafness and blindness. Even when consumed in low doses, mercury has been known to cause a child to have a shortened attention span (resulting in learning problems), affect a child's overall development, and cause a delay in walking and talking,

As far as adults are concerned, fertility and regulation of blood pressure can be affected by mercury poisoning. And, there are recorded cases of memory loss occurring in those consuming mercury. Other health problems from consuming mercury include: tremors, vision loss and numbness of the extremities (fingers and toes). More recently, there have been studies done showing that mercury exposure may lead to heart disease.

See how important it is to eat fish that is either low or moderate in mercury contamination? You do not want to risk eating any that is heavily mercury-laden. Know what you are eating.