Why Fish?
Add variety to your menus
by including fish dishes often. Fish has a delicate and tender
texture. It’s versatile and also cooks quickly.
Baking, broiling,
poaching, steaming and frying are the popular ways of preparing fish.
Almost any fish can be cooked by any of these methods if allowances
are made for the fat content.
Fish are classified as lean
(less than 5% fat) or fat fish. Lean fish include catfish,
yellowperch, cod, haddock, flounder, sole, halibut, red snapper, sea
and striped bass, and rockfish. To bake or broil these varieties,
baste with melted butter or cook them in sauce. Fat fish include
lake and rainbow trout, whitefish, herring, mackerel, pompano,
salmon , and tuna. These contain enough fat added moistening
unnecessary. |