This section has articles on fish preparation, cooking, smoking and serving. Articles include information on salmon, tilapia, trout, tuna, shark, halibut, and other popular fish. Browse the list of articles or use the search feature.
In addition, see the Health section for more articles on fish.
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By daybreak
Published: January 23, 2008
Updated: August 7, 2008
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By daybreak
Published: July 22, 2007
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By daybreak
Published: June 27, 2007
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Tallahasse, FL- Fishermen consider catching Florida pompano both a challenge and an adventure because they are quite fast and put up a good fight. It is exhilarating to watch pompano skip across the surface of Florida's coastal waters as they search for food and evade their predators.
Florida pompano are a member of the jack family (Carangidae) which includes about 140 species world-wide. Pompano and permit are often confused because of their similarities in appearance. Florida pompano have a deep, thin, silvery body with a greenish gray coloration on their back. Permits have silvery colored bodies with an iridescent blue back. They are primarily distinguished from one another by size. Adult pompano usually do not grow any larger than about seven pounds. Permit can weigh more than forty pounds.
Over 300,000 pounds of Florida pompano with a dockside value of almost $1.3 million were commercially harvested in 2005. They can be purchased primarily in local seafood markets.
Pompano are sought by chefs for their unique but mild flavor. This lean fish has a light, firm textured meat. You too can get in on the adventure by including the unique flavor of Florida pompano in your summer menus. Pompano is a nutritional addition to any menu and lends itself to a variety of preparation methods including baking, broiling, grilling, poaching or microwaving.
Here's an excellent recipe guaranteed to spice up one of your summer meals.
Mojo Criollo Pompano
1 cup olive oil
1/3 cup Florida orange juice
1/3 cup Florida key lime juice
8 cloves Florida garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 habanero chile, seeded and minced
1 1/2 tablespoons kosher salt
1 tablespoon sugar
1 Florida pompano, whole and dressed
Mix all ingredients except the pompano together in a blender to create the mojo sauce. Divide and reserve half for basting. Score the pompano's sides with a sharp knife in the thickest areas to allow the absorption of the mojo and to help cook the fish evenly. Brush the prepared pompano with half of the mojo and refrigerate 20 minutes before grilling. Preheat grill. Grill fish over medium heat about 8 minutes on each side or until opaque and flakes easily with a fork. Baste with reserved mojo sauce once or twice on each side while grilling. Yield: 4 servings
Nutritional Value Per Serving: Calories 341, Calories From Fat 280, Total Fat 31g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 14mg, Total Carbohydrates 10g, Protein 6g, Omega 3 Fatty Acid 0.36g
For additional Florida seafood and aquaculture information and recipes, visit www.Fl-Seafood.com .
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By By James Zeller
Published: February 6, 2007
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A corporate gift that is appropriate, an executive gift that is appreciated, a client gift that is actually remembered; what actually works? Smoked salmon gifts have become in vogue for more than just party appetizers.
There are numerous industries which interact with clients that would be better off giving a real gift of appreciation at the close of a deal, or business sale, than gifting some cheap logo scribed trinket. For an executive gift or corporate gift you may consider a fine gourmet gift of class and distinction, Alaska smoked salmon.
Real estate, mortgage, and corporate executives are constantly looking for the closing gift that will appear genuinely thoughtful, and be sincerely appreciated and remembered by their customer or client. A corporate gift, like a glass golf ball on the desk plaque, just doesn’t work for most people. You may say, 'but it is cheap, and you can purchase them by the case, and even have them engraved.' Sure you can, and you can certainly go with that, but your corporate image will reflect those same under laying tones. What does the recipient perceive? A cheap gift. You know, about as useful as the chiropractor’s bent pen.
One mortgage company came up with a great solution to this need. At the close of every deal, their clients receive a gourmet gift box of smoked Alaskan salmon. Inside the box is 8 ounces of smoked sockeye salmon from Alaska. A recipe is included for a smoked salmon appetizer. Smoked salmon hors d'oeuvres make the perfect addition to a party with smoked salmon appetizers and dips.
