Cooking fish without oil or with simple flavorings like lemon and pepper preserves its heart-healthy benefits. Learn to prepare salmon fillets for sushi, grill yellowtail, and differentiate between frozen and fresh seafood.
Grilled salmon steaks or fillets are a heart-healthy basis for any meal. Salmon is high in omega-3 fatty acids, which help lower levels of low-density lipoproteins, or LDLs, in your blood. It takes a very short time to grill salmon fillets or steaks, making them a good choice for busy households.
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Yellowfin tuna is a delicacy often enjoyed raw in sushi, but it is also excellent when cooked. Yellowfin tuna is a member of the mackerel family that is high in omega-3 fatty acids, which are good for your heart because they help lower levels of low-density lipoproteins, or LDLs, in your bloodstream.
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Baked sole fillets are a simple, low fat and nutritious main dish. Baking sole fillets is not complicated and doesn’t take long, making them an excellent choice for busy households.
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Pan fried swordfish is a healthy, quick and simple basis for any meal. Swordfish, like most fish, is high in omega-3 fatty acids, which help to lower cholesterol by regulating the levels of low-density lipoproteins – or LDLs – in your blood.
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Griddles are handy for pancakes and toasted sandwiches, but they also work wonderfully well for cooking fish. Salmon is both firm and tender and does not release a lot of juices when cooking, so it’s not necessary to contain it within the high sides of a skillet.
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While fresh salmon is a good source of protein and is rich in healthy omega-3 fatty acids, spoiled salmon can make you sick if you eat it. Before serving your salmon, check to see if it is still edible by examining it thoroughly.
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Crisco shortening is a staple in a lot of southern cooking because it has a similar texture, consistency and oil content to lard without the saturated fat. One of the common uses of Crisco is in making crispy fried foods, such as fish.
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Almost half of American households serve tuna daily, according to a 2008 article from the Environmental Defense Fund. With an array of tuna in pouches and cans on grocery shelves, it can be hard to determine which is the best type for you.
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Grabbing a salmon steak from the freezer can be the start of a delicious meal, or the start of a process to eliminate freezer burn before cooking.
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Cook a whole salmon in the oven for an impressive and delicious main course. Whole, baked salmon is easy to prepare, yet festive enough for a holiday feast. Remove the head before cooking for squeamish eaters or leave the head in place and enjoy the prized cheek meat.
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The gentle cooking method of poaching allows heat from simmering liquids to cook delicate meats, such as fish, without destroying the integrity of the meat. Poaching smoked cod is not much different than poaching other fish; however, you must remove the excess salt from the meat.
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Bluegills are a type of panfish that are most commonly referred to as sunfish. When fishing for these panfish, the bluegill can be found near docks and logs and in weed-heavy waters. Once caught, cleaning, gutting and cooking the bluegill is relatively simple.
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A Scotch fillet is the rib-eye cut of steak that lies under the ribs of the cow. This tender portion of meat is often attached to the ribs to create a standing rib roast, but when it is detached and sold separately, it is a tender and versatile cut of meat that can be grilled, broiled or sautéed.
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Atlantic croaker, also called hardhead, is found in the East Coast of United States from Massachusetts to Florida, and in the Gulf of Mexico. Croaker has a white meat with a sweet flavor. A 3-oz. serving of cooked croaker contains 111 calories, 19 g of protein and 3.4 g of fat.
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Substituting fish for red meat once or twice a week is a quick way to make your diet healthier. Most kinds of seafood cook quickly, so they fit with even the busiest of lifestyles. The only drawback is that fish is a supremely perishable ingredient, so keeping it on hand for impulse meals is problematic.
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The hardest part of cooking a salmon fillet is figuring out how to determine whether the fillet is fully cooked or not. The University of Alaska Fairbanks lists the visual indicator of salmon that no longer looks translucent and becomes a cloudy, pink color as ready to eat.
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Crawdads, also known as "crayfish" and "crawfish," are small shellfish found in freshwater rivers and ponds throughout the United States. They look like miniature lobsters and grow to be 3 to 6 inches long. Because crawdads live in freshwater, it is important that they are cleaned thoroughly before they are cooked.
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Tilapia is a light, flaky, inexpensive fish found in restaurants and grocery stores. Unfortunately, tilapia is not the healthy alternative to a hamburger many believe. In fact, it may be worse for you, based on the amount and types of fats it contains.
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Snook is a white-meat fish with a tasty, flaky flesh. It's illegal to buy or sell snook, but you can catch and cook the fish legally. Snook is a lean, healthy protein that makes a great centerpiece for a low-fat seafood-based meal. Snook fillets cook quickly on the grill or blackened in a hot pan.
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Kahawai are firm, silvery fish found in the ocean waters of New Zealand and Australia. Kahawai are also referred to as sea trout or Australian salmon. The meat of Kahawai is fatty with a strong taste, similar to Chinook or Coho salmon. Prepare Kahawai in foil packets with herbs to lock in flavor.
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