Eating a Boatload of Fish

While Americans don’t eat nearly the amount of seafood per person as many other countries (Japan, looking at you), we still eat a ton of it. In fact we eat millions of tons of it. According to FishWatch, a service of the National Oceanographic and Atmospheric Administration (part of the U.S. Government), here are the 5 most popular creatures Americans eat from the sea:

5) Tilapia – For me, this is a fish that just came out of nowhere about 10 years ago. I just hadn’t heard of it and then suddenly, it was everywhere. I like it as it is a nice mild fish and holds up in cooking.

4) Pollock – I was really surprised at this. I am not sure I cook much pollock and don’t order it in restaurants.

3) Salmon – Love me some salmon. It has some great health benefits to boot. By far, this is the fish I cook with the most.

2) Tuna – The “chicken of the sea”, it is by far the most common canned fish.

1) Shrimp – Americans eat (by weight) almost two times as much shrimp as any other seafood item. For me, that might even be three times.

Roasted Salmon with Tomatillo—Red Onion Salsa

Photo Apr 18, 5 18 21 PM - Featured Size

This recipe really makes a star of the salmon. So much flavor.

Photo Apr 18, 4 20 55 PM

When I am not buying salmon to eat the same day, I love to use these individually wrapped frozen filets.

Photo Apr 18, 4 26 19 PM

Seasoned and ready for the oven.

Photo Apr 18, 5 18 38 PM

The tomatillo salsa is the perfect complement to the naturally creaminess of the salmon and the heat of the spices.

Roasted Salmon with Tomatillo—Red Onion Salsa

prep 3 minutes ∙ cook 20 minutes ∙ makes 4 servings (serving size: 1 fillet, 1/4 cup salsa, and 1 lemon wedge) ∙ difficulty Easy ∙


  • Cooking spray
  • 4 (6-ounce) salmon fillets (1 inch thick)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1/4 teaspoon salt
  • Tomatillo—Red Onion Salsa
  • 1 lemon, cut into 4 wedges


1. Preheat oven 350°.

2. Line a baking sheet with foil; coat foil with cooking spray. Arrange fillets on prepared pan.

3. Combine cumin and next 3 ingredients. Rub spice mixture over tops of fillets. Coat fillets with cooking spray.

4. Bake at 350° for 20 minutes or until desired degree of doneness. Place 1 fillet on each of 4 individual plates. Spoon Tomatillo–Red Onion Salsa evenly over fillets. Serve with lemon wedges.

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Categories: kosher, Low Carb, Main Dish 3, Mexican, Recipes, Seafood, Vegetable4

Author:The Ranting Chef

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4 Comments on “Eating a Boatload of Fish”

  1. February 17, 2015 at 11:07 am #

    Fish is probably my favorite thing to eat! I will have to try this recipe!


  2. February 17, 2015 at 11:34 am #

    While this dish sounds delicious I must voice a direct concern. While people eat salmon without nary a thought one must use discretion and try and eat only wild caught salmon. While ‘farmed salmon’or ‘ Atlantic Salmon’ inundate our market and is undoubtedly cheaper and more abundant it is at the direct cost of our wild salmon stocks. If Americans would only investigate the source of their fish they would find that open pen farming of salmon they would find that this fish is full of antibiotics, growth enhancers and food coloring and provides not nearly as much healthy omega 3 fats as wild caught. These fish pens sit clustered around the openings of many streams that wild fish must use to spawn and the fry must run a gauntlet through lice infested waters to reach the open ocean. These fish farms will evenutally no doubt wipe out natural wild runs of salmon in the coming years if consumers don’t take action and only support wild caught fish. REMEMBER this, all atlantic salmon is farmed salmon, there is no wild fishery for atlantic salmon any where in the world. By rejecting purchase of this type of salmon you are supporting the wild stocks……the salmon and your heart will thank you for it.


  3. February 17, 2015 at 12:15 pm #

    Reblogged this on cookwithsingh and commented:
    Seafood is a staple in this part of the world – plenty of sea around – and its delicious!


  4. February 17, 2015 at 2:30 pm #

    In the UK, pollock is used as a sustainable alternative to cod in things like fish and chips… I wonder if something similar is now happening in the US for things like fish sticks.


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