Which Fish?

Having finally found two reputable fish markets near my rental in St. Pete, FL, now I stand paralyzed in front of their numerous offerings. We all knew about mercury in fish, right, but largely ignored it? Recent articles on mercury, by Marian Burros in the NYTimes, among others, have poked us into researching what fish we can eat, either on an eco-friendly basis or a health basis.

Char, bass, trout, croaker? Wild Pacific halibut? Striped bass? None of my personal faves in that list, save pink trout.  Then there's klip, a delicious firm, white fish we had last week. A rockfish from S. Africa, Google tells me. OY. NG.  Croaker? One website tells me this fish is "full-flavored." This could be an iffy choice, then. Char, too, is apparently "strong."

Clearly I need to find a local fisherperson and grill her/him as to what's coming out of FL waters. With a tad of butter and Meyer lemon from our own small tree.

Comments

[Rose]

The choice regarding fish is easy here in Belgium. White or pink. Pink comes in bio and regular , white, you take your chance. Mercury? Antibiotics? Who knows. The fish sold here certainly does not come from the North Sea. So count your blessings.

[Foodie]

I do--especially after eating Arctic Char, a troutish-salmonish fish on both the healthy and eco-ok lists. Delicious---I cooked it with baby portabello mushrooms, loads of chopped garlic, and brushed it with sweet mustard--then added spinach, and a shake or two of soy sauce.
Next week I try croaker!
( Whatever that is...)