At Christmas, one University sent every member of their board, an executive gift of a smoked salmon Wood Gift Box. This beautifully crafted wood gift box enclosed an 8 ounce fillet of Copper River Sockeye Salmon. In gourmet circles, Copper River Sockeye salmon is recognized as the premiere red salmon of the world, for flavor and taste. Smoked sockeye salmon has the bright red appearance and succulent flavor that gourmet chefs from around the world, integrate into their entrees and salmon recipes.
A corporate gift or an executive gift would be far more appealing if it were something unique and something really good to eat. Smoked salmon is an ideal choice. Today smoked salmon is packaged in foil retort packages and is COMPLETELY SHELF STABLE, which is easily mailed across the country. Smoked salmon gifts fits any gift giving occasion or designation. Companies can purchase wholesale cases of smoked salmon gift boxes for very affordable prices.
For corporate and business gifts, smoked salmon makes a great gift if a party is to be attended, you would be amazed at the reception. Imagine business associates asking, where did the smoked salmon come from? Who brought it? Does the glass golf ball on the desk get that kind of referral?
Do your business a favor, and make the investment of giving a gift that actually has ROI.
Remarkably, smoked salmon from Alaska is healthy and a good source for important nutrients and Omega 3. Can the glass golf ball do that?
About the Author: James Zeller writes for gourmet related websites and blogs. Here is a selection of unique smoked salmon gifts that he found: Wild caught smoked Alaskan salmon, smoked salmon
Source: www.isnare.com
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By By Travis Clemens
Published: February 6, 2007
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A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
1.Frying
Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost. For the novice fisherman, make sure that the butter is extra hot but not yet burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart's content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.
2.Grilling
At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike fowl or cattle, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.
To prevent losing the moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.
An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.
3.Baking
Baking is the best option for the fisherman who does not want to watch over the fish during cooking. The fisherman can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don't overcook the fish.
Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking, a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don't overcook your fish.
About the Author: Travis Clemens is a life time fisherman and he knows the ins and outs of gettinem on the hook! You too can gettem on the hook with Travis as your guide! http://www.best-fishing-tips.com
Source: www.isnare.com
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By By James Smith
Published: February 6, 2007
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Looking for a delicious and simple way to grill up that fresh tuna steak that you just caught or bought from the local seafood market? Grilled tuna steak is a delightful and exciting entree for any special meal. There are various methods to spice up and flavor your catch, but today we want to talk about a popular method using wasabi powder. This unique spice is being used by many top chefs to add a special flare and flavoring to the tuna.
Assemble the following recipe ingredients:
• tuna steaks, cut to a thickness of 3/4 inch to 1 1/2 inch each ( your preference )
• 4 to 6 ounces of butter
• 1 cup of teriyaki marinade
• 1 tablespoon of wasabi powder
• 2 chopped green onions
• 1 tablespoon of olive oil, peanut oil, or vegetable oil
• salt and pepper to taste
Get started by marinating the tuna in the teriyaki marinade. Place the tuna into the marinade and completely coat both sides of the meat. Cover, place into the refrigerator and let the tuna sit and marnate for an hour or more, overnight is good too.
When ready, start up your grill and get it good and hot, but not too hot. Ideally bring it to the same temperature as if you were grilling a regular beef steak on the grill. Then mix the wasabi powder, butter and the green onions together and place it aside for the time being. Once the grill is to the ideal temperature and you are ready, then brush the oil onto the tuna steaks and season the meat with salt and pepper to taste. While grilling, periodically baste the tuna with the left over teriyaki marinade. This will help to keep the tuna moist and add additional flavor. Cook until they are done to your desired temperature, then serve with the butter. You can also let some butter melt on the tuna fillets as they are cooking as well.
Alternative set of recipe ingredients and marinade flavoring:
• tuna steaks, 1-inch thick
• Sesame oil
• 1 rounded tsp. cornstarch
• 1/3 c. rice vinegar
• 1/3 c. mirin
• 1/3 c. soy sauce
• 3 tbsp. minced crystallized ginger
Popular tuna species:
Tuna is a popular, delicious and rich tasting seafood that is prepared in many ways. It is perfect for grilling, sautee, and broiling. The flesh of tuna is pink because the tuna's muscle tissue has a higher oxygen capacity than other fish species.
