Life In Balance

March

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!

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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

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