Category: Salmon

Why Does Salmon Taste So Fishy?

The AHA (American Heart Association) recommend eating fish (particularly fatty fish) at least two times (two servings) a week. Fatty fish include one of my favorites, salmon. But what do you do if you have been getting salmon and can’t stand the fishy smell and taste?

This time around we will talk about what causes that fishy smell, and at least one thing that you can do about it.

Why do salmon or any other fish smell fishy in the first place?

As an angler that at least from time to time pulls salmon out of the water in the morning and has them for dinner that night, I can tell you that salmon should not have a fishy taste or smell. But, if you leave that nice fresh salmon in the fridge for a few days, it starts to smell ‘fishy’.

The reason for this is a chemical called trimethylamine N-oxide that scientists believe act as an anti-freeze and to protect a fish’s cellular proteins under the pressures they encounter in the deep. The problem starts after a fish dies.

After a fish has ceased to be, trimethylamine N-oxide starts breaking down into Trimethylamine. It is this chemical that causes the characteristic fishy smell you probably have experienced in a fish market before.

Prevention is key to avoiding stinky fish!

Now that you know that the fishy smell comes from a chemical that is too long to pronounce breaking down into one moderately more pronounceable, the key element in avoiding it is obvious.

Buy fresher fish!

Even the freshest fish at the store has had to undergo the process of being caught, processed, frozen, thawed and displayed at your local grocers. Under the best circumstances it has been at above freezing temps for only a few days, but that is still long enough for trimethylamine N-oxide to start breaking down and stinking up your otherwise beautiful fish.

Find the busy fish markets and avoid ones that look questionable. Don’t be shy about asking to smell your salmon or other fish before you buy it. If it smells fishy now, then it won’t be any better by the time you take it home.

Take care of your fish before you cook it!

You know how the meat counter is usually one of the first stops when you wander through a grocery store? How might that affect your fish? I suggest making the stop at the fish counter your last stop before you check out. You may even want to bring along a small cooler with a cold pack in it do keep your fish in on the ride home.

Too psycho for you? Considering that the fishy smell we are trying to avoid is the breakdown of chemicals, the colder we can keep our fish, the slower that process will be and the less fishy smell your salmon will have.

Lastly, try and buy fish the same day you are going to cook it. At most I would buy it the night before and keep it in the bottom of your fridge where it is coldest.

What can you do to eliminate that fishy smell?

If after all this, you can’t avoid some of the dreaded fish smell, one thing you can do is drizzle it down with lemon juice. Lemon juice is acidic and actually converts the volatile chemicals in the amines to a much less volatile salt. The effect of this is to bind up the stinky chemicals into form you don’t smell and taste as much.

I hope this article has been useful to you in realizing that salmon should not be fishy tasting or smelling. Good fresh salmon tastes sweet and quite honestly, like salmon. There is no other way to describe it. So shop more carefully, smell fish before you buy it and store it right to avoid ‘stinky fish syndrome’.

Trout Grenobloise – Trout with Lemon, Caper and Brown Butter Sauce

Trout Grenobloise

Kosher Salt

White Pepper

10 ounce filets off whole rainbow or brook trout; skin on, scaled.

1 tbsp olive oil

1 tbsp unsalted butter

½ lemon, segmented, diced 1/8″ (brunoise)

1 tbsp fresh lemon juice

½ tbsp capers

1 ¼ tbsp minced parsley

Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. With the exception of salmon, whose skin is generally quite high in fats and highly-flavored oils, I prefer to cook fish filets, generally, with the skin on. The skin of fish like trout, walleye and other species, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate.

To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized (cooking tip: “caramelization” is the result of complexation between sugars and proteins – something called the maillard reaction; any food which browns has, in fact, caramelized).

First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water. Do not bear down too heavily or you will damage the flesh of the fish, which is delicate. Between each strok of the knife, dry your knife on a towel and repeat a few times so that all excess water is removed from the skin.

Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes. With thicker filets, you can go a little longer, with thinner filets, a little less time. You want the seasoning to seep into the flesh and not simply sit on the skin and surface. Go easy on the salt, however – the acid in the sauce which follows will accent the salt, giving a perception of saltiness to begin with.

Heat the olive oil in a large saute pan over medium heat until just below smoking. Place each fillet skin side down in the oil and cook until golden brown. Do not move or lift the filet until the skin is set, lightly, golden brown and crisped, or you risk separating the skin from the filet. Turn the fillets over and reduce heat to medium and continue cooking for just a minute or two, until cooked (I prefer medium rare fish). Remove fillets to a plate.

Turn flame to low. Remove pan and allow pan cool for a few seconds. Add butter to pan and return to low heat to cook until butter is browned – not black. You can tell if the butter is at the brown, hazelnut or “noisette” stage when it gives off a pleasant, nutty aroma. If it smells of raw flour, it is not yet at the noisette stage; if it smells burnt, toss it – you’ve got Beurre noire, or black butter. Remove pan from heat and add lemon segments and juice.

Return to low heat, stir in capers and parsley. Plate fish on mound of potatoes and spoon sauce on and around fish.

The Mediterranean Diet in a Nutshell

The Mediterranean Diet is based on the diet of people living in Greece, Italy, Southern France and Spain. Mediterraneans consume about the same amount of fat as Northern Europeans and Americans still live longer, have a lower incidence of heart disease and cancer, and lower cholesterol levels.

An American doctor called Ancel Keys was the first person to comments favourably on the Mediterranean diet, way back in 1945, but its current popularity is based on research and observations from the last twenty years. The surprising thing is that people living in the Mediterranean typically consume more fat than North European countries and the USA, but have much reduced incidence of heart disease – the exact reasons are unknown, but it is likely that the main reason is that most of the Fat in the Mediterranean Diet comes from olive oil and that there is more physical labor involved in their lives.

Neverheless, we can all use Mediterranean diet recipes in our daily lives to be more healthy.

The Mediterranean Diet is rich in olive oil, fresh fruit and vegetables, legumes, fish and unrefined Cereals. Mediterranean people have a moderate consumption of dairy products and wine, and a low consumption of meat, meat products and saturated fat. The typical constituents of a Mediterranean diet are: –

Olive Oil
People living in the Mediterranean use olive oil, a monounsaturated oil, instead of saturated fats. They drizzle olive oil on their bread instead of butter, they use it as a salad dressing and cook with it.

Olive oil is rich in vitamins and antioxidants which help to prevent cancer, clogging of the arteries and heart disease. Olive oil lowers bad cholesterol and increases the amount of good cholesterol, keeping our arteries healthy. It helps to keep our digestive systems healthy, is good for brain development and is thought to help dissolve blood clots.

Look in your recipe collection for diet recipes using olive oil and substitute olive oil for saturated fats.

Fish
Northern Europeans and Americans eat a diet high in red meat, Mediterranean eat a diet high in fish and shellfish. Red meat is a source of saturated fat which can cause heart disease whereas fish and shellfish are high in minerals and proteins, and low in fat. Oily fish such as salmon, fresh tuna, anchovies and swordfish are a good source of Omega 3 Fatty Acids which help to prevent heart disease.

Browse online for free recipes and Mediterranean diet recipes to incorporate more oily fish into your diet.

Fresh Fruit and Vegetables
The Mediterranean Diet is high in fresh fruit and vegetables. Mediterranean people shop at markets and buy fresh, seasonal produce. Fruit and vegetables are high in fiber, vitamins and minerals including antioxidants and do not contain cholesterol. A diet high in fruit and vegetables helps to protect us against cancer and heart disease, and also keeps our digestive systems healthy.

Wholegrains
Wholegrains are rich in essential vitamins and fiber. The fiber helps to keep our digestive systems in good working order. Wholegrains help to reduce cholesterol, reduce our risk of heart disease, some types of cancer and diabetes.

Legumes
Legumes are a good source of vitamins, minerals and soluble fiber. They help to reduce cholesterol, keep our digestive systems healthy and help to balance blood sugar levels. Look for diet recipes which use dried beans and pulses and add beans to stews and casseroles.

