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Tapping into the nutrition of life energy

Yes, it's a live fish. The Youtube video upsetting PETA depicts Chinese diners poking at the still gasping mouth of what's for dinner. The plate isn't hot, but watch your fingers! The meat is blackened to a crisp, while from the neck up the fish is kept wet with towels to ensure it doesn't expire before the last bite. My, what a playful presentation with the red sauce! I do wonder about the Chinese obsession with keeping food alive as long as possible. In the video the diners are laughing at the fish's sudden reactions, which leaves the impression they are as surprised as we about this live novelty. But I doubt it is so rare an event among those who can afford it. I remember at outdoor markets in China, watching customers buy slices of fish meat cut directly from the sides of live fish. Does live fish keep longer than dead? Certainly it does. Westerners won't eat a lobster or crab that's killed before it's cooked. No doubt some Chinese think we are fools for believing dead fish is an acceptable substitute for live. Americans are already ridiculed for pretending frozen orange juice is any match for fresh squeezed. Who are Americans to opine on taste? For years we've eaten chickens fed on fishmeal, without realizing what Europeans could tell us from a table's length away, American chicken smells fishy! Now ask an American farmer about sweet corn and he'll brag that it's best boiled while still on the stalk. So there is consensus on a preference for fresh. What constitutes fresh when we're talking meat? If you ask a reptile or spider, it means live. Mammal predators kept at the zoo have to accustom themselves to eating pieces of steak where their nature is to grab from what's on the run. What looks like Steak Tartar to us is what they usually leave to scavengers. Has the human predator diet been converted to scavenger for the sake of convenience and civility? In our contemporary quest for reclaiming nutrition, I'll be curious to know if there's a forbidden energy gone missing from our scavenged meals. I'll let the clip speak for itself about the inhumanity of devouring a meal as it looks on. And I'm really glad that no worse videos have emerged from China. As yet there are no Youtube videos of diners eating monkey brains straight from the skull of a live monkey strapped to the table, nor of the infamous "three squeals" delicacy of live rat fetuses.

Obama ate a fish who knew Lincoln

Fishermen have always called it the Slimehead fish. It's sorta-scientific name is Darwin's Slimehead. But when bottom-of-the-barrel scraping began for the ocean's remaining fisheries, fishmongers created a market for the never-thought-palatable deep bottom feeder by renaming it the Orange Roughy.   That much you've probably heard before. Really, what's in a name? A fish by any other name will smell too. Is there a fish story without hyperbole, that does not smell fishy? The idiom comes from the experience-honed doubt that the fishmonger's catch is not fresh. People know steak is dead cow, so does it matter that Orange Roughy is Slimehead, Monkfish is Goosefish, Rock Salmon is Spiny Dogfish, or Tilapia is Mouthbrooder? Actually Israeli exporters wanted to give Tilapia a biblical makeover, asserting the Tilapia from the Sea of Galilee, should be called St. Peter's Fish, but US regulators intervened. In the Gospel of Matthew 17:27, apostle Peter tells tax collectors where they can go. In more than that many words he tells them to go fish, and from the mouth of the "first fish they catch," they will find the four drachmas he owes them. The FDA didn't buy it either. By the way, if you doubt Wikipedia has Zionist preoccupations, sniff the first paragraph of their entry for Tilapia. Maybe we are about to see whether Wiki momentum can surfeit the vernacular. The US government also intervened when fish wholesalers wanted to rename the Patagonian Toothfish as Chilean Sea Bass. It's not a Bass. And the poor Teethfish, like the Slimehead, are now endangered. Because man's traditional food fishes have become depleted, we're having now to make meals of the dregs. And the populations of these deep sea dwellers have less resiliency than the coastal stocks. In the case of the Toothfish and the Slimehead, it's because they grow very slowly. The Slimehead can grow to be 150 years old. They don't become sexually reproductive until they are 33, and that's not in dogfish years. Fishing operations which harvest entire sea mounts decimate every generation at once, leaving none who can spawn. Would it give you an unsettled feeling to consume something so ancient? If we're talking a pre-Phylloxera wine, it could be a great thing. But a fish that old has been absorbing mercury from the height of the industrial revolution onwards. So there might be a health benefit for showing deference to your fish elders. It recently upset me to learn that with modern agriculture we eat cattle before they're two, when they're barely adolescent. Now I wonder what's too old. We revere elephants and tortoises for their longevity, such ancient beings we don't eat. I'm old enough to remember learning about the old carp in the fountains of Paris, who also lived quite long. French schoolchildren could marvel that some carp still lived who might have glimpsed Napoleon. A Slimehead Orange Roughy caught today could have lived in the time of Lincoln. Certainly those fish drag-netted in the 1970s, when the Orange Roughy exotic star

The Red-listed fishy

Greenpeace is urging consumers to check whether their grocery stores are carrying red-listed seafood. These are species from fisheries endangered by depletion and susceptible to pirate fishing. Greenpeace's idea? Report your grocer for stocking contraband. Try as you might to peruse their red list, you have to sign in with Greenpeace to download their survey toolkit. We've posted their list here. RED-List Seafood Species Alaska Pollock Atlanta Cod or Scrod Atlantic Halibut (US & Canadian) Atlantic Salmon (wild and farmed) Atlantic Sea Scallop Bluefin Tuna Bigeye Tuna Chilean Sea Bass (aka Patagonian Toothfish) Greenland Halibut (aka black halibut, Atlantic turbot or Arrowhead flounder) Grouper (imported to the US) Hoki (aka grenadier) Monkfish Ocean Quahog Orange Roughy Red Snapper Redfish (aka Ocean Perch) Sharks Skates and Rays South Atlantic Albacore Tuna Swordfish Tropical Shrimp (wild and farmed) Yellowfin Tuna Are there any fish which are not red-listed?! Is a fish absent from this list because it is still plentiful and a sustainable commodity, like Pacific Salmon perhaps, or because it is not commercially available anyway? I can think of Haddock, for example, or Hake.

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