• Bluefin: An important source of seafood, providing much of the tuna used in sushi. It is a particular delicacy in Japan where it has been reported that the price of a single giant tuna can exceed $100,000 on the Tokyo fish market.
• Yellowfin: found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It has been reported to be up to 94 inches in length and 440 lb in weight. The second dorsal fin and the anal fin are both bright yellow, thus the common name, and they are very long, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly.
• Albacore: found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. It is a prized food, and a significant fishery. Methods of fishing include rod and reel, long-line fishing and purse seining and are highly sought after by sport fishers and recreational fisherman.
• Bigeye
• Blackfin
About the Author: For more Gourmet Food Articles visit: http://www.gourmetfoodarticles.com . This article may be freely reprinted as long as the author's resource box and url links remain intact.
Source: www.isnare.com
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By By Davil Kunert
Published: February 6, 2007
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Nowadays, many people are turning to fish such as smoked salmon to give a little something extra to their diet. While most fish is loaded with healthy nutrients, smoked salmon serves up something that other fish are lacking in. Salmon is high in Omega-3 fatty acids which a wonderful nutrients for the human body. These are some of the nutrients that can help to prevent such problems as heart disease and some cancers as well as many other ailments.
Mercury is another concern of most consumers when they are looking to add fish to their diet. However, with smoked salmon, recent studies have shown that it has a very low level of mercury compared to other fish such as shark and swordfish.
When weighing all of your health options these days, most of the information can be a bit tedious and confusing at times. Studies of smoked salmon however, have convincingly shown over and over that this is a great source of so many great nutrients that everyone needs.
You can add cold smoked salmon, or "lox" to your bagel with cream cheese in the morning. Or how about adding it to your salad at lunchtime for a nice bit of added taste? Try using salmon for treats the next time you are entertaining or have guests over for dinner. Most recipes are not only impressive but easy as well. Your guests, or friends and family will surely thank you for adding such a healthy food as smoked salmon to their diets.
Smoked Salmon Delivered is excellent as a part of a low-carb diet. Having 15.55 grams of protein effective carbohydrate grams smoked salmon fits right in with your low-carb diet. You couldn't choose a better food to eat when you are on a low-carb diet. To help assist you with your goal we have assembled the Smoked Salmon Delivered Carb Buster Kit. You will find enough smoked salmon to prepare 72 low-carb or low-carb snacks. Using recipes you will find in our library, you can prepare restaurant quality meals with smoked salmon that are great tasting, good for you and will impress your dinner guests.
Our smoked salmon Carb Buster Kit offers two units each of our most popular All Wild Alaska Smoked Salmon, spreads, and canned Wild Alaska Smoked Salmon. All of our smoked salmon is processed at our facility located in Ketchikan, Alaska.
Hundreds of thousands of people have discovered the health benefits of eating smoked salmon. The Journal of American Medicine Association recently published a report stating adding Wild Alaskan Smoked Salmon at least once a week to your diet will cut the risk of sudden cardiac death in half.
Keeping your diet low-carb is a great way to stay healthy and smoked salmon is a fantastic and easy way to stay on your diet!
About the Author: Smoked Salmon Delivered has a great selection of High Quality Smoked Salmon products and recipes to choose from. Please stop by http://www.smokedsalmondelivered.com today, browse the smoked salmon items and check out a recipe or two while your at it!
Source: www.isnare.com
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By By Travis Clemens
Published: February 6, 2007
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To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.
2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.
4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.
Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.
About the Author: Travis Clemens is a life time fisherman and he knows the ins and outs of gettinem on the hook! You too can gettem on the hook with Travis as your guide! http://www.best-fishing-tips.com
Source: www.isnare.com
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By daybreak
Published: January 23, 2008
Updated: August 7, 2008
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EmailMullet found in Florida is widely considered a delicious seafood meal.
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By daybreak
Published: July 22, 2007
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EmailTilapia
Tilapia are quickly becoming a popular food fish. Tilapia grow fast and adapt easily to aquaculture environments. The flesh is white, mild and easy to process. Tilapia are generally sold as frozen, boneless, skinless fillets. The fishes ability to thrive in aquaculture situations allows it to be priced very modestly, which in turn has led to its popularity among buyers.
