Monthly Archives: April 2011

Love fish? Help keep them around.

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Documentaries are a staple in our household. We watch them as religiously as some families follow their favorite sitcoms or catch up on the evening news. This evening, I finally got around to watching “The End of the Line“, based on the book by Charles Clover with the same title. If you haven’t watched it yet and are one for documentaries, I highly recommend it.

The documentary discusses the fishing industry and focuses on the current state of the health of our oceans – and more importantly, the expected degradation we can expect if we do nothing to change our attitudes and behaviors. Having gone diving in some local waters that have been depleted of ocean life and also others that are protected areas that were teaming with life, I have to say the documentary struck a particularly sensitive cord in me. What a shame if within our generation we saw some of our most beloved fish disappear into extinction and the waters look as barren as they already do in some parts.

Upon finishing the documentary, I went to the film’s website where they have more information about what the average person can do, and updated news links about the fishing industry. They also provide links to other sites that give listings of restaurants (unfortunately, mainly in the United States) according to a sustainability ratings, as well as recommended fish to eat and to avoid – based on current population levels. For a detailed pocket fish guide (PDF) of the recommended fish to avoid and eat, you can download it here.

I’ve included a summary chart of the top ten fish to avoid and to eat below, in case it’s of interest to you. I know it was to me.

Image from fish2fork.com

If you’d like more details about why each of the fish is listed in either the avoid or eat list, you can find the original chart on the The End of the Line website. Just select the fish you’re interested and more content will appear.

Fa’alifu Ulu: Coconut Breadfruit

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Image credit: Vivian Chan

I fell in love with breadfruit in Jamaica a few years back, so when I came across breadfruit in one of my local grocery stores recently, I was elated. I decided to make my version of Fa’alifu Ulu, a simple Samoan breadfruit dish. “Fa’alifu” is a savoury coconut sauce and “Ulu” is breadfruit. You can use this sauce with any starchy vegetables or fruit like sweet potatoes, yams, Chinese taro root, and even bananas. If you use bananas, use green bananas that aren’t ripened yet. The cooking process is the same no matter what you use.

Ingredients:

  • 1 breadfruit (peeled, decored, and chopped)
  • 1 can coconut milk
  • 1/2 medium sized white onion (or a Spanish onion if you prefer the sweetness)
  • 1-2 teaspoons of salt, or to taste
  • water

Optional:

  • 1/4 to 1/2 cup coconut flakes (according to preference)
  • 1/4 cup chives, finely chopped

First, fill a large bowl 3/4 of the way with water. As you peel and cut the breadfruit, you will need to put the pieces into the bowl of water to keep the fruit from going brown. If you don’t care too much about the fruit browning a little you can skip the water bowl.

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