Tag Archives: fish
Swordfish are classified as oily fish. The flesh of some swordfish can acquire an orange tint, reportedly from their diet of shrimp or other prey. Such fish are sold as “pumpkin swordfish,” and command a premium over their whitish counterparts. Swordfish is a particularly popular fish for cooking. Since swordfish are large animals, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish cannot (such as over a grill on skewers). The color of the flesh varies by diet, with fish caught on the east coast of North America often being rosier.
The fish known as trout has many health benefits from which we can all benefit, whether your goal is fat loss or overall health improvement. Trout contains 5 grams of fat, but much of these fish fats come from Omega-3 fatty acids, which is where trout gets some of its health benefits. Although trout has very little sodium, the cholesterol count might give some pause. If eaten in moderation, however this amount of cholesterol will not have a negative impact on your health.
One 3-ounce filet of trout has a whopping 19 grams of protein, which will let you burn fat while digesting this delicious fish. This healthy protein count more than makes up for the lack of fiber found in trout.
Bought fresh and whole, sardines are ideal for grilling and barbecuing. Remove the scales by holding the fish under running water and brushing it from tail to head between your finger and thumb, then cook until the skin is crisp and charred and the flesh comes away easily. Sardines are delicious hot or cold, either served with robust tomato sauces that counteract the oiliness of the fish, or dressed with butter, lemon and fresh herbs and served with boiled potatoes.
Here is a simple recipe, how to barbecue sardines – the meaty flesh holds together and the skin crisps nicely – served with simple boiled potatoes or rice and a green salad.
Haddock is a white sea-fish found in the North Atlantic that is a member of the cod family. It is subject to the same problems of over-fishing as cod, so choose haddock from a certified sustainable fishery. Second only to cod in popularity, haddock is a much smaller fish than cod with a sweeter flavour. The haddock is easily recognized by a black lateral line running along its white side (not to be confused with pollock which has the reverse, i.e. white line on black side) and a distinctive dark blotch above the pectoral fin, often described as a “thumbprint” or even the “Devil’s thumbprint” or “St. Peter’s mark”. The fish has flaky flesh, and is available fresh or frozen, whole or as steaks and fillets. It has similar uses to cod and in many recipes can also be substituted by more sustainable white fish such as pollack, coley or pouting (bib). An Arbroath smokie is a whole wood-smoked haddock.
Delicious fish cakes is made with red salmon, potatoes, onion, and celery. These fish cakes, with their lovely crisp coating and soft texture inside, are the ultimate comfort food. Turn a tin of salmon, potato and a couple of herbs and spices into a nutritious. It’s a tasty and fast weeknight meal. Summer time is the perfect season to get fresh ingredients to make fish cakes – the perfect midweek supper.This delicious recipe serves 4 people and only takes 30 minutes preparation time and 10 minutes cooking time. Why not make some extra fishcakes and invite your friends over for a small get together – it’s ideal for a summer evening. Try it, you will like it.