The five things you need to know about fish
Tips on safety, value and how to get the best tasting seafood
By Phil Lempert, "Today" Food Editor
AUGUST 22, 2006 (www.msnbc.msn.com) - Fish is one of our healthiest, most inexpensive and easiest to prepare foods. So why last year did the average American consume just 15.6 pounds as compared to a whopping 118 pounds of red meat?
A lot of us are confused about fish. After all there are over 500 different species and lots of questions about taste, cooking preparation and what is safe to eat.
When it comes to value:
Buy frozen seafood filets! Most seafood was put on ice (or even in a freezer) on the boat right after it was caught. Buying frozen seafood will not only save you money but usually the texture and taste will be better since it hasn’t already been defrosted.
Always defrost seafood in the refrigerator the night before using. Thaw fish fillets in milk. The milk absorbs the "frozen" taste and adds a "fresh caught" taste. Never leave on a counter as the bacteria will grow rapidly and may cause food poisoning. In an emergency, you can run the seafood under cold running water to defrost (but typically the texture and flavor will not be as good).