Halibut is prized for its delicate sweet flavor, snow-white color and firm flaky meat.
It is an excellent source of high-quality protein and minerals, low in sodium, fat and calories and contains a minimum of bones.
Cold-water fish like halibut are a rich source of the omega-3 essential fats, a form of essential fatty acids in which the standard American diet is sorely deficient.
Halibut is very versatile in the kitchen, using recipes for baking, broiling, pan-frying, deep-frying, poaching or barbecuing.
Salmon
Salmon isn’t just delicious, but also has the added benefit of exceptional nutritional value found in few other foods (omega 3 fatty acids).
The omega-3 fats have a broad array of beneficial cardiovascular effects. Omega-3s help prevent erratic heart rhythms, make blood less likely to clot inside arteries (the proximate cause of most heart attacks), improve the ratio of good cholesterol to bad cholesterol, and prevent cholesterol from becoming damaged.
Fresh salmon never smells fishy; it smells fresh.
With its lovely pink color, salmon can be served in a variety of ways.
Whichever cooking method you choose, your salmon will be cooked when flesh becomes opaque yet still moist on the inside.
The season for the different species of salmon ranges from early summer to late fall, however, the increased production of farm raised salmon has made it available year round.
Shrimp
While shrimp may be small, they certainly are anything but “shrimpy” in their appeal. In fact, these deliciously clean and crisp tasting crustaceans are the most popular seafood in the United States, not counting canned tuna fish.
The firm, translucent flesh of raw shrimp comes in a wide range of colors depending upon the variety. It can be pink, gray, brownish or yellow. Once cooked, the flesh of these crustaceans becomes opaque and cream or pinkish in color.
Smell is a good indicator of freshness; good quality shrimp have a slightly saltwater smell.
Shrimp is low in fat, and even though its cholesterol level is high, studies show that it’s nutrient density and health benefits far outweigh any cholesterol concerns.
Cod
The white, mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein, with its versatility making it easily adaptable to all methods of cooking.
Cod has been shown to be very beneficial for people with atherosclerosis and diabetic heart disease.
As with all fish, smell is the best indicator of freshness. Since a slightly “off” smell cannot be detected through plastic, if you have the option, purchase displayed fish as opposed to pieces that are prepackaged. Once the fishmonger wraps and hands you the fish that you have selected, smell it through the paper wrapping and return it if it does not smell right.
