Fish and Seafood
Fresh fish, shrimp, crab and lobster taste like the ocean, with a briny sweetness that's meant to be enhanced, not overpowered -- so the best recipes keep things light. When you're buying seafood, seek out firm flesh, bright eyes, and above all, that clean, sweet scent of the sea (yes, we're suggesting you smell the fish before you buy). Then, once you bring it home, well ... leave it alone. Sure, sprinkle it with a bit of fresh lemon juice, a drizzle of clarified butter, and some fragrant fresh herbs. Even hearty fish and/or clam chowders are straightforward, with fish stock and heavy cream creating a rich base for the seafood. Because fresh fish should always be the star of the show - treat it like a diva.See Popular Fish and Seafood Recipes
When it comes to fish and other seafood, the only distinction used to be "fresh" or "frozen." Then there came "wild" and "farmed."As more consumers have become concerned about the health of the oceans and sustainability, various eco-friendly labels and sustainability certifications have flooded the fish marketplace.
What's an eco-conscious seafood lover to do? Anyone concerned with the environmental impact of the food they buy can look for the USDA "organic" label on everything from apples to smoked sausage, but one big swath of the grocery store remains organic-free: the seafood counter. There are currently no national standards for what might constitute "organic" seafood.
"Red snapper," "wild-caught Alaskan salmon," "yellowfin tuna" -- isn't it nice that so many of the fish we love to eat also come with deliciously appetizing names? That's no coincidence, according to a recent report by the environmental advocacy group Oceana. The group conducted a two-year investigation of seafood sold across the United States, sending more than 1,200 samples to a special genetics lab for DNA testing.
Who needs to make the extra trip to a pricey gourmet market when you can get your sustainable seafood at Target, Costco, or Walmart? NPR reports many of the big box stores are now selling seafood with the blue Marine Stewardship Council (MSC) label, meaning it "comes from a fishery that's met a rigorous set of standards aimed at promoting responsible, sustainable catches." According to the media organization, Target stores have gotten rid of unsustainable seafood (think Chilean sea bass) and farmed salmon (due to environmental concerns--wild salmon is available, instead), and are currently stocking 50-plus frozen and fresh seafood options that are MSC-certified or Best Aquaculture Practices (BAP)-certified.
Successfully storing seafood begins with buying truly fresh seafood. Look for fish and shellfish displayed under refrigeration on thick beds of ice. It should smell clean and like the ocean, not "fishy."
Serve up some warm-weather comfort food with this easy seafood risotto with asparagus and peas.
When it comes to fried seafood, knowing how to make tartar sauce is a must. The condiment's acidity and tang helps balance the oily richness of fried fish.
A foggy day in London town, a duck into a chips shop for a newspaper-wrapped taste of crisp, steaming fish and crunchy fries... fish and chips is satisfying pub food that's as much a part of the American menu as hamburgers and fries. While it's easy to pop by the local chips joint for a family dinner to go, you can save a bunch of money (and a bunch of calories and fat) by popping some cod and good russet potatoes into the oven for a low-fat, high-flavor Oven-Fried Fish & Chips.
This low-fat pasta recipe is brimming with fresh vegetables--mushrooms, zucchini, yellow squash, and plum tomatoes. If you're watching sodium, choose a reduced-sodium pasta sauce to mix with the shrimp and veggies.
These grilled salmon tacos are loaded with healthful omega-3 fatty acids. The potato based salsa makes them extra hearty.
This is a great appetizer, salad or healthy lunch. Try serving individual portions in a martini glass for added flair.
Buttery bread stuffing makes this easy crab recipe savory and delicious. Use fresh or frozen crab meat for this recipe. Fresh hard-shell crabs are available year round in coastal areas. All live crabs should be cooked the day they are purchased.