Fish addendum

After I posted about Marlin the other day I belatedly thought to do a little research, since I didn't want to be promoting fish that had safety concerns or were over-fished, etcetera.

A quick Google search yielded this article.

The article is also a useful starting point to learn more about different types of fish and various concerns related to the catching and eating of them.

According to this article, Marlin poses both a health risk (due to Mercury levels) and is over-fished, like swordfish. However, I think like everything else it would be fine in moderation (and who knows the next time I will eat it), though probably better consumed in areas close to where it is fished.

Fish tip

Since it's grilling season, we were in the mood for grilling fish out on our visit to M's cousins in Virginia earlier this evening. Tip: If you're in the mood for swordfish but unwilling/unable to shell out over $16 a pound, try marlin. At Wegman's the marlin was about $5 per pound cheaper than swordfish and had the consistency of a cross between tuna and swordfish. I believe this was my first time having marlin. It was rubbed with a mixture of Old Bay, dry mustard, marjoram, dill and lemon pepper (courtesy Chard, I can't take credit for that), grilled briefly, and served with grilled zucchini, a salad, and a rigatoni side (that would be me): rigatoni tossed with minced garlic, quartered grape tomatoes, fresh basil, salt, pepper, a little olive oil and white wine. The wine was chosen by one of the staff at Wegman's- a New Zealand sauvignon blanc that was very complex as whites go.