Gourmet Fare Magazine

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"All the ingenious men, and all the scientific men, and all the imaginative men in the world could never invent, if all their wits were boiled into one, anything so curious and so ridiculous as the lobster."
~Charles Kingsley

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Clay Art Olive Oil Bottle and 4 Dipping Bowls

Falling Hook, Line And Sinker For Seafood
Tastes Of The Sea Become The "Catch Of The Day"
By DeAnna West

he sea provides a vast array of offerings. Whether taken from tidewater pools or the depths of the sea, from the simple to the exotic, at least 1,000 different types of fish exist. Louisiana crawfish to Alaskan salmon to Maine lobster—all are tasty samplings that are easily available at local markets.

More popular than ever, seafood offers great cooking and taste versatility as well as answers for the health-conscious. Lower in cholesterol and saturated fat than a skinless chicken breast (salmon has 39 milligrams of cholesterol to skinless chicken's 58 milligrams), seafood is high in protein and Omega-3 fatty acids, which have been linked to lower blood cholesterol. Seafood also contains beneficial amounts of vitamins, with crab providing 9 percent of the daily recommendation of calcium; swordfish, 50 percent of niacin recommendations; and clams, 78 percent of the iron required for prime health. Lobster and shrimp, while containing higher milligrams of cholesterol, still have less saturated fat than the skinless chicken breast.

Another key to seafood's popularity is its cooking versatility. Due to its lower fat content and small amount of connective tissue, fish is quicker to cook and is very adaptable to various cooking methods. Methods of cooking are numerous, with some being better suited to certain types of fish. For example:

Thin, delicate fillets such as cod, flounder, red snapper and catfish are excellent for poaching (simmering the fish in liquid), steaming and baking "en papillote," or baking in parchment paper or foil. Fillet should be plump and translucent, with a firm texture. Also, pay careful attention to color: according to the particular kind of fish, the flesh should be white, pearly or blue gray, red or pearl pink. The flesh should not be beige, brownish or yellow.

Thick varieties... including tuna, salmon and swordfish... respond well to braising, which involves placing the fish in a casserole, half-covering it with seasoned liquid and simmering.

Fattier varieties, including light and dark steaks, are suited to higher temperatures due to their fat content. For these types, typified by mackerel, salmon and bluefish, oven roasting is a good option. Season the fillet or steak with garlic and herbs, then roast, skin side up, at 450 degrees Fahrenheit.

Mollusks in the shell should always be alive when you buy them. When a clam, oyster, mussel or scallop is alive, the shells will be tightly closed or will close when tapped lightly or iced.

Do not overcook or negate health benefits by adding too much fat during preparation.

Seafood, as with many foods, is subject to availability and many of the "catches" mentioned here are not exempt. The most common seafood offered in restaurants is shrimp, followed by salmon and swordfish. An excellent protein source and low in calories, seafood is a favored menu choice among health-conscious patrons. In a National Restaurant Association and National Fisheries Institute research report titled "Catch of the Day: Seafood in Restaurants," more than four out of 10 restaurants report frequent seafood menu changes designed to keep up with market fluctuations and to please customers.

Now, being at the mercy of the season is a thing of the past. Aquaculture, or the cultivation of various kinds of fish and shellfish in a controlled environment, has been developed to ensure year-round seafood supplies. The industry has its roots in the Far and Middle East and can be traced as far back as 2000 B.C. Having quadrupled in size since 1980, U.S. aquaculture now produces a billion pounds of fish per year, or approximately 15 percent of the U.S. seafood supply. Constituting 80 percent of total aquaculture products are catfish, trout, crawfish and salmon.

Certainly, the growth of the aquaculture industry has brightened business prospects and given the consumer a greater opportunity to partake of their favorite "catch." Ultimately, aquaculture fish has the potential for greater freshness, since it can be harvested and shipped immediately.

A few seafood preferences, however, have caused health concerns among many Americans. Those types commonly eaten raw, such as sushi and molluscan shellfish (oysters), carry higher potential for causing sickness than those that are thoroughly cooked. The Food and Drug Administration recommends that individuals with weakened immune systems should not consume raw molluscan shellfish at all, since they are more susceptible to graver illnesses. However, as a whole, seafood is safe. FDA statistics show that fewer illnesses are related to fish consumption than are linked to chicken consumption… excluding those varieties normally eaten raw, fish and shellfish account for one illness per 5,000,000 servings.

Seafood is enjoyed in many ways and at any time. New technology is yielding even more possibilities. Healthy, tasty and versatile, seafood truly is the "catch of the day".

Nothing Fishy Here... Seafood Safety Tips

Buy seafood only from reputable dealers.

Fresh seafood should smell like the sea, not have an unpleasant "fishy" odor.

Look for the fish to be housed in a refrigerated case with a thermometer displayed. Ideally, fish should be resting on ice, and the temperature of the case should not be above 33 degrees Fahrenheit.

Fresh fish steaks and fillets should be moist, with no drying or browning around the edges.

The eyes of fresh fish should be bright and clear, not cloudy or sunken.

Scales should not be "slimy" and should cling tightly to the skin. Gills should be bright pink or red.

Frozen fish should not be freezer burned or have damaged packaging.

Mollusks in the shell should always be alive when you buy them. Shells should be tightly closed or will close when tapped lightly or iced.

Keep fresh fish cold in the coldest part of your refrigerator until it's ready to cook and serve.

Seafood should be consumed shortly after purchase. Cook fish no later than two days after purchase.