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Review by Debbie Mazo
Choosing and preparing fish dishes is not always easy. You need to be well informed about issues such as the type of fish you're cooking, whether it flakes, and how fresh it is. To help eliminate the confusion, stop by Rockfish Online full of handy pointers for the art of cooking fish.
Specialists in fish dishes know it's all in the preparation. Check out the Seafood Guide to shed some light on how to buy, store, and prepare various types of fish. When selecting fresh fish, if it smells fishy, don't buy it. Scales should also be shiny and cling tightly to the skin. The best tips for storing fresh fish include keeping it in the coldest part of the refrigerator, usually under the freezer or in the meat drawer.
You can cook fish in several ways ranging from broiling to steaming to microwaving. Check out Rockfish Online's Cooking Seafood Guide for all the straight talk on the best way to prepare your fish recipes. If your preferred method of cooking is broiling, follow the site's recommendations to pre-heat the pan, rinse the fish under cold water and pat it dry, then season it on all sides with salt, pepper, and other spices. Sautéing and pan frying are ideal for thinner fillets and very small whole fish 1-inch thick or less, and no longer than the average 10-inch skillet.
For seafood cuisine, Rockfish Online offers a number of choices designed for ease and efficiency. Try entrees like Sautéed Scallops with Garlic and Herbs, ready in just three minutes. Or, sample Mussels Marinara served over linguini or with garlic bread. If you're a huge fan of seafood, stop into the online store for a wide variety of fresh fish, shrimp, and shellfish as well as prepared, oven-ready seafood dishes. For the catch of the day and more, Rockfish Online has all the tools and tips you'll ever need when it comes to seafood cuisine.
Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for FoodWine since 1997. You can contact her at djmbc@[email-address-removed].
Copyright © 2001, Debbie Mazo. All rights reserved.
This page created October 2001