The "Lure" of the Fishstick

I like fishsticks. There, I said it. In fact, I think for at least one year of my childhood I lived off of fishsticks (from the freezer section) and mac and cheese (the kind in the little blue box). I think I spent another year in college doing the same.


And parents seem to like giving kids fishsticks. They're easy and most kids seem to like them. There seems to be some unwritten rule of parenting that kids won't eat fish unless it is in the form of fishsticks. We want to give our kids fish because it is good for them, and an easy meal. Lots of fish is chock full of Omega-3 fatty acids that are so important for brain health and development, not to mention tons of other healthy stuff.


Fishsticks, unfortunately are not really going to meet this need. Let's hope that most fishsticks found in the freezer are made from cod. Cod is a great fish, but unfortunately after all the processing, battering/breading and frying that happens to create the fishstick, you aren't really left with the original nutritional value.


Fresh fish on the other hand will give you all of that fabulous nutrition. And fresh fish shouldn't be "fishy". If it's too "fishy" tasting, it wasn't fresh. In virtually the same amount of time it takes to cook those fishsticks in the oven, you can bake or grill a piece of fish. Salmon happens to be one of my favorites. Always buy wild caught. It's better all the way around, tastewise and healthwise. Wild caught is also lower in mercury levels. And my 20 month old daughter eats it like it's going out of style.


3 of our favorite ways to prepare salmon filets:

• 2 tbsp honey and 4 tbsp low sodium soy sauce mixed together, pour on top of the salmon before cooking, the honey will caramelize and turn dark, especially on a grill, but don't worry, that's just making it more yummy


• BBQ sauce (store bought or homemade, my husband doctors his up with a little bourbon) either poured on top before putting in an oven, or applied while on the grill


• A little olive oil drizzled on top, salt pepper, dill sprinkled on top and then cooked
  

Generally I cook salmon in the oven at 350 F for about 18 minutes, depending on the thickness, or on the grill over medium-high heat for about 12-15 minutes (times will vary depending on ovens and grills). You don't want to overcook the salmon, so watch it and when it turns opaque, it's ready. If you press the thickest section it should be firm, but still give just a little bit. You can always try it and if it needs more time, put it back on the heat.