Purchasing your crab raw gives you a superior taste and texture over crab that has been frozen and defrosted. Whether you purchase your raw crab from a reputable dealer or buy a live crab and harvest the meat yourself, raw crab meat spoils...
Like any shellfish, crabs are highly perishable and their quality deteriorates quickly once they're taken from the sea. In populous coastal areas it's possible to buy good quality fresh crab, but in much of the country, the best option is frozen...
Before you can eat it, you need to clean it. With slippery blackfish, this can be more difficult than it sounds. Make it easier by setting the fish on a hard, rough surface such as a piece of plywood, at least until you remove the slippery skin....
Preparing seafood the safe way is critical to preventing food poisoning. Seafood presents a unique challenge because fish carry a lot of naturally occurring bacteria to help process food while they're alive. The bacteria continues performing its...
You should increase your intake of seafood to 8 oz. a week, suggests the U.S. Department of Agriculture's 2010 "Dietary Guidelines For Americans." Seafood is a rich source of omega-3 fatty acids that can help improve heart health. While seafood...
Usually sold as steaks, swordfish is a meaty, flavorful fish that stands up well to different cooking methods including grilling or broiling. If you purchase frozen swordfish steaks, they will take less time to defrost than meat or chicken,...
Clams come in a number of varieties, including the hard clam and soft-shell clam, both having many culinary uses. If you have clams on hand but do not plan to use them right away, you can shuck the clams and place them in the freezer for later...
Tilapia is a mild-flavored white fish that cooks quickly on a stove-top grill. Cooking the fish on a grill keeps the fat content low and lets you experiment with marinades for added flavor. Tilapia is a low-calorie and low-mercury fish, making it...
Use boiled shrimp to make shrimp salad sandwiches, a nutritious, flavorful alternative to more common mayonnaise-based salads and deli meats. Shrimp provides high-quality protein, vitamin A, calcium, potassium, magnesium, phosphorous,...
Grilled lobster is fast and easy to make and is certain to impress your dinner guests or make a dinner for two a treat. If you do not want to spend the money on enough lobster for a main course, lobster goes well with steak or fish. Purchasing...
The popularity of catfish in the USA is hardly surprising: it's a relatively cheap source of heart-healthy omega-3 fatty acids and it happens to taste good too. But there has been some debate in recent years as to whether catfish is actually...
Baking white fish with a small amount of butter and seasonings is a healthy method of cooking the fish, compared to frying the fillets in oil. A simple cooking method makes it more likely that you will include fish in your weekly diet. The...
Although they contain considerable cholesterol and sodium, shrimp are a low-calorie source of protein, vitamins and minerals. Thaw frozen big shrimp in the refrigerator for at least 24 hours. However you're prepare big shrimp, remove the tails...
Mahi mahi, also known as Dorado, is a fish native to Hawaii. Cook it with pineapple, lemon, thyme and basil for an evening reminiscent of the temperate, sunny islands of Hawaii. Wrapping the fish in foil retains the flavors of the fish and...
Fish is a heart-healthy choice for dinner and is often less expensive than meat. Unlike red meat or poultry, fish starts out tender, so it does not require heat to break it down and tenderize it. Cooking fish quickly helps it to retain its fresh...
Clams are considered a very lean protein source rich in Omega-3 fatty acids, iron, zinc, copper and vitamin B-12. A 1 oz. portion of steamed clams contains fewer than 35 calories and 1g of fat as well as non-cholesterol sterols that actually...
Shrimp are highly perishable and require cautious handling when purchasing, storing and cooking to prevent foodborne illness. Store shrimp immediately in the freezer when you return from the supermarket unless you plan to cook them within 24...
Broiling salmon in a toaster oven is a simple method of cooking this protein that contains heart-healthful omega-3 fatty acids. Broil salmon fillets that are 3/4- to 1-inch thick to prevent a thin fillet from drying out with the hot overhead heat....
In 2007, almost 40 percent of all fish caught in U.S. waters was pollock. Pollock is similar to cod in its dense texture and slightly sweet flavor, but unlike cod, it is not often sold fresh. Instead, pollock is used to make many breaded and...
Walleye is a source of protein and iron. A 4 oz. serving of uncooked walleye only contains 100 calories and 2 g of fat. Walleye, like most other fish, is delicate, tender and cooks quickly because it has little connective tissue. No extra fat is...
Fish is a heart-healthy, flavorful source of protein. Mayo Clinic recommends eating two to three servings a week. However, if you've got limited cooking capacities, without access to a full-size oven or a grill, cooking fish can be difficult. Fish...
Ahi tuna is another name for Pacific yellowfin tuna, although the closely related bigeye tuna may also bear this name. Low in fat and high in protein and iron, ahi tuna makes a healthful and flavorful centerpiece for a hearty lunch or dinner....
All types of seafood are low-calorie, high-quality proteins sources. Whether you choose finfish or shellfish, the seafood you eat also delivers important minerals and healthy fatty acids that contribute to good health. Seafood is highly...
Long revered for its unique, fresh taste and nutritional benefits, fresh salmon is an easy-to-prepare dish that pleases fish lovers and fish haters alike. Because it is not always possible to know the age of the fish, or how it was handled after...
Unlike other types of frozen meat, fish steaks can be removed from the freezer and steamed without being thawed first. Fish steaks respond well to steaming because the moist-heat cooking method helps keep the steaks moist. Because the steak does...
In most cases, your child can have shellfish, including oysters, beginning at 6 months of age. Oysters are a good source of protein and can be a beneficial part of his diet. However, it is important to understand the dangers of serving raw oysters...
Raw oysters can be contaminated with the bacteria Vibrio vulnificus. Although infection by Vibrio vulnificus is rare, it has the highest rate of fatalities per case of any food-borne illness. In immunocompromised people, the illness proceeds...
When you buy fresh scallops, what you are getting is actually the large abductor muscle, which the scallop uses to open and close its shell. There are several different varieties of scallops. Calico scallops are tiny, about the size of the tip of...
Most familiar as the traditional centerpiece of English fish and chips, cod is a deepwater fish with firm, white, neutral-tasting flesh. The Mayo Clinic recommends cod for heart-healthy diets; it's lower in total fat, saturated fat and cholesterol...
