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.
Jackfish are a large family of sleek predators, native to warm and temperate waters around the world. Several varieties are found along the Eastern Seaboard as far north as Nova Scotia, though they become less common as you move away from warmer Southern waters.
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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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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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