PrintRunning on Omega-3
April 26th 2010
Originally published in the Journal de Montréal on February 24, 2007.
The health benefits of omega-3 fatty acids are now widely acknowledged.
Snow crab: a local delicacy
April 22nd 2010
Originally published in the Journal de Montréal on April 21, 2007.
Although snow crab harvesting began only 40 years ago, it has now become Quebec’s most lucrative commercial fishing harvest.
Oven “fried” Fish and Chips!
April 19th 2010
Originally published in the Journal de Montréal on March 24, 2007.
«Fish and chips» is a very popular meal in all English speaking countries, and most particularly in the United Kingdom. Whether in the form of a ‘take-away’ or eaten there and then, the British are so crazy about it that each year, they consume around 260 million meals of fish and chips, most often wrapped in the previous day’s newspaper and bought from one of the 8,000 fish & chips shops.
Clam Chowder… with mussels!
March 27th 2010
Originally published in the Journal de Montréal on March 27, 2010.
Clam chowder is a hearty soup that is very popular in North America’s east coast, stretching from the Maritime Provinces till Manhattan and passing through Newfoundland and New England. The traditional recipe includes clams, potatoes, milk, cream and various herbs and spices. The word “chowder” actually derives from the French word chaudière (cooking pot) in which the Cape Breton sailors cooked this thick soup.
Mussels: Delicious, yet inexpensive
February 20th 2010
Originally published in the Journal de Montréal on February 20, 2010.
Humans have been eating mussels since prehistoric times, as large quantities of this shellfish could be easily farmed without the help for any fishing gear. The technique for growing mussels on wooden pilings was started in France during the 13th century, but large-scale mussel farming only began around 1950 in Europe and in 1970 in North America.
A question of… “good tuna”
December 14th 2009
Originally published in Journal de Montréal on December 8, 2007.
Tuna happens to be one of the types of fish that contain maximum amounts of Omega-3 - the good fats whose health benefits everyone keeps praising these days. On top of that, it is also rich in proteins and low in cholesterol.
Sardines: Champions of Omega-3
November 30th 2009
Originally published in the Journal de Montréal on May 2, 2009.
The term sardine applies to many types of small fish (sardinella, sardinops, sprats, herring) found in the Mediterranean Sea and Atlantic Ocean.