Fish is a highly nutritious food commodity. Being an excellent protein food with fewer calories, it is better than other meat sources. It is rich in omega 3 fatty acids proven to be good for the heart.
There are many ways to cook fish. Fish may be boiled, steamed, baked, fried, broiled or sautéed. The cookery method to select depends largely on the size, kind, quality and flavor of the fish. Some varieties of fish are more or less tasteless. These should be prepared by a cookery method that will improve their flavor or if the cooking fails to add flavor, a highly seasoned or highly flavored sauce should be served with them. “Fish & Shellfish Recipes” gives you step by step instructions to cook many kinds of fish and shellfish in different ways. It includes recipes of Salmon, Codfish, Haddock, Halibut, Turbot, Shad, Blue-fish, Black-fish, White-fish, Sea-Bass, Rock-Bass, Sword Fish, Mullet, Mackerel, Eels, Lobsters, Oysters, Crabs, Shrimp, Clams, Scallops and more…
