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The Feast of the 7 Fishes in 3 Stunning Dishesthe Feast of The Seven Fishes is a,cherished Italian-A

Updated on Jan 18,2023

The Feast of the 7 Fishes in 3 Stunning Dishes

the Feast of The Seven Fishes is a,cherished Italian-American tradition,that celebrated on Christmas Eve but to,be honest it's not a tradition that I,ever celebrated my family always hosted,Christmas day so Christmas Eve we're,always working but even if we did the,idea of serving seven dishes whether,it's a small party or a large one just,seems like a lot but if you celebrate,the Feast and you don't have a huge,gathering on Christmas Eve or you're not,hosting Christmas day and you want to do,something fun the night before I think,you're really gonna love my Feast of the,seven fishes in three dishes the,simplest the most practical way to,celebrate the Feast of The Seven Fishes,without going crazy I want to say our,sponsor today Maiden but more on them,later for now let's just jump right into,it now first let's pretend it is the eve,of Christmas Eve everything's still open,on Christmas Eve so if you wanted to,shop the day of you certainly can but,the Crowds Are Gonna Be Wild and I like,to avoid the crowds so the day before,Christmas Eve I gotta do two main things,I gotta shop and I gotta start to,prepare our first course the antipasti,course which is going to be a play on,and spicy tuna and crispy rice we're,gonna do a spicy calabrian chili tuna,and salmon on a crispy arancini so after,hitting the market to get everything,else I go to my fish specialist to get,the real Goods The Seven Fishes now why,Seven Fishes on Christmas Eve the whole,origin of The Seven Fishes dates back to,the Roman Catholic tradition of fasting,from meat and animal fat on Christmas,Eve and the wait for the feast on,Christmas Day the tradition came from,Southern Italy where it's known as the,vigil celebrating the wait until,midnight the birth of Jesus and then you,got uh whole bronzino I get it uh scaled,and gutted in Italy however the,celebration exists but the idea of Seven,Fishes doesn't that is something that,was developed in America I'll do eight,of the extra large shrimp possibly from,the seven sacraments maybe it's because,of a lucky number but if you celebrate,it in your family you know it's a big,deal so I'm excited to make it for the,first time I do a half pound of the dry,scallops let's do a thing of mussels,maybe 10 clams a little neck clams yes,no,seven fishes,he knows you know he gets jammed up,every year 97 bucks is the damage which,is not bad for feeding about four or,five people it's about 25 a person in,Seafood now we got the fish secured and,back home we're not gonna cook them,right away we need to take care of them,and store them properly first thing,we're going to do is get the clams and,the mussels in some water just want to,purge them if any of that grit inside,and also clean the exterior of the shell,now mussels usually come in these little,packets so I think there's more than,about 15 in here probably around 30. if,they don't come in the packets I usually,go 15 and muscles 15 clams but I got,about 10 clams because I got this bag,right here and they go and when it comes,to muscles what you got to do is go,through some you'll find they'll be nice,and clean nothing to pull out but others,have a beer and you've got to remove,that beard you just kind of grab it and,pull it out and I'll just do that go,through make sure you remove the beard,of all the muscles if you see one of,these that's open and will not close,when you pinch it that's a sign that's,dead you gotta toss that guy and we'll,get all those out that water should be,filthy so we'll dump it get some fresh,water and get them back into the water,and hit them with some salt and that,salt should open them up and any grit,that's inside should fall to the bottom,of the bowl we'll let those soak while,we handle the rest of the seafood now,the scallops come connected to this like,connective tissue which I believe is the,muscle that open and closes the shell,and it's very tough and chewy and we,need to remove it so you just pull it,off the side of the scallop get them on,some paper towel get them nice and dry,get the shrimp out get those nice and,dry Seafood just needs to be kept nice,and dry that'll keep it fresher longer,and we're going to dry up the bronzino,and we've got our seven fishes ready to,go get everything wrapped in plastic and,on a sheet tray that's lifted up with a,wire rack I'm gonna grind up some ice in,a blender pour that shredded ice right,on top of the wire rack and then I can,place the wrapped bronzino the wrap tuna,right on the ice and I'm going to take a,sheet and place it over the ice then,place the scallops and the shrimp there,cover it and that'll go in the fridge,then we're going to take the mussels and,the clams get them out of that water,they've been soaking in and then put,them in a strainer and then cover them,with some more and then into the fridge,now what I'm going to do here is a,little trick I learned from Chef John,which is how to quickly hear salmon in,about three minutes first we're gonna,need about two and a half cups of cold,

