Seafood preparation requires careful timing to ensure shrimp and octopus stay tender. From steaming whole Dungeness crabs to reheating cooked seafood safely, explore the health benefits and risks of shellfish consumption.
Hake is the star of many sauteed and oven-baked dishes, but this meaty fish also stands up well to the rigors of grilling. Similar to cod, hake is low in mercury and provides plenty of lean protein. As a bonus, the relatively small demand for this fish keeps its prices down.
Read more →
Tilapia is a low-cost lean protein, making it a satisfying, health-conscious entree choice. However, while fish is touted for health benefits from omega-3 fatty acids, tilapia is relatively low in them. It also contains more omega-6 fatty acids than omega-3s, which may be detrimental.
Read more →
Shrimp is a low-fat, low-calorie food that can easily be sauteed in minutes on the stove top. Shrimp is rich in high-quality protein, and it's a good source of potassium, phosphorous, magnesium and vitamin A. It's worth noting, though, that shrimp is high in cholesterol and sodium.
Read more →
Early white bush scallop squash is a variety of summer squash more familiarly known as pattypan squash. Taking their nickname from their scalloped edges, pattypan squash are white, yellow or light or dark green.
Read more →
A flounder fillet is a healthy, high-protein, low-calorie, fast-cooking, light, delicately flavored piece of fish to which you can do just about anything your palate desires. These particularly thin fillets are tricky to cook on the grill or on the stove, but they're entirely manageable in the oven.
Read more →
Baked salmon is a healthy entree that's simple to cook and versatile enough that you can find plenty of recipes to prepare without ever tiring of this fish. When cooking salmon, the size factor most directly affecting cooking times is its thickness; the thicker the cut, the longer it takes to cook through.
Read more →
Tuna is one of the fatty fish rich in omega-3 fatty acids that the American Heart Association suggests eating twice or more weekly. However, because tuna runs relatively high in mercury, have it only as an occasional part of your seafood rotation, along with salmon, mackerel, cod, trout and other fatty fish.
Read more →