How to Bake Salmon

How to bake salmon - Season salmon, then brush with butter or substitute. Place in a greased baking pan and cook in a preheated oven at 350 degrees for approximately 10 minutes per inch of thickness. Measure at the thickest point. Salmon should flake when done.

How To Grill Seafood

Grilling fish is a fast and easy way to prepare a summertime meal out on the backyard BBQ grill. It takes only minutes yet you have a juicy, flavorful main dish. Cook salmon directly on the gas grill. Fish cooks quickly, so grill fillets over medium-low heat. Rub olive oil on the fish so that it won’t stick to the grill. If you are grilling your own catch, cook fish with the skin on.

Turn only once during the grilling time so that the fish does not break apart. Fillets are ready to flip when the edges get flaky. Grilling time varies depending on the thickness of the fillets. A general rule of thumb for grilling fish is five minutes on each side for every inch of thickness. Cook clams, oysters, and mussels on the hottest part of the grill. You will know shellfish are done grilling when the shell opens. Skewer shrimp or scallops on wooden skewers to barbeque over a hot charcoal grill.

Refrigerate fish while marinating. You should soak in the marinade for at least 30 minutes. Cook fish for half the required time on the barbecue grill. After grilling, finish cooking in the microwave for another minute or two. This insures doneness. Be careful not overcook the fish or it will get dry.

Tips On Buying And Storing Seafood

Shellfish such as oysters, clams, crab, mussels, scallops, and lobster are not only low in fat and calories, but are also great sources of protein. However, shellfish eaten raw or undercooked may contain harmful bacteria and viruses, which can make people sick.

Cooking kills the bacteria ingested by shellfish that can cause food poisoning and other food borne illnesses, the symptoms of which often include nausea, headache, abdominal pain, diarrhea, and sometimes fever. Shellfish can also harbor the viruses and bacteria that cause gastroenteritis and cholera in humans. Raw shellfish may contain hepatitis A, a virus that affects the function of the liver. Yet some people still prefer to eat oysters and clams raw rather than cooked, citing better flavor as the reason. Considering the potential risks, it only makes sense to take some necessary precautions.

Always purchase fresh shellfish that is refrigerated or on ice. Seafood should be chilled at temperatures between 32 and 40 degrees Fahrenheit. Save shellfish for last on your shopping list so that you can take it straight home afterward and put it directly in the refrigerator or freezer. Shellfish should be wrapped before storage. Throw away any shellfish with cracked or broken shells.

When preparing meals, do not allow raw shellfish to come in contact with any cooked foods, including other seafood. Wash your hands before preparing seafood that will be eaten raw. Individuals who have diabetes, liver disease, gastrointestinal disorders, or who suffer medical conditions, which lower the body’s immunity should not eat raw seafood.

Seafood Is A Lower Fat Alternative To Eating Meat

For those watching the number of calories they consume at each meal, eating seafood is a lower fat alternative to eating red meat for protein. Most fish is also high in omega-3 fatty acids, which studies suggest may reduce the risk of heart disease and certain cancers.

Eating fish has also been shown to help lower blood pressure as well as lower the risk of stroke and dementia in older individuals. While some people worry that certain types of fish may contain mercury, according to a report published in the Journal of the American Medical Association, the numerous health benefits that come from eating fish may significantly outweigh any potential risks. Except for children under the age of six and women who are trying to become pregnant, the minimal chance of mercury exposure from eating fish and shellfish should not be reason for excluding these nutritious foods from the diet. Light tuna, salmon, cod, flounder, freshwater trout, and shrimp each contains relatively low levels of mercury, and therefore, are considered to be safe to eat. However, swordfish, shark, king mackerel, and orange roughy have a much higher content of mercury and should not be eaten by very young children and women who are pregnant or breastfeeding.