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12 Fish To Stay Away From Steer clear of this seafood that's bad for you and the environment By Emily Main for Prevention Our oceans have become so depleted of wild fish stocks, and so polluted with industrial contaminants, that trying to figure out the fish that are both safe and sustainable can make your head spin. "Good fish" lists can change year after year, because stocks rebound or get depleted every few years, but there are some fish that, no matter what, you can always decline. The nonprofit Food & Water Watch looked at all the varieties of fish out there, how they were harvested, how certain species are farmed and levels of toxic contaminants like mercury or PCBs in the fish, as well as how heavily local fishermen relied upon fisheries for their economic survival. Here are six of the fish they determined we should avoid, no matter what. Head over to Prevention for the full list. http://www.prevention.com/food/healthy-eating-tips/12-unhealthy-fish-avoid-eating?cm_mmc=Huffington_Post-_-12%20Fish%20You%20Should%20Never%20Eat-_-Article-_-12%20fish%20you%20should%20never%20eat

I share your preference for Haddock. Damn the Yankee torpedoes, full speed ahead!!

Your holiday wish is fulfilled. Not only did I manage to unearth the recipes in the family archives (with a little help from family) I also found it online. Printed in the Tampa Tribune sometime in the mid sixties some weeks before Thanksgiving. The following prologue was followed by the recipe reprinted from Cooks.com and given below it. The recipe is exactly the same as it appeared in the Tribune, word for word. Mrs Harvey's White Fruit Cake Is Also Mailable One of the most mailable holiday sweets is Mrs. Harvey's White Fruit cake In case you are a newcomer to these parts, that's Mrs P.J. Harvey's white Fruit Cake, a recipe that has been repeated -- by popular demand -- in the Tribune every holiday season since it won a contest sponsored by this newspaper in 1951. Be sure to clip and save this recipe for it will not be repeated this year. This cake starts out in a cold oven and the baking temperature is 250 degrees instead of the usual 300 or 325 degrees. Baking time given in the recipe is merely a guide; time required will vary with the oven. But do make certain that you do not overcook this cake. Like any other fruit cake, it will be dry if baked too long. The cake may be eaten the day after it is baked. But it is even more flavorful if allowed to mellow for a few weeks. It could mellow while in route to Viet Nam, or Germany or wherever your loved one is stationed. And one of the cakes made this week will be ready for Thanksgiving -- and Christmas, if there is any left for that holiday. Wrapped in layers of foils, this cake can be stored in the refrigerator for a year. It can be frozen indefinitely. But do allow some mellowing time if you plan to freeze it for the cake will not mellow in the frozen state. MRS. HARVEY'S WHITE FRUITCAKE Printed from COOKS.COM 4 c. shelled pecans1 lb. candied cherries 1 lb. candied pineapple 1 3/4 c. all-purpose flour 1/2 lb. butter 1 c. granulated sugar 5 lg. eggs 1/2 tsp. baking powder 1-2 oz. vanilla extract 1-2 oz. lemon extract Chop nuts and fruits into medium-sized pieces; dredge with 1/4 cup of flour. Cream butter and sugar together until light and fluffy. Add well-beaten eggs and blend well. Sift remaining flour and baking powder together; fold into egg and butter mixture. Add vanilla and lemon extracts; mix well. Add fruits and nuts, blending well. Grease a 10-inch tube pan. Line with foil, parchment, or waxed paper. (Do not use grocery bags.) Grease again. Pour batter into prepared pan. Place in cold oven and bake at 250 degrees for 3 hours. Or line 2 (9 x 5 x 3) foil loaf pans, greasing both pans and liners well. Place in cold oven and bake at 250 degrees for 2 hours. Cool in pan on cake rack. Makes 5 pounds of fruitcake. -------------------------------------- A few hints based on my recollection wrestling with this recipe. To beat the batter you will need a very heavy duty mixer or a strong wooden spoon (think boat oar) and a strong arm to go with it. Start early in the day as the bake time may go considerably longer than suggested by the recipe, according to the clean tooth pick rule. Let the cake thoroughly cool for a day, cover with paper towels in a cool dry spot. If you are so inclined, the next day wrap the cake in several layers of cheese cloth and place in a plastic food storage bag. Moisten the cheese cloth on all sides with a jigger or two of your favorite brandy, rum or bourbon and doused all over the cake. Store in a cool dry place out of direct sunlight. Repeat dousing twice a week for as long as you can manage to leave the cake alone. Six to eight weeks ought to be ideal for those who can wait. It won't spoil if kept in a cool and dry place and eaten before the end of the millennium.