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Fish & Seafood

Anchovies/Anchovy Paste

A fish related to the herring usually purchased canned in oil or packed in salt. Anchovy paste is made from cured anchovies ground into a paste; usually purchased in a tube and found in the canned…

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Batter and Breading

I use my batter and breading on fish, but it tastes great on chicken strips and onion rings, too. —Kathy Benson, Greeley, Colorado

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Budget-Friendly Fish

If your market does not carry a variety of fresh fish, check out the freezer case. Many types of fish are flash-frozen and packaged individually. They are usually budget-friendly, plus you can…

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Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra…

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Cooking Raw Shrimp

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1 to 3 minutes or until the shrimp…

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Fast Favorite Fish

If I'm in a hurry when baking my favorite fish, I bake it for just half the time, then broil it until the fish flakes easily with a fork. Be sure to keep a close eye on the fish while broiling so…

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Fresher Fish Tip

Explains Doris C. of Michigan City, Indiana, “I marinate fish fillets in lemon juice and salt for 15 minutes. It makes the flesh firmer and easier to handle, and gives the fish a fresh taste.”

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Frozen Fish

A good way to freeze fish is to put the fish in a resealable plastic bag, fill the bag with water, press out the air and seal. This helps prevent freezer burn. —Delaine Butt, Leaf Rapids,…

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Frozen Seafood's A Fine Choice

Unless you live along the coasts, most shrimp and scallops are frozen when they arrive at your local store. So, if you are not cooking them that night, just buy them frozen and thaw them the day…

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Italian Marinade

Prepared Italian salad dressing makes a simple marinade for salmon. Just marinate the fish in the dressing in the refrigerator overnight, then drain and discard the marinade and cook the salmon as…

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Key To Tender Clams

Clams are great in chowders and pasta sauces. The key to plump and tender clams is to add them at the end of the cooking and heat for just a few minutes.

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Purchasing Salmon

For healthy oceans, the Monterey Bay Aquarium Seafood Watch program recommends buying chinook, coho, chum, keta, king, pink, silver, sockeye and sake salmon from Alaska, or coho, sake and silver…

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Scallops

A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops…

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Smoked Salmon

Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90…

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Stuffing Fish Fillets

Spoon stuffing equally over fish fillets. Roll up tightly and fasten with a toothpick.

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Thawing Fish or Seafood

For fast seafood or fish thawing, try this method: Place fish or seafood in a leak-proof bag, submerge in cold water, changing the water every 30 minutes. Allow 1 to 2 hours per pound.

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Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a…

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Versatile Cracker-Crumb Coating

“I crush butter-flavored crackers very finely and use them to coat fish fillets before frying,” shares Anne R. of Roselle, New Jersey. “The coating is delicious and eliminates the need for salt.…

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