Red Wine
Mediterranean enjoy drinking red wine in moderate amounts. Red wine is rich in flavanoids which contain antioxidants.

It is fairly easy to find Mediterranean diet recipes to add to our recipe collection, and even easier to modify our normal recipes to include more of the above foods, so why not give it a try.

The Fish We Cook, Wahoo and Cobia

The wahoo and the cobia are both great eating fish from the warm waters of the ocean. The wahoo from Hawaiian waters and the cobia from the Atlantic.

WAHOO

Because of its long sleek body with a shape similar to a torpedo, the Wahoo is one of the fastest fish in the ocean reaching speeds of up to 75 miles per hour. It is related to the tuna and the mackerel and can be found in tropical and subtropical waters throughout the world. It is also found under the names of kink fish, peto and the most common one being, ono, which is the Hawaiian word which means good to eat. It is believed that the name Wahoo came from the island name Oahu, where the fish is plentiful. The Wahoo has very small scales with a large mouth and very sharp teeth. It is iridescent blue with silver sides and has blue vertical bars that extend the length of the fish. It is a colorful fish, but like the mahi mahi, it fades in color very fast after death. It looks very similar to the barracuda although the barracuda has larger teeth and larger scales. The Wahoo is important as a sport fish because of its speed and great taste but is not as important commercially. The majority of the marketed fish comes from the Hawaii area. It is a fast growing fish and average catches range from 8 to 30 pounds but it has been known to reach 180 pounds and over 8 feet in length. The Wahoo has a white to light-grey colored meat that is lean, delicate in texture and mild in flavor. The best way to cook Wahoo is to bake, broil, grill, sauté, pan fry, oven fry or poach.

COBIA

A fairly new entry into the U.S fish market, the cobia is found in warm waters throughout the world and in U.S. waters on the Atlantic coast. It has a slim body with a flat head and a protruding lower jaw. It is a dark brown with a white belly and a dark stripe from the eye to the tail. It has a smooth skin with small scales and has been known to reach 150 pounds and 78 inches in length. Cobia can be found under many regional names with some of the more common ones being black king fish, ling and lemon fish. Because of their size and great tasting meat they are prized by sports fisherman. They do not travel in large schools so their commercial importance isn’t as great. Because of this, the majority of cobia on the market is farmed in Asia, Panama, Mexico and recently the United States. It can grow to over 10 pounds in the first year which makes its future in fish farms very promising. Cobia meat is light tan and turns snow-white with cooking. It has a rich sweet flavor with a taste compared to mahi mahi and an oil content compared to salmon. The best way to prepare cobia is to bake, broil, grill, sauté or poach.

The 3 Things You Must Know About Smoked Salmon

Smoked Salmon Recommended By The American Heart Association

By now, everyone has heard that smoked salmon is a delicious addition to any meal But did you know all of the benefits of this fantastic fish? Whether smoked salmon has been hot or cold smoked or even cured, the healthy nutrients inside are priceless to the human body.

Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it contains. These oils can decrease blood lipids, increase relaxation in large arteries and other blood vessels, and can also decrease vascular system blood clotting as well as inflammatory processes in blood vessels. There have also been recent studies that which show that besides lowering the risk of heart disease, smoked salmon has also been known to help individuals who have asthma, psoriasis, certain cancers and arthritis.

Smoked salmon is also high in Vitamin E, which is also a great antioxidant. Vitamin E can reduce or lower the risk of heart disease and has also been shown to play a protective role against cancer as well.

For all of you watching your weight, most smoked salmon versions are also very low in carbohydrates. With some types of smoked salmon containing zero carbs total. A healthy diet containing smoked salmon to help you lose weight as being another great way to cut your risk of heart disease. So, the next time you are evaluating your diet and/or your health, know that you can include smoked salmon as a great way to protect you against such dangers to your well being as heart disease.