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Feast Of The Seven Fishes Made Easy
7 Seafood Dishes Fit For A Feast
Feast of the Seven Fishes Recipes
Feast of the Seven Fishes Method (Part 2)
5 Minute Best Fish Dinner!
Feast of Seven Fishes/ Italian-American Christmas Eve Celebration & our Fish Ornament
Top 3 Best Fish vs. Worst Fish to Eat: Thomas DeLauer

Feast Of The Seven Fishes Made Easy

one holiday tradition in many Italian,homes is the Feast of the Seven Fishes,on Christmas Eve Food Network Star,Michael Symon is here with is delicious,and easy to prepare version of the,seafood dinner Michael good to see you,oh good to see you too this is one of my,favorite traditions or as IVA a Sicilian,and Greek mother so we always do the,seven fish growing up and and it's just,a great way to get together as a family,and celebrate exactly the pleasure of,having this meal a few times we like it,it is fantastic first of all explain us,these four seven fishes,well you know a lot of people say it's,the seven sacraments you know there's,all different things some people do 13,fish for the Twelve Apostles and then,Jesus so you know seven do as many as,you want but it's a good rustic piece,it's the last day of fast usually we,would have the big seafood feast go to,midnight mass and then you pursuit when,we get back make first linguine and,clams so I have some garlic sweatin,right here in in some extra virgin olive,oil I'm going to add some middle Neck,clams you just looking for clams that,are close when they're open you know if,they're open before you put them in no,good yeah,for that I'm gonna add a little bit of,chili flake spice it up a little yeah it,just gives it a little bright little,punch and some white wine now you're,adding white wine I mean you don't add,the great white wine you do in service,no oh no you save the really great stuff,for you but a nice drinkable wine,content is good you don't want the box,stuff either all right just a good,drinkable wine cover this up how long,would you and it's gonna take three to,five minutes till the clams open so I,got one going but I can ask it and that,the traditional rule is if it doesn't,open you Natasha if it doesn't open yeah,I like this Creek in here here we go,yeah we got one that's it and pop so no,good okay we're just gonna discard that,one all right now to this in here we,have the chilies the garlic the oil,don't scream so I'm gonna add a little,bit of butter so the Italian secret,chant butter and my pasta we go right,from the water right in good let some of,that pasta water go in there too because,you know it adds a little bit of,thickness and and and body to the sauce,al dente al dente of course how long is,it takes Italy to get it just with the,pasta just leave about four minutes four,or five minutes you'd go on the little,texture extra virgin oil a little bit of,flat-leaf part,and of course it is Italian seafood,pasta so no cheese no cheese no dirty,looks and tightness yeah you Italian,grandmother's will lose their marbles,yeah no you can't do it and then you,just toss this up you bring it all up,you see that beautiful broth on the,bottom the oil the clams come on you,smell that looks fancier somatoform out,of here definitely now again this is,something that I have a little bit more,of the main but I just lay out the food,for the whole dinner I said but you you,want snacky stuff too so a lot of times,a lot of fried things smells different,fish shrimp in this case okay so we just,have some oil about 350 degrees,shrimp Rita Street would you make it,yeah all right so all-purpose flour and,a little bit of cornstarch which makes,it extra crispy action and some salt in,there give it a vit a little world needs,that shrimp are huge they are this is,they called a 16 20 which means there's,16 to a pound okay so this is just you,know get the shrimps shrimps the shrimp,there you go sighs impact the flavor at,all and yeah I mean you could do this,with the rocks limp and they're gonna be,a little sweeter and just had a pop,sighs but I like these size because,they're sweet but they're also they're,substantial people who grab them they,feel like they're getting something,special yeah you know so it is it is the,holiday time but if you know at the end,of the day this kind of meal is a rustic,meal you want it to be a little bit more,on the rustic side you don't have to get,lobster and shrimp and all these,high-end ingredients you know cod a,whole roasted snapper the linguine and,clams baked oysters swordfish mussels,you know so you could do it a little bit,more on the enix we were talking about,this earlier a dish initially this was a,peasant dish yeah you know Italian food,in general is peasant food you know it's,food that you sit around your table with,your family you have a nosh it doesn't,have to be this great big expensive,feast so you know linguine and clams,doesn't cost you a whole lot to put,together how long gonna put this shrimp,it just fill its nice golden brown,look at that I'm gonna put a little bit,of the fresh rosemary it's gonna pop,this the punch right in there cuz it,flavors you oil and looks delicious,and then these come out ready to go and,you know it's not a batter it's just,nice and soft nice and crispy right on,top a little bit of oh man I drop some,of that sea salt a 5-second will show,that only we'll leave it down there a,little bit of sea sa

