I like fish, I remember fresh caught fish up at the family cabin, out at the red deer river, fishing out on different lakes across alberta, and Northern Fishing is a delight! Fresh caught Char that could be bought directly from the locals by the cooler full when we were in Nunavut.
Now that I live down in ontario, I have rivers that run fairly close to the farm, one within ten min walking distance, and two more within 30 min walking, and dozens within an hours drive, but the waters are all murky, and its all river fishing, for lakes, I must go much further north.
I have been buying (at a higher price) Wild Caught B.C. Salmon and Wild Caught Char from Iqaluit, bringing home enough to barely have a meal here and there over the space of the year, I don’t want fish caught and done in china. I do my very best to stay as far away as possable from fish that are farmed, being feed food that they are not meant to eat, and then having their flesh color dyed to fool us into thinking that we are eating good quality.
Lately I have been wanting to have more fish in my diet, Now I will talk about the fact that I would like a portion of fish in my weekly menu planning or even two.. so I can take a lot of portions out of a typical size fish, and I am more then willing to consider doing some pressure canning so that its not all frozen in the freezer.
So I have been looking at what is available for locally caught and produced fish in both ontario and quebec, which has me on the hunt for fish markets in the two bigger cities nearest to me, to see what is available to me in this regards.
The second thing to consider is starting to get a fishing permit and consider starting to see what I can catch in my own local creeks, an rivers, given the amount of folks I have seen down on them fishing, someone is catching something!
How are you all dealing with fish in your menu and planned storage, Is it a active part of your menu planning, are you buying whatever you want regardlesss of where its been caught and or processed? Are you buying local? Are you buying in country? Have you limited what kind of fish you are choosing to eat? Will you eat farmed fish? and if so, are you being picky on what kind of farmed fish you are choosing to eat?
This meal rocked in the sense of being a true 0 mile meal, other then some of the spices, but many of them were from the farm as well.. We have the last of a slow roasted herbed leg of lamb cooked till it was so tender is was pull off the bone with forks and soak in the meat juice in the pan, our own canned corn from the summer, with our own potato’s..
I made a much more bling one with different strings, and colors, this one is made with four different cords/strings all measured out and done together at the same time.
I got the wool on sale for three dollars for a ball and used maybe? five cents worth, but with tax, and the cost of the lucets plus my time.. what the heck, call them my ultra frugal homemade dog collars made for a cost of ten cents.
This is my offical Dark Day Meal for this week, The lamb heart is from the farm, the cheese was from our milking sheep and made by me on the farm, the mushrooms are from less then 12 miles away, and some of the greens are from my own pots but some are from the outside my range but at least they are from within the province itself. I went with the red wine vinager as I wanted to stick with the recipe, which took me off one step again, as I could have used my homemade apple cider vinager (remind me to make some red wine from this coming year, I have the grapes on the farm) and same with using the recommend olive oil, instead of using a farm produced fat.. I still made my 50% qouta of on-farm grown or produced goal.
This is a lovely way to serve heart, this is quick fry 
Just another Day on the Farm 