Getting Your Omega-3 From Smoked Salmon

There couldn’t be an easier or more delicious way of getting your Omega-3, than eating smoked salmon. Omega-3 has been shown in several studies to greatly reduce the risk of sudden death and abnormal heart rhythms. Also Omega-3 protects against heart disease by lowering blood triglycerides and preventing blood clotting.

Smoked Salmon Delivered offers you Wild Alaskan Smoked Salmon which is the most beneficial salmon available. The American Heart Association Dietary Guidelines strongly suggest Americans to eat fatty fish, such as smoked salmon at least twice a week because of the high content of Omega-3.

The medical benefits you gain from eating smoked salmon goes on. Eating smoked salmon can significantly reduce men’s chances of developing prostate cancer by 40 percent. Women are rapidly joining the ranks with their male counter parts when it comes to developing heart disease. Consuming smoked salmon at least two to four times per week reduce their chances of dying with a heart attack by 30 percent. Consuming smoked salmon can reduce a man’s chances of having the most common stroke by 40 percent. Eating smoked salmon can deter depression in pregnant women. The benefits of eating smoked salmon promote a healthier brain.

As you can plainly see consuming smoked salmon can offer health benefits for men and women alike. Smoked Salmon Delivered can help you get on the road to better health, and assist you in reducing your risk getting many life threatening diseases.

Don’t Worry About Mercury With Smoked Salmon

Did you know that you can eat smoked salmon without all of the worry about mercury? Most deep water fish such as swordfish, shark, large tuna and marlin are known to accumulate high levels of contaminants. Contaminants such as mercury can be dangerous as they become concentrated within the fish and are toxins to the human body when consumed. Wild salmon such as is used in smoked salmon, has consistently had negligible mercury levels in EPA studies.

Smoked salmon can be considered as one of the best choices as highly recommended seafood to add much needed nutrients to your diet. Smoked salmon is high in Omega-3 fatty acids. These miracle nutrients are known to help prevent blood clots from developing and also promote a healthy, steady heart rhythm.

Not only is smoked salmon free of the worries of mercury and we have heard about all of the health benefits, it is also extremely tasty. Smoked salmon can be added to just about any dish you wish to prepare from salads and soups. Ethnic dishes such as Mexican, Italian and Chinese dish sparkle when you add smoked salmon. Not only is it versatile, the lack of contaminants in this fine fish make it a confident choice to feed your family.

In addition to preparing meals with this wonderful fish, you can also be proud to give it as a gift. Smoked salmon is not only affordable, it comes in a variety of packages and it makes a unique gift.

Salmon Fishing Rods – Choosing The Right One

Setting up for a fishing adventure doesn’t mean focusing only on where you sink your line or how pretty the weather is although those things are equally important. Salmon fishing gear is important, of course, and you will want to make sure that you take all gear into consideration. Equipment such as salmon fishing rods, salmon fishing reels , the type of line and leader that you are going to use will be most important while terminal tackle such as hooks, baits and lures, will be secondary.

Because of the variety in species of salmon as well as their many habitats, there are an infinite number of combinations that can be made to produce your ideal salmon fishing setup.

While salmon fishing tackle is available at many different rod and gun shops, not just those on the ocean but also those inland, it’s more convenient to learn about these things before you go ahead and purchase items. Lets take a look at some of the tackle you will need for a successful day out there.

Common tackle

Rods, reels, weight’s, swivel’s and salmon fishing line and leader are going to be your basic tackled needs on any salmon fishing excursion, whether on the ocean or in freshwater, casting or trolling. In all cases, your line is going to have to be of a good braid variety or “test” expensive braiding brands are often referred to as super lines. These lines are good for casting, but when it comes to actually landing the fish, results can vary from company to company. For trolling in clear water, many anglers choose clear monofilament or fluorocarbon line. The unfortunate thing about salmon fishing is that if one of these big fish manages to snap your line, you are out some pocket money, not only for the line itself but also for any lure and attractant tackle that you happen to be using (and your bobber if you are bob or float fishing!). All that and nothing to show! Make sure your line is endorsed by fellow anglers before trying it out on the water.

