MEATLESS MONDAY FISH CAKES
[We are] investing in new sweeteners and salt-reduction
technologies . . .”  ~ Indra Nooyi, CEO of PepsiCo
WHAT?
Salt-reduction technologies. Hmmm. Think about that one for a moment. Salt-reduction technologies? Uttered by the head of a major food company, the second largest in the world. They make a lot of food products that contain a lot of salt, fat and sugar, providing a mighty contribution to this country’s addiction to those three substances. Michele Simon writes an article this month for AlterNet.com about PepsiCo‘s spin to make them sound as though they’re leading the charge on corporate responsibility in reducing childhood obesity. Same old same old.
But I’m captivated by use of the phrase salt-reduction technologies. As if cutting back on the dreadful amounts of salt used in making food products is rocket science. Technologies, indeed. Engineering a cantilevered structure is technology. Solar power is technology. Salt-reduction can be done by a seven-year-old, by simply putting down the salt shaker. Not so much technology as common sense.
Salt is a flavor enhancer. It is added in small quantities to enhance the flavor of real food. Salt in seltzer water? What an insane idea. As crazy as putting sugar in salt, but without the logic. You can taste the salt put in the food products nowadays. It’s not necessary. Let’s return to the days where you could taste actual food.
On the NYC bus today, I noticed something startling. There was a cord running the length of the bus above the windows on both sides. It was a pull cord to signal the driver to stop. What a brilliant idea, from days gone by, replaced by tapes running up the sides (always tough to get them to respond) and buttons on the poles (handy if you’re next to a pole). I wonder what, exactly, precipitated this return to a simple, low-tech solution, and how many people objected to it along the way? Its hard to improve on something as simple and direct as a pull cord. Or real food.
PREPARE FOR FATHER’S DAY
For Dad’s Day coming up, surprise the pants off of everybody by whipping up this preparation of Fish Cakes, so called because they can be made with crabmeat or – as an economical measure – or any white fish fillet that can be shredded, such as codfish or flounder. It uses just a pound of seafood for three portions served with a full meal.
Use a stainless steel skillet unless you have a cast iron skillet dedicated to cooking fish. The iron will take on the fish flavor and you don’t want to impart that to other, non-fish, dishes. Fry in peanut or safflower oil because they has a higher burn temperature than olive oil and you want the oil hot. Or you can use corn oil; but organic is best.
Serve with Tartar Sauce – or Taratoor for Middle Eastern flavor of garlic and sesame -and a pile of steamed corn-on-the-cob, maybe some seasonal asparagus, and a tossed salad with every good thing you like from the garden. This will make an easy, casual late lunch or dinner for Dad on his special day, before or after the golf outing. The nice things about these is that they are good served hot; but I think they are even better cold, eaten for lunch then next day. If you’re in the picnic mood, make the Fish Cakes the day before and pack a picnic lunch at the seaside or the park.
You may want to make the full quantity – even if you’re only cooking for yourself – just to have cold leftovers. If you don’t believe me, it can easily be cut in half using a half pound of seafood.
