1.
Fish is an excellent source of protein and has less saturated fat
than red meat or chicken. It's a good idea to eat fish at least
once a week. But it's best not to add a lot of extra fat when cooking
- baked, grilled, poached or steamed is best.
2.
The omega-3 fats found in fish oil can actually lower your risk
of heart attack. Nutritionists suggest you include some fattier
fish, like carp, whitefish or trout, in your diet because they
contain more omega-3 than lower fat fish like walleye, pike or
perch.
3.
Not sure how long to cook fish? Just remember the 10-5-20 rule:
cook 10 minutes per inch thickness of fresh or defrosted fish;
add 5 minutes to the total time if cooking the fish in foil or
in a sauce; cook 20 minutes per inch thickness if the fish is
frozen.
4.
How do you know when it's done? Cooked to perfection, fish will
be moist and
tender. In general, fish is cooked when its meat just begins to
flake easily when
tested with a fork and (like chicken) it loses its translucent
or raw appearance.
|
