The Science Of Fish
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Fish And Seafood Facts
If your going to bake a fish try wrapping it in aluminum foil with a sprig of dill , some chopped sweet onion and a couple of lemon wedges inside the body cavity.
Did you know that you can more easily scale fish if you soak them in white vinegar about 10 minutes before you remove the scales. Then they will just seem to drop off.
If you don't like the smell from where you have fried fish try pouring a small amount of white vinegar into the pan where you fried the fish and eat briefly. The fish smell is gone isn't it.
Did you know that fresh fish can easily be frozen in milk cartons full of water and when you thaw out and use the fish use the water in the milk cartons on your house plants.
The most popular clam is the hard shell clam. The geoduck clam is unable to close its shell because its neck sticks out to far. It can weigh up to 15 pounds and is no where near as tender as the hard shell clams.
It was in 1956 that the worlds biggest clam was caught off of the coast of Manila in the Philippines. It weighed in at a whopping 750 pounds.
Spiny Lobsters or Florida Lobsters lack the claws that their northern cousins have. They have no natural enemies so they lost the claws.
Crayfish look a lot like a shrimp and they are a relative of shrimp. In Louisiana and some parts of the south the crayfish is extremely popular where they serve it every way from boiled to in a crayfish pie.
I bet you didn't know that the most popular shellfish in the USA is the Oyster. Every year in the USA over 35 million pounds of oysters are consumed in almost every way that you can imagine. And incidentally that 35 million pounds is oysters with out their shells.
But if you purchase any oysters in the shell and you find cracked shells discard those oysters. You can roast oysters in the oven and they will open their shells and be oh so delicious.
Shark is becoming more and more popular as more and more Americans are discovering that shark can be one of the most delicious of all the fish. Shark can really be cooked almost any way and a lot of American Chefs have now discovered this.
Fish Tales And More.
Science Of Fish
The popularity of fish has risen since the 1980's and more varieties of fish have become available. Consumption of fish in 2008 averaged 22 pounds per person in the USA. More fish than ever especially catfish and tilapia are raised on fish farms in the United States. The fats in fish are high in polyunsaturates and contain the omega-3 fatty acids that may protect us from heart attacks.
Recent studies have shown that even canned or frozen fish retains most of their omega-3 fatty acids. However many fish and shellfish may still harbor certain bacteria and parasites. Cooking is a must and fish or shellfish should never be eaten raw.
Choosing Fresh Fish In The Supermarket
Skin
The skin should always have a shiny look to it and when finger pressure is applied it should easily spring back to its original shape. The meat should be firm to the touch and you should never purchase fish that has discolorations any where on its skin.
Eyes
When you look into the fishes eyes they should be bulging and not sunk into the head which is the sign of a dried out fish. The eyes of the fish should also be clear and never cloudy.
Scales
The scales on the fish should never be falling off. If you notice the fish you are about to buy has lose scales don't buy the fish. The scales should also be bright and shiny. If your fish looks dull leave it along.
Gills
Your fishes gills should look clean with no signs of any slime. Pink healthy looking gills is a sign of a fish you would want to buy. Gray gills are a sign to leave the fish at the supermarket.
Odor
Did you know that a fresh fish never smells. If you smell a strong fishy smell leave the fish in the market. If frozen fish has a odor to it its a sure sign that it has been thawed and frozen again. And that fish should stay in the market.
Comments
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Be sure to post your comments , tips , and suggestions below about fish and seafood.
Yes the shark has gotten a raw deal for a while but in NC and SC waters there appears to be plenty. However I wouldn't want the shark to vanish either.
Peter Dickinson says:
3 months ago
Useful information. I pity the poor shark though. Extinction looming for many species already and now, as you say, being popularised in America so loom moves to gloom and doom.