Common Saltwater Tackle and Gear

Different types of salmon fishing are going to call for different gear. Any ocean salmon fishing is going to mean that the salt water takes its toll on your equipment, and we’re not just talking your basic gear; if you fish in a boat, you are going to have to have your motor checked constantly- some estimates put the turnover rate for an inboard motor on the ocean at seven years. This can really add up, but there are tricks, like using fresh water coolant, that can help add life to your motor.

Ocean fishing for salmon, whether from a boat (mooching, trolling, or drift fishing) or from the shore requires some very specific salmon fishing tackle. You need hooks and weights that get the line down to the level that you want, but that also don’t pick up a lot of kelp on the way in. Bottom bouncers and lures work great for casting from a wharf or from the shore, and packed roe is one of the most successful baits. Remember that baits and lures for salmon are always based on smaller fish; bugs won’t get you a lot of bragging rights at the end of the day when it comes to salmon, unless you’re talking crawfish which are commonly referred to by anglers as bugs.

As far as tackle and gear composition goes, it’s a must to pay close attention to detail. Fishing rods and fishing reels should be made of a material that does not corrode, such as aluminum (common in high end reels), stainless steel, graphite (this is the most popular material in ocean fishing rods), plastic, or good old wood. Don’t use equipment that is made of mixed metals; different metals will react in different ways to the salt content, and you could end up with a reel or rod that is 25% corroded; it will look fine for the most part but it won’t work.

Salmon fishing tackle considerations such as lures and bait will depend on the type of fishing you are engaging in. Fishing for salmon on the ocean will mean a lot of trolling. You will want a setup of rod, reel, and line appropriate for trolling, preferably one that can shake or flip piles of seaweed off so that the weight of the fish on the other end isn’t compounded by the weight of debris. The bait on the line is usually going to be a fish simulating device, perhaps with a few spoons to catch the eye of the salmon. Plugs are also common on the ocean when salmon fishing. It’s important to check regulations for the area you are fishing so that you don’t use a hook/lure combination that is illegal (years ago quadruple hooks were common, but regulation has meant that double hooks are now the norm in fish-like lures).

Freshwater Salmon Gear

Freshwater salmon fishing will usually mean the use of floats and live bait such as roe or prawns. This might sound like a tame way to fish, but it can be quite a rush to see that float sink in the river and realize that it might not just be a rock, but a massive Spring salmon on the end. Check the rod quick, because you will want to hook the fish before he realizes what is going on. This is done by a quick firm jig or set towards you. Slowly let your tip back towards the river with the current keeping some tension on the line, and if it keeps going down, give it another real good jig and yell fish on if you’ve got something

Casting, in freshwater can be one of the most rewarding salmon fishing experiences, especially when the costs are weighed against those incurred fishing from a boat. The tricky part can be in determining the right kind of flies or lure’s; in fact, the only type of salmon that is really going to bite on a fly are Steelhead or Coho. The flies you are going to be successful on for steelhead will depend on whether the fish are winter or summer run, and of course the kind of bugs that are around the river or stream you are casting on. The real challenge in casting for steelies is just getting the fish to bite on any flies at all. If you decide to use a lure or blade, this is a very productive way to fish for a wider range of salmon and can be used in both saltwater and freshwater.

Bottom bouncing is also a casting method used in a river system and involves lots of casting. In these methods, live bait, synthetic worms and wool are the weapon of choice by most anglers. When targeting Coho or steelhead a smaller rig is used as these fish can be easily spooked off of a huge and intimidating set-up. A couple of split-shots (or small amount of lead) and a nice compact presentation that is stealthy will work well for you for these two species. If your out for the Spring or Sockeye in a large river system like B.C.’s Fraser, or the Columbia, you’re more likely to use a larger bouncing betty and some wool while you “floss” the mouth of the King salmon, as these fish moving up the river to spawn are going to be attacking your line rather than biting it because they want to feed. Flossing is a productive way to fish that brings a good table fare, but uses much less skill than other methods and some anglers disapprove of this method.

