Fish and Seafood - Do Not Overcook



Fish and Seafood - Do Not Overcook

All fish and seafood are excellent sources of protein, vitamins and minerals. Although fish has a low fat content than meat, and therefore has lower energy value, the type of fat found in fish is thought to protect you against heart disease.

You should include fish and seafood in your diet and it's worth learning how to prepare it properly. The most important hint to cooking fish well is to remember that a fillet of fish is not a lamb chop! It cooks far more quickly than meat and becomes dry and coarse-tasting when over-cooked. Fish is perfectly cooked the moment a fork will easily flake the flesh. Don't give fish 'just a moment more' or you could ruin it.

As for seafood, as soon as the flesh whitens and becomes opaque, it is ready. Many people have a resistance to handling whole fish, so it is a good idea to get the fishmonger to scale and gut it for you. However, many of the popular varieties of fish can be bought filleted (without bones) and ready for you to transform into a delectable meal.


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