Tilapia are widely available in the USA and other countries. Many American seafood restaurants now carry tilapia on the menu. The product is very adaptable and is easily integrated into existing cooking styles. Seafood lovers are likely to find the fish served fried, broiled, grilled or blackened. The flesh has a delicate flavor and is fine grained. Fillets are typically from 1-3 lb fish.
A testimony to its palatability became evident when news reporters broke stories concerning fish substitution scandals. In some cases tilapia fillets had been sold and served as grouper or other high end meals. The public had gone unaware for the most part. The scandal certainly did serious damage to the seafood suppliers and restaurant sectors, but it may have actually helped consumers become more familiar with the species.
A niche market for live tilapia exists in the USA and other countries. Live tilapia are popular in oriental cuisine and demand is high for live fresh fish.
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By daybreak
Published: June 27, 2007
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EmailTallahasse, FL- Fishermen consider catching Florida pompano both a challenge and an adventure because they are quite fast and put up a good fight. It is exhilarating to watch pompano skip across the surface of Florida's coastal waters as they search for food and evade their predators.
Florida pompano are a member of the jack family (Carangidae) which includes about 140 species world-wide. Pompano and permit are often confused because of their similarities in appearance. Florida pompano have a deep, thin, silvery body with a greenish gray coloration on their back. Permits have silvery colored bodies with an iridescent blue back. They are primarily distinguished from one another by size. Adult pompano usually do not grow any larger than about seven pounds. Permit can weigh more than forty pounds.
Over 300,000 pounds of Florida pompano with a dockside value of almost $1.3 million were commercially harvested in 2005. They can be purchased primarily in local seafood markets.
Pompano are sought by chefs for their unique but mild flavor. This lean fish has a light, firm textured meat. You too can get in on the adventure by including the unique flavor of Florida pompano in your summer menus. Pompano is a nutritional addition to any menu and lends itself to a variety of preparation methods including baking, broiling, grilling, poaching or microwaving.
Here's an excellent recipe guaranteed to spice up one of your summer meals.
Mojo Criollo Pompano
1 cup olive oil
1/3 cup Florida orange juice
1/3 cup Florida key lime juice
8 cloves Florida garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 habanero chile, seeded and minced
1 1/2 tablespoons kosher salt
1 tablespoon sugar
1 Florida pompano, whole and dressed
Mix all ingredients except the pompano together in a blender to create the mojo sauce. Divide and reserve half for basting. Score the pompano's sides with a sharp knife in the thickest areas to allow the absorption of the mojo and to help cook the fish evenly. Brush the prepared pompano with half of the mojo and refrigerate 20 minutes before grilling. Preheat grill. Grill fish over medium heat about 8 minutes on each side or until opaque and flakes easily with a fork. Baste with reserved mojo sauce once or twice on each side while grilling. Yield: 4 servings
Nutritional Value Per Serving: Calories 341, Calories From Fat 280, Total Fat 31g, Saturated Fat 5g, Trans Fatty Acid 0, Cholesterol 14mg, Total Carbohydrates 10g, Protein 6g, Omega 3 Fatty Acid 0.36g
For additional Florida seafood and aquaculture information and recipes, visit www.Fl-Seafood.com .
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By By James Zeller
Published: February 6, 2007
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EmailA corporate gift that is appropriate, an executive gift that is appreciated, a client gift that is actually remembered; what actually works? Smoked salmon gifts have become in vogue for more than just party appetizers.
There are numerous industries which interact with clients that would be better off giving a real gift of appreciation at the close of a deal, or business sale, than gifting some cheap logo scribed trinket. For an executive gift or corporate gift you may consider a fine gourmet gift of class and distinction, Alaska smoked salmon.
Real estate, mortgage, and corporate executives are constantly looking for the closing gift that will appear genuinely thoughtful, and be sincerely appreciated and remembered by their customer or client. A corporate gift, like a glass golf ball on the desk plaque, just doesn’t work for most people. You may say, 'but it is cheap, and you can purchase them by the case, and even have them engraved.' Sure you can, and you can certainly go with that, but your corporate image will reflect those same under laying tones. What does the recipient perceive? A cheap gift. You know, about as useful as the chiropractor’s bent pen.
