In this week’s “Eat, Drink and Be Healthy” column, I offer tips for following the advice of the new Dietary Guidelines for Americans, 2010, to eat more seafood (fish and shellfish).
Luckily, it only takes a couple of cans of tuna to achieve the two, 4-ounce servings per week the guidelines call for. Eating that much can benefit your cardiovascular system, in particular, as the omega-3 fatty acids found in fish can lower blood pressure and triglycerides, prevent stroke-causing blood clots and reduce heart arrhythmia, the leading cause of sudden cardiac death.
I, for one, would eat way more fish than that – if it didn’t stink my house up so much.
I love fish of all kinds, and like many Americans, I especially love salmon. As it happens, salmon is the best seafood source of those healthful omega-3s. But it’s also the fish whose scent lingers longest in my kitchen.
And I’ve never actually cooked it in my kitchen.
I always grill salmon outdoors. I throw the wrapping it comes in into a trash bag and deposit in the bin outside my kitchen door right away.
But the house reeks for days after a salmon dinner. The dishes I serve it on – even after a second whirl through the dishwasher – still smell of salmon when I use them for the next meal. Same with my cloth napkins.
I have tried scrubbing everything down with vinegar, placing an open container of baking soda on the counter, spraying air freshener to mask the odor.
I have even tried serving salmon on paper plates, with paper napkins, and throwing everything in the outside garbage right away.
And yet the smell endures.
So, sadly, I don’t eat anywhere near as much salmon as I’d like, at least not at home. (I almost always choose it when it’s on a restaurant menu.)
Do you have the same salmon experience? Do you have any tips for subduing its smell? Or have you just come to accept the stink as the trade-off for enjoying a nice slab of salmon for dinner?