# ISO \[in search of\] Fish Recipes

**URL:** <https://boards.straightdope.com/t/iso-in-search-of-fish-recipes/492745>\
**Category:** Cafe Society\
**Created:** [April 11, 2009, 3:44pm UTC](https://boards.straightdope.com/t/iso-in-search-of-fish-recipes/492745 "2009-04-11T15:44:32Z")\
**Posts on this page:** 2\
**Page:** 3

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**Author:** ![Quercus](https://avatars.discourse-cdn.com/v4/letter/q/7ab992/32.png) [@Quercus](https://boards.straightdope.com/u/Quercus)\
**Post date:** [April 14, 2009, 8:57pm UTC](https://boards.straightdope.com/t/iso-in-search-of-fish-recipes/492745/41 "2009-04-14T20:57:35Z")

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> [@Wile\_E](#):
>
> Shark and swordfish contain high levels of mercury. It is not recommended that you eat it too often if you eat it at all. Personally, I prefer not to eat either of these fish, especially sharks because I believe they are being over fished.

Mercury is wicked bad for children, babies and fetuses, but as far as we know now not nearly as dangerous to adults. So it’s definitely a concern if you are a child, nursing, or going to be pregnant in the near-to-medium future. If so you should definitely limit or avoid swordfish, tuna (except some canned tuna) or shark, and limit freshwater fish as well. Here’s info from an environmental group: [http://www.nrdc.org/health/effects/mercury/walletcard.PDF](http://www.nrdc.org/health/effects/mercury/walletcard.PDF)

For adults who are not going to be pregnant or nursing, current understanding is that mercury levels in fish aren’t of particular concern.

Overfishing is of course a different issue, but there are plenty of resources for what fish are thought to be currently sustainable. Hey, surprise, the same link above also talks about that!

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**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\
**Post date:** [April 14, 2009, 10:17pm UTC](https://boards.straightdope.com/t/iso-in-search-of-fish-recipes/492745/42 "2009-04-14T22:17:52Z")

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I learned to make _pasteis do bacalhao_ in Portugal. While I don’t have the recipe handy, [this](http://http://www.algarvebuzz.com/pasties-de-bacalhau-portuguese-recipe/) is a pretty good approximation. While the dish is customarily made with salted cod that has had the salt soaked out of it, any white fish will do. They’re very tasty.

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