Lets talk of Salmon then. The Germans most preferred fish, mine as well. I now love it, have it 2-3 times a week. Chicken went off the menu card almost completely for it.
In Europe, take Norwegian salmon from aquaculture. Never Southamerican or Asian aquaculture, conditions are bad.
From aquaculture, becasue:
1. natural salmon is under pressure
2. natural salmon has to fight for its living and thus has less oil and thus less taste.
Salmon caught in the wild, gets frozen, transported to Asia, thawed up, gets processed, then gets frozen again, gets shipped back to Europe and then gets sold as either fresh or frozen salmon. Its nutrient content is less, therefore.
Salmon from aquaculture in Norway gets frozen and transported to sales in Europe, it gets frozen just ones, and travells for less time, therefore it contains more nutrients: short time, gets frozen just once, and quicker so.
For comparable reasons: frozen vegetable form the supermarket very often has higher content of vitamines and minerals than fresh vegetable in the same supermarket. The frozeh stuff simply did not have as much time for oxidation than the "fresh" ones! Believe it, its true. Only if you get it off the field yourself
and immediately cook it, you can run en par with frozen vegetables from the supermaket fridge.
Frozen food like fish and vegetable thus often is much better than its reputation.
Norwegian aquaculture is superior to that in Asia and South America. Less chemicals, better environment management, electronics and lasers (!!) fighting against skin parasites, no use of antibiotics there anymore (instead young fish gets vaccinated). The last controversial chemical agent used for fish food, etoxy-somthing, has been banned in the EU last summer, and was not used in Norway since long time before.
Contradicting info on Omega-3 content. Some sources say wild salmon has more, others say aquaculture salmon has more. Fish food in aquaculture has been reduced in fish meat and has more soy (bad) and plants (okay), but so the Omega 3 content has been decreased (fishes usually do not build Omega 3, they only eat and store it). That the content of Omega 3 in aquaculture salmon has been redcued, is beyond doubt, but how contents compare between wild and farmed salmon is being debated.
You see, some counter-intuitive info there. Many people think wild salmon tastes better, and is healthier, because it lived free. Its not so. It had to work, it has less oil therefore, (had no time to store reserves in body fats) , it got plenty of stress hormones - and higher levels of contamination, because it got around quite a bit! Also, wild salmon is a sin to pay for, its too expensive.
Do not mistake - in Germany -
Seelachs with
Lachs. Seelachs is just
salmon-surrogate fish. The term is historical, used for various codfish species (
Dorsch- and
Kabeljauartige). But
Lachs is a Salmon - a
Forellenartige. Therefore, in Germany you have to be on your guard, they sell
Alaska-Lachs beside
Alaska-Seelachs. Its not the same, its lightyears apart. I now avoid them both, got burned severla times.
Salmon from Alaska is always wild caught, they do no aquaculture there, I read.
I prefer frozen aquaculture salmon from Norway any time, I do not buy wild salmon anymore: taste worse, costs much more. Norwegian aqualaculture, frozen: best taste, best quality, fair price. I now avoid wild salmon, it tastes cheap in comparison, and when it was frozen, often I doubted that it even was salmon.
How to prepare? 2 pieces of 125 gr each: in the pan, mild heat, 2.5 minutes from each side, not more.
Two ways of seasoning it in use over here:
Manually, an oily sauce of a very good, mild olive oil, a bit of lemon juice, salt, black pepper (coarse) and plenty of dill. Simple, but delicous. Matches many fishes.
The other way:
Originally I found this to be the ideal burger sauce. I do not do burgers anymore, but the sauce I kept, for salmon, and only for this. It is the ideal taste for this fish (and no other). Believe it, the taste matches the fish ideally. There is nothing of industrial food taste in this combination, it is a perfect marriage. If I would have giotten it in an expensive restaurant, I would have gotten fooled, I would have bought it.
I prefer Millet to this fish, cooked in salty water with a grated carrot. Cook it together in the same pot, makes it an easier kitchen job.
Final tip for fish: fish from the Baltic not more often than once a month. The baltic is the most heavily polluted (mini-) ocean in the world.
Other fishes I like are Herring in dill-cream, catfish (breaded and deep-fried), Thuna (rarely only these days, its very heavily contaminated since it lives long), and Mackarel. I recently found my way to eating shrimps, with a recipe that was claimed to be used in the South of the US, with use of Sherry, chicken soup and onion and chilli. Can be tricky ove rhere to find good shrimps from a non-c ritical water.