7 Seafood Dishes Fit For A Feast

hello this is chef john from food,wishes.com with,drunken mussels that's right i like my,shellfish like i like my sellers and,this is one of the easiest shellfish,recipes ever and once you have your,ingredients together this thing takes,about 10 minutes start to finish so,here's how you do it the first and most,important ingredient of course is the,mussels these are from prince edward,island you'll see them in the seafood,case it'll say p-e-i they should be,incredibly fresh they need to be,scrubbed really well and rinsed off and,if you see any of those little beards,attached pull it off mine really didn't,have any mine were pretty clean and as,far as portioning i usually go with like,about a pound of mussels per person all,right so our muscles are set onto the,rest of the ingredients so i'm going to,need you to mince up some garlic you can,use regular garlic but you know what i,found some green garlic in the market,and i decided to use that so just like,using green onions i'm pretty much going,to use the white and light parts and i'm,going to mince it up nice and fine and,again don't feel bad if you don't find,green garlic regular garlic works,extraordinarily well and is incredibly,delicious so don't even worry about it,okay this is one of those recipes it's,super easy but you need to get all your,ingredients prepped ahead of time which,is called of course mise en place okay,so our garlic's ready we're going gonna,set that aside next we're gonna do some,italian parsley and you know my method,for this you hold the stems you hold,your knife a sharp knife at a 45 degree,angle and you just shave off all the,leaves so easy do not pick parsley,leaves off the stems takes too long all,right and once we've done that we just,give it a chop not too fine all right,something like that and other than a,little bit of lemon zest and red pepper,flakes that's about it all right so,we're gonna head over to the stove where,you need a stock pot like this with a,tight fitting lid all right very very,important so make sure you have that,before you even think of starting this,recipe we're going to throw in a chunk,of butter i'm going to put that on,medium heat and once it melts we're,going to add our garlic we're going to,give that about a 30 second sizzle after,which i'm going to add my red pepper,flakes i like this a little bit spicy,but you know i like most things a little,bit spicy so i'm going to add a big,pinch of those give that about 15,seconds in the butter,at that point i'm going to add my lemon,zest i used a zester to get those nice,thin strands you could also grate it on,the microplane you've seen us do both,many times so the lemon zest goes in you,give that about 30 seconds and then,quickly pour in your wine,okay the wine stops the cooking we do,not want to burn or brown the garlic so,that whole process of sauteing the,garlic the pepper and the lemon zest,only took about a minute once the wine's,in i gave it a few turns of freshly,ground black pepper you generally don't,need salt the mussels have enough,natural salts so be careful when,seasoning and at that point our drunken,muscle broth is ready we're going to,place on the lid we're going to turn the,heat to high and we're going to bring,this to a boil as soon as it boils,you're going to quickly throw in your,mussels don't throw any of the ice in if,you had them sitting in water or,something like that you want to drain it,you just want the muscles you're going,to quickly place the lid back on and by,the way i'm so glad i wore a shirt for,this video generally i cook topless all,right so the lid's on we're going to,give the pot the old shake a shaker and,let it sit there undisturbed for exactly,one minute after one minute remove the,lid take a spoon and give it a quick,stir just like that couple turns place,the lid back on and wait two minutes,after which you should be getting close,you're going to see lots of the shells,opening in fact back right you can,actually see it opening so cool at that,point we're going to dump in our italian,parsley give it another stir put the lid,back on and as soon as those shells are,open you're done it might take another,minute it might take another two minutes,it could take possibly one and a half,minutes or three minutes the point is,who knows go by sight when it looks like,they're all open you're done all right,the shell should be open like that the,muscles should still be huge and plump,and gorgeous and not shriveled in,pathetic right the only way to screw,this recipe up is to keep boiling these,after they open and of course if there's,a couple that don't open that's not so,unusual just throw those away and deal,with the good ones okay to serve you're,going to want to transfer those into a,big wide bowl,of course you're going to ladle over,copious amounts of that amazing drunken,muscle broth i highly suggest you serve,it with some lemon and some grilled,bread of course if you're having grill,problems i feel bad for your son but you,c