Tip; on buying bottom bouncing weights:

Excalibur is a leading manufacturer of bouncing betty type weights that are in the midst of lead weight replacement, which is harmful to the environment. These environmentally safer weights use Tungsten nickel alloys and are 25% smaller, denser and more rigid, which means longer life, less likely to damage lines and more effective in river systems as they transmit a better bounce to the line! VERY COOL!

Specific Tackle

Choosing A Salmon Rod

As far as rods go, seven feet long rods for trolling seem to be the most recommended. The base of the rod should be able to handle a lot of weight; if you are fishing the Pacific waters in particular, you need a rod that can handle the possibility of a 50lb Tyee on the other end. Lightweight and flexible material is essential for ensuring a successful battle.

Salmon Reels

Reels for salmon fishing are usually spinning or baitcasting reels. They need to have smooth drag systems and should keep the actual act of reeling thoughtless. The tension between fish and reel should be smooth and not a jarring tension that can cause the line to snap. Since you will want to concentrate on the fish on the other end and not the actual reeling process, drag becomes very important when deciding which reel is best for you.

Salmon Fishing Line

There are different schools of thought when it comes to the right type of fishing line to use as far as your salmon fishing tackle is concerned, but in most cases the more expensive line is the best option because as my dad always said “you get what you pay for.”

Now, it doesn’t have to be the MOST expensive fishing line on the market, but higher priced lines tend to be best for clear water fishing; the less visible line will not spook a fish off of your bait. More expensive lines are also more resistant to breaking, kinking, and tangling. More times than none you are going to be paying for a new technology as the older technologies move by the wayside.

Just remember that good salmon fishing tackle is essential when it comes to having a good fishing trip. Something as simple as the proper Salmon fishing line and leader will make all the difference and If everything goes right, you will be able to break out those salmon recipes on your return home!

Pairing Fish And Fruits

Fish and fruit are two of the healthiest food groups you can choose from but many people do not think of pairing the two to create an array of interesting and tasty dishes. Fruits are naturally sweet, tangy, and juicy and lend texture, flavor, and interest to all types of seafood salads.

Although you should use your favorite types of fish, white fish is always a good choice as it is mild and does not have that “fishy” taste that many are not fond of. Grilled white fish tastes wonderful with a mixture of mangos, peaches, and honey and grilling the fish helps to lock in the flavor and create a delicious crust. Alternatively, you can also create a fruit salsa to serve along with several different types of fish including salmon steaks.

To make the fruit salsa, combine diced pineapples, mangos, with lemon and lime juice and other assorted fresh fruits like kiwi or strawberries and serve with salmon steaks, sea bass, cod fillets, or other white fish.

You can also quickly make Hawaiian style tacos with mild white fish and tortillas. Bake the fish after sprinkling with lemon and lime juices and seasoning with salt and pepper. Make the taco filling with pineapples, mangos, cilantro, and shredded lettuce then combine with the baked fish after slicing it into strips.

You might also enjoy a simple fruit and fish salad plate with cooked crab, prawns, salmon, or shrimp, or perhaps a selection of each, along with fresh peaches and salad greens.

Mix mayonnaise and sour cream with lemon juice, ground ginger, salt, and white pepper then stir in finely chopped celery and green onions and peppers. Toss all the ingredients to mix well and refrigerate for a few hours to chill before serving.

Do not be afraid to experiment with the different types of fish and fruits you use as there are endless delicious combinations to discover. You can prepare the fish using your preferred cooking method. Fruits in the melon family like honeydew, cantaloupe, and watermelon offer plenty of sweetness and mix well with many other types of foods.

For a spicy kick to your fruity fish dish, use peppers including poblanos and jalapenos along with various seasonings.

