See also: Bluefish Recipes
Moist, soft textured with long flake, darker meat with a pronounced fish flavor. Fat fish.
Spanish Mackerel, King Mackerel, Mullet.
HOW MUCH TO BUY
¬∑ 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.
BUYING, STORAGE AND HANDLING
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, saut√©ing, 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