Technically, because of the growing number of fish farms, no fish is really in or out of season anymore. Some fish are just considered fresher and more local then others. Most markets and fishmongers will list where fish is from (i.e. country and if it is farmed or wild).
Whenever possible, choose wild fish over farmed fish, unless you can be certain it was farmed in an eco-friendly manner and is disease-free. Visit The Environmental Defense Fund for a list of the best and worst fish to consume. Also, opt for fish that are lower in mercury.
Choose local fish over fish shipped in from far away. Locally caught or farmed fish will keep the carbon footprint low and it will usually be fresher tasting. If you're lucky enough to live near a coast, take advantage of the fresh fish caught daily.
Just as you tend to eat certain meat dishes more in the winter versus the summer, certain fish dishes are also better eaten in the warmer months versus colder months. Dishes made with catfish, salmon, tilapia and trout are ideal for the transition from winter to spring. They are still heavy enough to get you through those remaining cold days, but light enough to help you look forward to summer.
Preparing your choice of fish is a simple deal. Simply grilling and dressing with a light butter lemon sauce is a delicious and light option as is lightly battering and frying fish (especially catfish or trout). The fresher your fish, the less you want to bog it down with sauces and spices. You want to taste that freshness.
Fresh herbs will enhance the flavor of your fish. Rosemary, cilantro, basil, sage and parsley are great options. Baking fish en croute (wrapped up in a puff pastry, for example) topped with fresh herbs will keep fish moist and flavorful.
A little bit of citrus is the perfect final addition to your fish dish. When ready to serve, simply squeeze a fresh lemon or lime over top and serve with extra wedges.
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