episode 98 :: red fish, blue fish, some day no fish

It’s a subject that we’ve hit on many times in the 5 years that this show has been rolling along, but it bears repeating now and again because the situation doesn’t seem to be getting any better — only worse. That is, if you listen to the “experts” and reports like this from ecologists and economists.

Not to say that there isn’t a shortage, because there certainly seems to be one – at least in many sectors of our oceans. The question is, what do we do about it? Suggesting a shut down or major cut back on the global fishing industry hardly seems like a viable solution when you stop to consider the number of jobs that will be lost.

So it begs the question of what is worse – a global decline in fish population, or global unemployment in the fishing sector?

Download Episode 98

In this episode:
• Michelle Obama has turned into a health food nazi
• A Home Brew Review: Don’s IPA
• Mama’s Italian Fish Stew from Dom DeLuise
• Radiation fallout from Fukushima hits the Bluefin Tuna population
• The case for a leaner, meaner global fishing industry
• FACTS: farm raised vs wild caught
• Farm raised Bluefin Tuna from the Croatian Coast
Chef Eddie Shephard’s new eBook is eye candy for the iPad
Waterzooi from Sean Paxton, The Homebrew Chef

Music in this episode:

“Dirthouse by Static-X”
“Lizard” by Plicherss

Mamma’s Italian Fish Stew (courtesy of Dom DeLuise)

4 tablespoons olive oil
3 garlic cloves
1 onion, chopped
1 large tomato, chopped
1 green pepper, chopped
1 red pepper, chopped
1 celery stalk, chopped
1 cup dry white wine (or light colored beer)
2 28-ounce cans crushed tomatoes
1 8-ounce bottle of clam juice
1/2 pound of calamari
1/2 pound cod filet or red snapper, cut into 1 1/2 inch chunks
freshly ground pepper to taste
1/2 teaspoon freshly chopped oregano
1/2 teaspoon fresh thyme leaves
1/2 pound shrimp, shelled and deveined
1/2 pound scallops
6 live clams, well scrubbed

In a large kettle, heat the oil over medium heat. Add the garlic, onion, tomato, peppers, and celery, and sauté lightly. Add the white wine (or beer), crushed tomatoes, and clam juice, and bring to a boil. Lower heat to simmer, throw in the calamari, and cook for 3 minutes. Add the cod and the red snapper, and simmer for about 10 minutes (add a little water at your own preference – I used a full cup). Season with pepper, oregano, and thyme leaves. At this point, add the shrimp, scallops, and clams and cook for another 5 minutes. Pull off the heat and serve.