True story: the bluefish

Say this ten times fast: pomatomus. That's the genus name of the bluefish. This fella is found in many parts of the world, and as often as he's caught he has just as many names. When he's in Australia he's known as a "tailor", "shad" on the east coast of South Africa and "elf" on the west coast. Downtown he's "blue", midtown he's "chopper", and in Queens "anchoa".

So what is he and why is he so etymologically cute? Well, we're not exactly sure why he has so many names other than he gets around.

When you think of the noun "fish", the bluefish is what generally comes to mind. Long enough body, spiny dorsal fins, and that shiny bluish-silver hue. Uniquely not cuddly about the bluefish is its razor sharp teeth. It is prolific in its existence but also very delicately cyclical. Many a fishing season can go by without a bluefish capture, conversely that's all you may get the following year.

Since its a marine fish, not much is known about its breeding/spawning behavior. In addition, how creepy is this, the bluefish is so aggressive its one of the few recorded species of fish to kill for fun. For fun! Sure, there are many species of carnivorous, mean fish. But not many are known to murder other fish. If they keep it up, they'll drive fisherman out of business.

But we digress. The bluefish is a prized game fish, not necessarily because of its flesh. It tends to be quite theatrical when being caught, voraciously fighting, catapulting itself out of the water, and continuing its struggle once captured and on board. Things get crazier when there's a feeding frenzy involved, they will go after anything that remotely resembles other small shiny fish (like coins).

Did we mention it's not a very good eat? The flesh is dense, oily, and...fishy. If it's not eaten immediately decomposition will take care of your catch for you. We just think it might be better if you left those unedible thugs of the ocean alone.

Score one for sea otters!

How cute is that, they're holding hands.  Finally, a chance for a little R&R.

For the love of Tofu

We admit it.  Tofu is not the sexiest of foods.  While it has tons and tons of admirable qualities, most people cannot get past its weird pasty, blocky, cold appearance.  But what it lacks in looks it makes up for with heart.

The primary county fair ribbon it holds is that it's a universal meat substitute.  Tofu is packed with protein but with a fraction of the saturated fat found in most meats.  The soy protein has been clinically proven to lower the bad (LDL) cholesterol (but does not increase your HDL). Tofu touts so much protein that in one (1) serving (about half a cup) it contains just over 10 grams of the good stuff.  Adults should consume approximately 45-55 grams a day. That one serving knocks out nearly a quarter of the recommended intake. 

Tofu is also typically lower in calories, allowing you to eat a few more forkfuls of stir fry without feeling as much guilt.  How much lower you ask?  A 1/2 cup of tofu (4 oz) compared to 4 oz of ground beef trounces the red stuff.  Tofu measures in about 100 calories for that serving size, whereas beef brings in over 330.

Calcium is also provided for in this alien form.  One serving can give you about 22% of your recommended intake (depending on the type).  The type, like beef, can come in a few different ways.  There's firm, extra-firm, extra-soft, silken, and low-calorie.  

But don't let its modest appearance fool you.  Its structure is very spongy, allowing it be a master of disguise, absorbing marinades, sauces, and flavorings extra well.  It will take in a ton of flavoring so you can pretend you're enjoying something other than a white chunk of plant.

So why are we hocking the tofu?  The fish would like a break, and to give a friendly service announcement that vegetarians don't eat meat.  Remember when veggie burgers became mainstream and kind of cool?  Why can't veggie fish cakes?  And sure, most people would argue that the facsimile is nowhere near the real thing.  But we think that's more to the point.  We are living in a generation where fish species are dying-gone-forever and that's all we'll be forced to think about, substitutions.