Feast of the Seven Fishes Recipes

welcome to my kitchen and today we are,going to make tuna sashimi sicilian,style a delicious combination of shrimp,with red pepper in a beautiful wine,sauce pan-fried filet o cod with con,case tomatoes and we finish with,pan-fried scallops with a sauce made out,of peas and bacon and i'm going to share,with you the story of my father vincenzo,vinnie when he taught me and my brother,how to fish come on come for the recipes,stay for the stories,the feast of the seven fishes at my,house was seven fishes every day my,father preferred fish over meat,so i assumed that,it was like this for everybody but it,wasn't,also my father loved to fish and some of,the coolest things that we used to do,together my mom my dad my brother mario,myself my aunt boliti sometimes uncle,michaela you know my father would rent a,boat from a fisherman will take us out,to the sea so we could fish our own fish,then bring it home and cook it,the recipes i'm about to share with you,in the show are ideal for you at home to,make your own version of the seven,courses of fish that italians like to,serve at christmas but each one of these,recipes is ideal for any dinner you want,to make at home when you don't want to,cook meat you want to do it just fish,the next recipe i'm about to show you is,unique,tuna sashimi sicilian style,this block of tuna is spectacular,look how beautiful the slices are you,can make a mistake cause as thin as you,want but you want to have a little bit,of something to chew on if you make it,too thin it's like having paper,we wipe the board i wash my hands why,i don't know it's automatic i like to,have a clean area around me let's get,the dressing now that would actually,will bring the flavor to this tuna so,the first thing that we're going to use,is capers and here we go with some,capers what i've done with this,particular capers i've taken them out of,the jar and what i've done i've washed,them with water why,a lot of people friends of mine that i,talked to tell me that the capers are,way too salty the reason why they're too,salty is because more often than not,what they taste is not so much the caper,rather is the brine and the brine is,very salty together with the caper we,have a chop this chop is a series of,herbs all fresh herbs do not use dry,herbs for this please don't for any,things you you can but this everything,has to be fresh,we have uh,parsley basil and mint which we chopped,super super fine we're going to add it,now to the mix,this is orange zest that i have zested,earlier which also i have chopped very,very fine so together with that we're,going to add a little bit of orange,juice that we squeeze,now this is part of one part of acid,that i want to give the other part of,acid that i want to give is balsamic,vinegar why balsamic vinegar well,balsamic vinegar has a very strong,flavor and it has a fantastic type of,acidity with the innate bit of sweetness,onto it,now let's go to the other thing which is,a secret but i will tell you what that,is this is the nyxtelino rub with a,couple of shakes just like that that's,all that we need we do not want to,overpower it,then,one more thing that we're going to do is,an addition of sesame oil sesame oil is,not all that famous in sicily even,though now you'll find quite a supply of,it but because of the fact that it,brings a little bit of,flavor that's the original flavor of the,sashimi i like to do it,now at this point i like to put this,instrument away and we're to be,basically mounting the,assembly that will give us the dressing,that we want by adding extra virgin,olive oil one of the things that i want,to do with all the acidity that we have,in there is to also incorporate some air,and what you can see as i'm mixing this,is that it's thickening up all these,flavors are in there look how pretty it,is i absolutely adore it,excellent excellent the last thing that,i like to do is to actually take a taste,fantastic perfect you don't want it too,strong you don't want it too light this,one is absolutely perfect follow the,recipe you cannot make a mistake well,the dressing is right,the sashimi is cutting its perfect,pieces let me show you how to play them,i remember the first time i had sushi i,didn't know what to make of it and the,first bite that i had it was just,amazing,the sashimi with the tuna and this,particular quality of tuna look how,pretty it is,with each bite that you will take this,is going to totally melt in your mouth,the orange the capers the complementary,connection that all these flavors have,into putting together this wonderful,tapestry this tapestry that will forever,be with you and every time you think of,a tuna sashimi you go ah sashimi like,nick stelino makes it and he's from,sicily and that's the beauty of it,how old you are i don't know but i'll,tell you one thing no matter how much,you age you can always learn something,beautiful and this to me is one of the,most beautiful lessons i've ever learned,in this,dear friends,is that you make tuna sashimi,s

