Fish Tips Jul 24, 2003 11:29:14 GMT -6
Post by April B. on Jul 24, 2003 11:29:14 GMT -6
Tips For Selecting Fresh Fish:
The eyes should be bright, clear, full, and bulging.
The gills should be reddish-pink.
The scales should be bright in color, with a sheen.
The flesh should be firm and elastic, and spring back when pressed.
Fresh fish should not smell "fishy".
Tips For Selecting Frozen Fish:
Be sure that the package is frozen solid and tightly wrapped with
little or no airspace between the fish and the wrapping.
There should be no discoloration, which might indicate freezer burn.
There should be little or no odor.
How To Tell When Fish Is Done:
Fish is tender already. Overcooking makes it dry and tough.
To test for doneness, insert a fork at an angle into the thickest
part of the fish and twist gently. When the fish is done, it will
flake very easily and the flesh will be opaque. For safety reasons,
it is recommended that the fish reach an internal temperature of
175 degrees F. ;D
The omega-3 essential fatty acid is a key component of cell
membranes throughout the body, especially the eye, brain and
central nervous system. This important fat is the building
block of hormones, including those that regulate blood clotting,
artery walls and inflammation. A recent study indicated that
the omega-3 EFA from fish reduces the risk of cardiovascular
disease and can reduce the risk of stroke as well.
Fish oil has been found to increase circulation and reduce
insulin sensitivity; but most importantly, diabetics who ate
more fish had a significantly lower risk of coronary heart
disease and total death than those who didn't eat fish. Fish
oils have proven beneficial for people suffering many disorders
including depression, cystic fibrosis, Crohn's disease,
irritable bowel syndrome, diabetes and lupus. It also helps
keep hair, skin and nails healthy.