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.
You don't have to sacrifice flavor and texture when you prepare tuna without the mayonnaise. Mayonnaise, which is comprised of egg yolk, vinegar or lemon juice and some kind of oil, tends to be high in fat, saturated fat and calories. One tablespoon of mayonnaise typically has around 100 calories and 10 g of fat.
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Coating fish with flour before cooking enhances its naturally delicate texture by creating a crispy golden-brown outer crust while retaining its inner flakiness. Used most often when pan-frying, the flour coating adds flavor and helps to seal in juices.
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Swordfish has a firm texture and the meaty flavor that even fish-phobes enjoy. Properly prepared, swordfish is juicy and tender, but overcooked swordfish turns at once rubbery and dry.
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Blue grenadier fish, also known as hoki, blue hake or whiptail fish, is a saltwater fish commonly caught in New Zealand. The meat is white in color, and is fairly soft when compared with other, more common fish like salmon and tuna.
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Red snapper is a saltwater fish that has a flaky white meat when cooked. Snapper has a milder flavor than other fish, making it a staple on many restaurant menus and in many homes.
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Salmon can be cooked in several different ways depending on your preference -- steaks and fillets are often grilled, broiled, baked and smoked, and you can even prepare it in the microwave. Meat can be stored in the refrigerator and saved for later use, but be careful when reheating the meat.
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What is known as "steelhead salmon" is actually an ocean-going species of trout, but it's often referred to as salmon by markets and restaurants for good reason.
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Sport fishermen know that cobia is a fish that is notoriously difficult to catch. The fish can weigh up to 100 lbs. and they put up such a fight that they break lines or burst through nets. If you do manage to catch one, you are in for a real treat, because the sweet, almost nutty, flavor of cobia is unrivaled.
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Walleye is a freshwater fish commonly found in the United States and Canada. Similar in flavor to perch, walleye has a clean, relatively light taste, especially for a freshwater fish. Pair walleye fillets with roasted white potatoes and an arugula or wild lettuce salad for a healthy, well-balanced meal.
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Pan-frying is a traditional method of preparing fish fillets for a crispy finish. The breading or batter used to coat the fish affect the flavor and the crispiness of the cooked fish. When the breading hits the hot oil, it cooks quickly and seals it to the fish fillet.
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Salting is a traditional way to preserve fish, and herring is often salted because it spoils very rapidly. Salted herring is most often associated with Scandinavia, where herring has been a traditional part of the diet for centuries.
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Tender little panfish -- bluegills, crappies, pumpkin seeds and small perch and bass -- are freshwater fish small enough to be cooked in a frying pan over a hot fire built lakeside. These Great Lakes and Southern favorites are best eaten soon after catching.
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A healthier version of your typical hamburger, the salmon burger combines flaked salmon with a variety of other ingredients to make a flavorful burger. It tastes little like the fish fillet it started out as, with all the flavors you can use.
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Salmon is rich is omega-3 fatty acids. This makes it a heart-healthy food. Eating just one or two servings of fish such as salmon each week will reduce your risk of heart disease. Salmon also offers the advantage of being versatile. When it comes to cooking, you can pan-fry, grill or bake the fillet.
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When you cook something with spinach as a primary ingredient, you are creating a Florentine dish. In other words, when baking cod with spinach, the result is cod Florentine. Cod is a delicate fish, so spinach complements its flavor. The only two major requirements for making cod Florentine are cod fillets and spinach.
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If you consider yourself an adventurous eater and really want to broaden your culinary horizons, give fish eggs, or roe, a try. You may have already had them on sushi; fish eggs are the bright orange glossy little gems that adorn the top of some types of sushi rolls.
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Cooking seafood on a regular basis is an appealingly low-stress way to eat healthier. Fish is a good source of high-quality protein, and even relatively fatty fish are low in saturated fats and high in heart-healthy omega-3 fatty acids. Of course, your choice of preparation methods matters as well.
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Even a novice at outdoor cooking can serve guest-worthy trout by preparing it in a foil packet on the grill. With this cooking method the fish wonβt fall apart, dry out or stick to the grill rack, and it works with a campfire grill as well as a backyard gas grill.
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Many people want the health benefits fish provide, but they don't enjoy the flavor. To prepare fish that doesn't taste like fish, it is important to select varieties that have a less fishy smell because olfactory cues -- your sense of smell -- are strongly tied to sense of taste.
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Tilapia is a type of mild whitefish that is low in fat and calories, but this delicate fish can be tricky to prepare because it can quickly dry out during the cooking process.
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