WHY CHOOSE SEAFOOD?
Seafood is an extremely versatile food - easy to prepare and cook.
Seafood is an excellent source of nutrients and is high in protein, rich in
vitamins and minerals and low in saturated fat and carbohydrates. Experts at
the British Nutrition Foundation say we should be eating at least two portions
of fish every week, at least one of which should be oil-rich.
Seafood is classified into three main groups : white fish (where
the oil is concentrated in the liver), oil-rich fish (where the oil is
dispersed throughout the flesh) and shellfish. Your fishmonger will stock a
wide selection of each of the three groups of seafood. Ask your fishmongers for
assistance in selecting and preparing seafood for your particular requirements
and for cooking tips - they will be pleased to help. Most fishmongers will
clean, bone and fillet fish for you.
To ensure that fish is fresh, check that the eyes are clear and
bright and not sunken. The skin should look shiny and moist, flesh should be
firm and the fish should have a seafresh smell. When buying white fish fillets
look for neat, trim fillets and a white translucent colour. Smoked fish should
have a fresh smoky aroma and glossy appearance.
Frozen fish should be frozen hard with no sign of partial thawing,
and the packaging should not be damaged. When buying shellfish the shells
should be undamaged and closed tightly without cracks. Crab and lobster should
have all their limbs.
With a little knowledge, it is easy to produce a wide variety of
nutritious and economical seafood dishes in next to no time. For more information on storing and cooking seafood, contact the Seafish, the authority on seafood, which works across all sectors of the seafood industry to promote good quality, sustainable seafood at www.seafish.org .