Sometimes you throw out your nets and pull in a bit of everything.
Here are the answers to five fish-related questions you may have.
How do I know when my fish is cooked?
It should flake easily. On the inside, it shouldn’t look shiny.
The Canadian Cooking Method says you should cook 10 minutes per inch of thickness at 450 degrees F.
If I’m serving fish, how much should I buy for each person?
Fort Valley State University suggests that, for a 5-ounce serving, should be “one-third of a pound for fillets or steaks, one-half pound for dressed fish and three-fourths of a pound for whole fish.” http://www.ag.fvsu.edu/teletips/food_buying/1010.cfm
You’re going to need about a half pound of cooked shrimp, or 1 to 1.5 pounds of lobster per person.
Is it true that lobster wasn’t always considered desirable?
Yes. “Historically, lobsters were not desired and were thought of as food for poor people,” according to the state of Maine’s website.
“Prisoners and indentured servants complained because they were forced to eat lobster very often. By the 1920s, demand for lobster started to increase.”
What’s the healthiest fish to eat?
There is no “healthiest” fish – most are nutritious in moderation.
Washington State’s Department of Health suggestions the following are safe to eat a few times a week:
“Anchovies, Butterfish, Catfish, Clams, Cod, Crab, Crab Imitation, Crayfish, Flounder/Sole, Herring, Mackerel, Oysters, Pollock/Fish Sticks, Salmon, Chinook, Chum, Coho, farmed fish, Pink, Sockeye.”
“Sardines, Scallops, Shrimp/Prawns, Squid/Calamari, Tilapia, Trout, and Tuna.”
How do you know your fish is fresh?
This one is easy – it shouldn’t smell fishy! It should have a clean or mild smell. If it smells bad or too strong, it might not be as fresh.