Big Y World Class Market's Life In Balance Issue is filled with game day entertaining ideas, deliciously quick recipes, cooking tips, healthy make-overs, cold and flu and much more!
Issue link: http://read.uberflip.com/i/267133
fish fish fish fish tips Seafood Now: Which one to bring home? There are many diﬀerent types of ﬁsh, and no two taste exactly alike. You can always ask one of our seafood specialists for a recommendation based on your family's taste preferences and your desired cooking method, but it's also nice to have a rough idea of the diﬀerent options when you arrive at the store. You'll ﬁnd that there's a type of ﬁsh for every recipe, every style of cooking and just about every palate. Flavor: While you could argue that all ﬁsh is equally delicious, they don't all have equal ﬂavor proﬁles. Some are pleasingly mild, some are brazenly bold. White-ﬂeshed, lean ﬁsh tend to be on the milder end of the ﬂavor spectrum, while fattier, darker colored ﬁsh have the strongest ﬂavors. Creamy-colored ﬁsh generally fall somewhere in the middle. Use our handy chart on the next page as a guide. Texture: A ﬁsh's texture is usually a good indication of its fat content: The fattier the ﬁsh, the denser the texture. Leaner ﬁsh can be fragile, which is something to take into consideration when choosing a cooking method. Denser ﬁsh can hold up to higher temperatures, longer cooking times and more intense seasonings and marinades. Let's start with the seafood case at your local Big Y. You'll ﬁnd plenty of diﬀerent fresh and frozen choices, so here's a general outline of what to look for as you make your selections: ■ Whole, fresh ﬁsh should have bright, clear, slightly bulging eyes and shiny, moist skin with the scales intact. The tail should lay ﬂat and it should have a pleasant, mild aroma. If the eyes are cloudy or sunken or it has a strong "ﬁshy" odor, pass on it. ■ Fresh ﬁllets and steaks should be ﬁrm to the touch, shiny and moist. White-ﬂeshed ﬁsh should look translucent; colored ﬁllets should be bright and without gaps between layers. Skip cuts with discoloration or unpleasant odors. ■ Frozen ﬁsh should be free of frost, ice crystals or any discoloration. Make sure it stays frozen until you're ready to prepare it. ■ Make seafood your last purchase before leaving the store. It should be kept as cold as possible. Keep an insulated shopping bag in your car for transport, especially during the heat of summer. GET ON THE CASE SO MANY FISH IN THE SEA! DO YOU WANT TO DIVE INTO SEAFOOD, BUT ARE FLOUNDERING AROUND WITH SO MANY CHOICES AND NOT ENOUGH KNOWLEDGE? Are you ready to take the plunge and bring home some ﬁsh to cook, but you don't want to be on the hook for selecting something your family won't like? OK, enough with the bad seafood puns... but hopefully you get the point. If you're not accustomed to selecting and storing ﬁsh, it can be tough to know where to start. It helps to have a simple ﬁeld guide outlining everything you need to know. more stuﬀ you gotta know... How much?Not sure if you're getting enough seafood to feed everyone? WHOLE FISH: 1 pound per serving FILLETS OR STEAKS: ¼ to ½ pound per serving CRAB OR LOBSTER: Around 1¼ pounds per serving SCALLOPS: ¼ pound per serving FOLLOW THESE GUIDELINES: Clams, Mussels and Oysters or anything served in the shell or half-shell are sold in terms of "number" rather than weight. 4-6 oysters are perfect for an appetizer; 1 pound of mussels is 1 dinner portion. (BUT DIDN'T KNOW YOU HAD TO ASK) EVERYTHING YOU NEED TO KNOW ABOUT BUYING