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Dieter's Guide to Good Seafood

Author/Submitted by: Possum Kingdom Lake Cookbook
Servings: 1
Categories: Information / Seafood


1. KNOW A GOOD FISH - When selecting whole fresh fish, look for bright, clear, bulging eyes and firm, unfaded flesh. Fresh fillets should have a fresh-cut appearance.

2. BUY THE RIGHT AMOUNT - Allow 1/3 Lb. per person when buying steaks or fillets, 1/2 Lb. per person for dressed fish, and 2/3 Lb. per person for whole fish.

3. DON'T OVERCOOK - Fish are naturally tender since to them swimming is easy work and doesn't develop tough muscles. Cook them only long enough to soften the small amount of connective tissue present. Fish are done when they lake easily when tested with a fork.

4. DRAWN - whole, eviscerated fish. Usually with the scales removed.

5. DRESSED - whole eviscerated and scaled fish. Usually the heat, tail, and fins are removed. Ready to use or "pan-dressed".

6. STEAKS - cross-section slices from large, dressed fish. Ready to use.

7. FILLETS - sides of the fish, cut length-wise away from the back-bone. Ready to use.

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