Fruity Tuna Salad Recipe

What You Need

  • 4 tablespoons white wine vinegar
  • 4 tablespoons oil
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon dry mustard
  • Dash white pepper
  • 1 teaspoon lemon juice
  • 6 ounce can white tuna, drained
  • 1/2 cup celery, sliced
  • 2 tablespoons sliced green onion
  • 1 cup cantaloupe melon, cut into cubes
  • 1 cup honeydew melon, cut into cubes
  • 1 cup red grapes
  • 1 cup Granny Smith apple, chopped
  • 1 head lettuce

How to Make It

In a small mixing bowl, combine the white wine vinegar, olive oil, sugar, salt, dry mustard, white pepper, and lemon juice and stir to mix well.

In a medium sized mixing bowl combine the rest of the ingredients and then toss with the prepared dressing.

Cover and chill the salad mixture for 1 hour.

Place leaves of lettuce on 4 plates and top each with the fruity tuna salad and serve immediately.

Serves 4.

Nadru Monje – Fritters of Lotus Stem In Kashmiri Style

Muskaan Shah, my best friend and sister, invited me to her place to help her mother in cooking. Why? Her brother Masroor Bhaiji was arriving from Srinagar with his family. She wanted me to meet them and interact with his family. I was busy in the kitchen, standing next to Mummyji (Muskaan’s mother) and completing various jobs like chopping vegetable for salads, grinding various spices, cleaning coriander leaves, etc.

At 4 o’clock sharp, the bell rang and I could see small kids running from the front door to the bed room and were excited to meet Muskaan. She introduced me to the entire family. After sometime, she called me again and handed over a bag. She said that the contents of the bag were called NADRU MONJE – her favourite snack. It was prepared by her sister-in-law. I started munching them and instantly mesmerised by the taste of it. They were the long strips and very crispy by texture.

Next moment I asked them to give me the recipe. She asked me to enjoy the dish and forget about the recipe. However, as the years passed by, I learnt the recipe. There are three different versions of the recipe. I would be sharing all three of them in this article.

Nadru Monje In Rice Flour

Ingredients Required

  • Lotus Stems-1 kg
  • Rice flour-3 cups
  • Kashmiri Red Chilli Powder-2 tablespoons
  • Asafoetida-1/2 tablespoon
  • Salt-1 tablespoon
  • Oil-1 kg
  • Water-1 cup

Steps For Preparation

  • Clean and wash the lotus stems properly under the running water.
  • Scrap the outer covering of the lotus stems.
  • Cut the long strips lengthwise from lotus stems
  • Place them in an utensil filled with water.
  • Take another utensil.
  • Add rice flour into it.
  • Add kashmiri red chilli powder into the rice flour.
  • Add salt into it.
  • Add asafoetida into it.
  • Mix them well with fingers.
  • Add water into the flour.
  • Blend all of them together in a smooth batter.
  • Take the precaution for not adding more water to the batter. The batter should be of thick consistency.
  • Take a large wok and place it on the gas stove.
  • Add oil into it and turn on the gas stove.
  • Remove the lotus stem strips from water.
  • Remove the excess water from the lotus stems
  • Add them to the batter.
  • Dip the strips properly into the batter.
  • Check if the oil has reached to its maximum temperature.
  • Place each dipped strip of lotus stem into oil.
  • Turn them to the other side once it is fried well.
  • Keep tossing the strips continuously in order to avoid them from charring in the oil.
  • Once the strips are well fried in the oil, remove them and place them on a tissue paper. This helps in the removal of the excess oil present in the fritters.
  • Serve them immediately with mint chutney or tomato sauce.

This is genuine and authentic recipe of nadru monje. I was surprised to know that this dish is prepared in a lavish manner and distributed to all the devotees and tourists visiting Hazrat Bal Mosque in Srinagar, Kashmir. Later on, I came to know that Sufi saints favoured the snack in the valley. Even now the snack is in great demand at this place. It is one of the starters in the Islamic Kashmiri Cuisine. The above mentioned recipe is relished by all kashmiri individuals.