Feast of the Seven Fishes Method (Part 2)

rolling methods coming right now,so salt cod buccala,you can see,beautiful beautiful cod fish this has no,bones in it right here there's a little,i'm just going to clean it up a little,bit there's a little piece of,fiber over here,just going to clean that off,but otherwise this can go right in to,the cooking liquid,there's a nice big piece here i'm just,checking for bones i don't want to deal,with that later,boom boom boom,look at that let's see this is all good,stuff okay so this water's garbage so,here we are i'm gonna cut this into,pieces like this,and we're going to cook it for 20,minutes approximately 20 minutes,in water,with some toasted garlic cloves i'm,actually going to char some garlic,cloves,we're going to do that next we're going,to cook it in water with charred garlic,cloves for about 20 minutes then we're,going to pull it out okay and we're,going to puree it with fresh cream okay,and we're going to make baccala,monticato monte carto means mounted with,fat mounted with cream okay you can,manticato with cheese you can monticello,with cream okay the term means to,basically whisk in,to you know melt so we're gonna cut into,pieces,you know pretty even sized pieces bang,boom zing okay so we're gonna take some,whole cloves of garlic and we're gonna,head over here,into the pan let's take a look over here,now we start off this is my charred,garlic method which is also on youtube,in a couple of different ways okay,basically what we're doing is we're,going to char whole cloves of garlic so,what we're doing is,we're getting a pot,smoking smoking smoking smoking hot like,hotter than you think it should be so as,soon as the oil goes in,and the garlic goes in it immediately,starts to fry and turn brown,okay and then we're going to add in,water into that and then we're going to,add the cotton to that,and then we're going to boil it for 20,minutes until it's literally falling,apart and then we're going to whisk that,with cream that's monte carto okay i'm,going to put cream in we're going to,make bacola a la monte carto and you can,serve that with polenta and many other,ways i'm showing you this,the accompaniments is up to you you can,feel the heat from this pan,you can feel it you can you know you can,tell when it's getting super super hot,so here we go we're gonna,throw in the oil,it should smoke immediately,just like that,i'm gonna add in the clothes,just like that,so you can see,i like to tilt it like that,so it's,submerged so the garlic submerged,it's my charred garlic meth,showed you guys this for a lot of,different things for certain tomato,sauces,okay we're going to take it almost to,the point of being black,now watch out because this is going to,blow up,you ready,down the stove,put in the codfish,now we're going to boil this for about,20 minutes until it's falling apart,so while the baccala is cooking okay,part of the thing that you're supposed,to be doing is skimming off the scum,okay the scum that comes to the top,skim it off,clean it up,that's the whole point of this the whole,point of boiling it also is purifying it,it's been salted,okay this is old school method of,preserving fish,preserving cod fish for the winter or,for whenever i just have it in the,cupboard,okay,that's the whole point of this,all right,bam boom sing that's it,so i'm just going to throw a little bit,of potato,into the codfish,right in the pan it's been cooking for,about 10-15 minutes,i i know these little tiny pieces of,potato are gonna cook very quickly,and it's gonna help with the texture,people in venice would say this is,sacrilege you should not do this okay i,don't care,i like the texture of it okay people in,venice have been eating bakula their,entire lives okay,people that don't you know this is a,good way to get people into,baccalaureates by adding a little bit of,potato to it so we're gonna throw a,potato right here,so when the last few minutes here i put,the potatoes in now it's time for the,bay leaves,and you want a lot of bailey flavor in,here so i'm putting like six in here,okay fresh bay leaves,so here we're ready to go,a little strainer,i'm gonna kill the heat first,okay,now we have tons of garlic flavor in,here bay leaf flavor extra virgin olive,oil oh my god the smell of the bay,leaves is insane roast,the charred garlic so important to this,you know you gotta char it,it's not traditional and your italians,out there gonna break my balls,i don't care okay,i make it better than you boom here it,is,you see,right in the mixer,the potatoes too the garlic everything,we're gonna use some of this water as,well,just a little bit of it we're gonna you,know whatever comes with it basically,the potatoes add a certain silky,richness to this,i think it's totally worth it,okay you don't have to put the potatoes,you want to be a purist,i am a purist most of the time but here,i think it just needs it so the first,thing we're going to do is we're going,to whip it up a little bit whoops okay,we're going to put it on,two,whip it up

