Kitchen Hint of the Day!

March 15, 2015 at 5:26 AM | Posted in Kitchen Hints | 1 Comment
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Selecting the right fish…..



Know the three basic kinds of fish. Fish comes in three basic varieties, each of which tends to be cooked in a different way and contains different nutritional properties. Knowing your way around the basic varieties will help you become a better cook:

* White fish — cod, plaice, sole, and haddock, among others. These fish have translucent skin that turns an opalescent white when being cooked. Usually battered and deep-fried, they form the basis of the classic English fish and chips.

* Oily fish — salmon, trout, and sardines, among others. Oily fish are oiler than other varieties, but contain good oils (omega 3 fatty acids). They are often grilled, baked, or steamed.

* Shellfish — shrimp, scallops, mussels, and oysters, among others. Shellfish are categorized either as “crustaceans” (shrimp) or “mollusks” (oysters). Commonly bottom feeders, shellfish are harder to digest than either white or oily fish.

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