This handy chart helps you figure out which fish are safer to eat than others when it comes to avoiding mercury.
The Tripletail is a surface fish, lounging around floating debris and buoys waiting for it's dinner to arrive. They can grow to 40 pounds but are normally found much smaller. They have very sharp teeth and spines with razors for gills, so handle with care. Tripletail feed on smaller fish, shrimp and crabs and are very good table fare. They are quite shy and slow to take your bait.
Generally, your betta will leave ghost shrimp alone. There are, of course, exceptions to this rule. If your betta is overly aggressive, you might find that dropping ghost shrimp into your tank will only serve as a tasty snack. However, there is still a fairly good chance that your betta will leave them alone. Ghost shrimp don't pester other fish, so they might be able to live together.
You won't need a fishing license to cast a line this weekend.
Note: You need a if fishing for and .
“Oh, you love the fish. That’s why you took it out of the water and killed it and boiled it. Don’t tell me you love the fish. You love yourself, and because the fish tastes good to you, therefore you took it out of the water and killed it and boiled it.”Starting with parched skin is the key to a pro result—try to cook wet fish and it’s going to steam, stick, rip, and generally be a huge, frustrating bummer. One hour before cooking, put your fillets on a plate, skin side up (no seasoning, please!), and leave them uncovered in the fridge to dry out.Maybe it’s just me, but when it comes to achieving that perfectly cooked fillet with flawlessly crisped skin—so seemingly effortless when served at a restaurant—something usually goes wrong. The fish sticks. The skin rips. The flesh overcooks. I needed help. So I sought out Donald Link. “I see my cooks screw this dish up all the time,” he said, shaking his head (which at least made me feel better). Then he showed me a technique so simple, so reliable, that once you master it you’ll never go out for fish again. —Amiel StanekSlide your fish spatula under each fillet and—using your other hand as a guide—turn it away from you (watch that oil). Remove the pan from heat. At this point you’re just letting the raw side kiss the skillet to finish cooking, about 1 minute.2 servingsUse a fish spatula (call it a “fish spat” if you want to sound like a pro) to apply firm, even pressure to the fillet until it relaxes and lies flat. Repeat with remaining fillet, then keep at it! Periodically press down each fillet and cook until flesh is nearly opaque and cooked through, with just a small raw area on top.Eating seafood is supposed to be healthy -- right? Well, that depends. “Marine pollutants pose increased risks to environmental and human health,” says Brian Clement, author of “Killer Fish: How Eating Aquatic Life Endangers Your Health” and co-director of the Hippocrates Health Institute. Some fish are contaminated with metals, industrial chemicals, pesticides and parasites, which can be detrimental to our health and surrounding environment. Other risks include foodborne illnesses and fraudulent marketing practices. In addition, unsustainable fishing practices have a significant impact on our marine ecosystem. Many species are severely overfished, or become bycatch, which is the incidental capture and death (and waste) of non-target fish and other marine animals during commercial fishing. Global bycatch is estimated to be about 40 percent of the world's total catch -- totaling 63 billion tons. Which are the fish that are most essential to avoid eating? Read on...