5 Minute Best Fish Dinner!

my big question is can i cook a fish,supper using six ingredients in under,five minutes well we're going to do this,with one camera take no cheating five,minutes on the clock let's click start,right we are good to go five minutes,lemon salt straight from the fridge,you want to use lemon soul here because,not only is this soul man yay but we are,also going to get quick cooking fish and,it's going to be delicious to make up,this sort of salmonella which is a,classic sort of french way of preparing,salt we're going to add some salt and,pepper to some flour season up that,flour with a good generous bit of pepper,essentially this is going to be the,coating for this fish so you do want to,be quite generous with us,now give it a good pinch of salt and,actually before i get cracking we need,to get our pan on nice and hot with any,of these recipes it is all about getting,the pan really nice and hot so look,we've got lovely bit of flour seasoned,up and ready to go just give that a good,mix through and make sure that it's,evenly combined at this point looking,good okay give it a little shake,soul is with the skin on you want to,keep the skin on it's lovely and it's,great flavor and it's also going to give,you a lovely crispy back to it so just,coat it quite nicely,in your flour give the hands a quick,wash into that hot pan we're going to go,in there with some butter,few knobs of butter going straight into,that pan we're also going to hit it with,a touch of oil and the reason i'm doing,that is just to make sure that it,doesn't burn the butter doesn't burn now,while that's melting down i need to,check my time we are four,just under four minutes looking good,looking good give that butter a nice,melt down this is why you need your pan,on nice and hot very quickly and now,that's melted down just grab up your,fish shake off any of that excess flour,and just pop it into the pan coating it,in all that gorgeous butter look at that,right get rid of the flour you don't,need that anymore,we are looking good hands getting a,quick wash again essentially this,someone yay is with a little bit of a,difference i'm not using capers and you,can use them if you want to but we are,going to do this as a full meal so we,have some lentils and some asparagus and,i have a great little tip for quick,cooking your asparagus just take a,veggie speed peeler like this and take,the end of the stock and just take off,nice little slivers of that asparagus,there is a tiny bit of waste but you,know what this is quick cooking and we,just have to crack on so take up your,asparagus spears your fish is getting a,gorgeous color i just want to make sure,that we don't burn it,i'm going to turn it down at this point,slightly keep going with those asparagus,spears really quick cooking veggies if,you didn't want to do asparagus spoons,you could use oh what would you use,you could use some spinach some baby,spinach would be perfect in here but,you're only doing this for one person so,nice little slivers of asparagus is,exactly what we're after here and the,speed peeler like this will just make,life a little bit quicker and a little,bit easier,i love the fact that with a recipe like,this it literally takes minutes and fish,people forget this but fish is one of,those things that just cooks super super,quick so,just shave up that,asparagus we want to you know usualize,the fact that we fish that cooks quick,and use a vegetable that cooks really,quick too so this is looking pretty good,you can eat these no bother stick them,in your garden be grand,give that a nice shave and those,peelings are now going to get put in,alongside the fish but first we do need,to turn it so at this point we should,have a bit of a golden color on the fish,which we do it's looking gorgeous turn,up that heat,we are now at one minute and 41 seconds,i think we're going to make it but we,just have to keep cracking through the,asparagus asparagus goes in and around,the fish here you want to get it just,coated in those little bits of butter,and just get them nicely tossed through,they should soften down ever so slightly,and while it softens down we're just,going to clear down so asparagus is gone,we've got all the excess the beauty of,this five-minute meal is just how,quickly it comes together the rest of,the ingredients we're gonna need are a,little bit of lemon juice some butter,and we've got some lentils as well six,ingredients fish asparagus butter,lentils a little touch of flour it's all,looking good little squeeze of lemon,juice goes into the pan while we're,cooking off the fish,we're gonna get that fish which is now,beautifully cooked out of the pan,smells so so gorgeous right now make,sure you get all the asparagus out there,as well,get that right there we're going to,whack in a tiny touch,more of that butter and get it melted,down and we've got 44 seconds to go lads,it's not looking good to finish this up,but i'll keep going,we have that fish beautifully cooked we,have our lemon ready to go,

