Fish recipes, How to cook lobster, Grilling fish
Fish recipes can be made from fish that is fresh, frozen, canned or smoked. The taste of your final product may vary greatly depending on the type that you use. I consider fish to be grown in freshwater unlike seafood which is from saltwater. Some fish coming from freshwater are perch, whitefish, carp, walleye, pike, bluegill, some trout and crappie.
Fresh fish can be identified by its bright bulging eyes, bright red gills and firm elastic flesh that holds no imprint when pressed. Its fresh characteristic fishy smell should have no trace of foreign odor. The scales should be close to the skin and have no slime. Fresh fish and shellfish should be placed in the refrigerator in their original wrapper immediately. Do not keep fresh fish in the refrigerator longer than a day or two before cooking.
Frozen fish which have been cleaned and frozen as soon as caught can hardly be distinguished from fresh cleaned fish. Frozen fish is usually sold as fillets and is a good choice for fish recipes for people who live far from fishing sources. Frozen fish and shellfish should be placed in the freezer in their original moisture proof wrapper. Do not keep in the freezer longer than six months. Do not thaw fish at room temperature or in warm water. Place individual packages in the refrigerator to thaw. For quick thaw run cold water over package. Frozen fillets and steaks can be cooked without thawing.
` Fish and seafood have always been highly prized as delicious food by those who had access to fresh supplies. Refrigerator shipping facilities now make them available to everyone canned and smoked fish are generally eaten without further cooking. Fish are especially valuable for their vitamin and mineral content.
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