Fish &
Seafood
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Preparing Fish & Seafood
BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
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Preparing Fish & Seafood
“All varieties of seafood share a rich nutritional bounty with plenty of protein, minerals and vitamins. As a bonus, they are also low in fat and calories. Iron, zinc and iodine are found in abundance in seafood, especially in mollusks. The vitamins present include the full range of the B group and vitamin E. Some fish also supply vitamin A and D. To add to their virtues, the small amount of fat in fish contains Omega 3 fatty acids which have now been shown to be of great benefit in healing and preventing a whole range of physical and mental diseases. Nutritionists love to recommend foods which taste as good as they are healthy – seafood absolutely fits the bill!”
On This Page: Scaling Fish; Removing Pin Bones; Skinning Fillets
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Scaling A Fish: Hold the fish firmly by the tail. Use the back of a round bladed knife to scrape against the scales from tail to head. (This job is less messy if the fish is held under water.)
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Removing Pin Bones From Fillets: These are found just behind the gill fins in round fish. Feel with your fingers to establish the position of the pin bones. Make a cut at a slight angle on each side of the line of bones. Remove the small V-shaped piece of flesh together with the bones. |
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Skinning Fillets: Lay the fillet skin side down on a board, with the tail towards you. Hold the tail end firmly. Keeping the knife at an angle of 45° or less, use a slight sawing action to free the fillet. Fold the flesh forwards as you go and keep the skin taut. (A pinch of salt on the fingers may help you to grip the skin more firmly.) |
[information courtesy of the Australian Women’s Weekly Home Library]
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