No-Guilt Fish
Former City Pages food critic Dara Moskowitz Grumdahl now writes for Minnesota Monthly. She had a great article on fish in the April issue. At current rates, most fished species will be extinct by 2048, and many fish contain unhealthy levels of toxic mercury. She uncovers a handful of fish, both wild and farmed, for guilt-free fish eating. Here’s a recap.
Local Stars:
Star Prairie trout from Wisconsin
Live tilapia from central Minnesota
Lake herring from Lake Superior
The Good Gulf:
Domestic catfish from southeast US
Crayfish from Louisiana and Oregon
Mussels Clams and Oysters from US and Canada
Domestic Crabs from US
Glamour Fish:
Wild Halibut and Salmon from Alaska and Pacific Northwest
Striped Bass from Atlantic Coast
Arctic Char from Iceland, Canada, Scandinavia
Barramundi, an Australian species farmed in the US
Jarred and Canned:
Lake herring caviar from MN
Domestic caviar
Sardines
Anchovies
Wild Alaskan salmon
Kippers
Herring
As for tuna, she recommends canned light and dolphin safe as the best bet for lower mercury.