seafood stock

anonymous asked:

I've been pescatarian for about a month and I'm hoping to move onto complete vegetarianism soon. People keep telling me what I'm doing is pointless because I'm not vegan which makes me angry because I'm making little changes gradually to help ease me into it/learn how to cook more meat free meals? I'm trying vegetarianism for a year hopefully to move onto veganism, do you have any tips on staying healthy/websites with meal ideas (or just stuff you've learned from personal experience?) thanks!

What you are doing is definitely not pointless, as I always say, every little choice you make regarding food adds up to a greater whole and makes a difference. You affect positive change every single time you choose not to eat other meat, and I truly believe pescetarianism is better than nothing. It will help you transition into vegetarianism and let go of other animal products, it’s exactly what I did in 2014 and was a massive help in me cutting my red meat and poultry addiction. 

The problem I have with pescetarianism is the mindset behind it when it’s seen as a permanent solution (as opposed to a stepping stone towards vegetarianism or veganism) because a lot of people think it’s morally viable to eat marine animals just because they are different to and sometimes less intelligent than mammals. Some scientists have claimed that fish do not feel pain, others have claimed they do feel pain but perceive it differently to us and others have claimed they feel pain as vividly as we do. It’s hard to reach a definite conclusion with so much conflicting ‘evidence’ but my view on it is that they MIGHT feel pain and suffering so WHY would I take that chance? It’s also been claimed that fish are far more intelligent than we think (x) (x) (x) (x) (x) (x) (x) (x) (x) (x) (x) (x) (x) I think the belief system behind only eating fish and not other animals is messed up because it’s saying it’s okay to harm and exploit something just because it’s not like us.  

Other reasons eating seafood is bad:
A team of scientists predict that due to overfishing, the oceans will be empty of seafood stock by as early as 2048-2050, destroying every single ecosystem in the seas with it. 
A new study finds that the world’s seabird populations have plummeted by almost 70% in just 60 years, due to a combination of pollution damage and starvation due to human overfishing.
Modern industrial fishing lines can be as long as 75 miles and they sweep up everything in their paths, - over 300,000 whales, dolphins and porpoises die every year as a result of being caught in nets.
‘Non-target’ fish species are also caught and then thrown back into the ocean as bycatch, completely wasted. Bycatch makes up approximately a quarter of all marine animals caught. This isn’t just different species of fish, but also fur seals, albatrosses, turtles, etc. Tuna fisheries alone are responsible for a million shark deaths annually.
The oceans simply cannot repopulate at the rate we are fishing them. Aquaculture is not the answer either as fish farms are highly polluting and are a breeding ground for diseases, not to mention the hellish conditions for the animals. (This is not aimed at you or anyone else who is striving towards veganism, I’m just trying to educate those who see nothing wrong with eating fish.)

In terms of health tips, just make sure you’re getting protein in your daily diet so that your body thanks you and feels good - tofu/other soy products like soya mince & veggie burgers, beans, lentils, chickpeas/other pulses, nuts, peas - it’s super easy to include them in sauces/curry/chilli. If you eat an assortment of vegetables (especially dark green leaf veg) as part of a meal it’s pretty hard NOT to get the nourishment you need because they’re fabulous - but here’s a good and easy-to-read twitter thread with loads of nutrition info https://twitter.com/vegbby/status/673606849866932225 If you’re worried about supplements and getting extra vitamins then I’d recommend getting fortified plant milk (most brands include extra vitamins in but I usually go for Alpro) and then also fortified nutritional yeast/nooch is full of good stuff - you can mix it into sauces, curries, soups (etc) and it’s gets you everything you need!

If you want some healthy, easy, cheap vegan meal ideas to help inspire you here are some great links: protein-filled meals, easy one-pot dinners$30 for a week, less than $5 a dayworks out to $2 a day, BBC recipes, Jamie’s recipes, top dessertsmore easy dinners - good luck!

5

In anticipation of making stock for seafood bisques and stews, I have been collecting our leftover shells from each crab and lobster feast and freezing them. Making seafood stock takes time but the final result makes it worth the effort. Make a big batch and freeze what you don’t need.

Seafood Stock

INGREDIENTS

4-6 cups shellfish shells, from shrimp, lobster, and/or crab

½ cup dry white wine

1 large yellow onion, chopped

1 carrot, roughly chopped

1 celery stalk, chopped

2 Tbsp tomato paste (optional)

2 sprigs of thyme

Several sprigs parsley

1 bay leaf

10-15 whole peppercorns

2 teaspoons salt

METHOD

Break thick shells into pieces. Place in a large roasting pan and roast at 400°F for 10 minutes (this step can be skipped, but it greatly enhances the flavor).