Feast of Seven Fishes/ Italian-American Christmas Eve Celebration & our Fish Ornament

hi everyone welcome back or welcome to,another episode of life with Marion and,Joe and in today's episode we're going,to talk a little bit about the Italian,American tradition that we have not all,but many of us have on Christmas Eve,um now Christmas Eve in Italian is,called La Villia which means the Eve or,the night before the holiday this one,Christmas Eve and we celebrate with the,Feast of The Seven Fishes now it isn't a,religious celebration although as a kid,I thought it was I and in fact I thought,everyone ate fish on Christmas Eve I,didn't know that other people did not,follow that tradition and had their own,traditions and I didn't find that out,actually until I was almost in college,so,who the significance of The Seven Fishes,is that number seven which represents,the number of sacraments the seven days,of creation the Seven Virtues the seven,deadly sins and the seven days it took,Mary and Joseph to reach Bethlehem,before baby Jesus was born,now the kinds of fish will vary from,household to household but basically,many of us have shrimp mussels clams,squid,Lobster,um Cod which is bakala,um,filet uh you know a variety of different,kinds of fishes and it can be very very,elaborate and it can also be very,minimal depending upon the household but,it is something that a tradition that,many of us cherish during Christmas Eve,day we would not eat meat and we would,have our dinner at the evening and then,we would go to midnight mass and we came,back from midnight mass since would be,about 1 or 1 30 in the morning we would,then begin to have other kinds of food,including some meat so it was a really,big big big,tradition and a very big deal nowadays,many of us you know have cut down on the,number of fish we have and also on the,size of the celebrations because it is a,tremendous amount of work and if the,person who's cooking in the household,has to make Christmas dinner it's a big,big deal,so actually Marianne and I grew up,almost identical even though we were you,know very far apart from each other uh,because we uh are both children from,immigrants uh Marianne is first,generation American her parents came,here from Italy uh they met here though,they didn't they were not married there,they met here and my grandparents on,both sides Came From Italy so I'm second,generation Italian but we shared almost,identical uh childhood and identical,traditions and that's what made it so,easy especially with things like this uh,and the understanding of uh you know,what we did and how we did it now like I,said before you know I didn't realize,that not everyone it you know didn't eat,fish on Christmas Eve until until I was,you know in uh later in high school,um and you know as adults sometimes we,would get invited on Christmas Eve to,people's houses that didn't you know,um partake in the celebration of the,Feast of The Seven Fishes so there were,years that we actually did eat meat but,we always come back to this and again,this year,um as in the past few years we have,returned to Our Roots and um we may not,have all seven fishes because it is just,so much work and uh you know Marianne is,busy cook making cookies and then and,then tomorrow or when you watch this,today on Christmas Eve she'll be making,fish all day and then we are also,hosting uh Christmas dinner so it's it's,a tremendous amount of work but the,whole idea is the the you know our,immersion into our culture and into our,our traditions and we just love,celebrating this way and remembering our,parents our grandparents aunts uncles,and all the family that were we were all,together on Christmas Eve celebrating,and the good times and the singing and,the laughing and everything else so I,hope you enjoyed this video but before I,end I want to show you,a very special ornament that was my,grandfather's it's over a hundred years,old and it was passed on to my mother,and my mother passed it on to me and,Marianne and myself cherish it so much,and a lot of astute people out there,were looking for it on the traditional,tree and noticed and message me that,they didn't see it and you were,absolutely right because this year I did,not put it on the tree because it is so,thin it is like a piece of prosciutto,for those of you who know what that,means it is paper paper thin and every,time people come I was always panicking,as was Marianne that it was going to,somehow fall off the tree so we are in,the process of getting a stand for it,and a clotion we're going to put it in,the China closet so that it's going to,be nice and safe so this year what I did,was I put it in a the little glass,enclosure that we have in the foyer so,that it can be seen and not touched so,I'm going to share that with you right,now so I hope you enjoyed this video and,let me know in the comments below what,you think and what your Traditions are,for Christmas Eve,okay so there's the fish and we put him,this year in this display case and I'm,not going to take him out for you but,I'm just going to open up so I ca

