Trimming Tip: Hold the tartar sauce on your fish sandwich, and squeeze lemon on it instead. Replace 3 fish sticks with 3 ounces of grilled halibut.
When using frozen fish for fresh, you will have better results if you cook it for a shorter time. The freezing process tends to soften the fish somewhat.
Our collection of healthier fish & seafood recipes!
- Grilled Salmon Recipes (3 Variations)
- Baked Fish and Vegetables
- Parmesan Baked Fish
- Shrimp and Grits
- Fish Au Gratin
- Fast Fish Bake
- Fish in Wine Sauce
- Marinated Cod Fillets
- Scallop Kabobs
- Baked Salmon Dijon
- Baked Catfish Dijon
- Catfish Stew and Rice
- Mediterranean Style Baked Fish
- Fish Veronique
- Mediterranean Baked Fish
- Spinach Stuffed Sole
- Mouth-Watering Oven-Fried Fish
- Baked Trout
- Baked Fish Dijon
- Seafood Cakes
- Light Seafood Casserole
- Seafood and Salmon Chowder
- Crab-Stuffed Poblano Chilies
- Wok Smoked Fish
- Tuna Casserole
- Three Bean Tuscan Tuna
- Tuna Toss
- Tuna Mandarin Roll-Ups
- Tuna Salad
- Grilled Tuna with Basil Butter
- Scalloped Tuna and Potatoes
- Work-Free Orange Roughy and Salsa
- Rosemary Fish Bundles for Two
- Luscious Crabmeat Casserole
- Lemon Pepper Salmon Packets
- Sizzling Citrus Shrimp
- Scallops Provencale
- Breaded Scallops
- Grilled Shrimp with Roasted Garlic Marinade
- Herbed Halibut
- Spiral Shrimp Salad
- Baked Fish with Orange Cilantro Sauce
- Shrimp and Angel Hair Casserole
- Healthier Salmon Party Log
- Light Clam Chowder
Shrimp Cooking Tip: To extract juice from shrimp or prawn heads, combine the removed heads in a mortar and pestle. Pound until juice is extracted. Add 2-tablespoons water, then pound to extract more juice. Strain before using.
Salmon Cooking Tips
The following tips are from the Alaska Seafood Marketing Institute.
- Look for solidly frozen packages stored below the chill line in the freezer case of your grocery store.
- Do not buy salmon with freezer burns or icy white discoloration.
- Until you are ready to use it, keep salmon firmly frozen, wrapped in moisture-proof paper or in an airtight container. For best quality, store at 0-degrees or lower for up to four months.
- To thaw, place the wrapped package in the refrigerator overnight on a plate or a shallow pan to catch the drips. Allow eight to ten hours to thaw completely.
- You need not remove the soft edible bones in canned salmon. They are a rich source of calcium for folks of all ages, including children who have dairy product allergies.
- Red sockeye is the premier canned salmon. Deep red with a firm texture, it is a great choice for salads or entrees where color is key to a pretty presentation.
- Milder, softer-textured pink salmon is perfect for pasta, soups, sandwiches and casseroles. Most abundant, pink salmon is less costly than red.
- Peeling skin from salmon: Bring 1/2-inch of water to a slow boil in a frying pan. Place the salmon, skin side down, in the water for a minute. Carefully remove the salmon from the water and the skin peels right off. Gently rinse the fish and proceed with your recipe.
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