With or without bones? Covered or uncovered? When it comes to fish, details make a difference.
If salmon, tuna and snapper have you floundering, bone up on fish facts at these helpful sites:
- National Fisheries Institute
NFI is the nation's largest seafood trade organization. It offers a wide variety of tips on selecting,
preparing and storing fish, including a helpful species guide.
- Alaska Seafood Marketing Institute
Get the facts on Alaska salmon, sole, cod, pollock and sablefish.
You can also explore health benefits and recipes.
- Hawaii Seafood Buyer's Guide
Information on Hawaii tuna, billfish (Pacific Blue Marlin), open ocean fish (Mahimahi)
and bottom fish (grouper). Learn about seasonality, shelf life, color, taste, texture and preparation.
Recipe Ideas
The next step is to decide how to cook your seafood supper.
The New Zealand Seafood Industry Council explains
baking, frying, poaching, grilling, barbecuing and microwaving options. For an oven-steamed delicacy, try
Global Gourmet's method.
Lack good recipes? Cast a line into the reservoir below:
Fresh Catch
Recipes produce the best results when applied to fresh fish. The difference between grocery market freezer stock
and a fresh catch is colossal. If fishing isn't your forte, consider ordering the real thing from a
next-day service like Blue Crab Seafood.
--- J.H.
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