Top 3 Best Fish vs. Worst Fish to Eat: Thomas DeLauer

hey it's thomas delauer and i want to,give you the three fish that you should,avoid at all costs because right now,there's a few fish that are out on the,market that can definitely be holding,you back keeping you from reaching your,goals and keeping you from feeling your,best now in addition to that i don't,want to just have a negative video so,i'm going to give you the three fish,that i think you should eat the three,fish that i think you are safe to,consume a lot of to not only get your,requirements of protein but to also be,able to reduce your overall amounts of,mercury and heavy metals within your,bloodstream okay so when i determine,what kind of fish that i eat i look at,three different factors the first one i,look at is contamination and i'm going,to talk about that in some more detail,here in just a second i want to make,sure that you stick with me to the end,of the video because i'm going to,explain all the details as we go the,second one that i generally focus on are,the overall health benefits of the fish,that you're actually eating so we look,at the contamination levels for fish to,avoid then we look at the actual health,benefits for fish that we want to eat,and then the third thing that i look at,is the overall sustainability,is it sustainably fished i mean that's a,moral and ethical thing to be completely,honest because if we overfish then we,could be out of some of these good,healthy fish in the next five or six,years and it's really that imminent so,let's talk about these factors okay the,first one being contamination,mainly i'm talking about mercury and,lead okay you hear about this all the,time hear about these heavy metals that,are getting into our food supply getting,into our fish supply well how exactly,does it work,okay so really since this big industrial,revolution especially within the last 20,30 years we've been having a lot of,heavy metals getting into our water,supply whether it's going to be the,rivers lakes streams but most of all,it's going into our ocean supply what,happens is when we have heavy amounts of,mercury within our system it causes some,serious central nervous system issues,okay i'm not just talking like little,mild things actual mercury poisoning can,make you feel like total garbage it can,make so your muscles don't contract well,if maybe you're wondering like you're,feeling weak a lot weaker lately you're,not able to get the pump you're not able,to really feel like you're working out,it could be something to do with mercury,now additionally it takes like 12 to 18,months for mercury to clear out of your,system so even when you start a detox,regimen to try to get the mercury out,it's staying with you for quite a while,and the people that are at the most risk,with this are going to be pregnant women,because obviously when mercury stays in,the system for that long it can affect,you throughout the entire gestation,period and it can actually cause,offspring to actually deal with the same,kind of issues that the adult is dealing,with when it comes to the central,nervous system it can actually cause,some issues from a developmental,standpoint meaning it can affect how,your brain actually develops and how you,actually think later on down the line,okay so the fish that generally have,high amounts of mercury are usually the,larger predatory fish simply because,they have a longer life expectancy,they're in the water for a long period,of time they're absorbing a lot of these,nutrients they're usually more dense,we're talking about shark we're talking,about tuna talking about swordfish where,they actually absorb more of these heavy,metals and hold on to them for a longer,amount of time increasing the overall,density of those metals within the,actual flesh of the fish okay now the,next thing we want to look at are,industrial chemical toxins i'm talking,about ddt i'm talking about diotoxins,i'm talking about pcbs these are all,byproducts of regular everyday factories,and a lot of times again these leak into,the streams these look into the rivers,and they ultimately end up in the oceans,well because they are heavier they are a,higher density than water they end up,floating down to the bottom the ones,that these usually affect are going to,be fish like eels like sea trout like,sea bass the fish that are usually,loitering around the bottom okay now,these kinds of chemicals can literally,take five to eight years to clear out of,your body also causing huge central,nervous system issues very similar to,nerve gas it can actually do that on a,very small scale so we want to be very,cognizant of the kind of fish that we're,taking in there okay then lastly of,course we look at sustainability now the,reason that i look at sustainability is,because not just moral and ethical,reasons and trying to save the planet,it's beyond that you see when we,overfish a lot of times what can end up,happening is these overall species end,up dying off and then if they don't die,off all the way a lot of times th