Fear Of Cooking Fish

So fish is good for you, in moderate amounts. As apex predators, fish like tuna can get a high level of mercury in them so those should be limited. Because I like the planet and would like there to be fish in years to come, I've been trying to select fish that aren't terribly endangered and are sustainable catch, to the best of my ability. Lists like Seafood Watch through Monterey Bay Aquarium help, as does Canadas Seachoice Program. A new local store called Hooked might have the most promising help of all. Yes, they source ethical fish, yes they buy direct from fisherman. But they also have culinary staff to help select and advise in the preparation of fish. They may even be starting a small cooking school to help people.

Because lets face it, I grew up on fish triangles. That was my experience in preparing fish - throw the "breaded" (what the hell was that stuff anyway) reconstituted "fish" (cod? halibut? Again, who knows) on a tray and bake it until it's hot. Cooking fish scares me, it's new and if done improperly is a huge waste of food and money. So this idea of having cooks behind the counter selling you food is really, really exciting.

Although apparently I have learned to cook cod. Skinless/boneless fillets, brushed with olive oil and caked on one side with fresh ground pepper and salt, baked in an open dish pan at 375 C for about 15 - 20 min. Tried it twice has worked both times. Hurray!