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It’s Not Easy Being “Fishy”

By Michael Israel

URL: http://www.jewishjournal.com/kosherbacon/item/its_not_easy_being_fishy_20120820

Fish is one of the most polarizing foods in our diet. Many people have awful memories of growing up in a home where fish night was nightmarish. Prior to the explosion of sushi restaurants in the U.S., many home cooks were under the impression that fish are full of bacteria and harmful viruses and therefore must be cooked beyond recognition. In my opinion, this mentality is the main reason why so many Americans have awful memories of fish at home as a kid. When poor quality fish, often times frozen, is left in the broiler for extended periods of time, the end result is a stinky piece of sawdust. The truth is that fresh fish, cooked properly, is sublime. Everyone should be able to enjoy delectable marine delicacies at home with loved ones. This week’s entry from Encyclopedia of Jewish Food is Ahilado “a tomato sauce with onions, parsley, and olive oil in which fish is cooked” (EJF pg 6).

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