healthy food and figure skating

Our family loves my husband’s grilled salmon. He grilled the salmon above on a cast-iron griddle on the stove, eye-balling the doneness. Eye-balling hasn’t worked for me, though, and a beautiful, expensive fish that’s been cooked tough and dry is a sad thing. So I’ve been happy to learn a consistently successful pan-frying method from Becky Selengut’s new, expanded edition of The Good Fish Book.

Like me, Selengut gauges sustainability using the Monterey Bay Aquarium’s Seafood Watch and favors Alaskan seafood. When Alaska became a state it was written into the state constitution that the catch be sustainably managed. Read the article →

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