Put the shells in a large stock pot and add enough water to cover the shells with an inch of water and slowly heat the shells in the water. As soon as you see that little bubbles are starting to come up to the surface, reduce the heat to medium. Do not let it boil. You want to maintain the temperature at just below a simmer, where the bubbles just occasionally come up to the surface. Do not stir the shells. Stirring will muddy up the stock. As the bubbles come up to the surface a film of foam will develop on the surface. Use a large slotted spoon to skim away this foam. Let the shells cook like this for about an hour; skim the foam every few minutes. The foam comes from shells releasing impurities as their temperature increases.

Put the thyme, bay leaves, and parsley in cheese cloth. Secure with kitchen string to make a bouquet garni.

Once the stock has stopped releasing foam, you can add the wine, onions, carrots, celery, tomato paste, herb bouquet garni, and peppercorns. Bring to a low simmer and reduce heat so that the stock continues to simmer, but not boil, for 30 minutes. If more foam comes to the surface, skim it off. Add salt and remove from heat.

Pour the stock into the strainer. Discard the solids. Either use the stock right away, or cool and freeze for future use.

Yes I realize I eat a lot of salmon: A story of salmon and dill (and taro, cucumber, carrot and bok choy bouillabase) 

Salmon and dill are a match made in heaven. If you’re ever trying to get more fish in your diet, there is nothing easier than doing anything with salmon and making sure you season it with dill, because it will be good no matter what you’re doing. Now, bouillabase is a complicated word, but I’m probably using it to sound fancy, because again (as with all salmon recipes) this is seriously not a difficult dish.

  1. Cook your vegetables (I used carrots, taro and cucumber) in some chicken/vegetable stock - my mother actually made some seafood stock (I don’t know what to call it okay) using prawns heads which is amazing, but I honestly wouldn’t be able to do it myself so I wouldn’t expect anyone else to take that effort
  2. Blanch/steam some bok choy (or kale, if you prefer) 
  3. Pan-fry two small pieces of salmon (around two minutes on each side, depending on the size of the piece)
  4. Add lime and dill to the vegetable soup, garnish with the blanched green vegetable and add the salmon on top! 

If you care about nature and the environment at all, please consider taking meat and fish out of your diet (if you can)

A team of scientists predict that due to overfishing, the oceans with be empty of seafood stock by as early as 2048-2050, destroying every single ecosystem in the seas with it.

A new study finds that the world’s seabird populations have plummeted by almost 70% in just 60 years, due to a combination of pollution damage and starvation due to human overfishing.

Modern industrial fishing lines can be as long as 75 miles and they sweep up everything in their paths - over 300,000 whales, dolphins and porpoises die every year as a result of being caught in nets.

‘Non-target’ fish species are also caught and then thrown back into the ocean as bycatch, completely wasted. Bycatch makes up approximately a quarter of all marine animals caught. This isn’t just different species of fish, but also fur seals, albatrosses, turtles, etc. Tuna fisheries alone are responsible for a million shark deaths annually.

The oceans simply cannot repopulate at the rate we are fishing them. Aquaculture is not the answer either as fish farms are highly polluting and are a breeding ground for diseases, not to mention the hellish conditions for the animals.

Ask yourself, if you have a choice, is that fleeting taste of grilled salmon, tuna salad or sashimi really worth it?

Masterchef Tumbler Challenge Submission:  Lobster and Shrimp Alfredo, made with home made seafood stock, heavy cream, garlic, white wine, Pecarino, Parmesan and aged Gouda cheeses.. Roasted Asparagus and Roasted Garlic bread with garlic, herbs and cheese…

MasterChef fan Lynn Gardiner submitted this to masterchefonfox

Spaghetti with Seafood Velouté

Prepare seafood, capture any juices and strain.
Add strained juices & fish stock to a shallow saucepan and bring to a simmer. Add fish:
Salmon pieces - simmer 1 min then add
Prawns - simmer 1 min then add
Scallops - simmer 1 minute.
Simmer additional 1-2 min.

Strain fish carefully in a sieve and retain stock & juices.

Add butter to fry pan and gently cook shallots. Add white wine or vermouth and boil down to just a few tablespoons then add stock. Simmer 20-25 mins.
Stir in cream and reduce again by half. Whisk in some butter.

Gently return seafood to stock/cream mixture & allow to simmer very low.

Cook spaghetti until almost done (careful not to overcook). Drain and toss with handful of mixed herbs.

To plate, use a large fork with wide tines to grab a bundle of the spaghetti and twirl off the cork onto centre of plate. Place selection of each seafood type around spaghetti and top with velouté.

Garnish with parsley.