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See also: Bluefish Recipes
Moist, soft textured with long flake, darker meat with a pronounced fish flavor. Fat fish.
Spanish Mackerel, King Mackerel, Mullet.
· Whole or drawn fish: 3/4 to 1 pound per serving.
· Dressed or cleaned fish: 1/2 pound per serving.
· Fillets or steaks: 1/4 to 1/3 pound per serving.
Remember to purchase seafood last and keep it cold during the trip home.
Fresh whole fish should have:
-- A shiny surface with tightly adhering scales.
-- Gills that are deep red or pink, free of slime, mucus and off-odor.
-- Clean shiny belly cavity with no cuts or protruding bones.
-- A mild aroma, similar to the ocean.
Fresh steaks, fillets and loins should have:
-- A translucent look.
-- Flesh that is firm and not separating.
-- A mild odor, similar to the ocean.
-- No discoloration.
-- Packaging that keeps them from being bent in an unnatural position
· Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
· After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
· Always marinate seafood in the refrigerator.
· Discard marinade; it contains raw juices which may harbor bacteria.
· When marinade is needed for basting reserve a portion before adding raw seafood.
· The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
· If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.
· Fillets less than 1/2 inch thick do not need to be turned during cooking.
· Fish cooks quickly. Do not overcook.
· Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
· Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients.
· Marinate in your favorite salad dressing prior to cooking.
· Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
· Broil or grill with lime-butter and seasoned salt.
· Oil the grill to prevent fish from sticking.
· Bake whole fish with a crab or shrimp stuffing.
· Add leftover fish in broken pieces to salads, soups or sauces.
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
· Calories 130
· Calories From Fat 30
· Total Fat 3 g
· Saturated Fat 1 g
· Cholesterol 65 mg
· Sodium 65 mg
· Total Carbohydrates 0 g
· Protein 23 g
Florida Department of Agriculture and Consumer Services www.fl-seafood.com
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