I take magnesium to prevent cramps. A few years back, I suffered from hamstring tears, and part of that can be to do with muscle cramping, and then pushing the muscle at that point. I also take a fish oil supplement.
My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce.
If I am making a spice rub or a spice mix for a braise or even just to crust a piece of fish, I'll use mustard seeds. If you soak them in a little bit of vinegar and let them get plumped and soft and then you puree them, they're delicious.
I was once dressed as a mermaid for a Jean Paul Gaultier show. My legs were bound into a fish tail, so I had to come down the runway on crutches. Halfway down, I was supposed to unzip the fish tail to reveal my legs, but the zipper broke, so I ended up stabbing my fake nail through the fabric of the zipper and ripping my way out.
I was mainly raised by a working mum who didn't have much time or inclination for making food. So I had three or four basic meals: fish fingers and a tomato; a packet scotch egg and a tomato; pasta with a tin of tomatoes; and extra mild plastic-y cheddar chopped into cubes with bits of cucumber.
I read the 'Times' and 'Post,' but I have nothing against the 'Daily News.' I also fish around the Internet for entertainment news but find most of what I read to be untrue or partially true.
A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in moderation.
I make a Bloody Mary at home with a dash of fish sauce, a little bit of coconut, and some lime juice. It gives the cocktail some South Asian flair.
I actually love diving at night; you see a lot of fish then that you don't see in the daytime.
Remember, a dead fish can float downstream, but it takes a live one to swim upstream.
I'm definitely more of an extreme eater. I'm decadent on weekends and try to go plant-based during the week with a bit of fish - pescatarian thrown in.
I was the youngest of four kids, and Dad, who had a garden centre before he retired, came from a large Lancashire family. Every one of my uncles had their own business, including a post office, two fish and chip shops and a painting and decorating business.
I always feel that there are no final victories and no final defeats. But it's true that America is in a hole right now. There are a lot of dead fish in the water.
There's a deodorant I wear called Baux, from L'Occitane, that is super nostalgic because it reminds me of being in Greece in the summer. When I put it on, I'm immediately taken back to that feeling of having salty skin and hair from the ocean and the taste of fresh fish.
If a fish is the movement of water embodied, given shape, then cat is a diagram and pattern of subtle air.
Although measuring omega-3 levels in the blood seems like it would be an objective and accurate indicator of fish oil intake compared to using the subjects' reported dietary intake, this test does not accurately reflect long-term dietary intake.
Never be a food snob. Learn from everyone you meet - the fish guy at your market, the lady at the local diner, farmers, cheese makers. Ask questions, try everything and eat up!
To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining. This applies particularly to the young, who should take to it as soon as they can handle knife and fork; this is a fine way for them to begin taking pride in themselves and their abilities.
For dinner parties, I love making an easy cioppino using shrimp, mussels, clams, and a hearty fish that won't fall apart easily.
For the timid or uninitiated, leaf-wrapped foods offer an ideal and gentle introduction to fire cooking. Liberated from the need to worry about whether the fish is sticking to the grill or burning, pay attention instead to the rate of browning on the surface of the leaf, which you'll get to discard whether it chars or remains pale.
