Fish & Seafood
Fish, an excellent source of protein and those all-important Omega 3 oils, is low in calories, quick to cook, delicious to eat and should feature regularly in our diet.
There are thousand of species of fish both saltwater and freshwater, which form part of many cuisines throughout the world, so ideas for flavour and methods of cooking are numerous.
When buying fresh fish, it should smell of the sea and not have any 'fishy' smell whatsoever. The flesh should be firm and, if you are buying a whole fish, the eyes should be bright and shiny. Also, be aware that oily fish will deteriorate quicker than white.
Fish can be cooked any number of ways ~ grilling, baking, poaching and steaming ~ to name but a few. Fish should always be cooked until it is just done ~ the flesh should be opaque and starting to flake. Any further cooking will result in dry, flaky fish to the detriment of flavour and texture. Always remember to cook your fish from room temperature to ensure that there are no cold middle areas and that the fish heats through evenly.
Fish can also be cooked using an acid such as lime juice. This is called ceviche where thinly sliced raw fish is left to marinate in the lime juice, which cooks it. It is popular in South American countries but more than likely originated from ancient southern Europe where it was used to preserve the fish.
And of course, there is sushi (served with sushi rice in different shapes and sizes) and sashimi (served sliced with wasabi, pickled ginger and a dipping sauce) ~ absolutely delicious and some of my all-time favourite food. The philosophy of this Japanese cuisine, now popular world-wide, is that all fish should be fresh enough to be eaten raw.