One mortgage company came up with a great solution to this need. At the close of every deal, their clients receive a gourmet gift box of smoked Alaskan salmon. Inside the box is 8 ounces of smoked sockeye salmon from Alaska. A recipe is included for a smoked salmon appetizer. Smoked salmon hors d'oeuvres make the perfect addition to a party with smoked salmon appetizers and dips.
At Christmas, one University sent every member of their board, an executive gift of a smoked salmon Wood Gift Box. This beautifully crafted wood gift box enclosed an 8 ounce fillet of Copper River Sockeye Salmon. In gourmet circles, Copper River Sockeye salmon is recognized as the premiere red salmon of the world, for flavor and taste. Smoked sockeye salmon has the bright red appearance and succulent flavor that gourmet chefs from around the world, integrate into their entrees and salmon recipes.
A corporate gift or an executive gift would be far more appealing if it were something unique and something really good to eat. Smoked salmon is an ideal choice. Today smoked salmon is packaged in foil retort packages and is COMPLETELY SHELF STABLE, which is easily mailed across the country. Smoked salmon gifts fits any gift giving occasion or designation. Companies can purchase wholesale cases of smoked salmon gift boxes for very affordable prices.
For corporate and business gifts, smoked salmon makes a great gift if a party is to be attended, you would be amazed at the reception. Imagine business associates asking, where did the smoked salmon come from? Who brought it? Does the glass golf ball on the desk get that kind of referral?
Do your business a favor, and make the investment of giving a gift that actually has ROI.
Remarkably, smoked salmon from Alaska is healthy and a good source for important nutrients and Omega 3. Can the glass golf ball do that?
About the Author: James Zeller writes for gourmet related websites and blogs. Here is a selection of unique smoked salmon gifts that he found: Wild caught smoked Alaskan salmon, smoked salmon
Source: www.isnare.com
View Comments (0)
By By Travis Clemens
Published: February 6, 2007
Print
EmailA freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
1.Frying
Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost. For the novice fisherman, make sure that the butter is extra hot but not yet burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart's content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.
2.Grilling
At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike fowl or cattle, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.
To prevent losing the moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.
An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.
3.Baking
Baking is the best option for the fisherman who does not want to watch over the fish during cooking. The fisherman can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don't overcook the fish.
Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking, a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don't overcook your fish.
About the Author: Travis Clemens is a life time fisherman and he knows the ins and outs of gettinem on the hook! You too can gettem on the hook with Travis as your guide! http://www.best-fishing-tips.com
Source: www.isnare.com
View Comments (0)
By By James Smith
Published: February 6, 2007
Print
EmailLooking for a delicious and simple way to grill up that fresh tuna steak that you just caught or bought from the local seafood market? Grilled tuna steak is a delightful and exciting entree for any special meal. There are various methods to spice up and flavor your catch, but today we want to talk about a popular method using wasabi powder. This unique spice is being used by many top chefs to add a special flare and flavoring to the tuna.
Assemble the following recipe ingredients:
• tuna steaks, cut to a thickness of 3/4 inch to 1 1/2 inch each ( your preference )
• 4 to 6 ounces of butter
• 1 cup of teriyaki marinade
• 1 tablespoon of wasabi powder
• 2 chopped green onions
• 1 tablespoon of olive oil, peanut oil, or vegetable oil
• salt and pepper to taste
Get started by marinating the tuna in the teriyaki marinade. Place the tuna into the marinade and completely coat both sides of the meat. Cover, place into the refrigerator and let the tuna sit and marnate for an hour or more, overnight is good too.
When ready, start up your grill and get it good and hot, but not too hot. Ideally bring it to the same temperature as if you were grilling a regular beef steak on the grill. Then mix the wasabi powder, butter and the green onions together and place it aside for the time being. Once the grill is to the ideal temperature and you are ready, then brush the oil onto the tuna steaks and season the meat with salt and pepper to taste. While grilling, periodically baste the tuna with the left over teriyaki marinade. This will help to keep the tuna moist and add additional flavor. Cook until they are done to your desired temperature, then serve with the butter. You can also let some butter melt on the tuna fillets as they are cooking as well.
