cut.
SHORT LOIN: T-bone and strip steaks and tenderloins, among the most
desired cuts.
TENDERLOIN: The most-protected and pampered muscle on the beef,
which renders it the most tender and desired. Source of filet mignon and
chateaubriand steaks.
TOP SIRLOIN: An excellent grilling steak, more desirable than bottom
sirloin.
HOT PEPPER PICKER
RATINGHEAT LEVEL IN SCOVILLE UNITS
Cherry, Anaheim 1 100-1,000
Cascabel 3 1,500-2,500
Jalapeño, poblano 4 2,500-5,000
Yellow wax, serrano 5 5,000-15,000
Cayenne, Tabasco 7 30,000-50,000
Thai 8 50,000-100,000
Habanero, Scotch bonnet 9 100,000-350,000
FISH FINDER
TYPE OMEGA-3s (MG EPA & DHA)PROTEIN(G)MERCURY LEVELENVIRONMENTAL FRIENDLINESS
Alaskan salmon, wild 923 18 Low Best
Salmon, farmed 1,671 17 Low Worst
Mackerel 1,700 16 Low Good
Herring 1,900 12 Low Best
Trout, farmed 789 18 Low Best
Halibut 308 18 Medium Best
Yellowfin tuna 185 20 Medium Good
Mahi mahi 92 16 Medium Good
Swordfish 543 17 High Good
Grouper 210 16 Medium Varies
Tilapia 102 17 Low Best
Sardines 500 22.7 Low Best
Catfish, farmed 233 13 Low Best
Atlantic cod 156 15 Low Varies
Chilean sea bass 506 16 Medium Worst
