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Fish & Seafood

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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