Alternative set of recipe ingredients and marinade flavoring:
• tuna steaks, 1-inch thick
• Sesame oil
• 1 rounded tsp. cornstarch
• 1/3 c. rice vinegar
• 1/3 c. mirin
• 1/3 c. soy sauce
• 3 tbsp. minced crystallized ginger
Popular tuna species:
Tuna is a popular, delicious and rich tasting seafood that is prepared in many ways. It is perfect for grilling, sautee, and broiling. The flesh of tuna is pink because the tuna's muscle tissue has a higher oxygen capacity than other fish species.
• Bluefin: An important source of seafood, providing much of the tuna used in sushi. It is a particular delicacy in Japan where it has been reported that the price of a single giant tuna can exceed $100,000 on the Tokyo fish market.
• Yellowfin: found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It has been reported to be up to 94 inches in length and 440 lb in weight. The second dorsal fin and the anal fin are both bright yellow, thus the common name, and they are very long, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly.
• Albacore: found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. It is a prized food, and a significant fishery. Methods of fishing include rod and reel, long-line fishing and purse seining and are highly sought after by sport fishers and recreational fisherman.
• Bigeye
• Blackfin
About the Author: For more Gourmet Food Articles visit: http://www.gourmetfoodarticles.com . This article may be freely reprinted as long as the author's resource box and url links remain intact.
Source: www.isnare.com
View Comments (0)
By By Davil Kunert
Published: February 6, 2007
Print
EmailNowadays, many people are turning to fish such as smoked salmon to give a little something extra to their diet. While most fish is loaded with healthy nutrients, smoked salmon serves up something that other fish are lacking in. Salmon is high in Omega-3 fatty acids which a wonderful nutrients for the human body. These are some of the nutrients that can help to prevent such problems as heart disease and some cancers as well as many other ailments.
Mercury is another concern of most consumers when they are looking to add fish to their diet. However, with smoked salmon, recent studies have shown that it has a very low level of mercury compared to other fish such as shark and swordfish.
When weighing all of your health options these days, most of the information can be a bit tedious and confusing at times. Studies of smoked salmon however, have convincingly shown over and over that this is a great source of so many great nutrients that everyone needs.
You can add cold smoked salmon, or "lox" to your bagel with cream cheese in the morning. Or how about adding it to your salad at lunchtime for a nice bit of added taste? Try using salmon for treats the next time you are entertaining or have guests over for dinner. Most recipes are not only impressive but easy as well. Your guests, or friends and family will surely thank you for adding such a healthy food as smoked salmon to their diets.
Smoked Salmon Delivered is excellent as a part of a low-carb diet. Having 15.55 grams of protein effective carbohydrate grams smoked salmon fits right in with your low-carb diet. You couldn't choose a better food to eat when you are on a low-carb diet. To help assist you with your goal we have assembled the Smoked Salmon Delivered Carb Buster Kit. You will find enough smoked salmon to prepare 72 low-carb or low-carb snacks. Using recipes you will find in our library, you can prepare restaurant quality meals with smoked salmon that are great tasting, good for you and will impress your dinner guests.
Our smoked salmon Carb Buster Kit offers two units each of our most popular All Wild Alaska Smoked Salmon, spreads, and canned Wild Alaska Smoked Salmon. All of our smoked salmon is processed at our facility located in Ketchikan, Alaska.
Hundreds of thousands of people have discovered the health benefits of eating smoked salmon. The Journal of American Medicine Association recently published a report stating adding Wild Alaskan Smoked Salmon at least once a week to your diet will cut the risk of sudden cardiac death in half.
Keeping your diet low-carb is a great way to stay healthy and smoked salmon is a fantastic and easy way to stay on your diet!
About the Author: Smoked Salmon Delivered has a great selection of High Quality Smoked Salmon products and recipes to choose from. Please stop by http://www.smokedsalmondelivered.com today, browse the smoked salmon items and check out a recipe or two while your at it!
Source: www.isnare.com
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By By Travis Clemens
Published: February 6, 2007
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EmailTo maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.
2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3" deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.
4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.
Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that's frozen before cooking as it may make it mushy and dry.
About the Author: Travis Clemens is a life time fisherman and he knows the ins and outs of gettinem on the hook! You too can gettem on the hook with Travis as your guide! http://www.best-fishing-tips.com
Source: www.isnare.com
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