AAA Resources at Information-Entertainment.com
Serving the Public Quest for Knowledge Since 2000

It's All Food Related

Fish Recipes


There are many types of fish from fresh water to salt water. Shellfish, clams, mussels, lobsters, crabs and other similar creatures are usually lumped in with fish although they are not really the same thing.

Many people who are not fish eaters are usually intimidated over the idea of how to deal with many of the store selections that have head, skin and bones. If this is keeping you from trying something new, ask the butcher behind the counter to debone, de-skin and behead it for you. Most of the time there will be a small charge, but if you are a regular some will do it free.

Many fish varieties are high in Omega-3 and Omega-6 fatty acids which have been proven to lower bad cholesterol. They are also high in protein which makes it ideal for those on low carb diets and the borderline vegetarians who allow fish as the only form of meat they are willing to touch.

The legitimate concern over eating too much fish is they tend to soak up whatever is in the water. If they were pulled from water sources high in mercury or other dangerous metals, poisonous chemicals such as pesticides and fertilizers, or around nuclear wastes or anything that can be toxic, the fish is more than likely to have a high amount in its flesh. If you eat such fish, you risk harm to yourself. If you are pregnant, you could possibly endanger your unborn child (although the jury is still out on this one.) Your best bet is to eat fish in moderation and be sure of the source.

How can you be sure of the source? Of course if you live near a body of water where that fish lives, it will be easier for you to shop directly from the person who caught it or at least be able to confirm from their vendor selling it for them. If you live in the US and in most Western countries, fish is regulated enough when it is caught someone keeps track of the location of origin, date of catch, and its route to destination. Should there be a problem discovered at any point, there will be a recall and if you buy it before the recall many stores will take it back and refund your money.

If you are buying fish, check to make sure it is fresh. There should be no "fishy" odor to it. If it smells fishy, it is starting to go bad. Check the skin to be sure it is firm and tight to the flesh. Touch it and if it feels in the least bit slimy don't buy it. Compare it to other similar fish on display and see if the flesh and skin looks consistent. If the one you have looks darker or lighter or cosmetically altered in any way, put it back.

Unless you are planning on eating the fish in the next 24 hours, properly wrap it and keep in the freezer until you are ready to use it. To defrost, unwrap and place in a bowl of cool water until the ice is dissolved and place on a towel to dry off excess water.

Fish does have a chance of carrying salmonella and other bacterium, so it is very important to wash your hands between handling the fish and doing anything else.