The Nadru Monje In Gram Flour

Ingredients Required

  • Lotus Stems-1 kg
  • Gram Flour-3 cups
  • Kashmiri Red Chilli Powder-1 tablespoon
  • Salt-1 tablespoon
  • Water-1 cup
  • Turmeric Powder-1 tablespoon
  • Oil-1 kg
  • Cumin Seeds-1 tablespoon

Steps For Preparation

  • Clean the lotus stems under the running water.
  • Cut them legthwise and get the strips from the lotus stem.
  • Place them in an utensil filled with water.
  • Take an utensil and add gram flour, salt, kashmiri red chilli powder, turmeric powder and cumin seeds.
  • Add sufficient water in order to make the smooth batter.
  • Remove the excess water from lotus stems and add them to the batter.
  • Take a wok and add oil into it.
  • Place it on a gas stove.
  • Once the oil has reached to its maximum temperature, place the strips of lotus stems into it.
  • Fry them well in oil.
  • Remove them from oil and place them on a tissue paper.
  • Serve them with tomato sauce.

Yet there are others who would like to add one or two eggs in the rice flour to prepare the fritters. This gives an entirely different taste to the fritters. No matter what version one would like to adopt for its preparation, the snack is ready to be enjoyed by one and all in the family.

I like the first version of this snack. I came to know that the snack helps for individuals suffering from low blood pressure. It helps in the removal of the mood swings. It is best for the person in depression. I simply like the snack and prepare it whenever I desire for it and share it with all my folks back at home.

Fatty Liver Diet Recipes – Will I Have To Give Up The Foods I Love If I Have Fatty Liver Disease?

Healthy fatty liver diet recipes do exist and the good news is you’ll have plenty of variety to keep your taste buds from getting bored. The good thing about a diet plan for fatty liver is that it isn’t much different from a highly nutritious, healthy diet for the average person.

In most cases, you won’t have to completely give up the foods you love. You’ll just have to be more conscious about how much you’re eating, paying special attention to the amount of fat you’re consuming. More fat in your diet leads to more fat congestion in your liver. What you want is a nutritious, vitamin-rich and balanced diet where nothing is eaten in excess.

In her ebook, “The Fatty Liver Diet Guide”, veteran liver nurse, Dorothy Spencer, offers up over 30 fatty liver friendly diet recipes. These range from simple appetizers like salmon spread to main courses such as Caribbean shrimp ‘n peas. Even mouth-watering dessert recipes are included. Dorothy states, “The goal of this cookbook section is not to present you with gourmet dishes, but with healthful meals that fit within the dietary needs of a fatty liver patient.”

So as you can see, there are plenty of fantastic foods you can enjoy while you work on reducing fat in your liver. However, as you create your daily meals, there are some important considerations you should keep in mind in regards to the foods you eat.

Your main goal will be to reduce excess fat consumption. Most medical professionals agree fat should make up no more than 30% of your overall daily caloric intake. This means if you’re consuming 1500 calories per day, then no more than 450 of those calories should come from fat.

9 calories is equivalent to 1 gram of fat, so to put it in easier to measure terms, you shouldn’t consume more than 50 grams of fat for a 1500 calorie diet. A 1200 to 1500 calorie diet will help you lose weight while reducing fat in the liver.

Here are some additional tips to keep in mind:

  • Go for brown rice and whole grains instead of white rice or white bread.
  • Opt for pasta instead of egg noodles.
  • If you don’t want to give up sweets, then opt for pies over cakes. Try to avoid things like doughnuts, cookies, and other high-fat sweets.
  • Focus on foods high in complex carbohydrates and avoid foods rich in simple carbohydrates like candy.
  • Substitute 2% and whole milk with 1% or skim milk.
  • Go for saturated fats over unsaturated fats, but consume all fats sparingly.
  • Avoid high fat salad dressings and other condiments. Seek out low-fat and non-fat alternatives.
  • Choose lean white meats (chicken, turkey, fish) over dark meats (pork, beef). Cut all excess fat off meats before cooking or eating and try to avoid meats from high fat areas such as ribs and wings.
  • Include foods high in fiber and eat plenty of vegetables and fruits.
  • Avoid alcohol consumption and drink soda, high sugar fruit juices, and energy drinks sparingly.