NY Times Looks at Safe Fish
When you consider all the bad press seafood gets these days (contamination and over-fishing of certain species) staring at a menu in a seafood restaurant could provoke a panic attack. So, New York Times reporter Marian Burros did a little investigation to see which fish is safe to eat:
Like the shy kid at the dance whose charms are not readily apparent, unpopularity has kept some species in circulation, waiting to be discovered. Atlantic mackerel wears its reputation like a pocket protector and horn-rimmed glasses, but a little attention reveals its sweet side. When a vegan I know returned to eating fish, then extolled the marvels of mackerel, I knew it was time to give it a whirl.Read Dr. Fuhrman's recommendations for fish-eaters.
Chilean sea bass may be everyone's delight, but it is being loved to death and needs a break from its fans. Pacific halibut, black cod and mahi-mahi are excellent substitutes for Chilean sea bass, which, if it went by its real name — Patagonian toothfish — might not be so popular.
