The taste and texture of this one will vary widely depending on species, farming method, time of year, and your cooking approach, but generally all salmon has a high fat content and thus rich, oily taste. What to Buy: Red Snapper, Whole, Scaled and GuttedĪh, salmon, one of the world’s most beloved fish.We especially enjoy it grilled or barbecued, and paired with zesty ingredients like lemon or lime, or spicy ingredients such as sriracha or chili peppers. Preparation: Fry it, bake it, broil it, grill it…this fish responds well to a number of different cooking methods.Eaten fresh it’s absolutely exquisite, and highly revered among seafood lovers. It’s another mild-tasting, versatile fish that will adapt to many different flavors you add to it. Red Snapper gets its name from its rosy, almost-blushing hue. What to Buy: Alaskan Halibut Portion, Skin On.It marries well with vegetable side dishes, particularly starchy vegetables like potato, parsnip or squash, or with grilled asparagus or cauliflower. It has a low oil content so be careful when grilling or it will dry out, burn and/or stick to the grill. Preparation: Halibut is an extremely versatile fish, and can be grilled, poached, broiled, baked, fried, seared, steamed or even smoked.Many consider it similar to cod, though it’s a little sweeter and firmer, and less oily. This goggle-eyed bottom feeder may not be the prettiest fish to look at, but it sure makes up for it in tastiness! Lean and somewhat flaky, its meat tastes subtly sweet, and will melt in your mouth if cooked right. What to Buy:: Chilean Sea Bass Portion, Skin Off.Accompany the fish with a simple side like rice, couscous, quinoa or potatoes. For flavorings, olive oil or coconut oil will work wonders, as will salt and pepper and other seasonings. ![]() Pan-searing it before cooking in the oven is also very effective.
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