Indeed, cod livers are processed to make these health products, as it a good source of vitamin A, D, E and omega-3 fatty acids. A form of whitefish, cod has a mild flavor and a dense, flaky white flesh.
With its versatile taste, the fish can be easily adaptable to all methods of cooking including braised, poached, steamed, baked, fried, and even using it in a broth. Unlike most fish, the unique quality of tuna is probably its pink to dark red flesh which is velvety smooth, soft and delicate.
In Japanese restaurants, the fatty tuna belly (Otero) is considered one of the most highly prized ingredients due to its creamy flavor and melt-in-your-mouth texture. Canned versions of cooked tuna are also available, and it often comes shredded as flakes perfect for spreading on toast.
Studies have shown that consumption of the pink fish may be linked to lower heart diseases. And if a salmon fillet may be too fishy to some, break it up and add some mayonnaise to use it as a paste for sandwiches, or simply mash with some vegetables and potatoes to make it into a fishcake.
Thread fins are found in both tropical and subtropical waters of all oceans, and generally gather at sandy, muddy bottoms in depths of less than 150 meters. They are easily identified due to their structure, including their pectoral fin rays, which is divided into two sections.
In Teacher cuisine, thread fin is often steamed using only ginger sliced and fermented soda beans (touched). Alternatively, go for a Western presentation and grill the fish with a dash of sea salt, olive oil and freshly ground black pepper.
With delicate, moist, white flesh, and fine, firm texture, the snapper is great for a variety of recipes. One simple and healthy way to serve the grouper is to steam it with light soy sauce, julienne ginger, and top with spring onions.
It is distinguished by the presence of two widely separated dorsal fins, small triangular mouths with closely set teeth, and the absence of a lateral line organ. Its body is elongated and rather stout, and its color a dark bluish on the top and silver along the sides.
The sea bass is identified by its elongated body, small scales, and large mouth. While the sea bass is versatile and can be cooked in a variety of ways, take extra care not to overcook it.
It is considered an oily fish, and when eaten fresh, it is light, plump, briny and relatively mild. Most of the time though, anchovies come already packed in jars or cans and cured in olive oil, salt, or pickled in vinegar.
Mackerel are typically recognized by vertical stripes on their backs and deeply forked tails. Rich in nutrient and omega-3 fatty acids, the mackerel is oily, making it an excellent fish for smoking.
Ingredients 30g Lee Km See Premium Oyster Sauce 300g Grouper Fillet 20g Sugar 10g Maggi Seasoning 5g Dark Soy Sauce 2g Salt 1 tbsp Chinese Wine 5g Garlic 100g Sweet Peas* 30g Walnuts (roasted) 30g Mini Bell Peppers (mixture of Green, Red & Yellow) Coat fish slices with marinade entirely and set aside for 20 minutes.
Heat up oil in the pan, add garlic, and pan fry the sweet peas, roasted walnuts and mini bell peppers over high heat. Place the vegetables on the center of the plate and top with the sliced grouper.
Red grouper are beautiful fish that can weight very heavy on the hook, even when caught in smaller sizes. They’re tough predators, can put quite a fight and can provide the angler with a lot of thrills.
They prefer muddy and rocky bottoms, but can be caught in a variety of habitats such as open seas, shallow seas, subtidal aquatic beds, coral reefs, rocky shores, sandy shores, estuaries waters, intertidal flats, intertidal marshes, coastal saline lagoons, coastal freshwater lagoons, and karts. In colder months they move back inshore, and sometimes you can get big ones in water as shallow as 20 ft.
Like most predator fish that feed close to the bottom, when a red grouper grabs the bait and feels resistance, it will try to run to the nearest hiding place. However, they are also interested in lures, and catching them with jigs and jerk baits in shallower water can be very entertaining.
A red grouper will basically gulp any fish passing by, if it looks appetizing and it can fit in its mouth. Make sure though that you hook them by the dorsal fin or their lower jaw, to live longer.
Cutting bigger bait fish in half at a 45° angle seems to have quite a great effect on the presentation, resulting in more bites. If you want to catch red grouper with lures, best jerk baits and jigs are always a good call.
Some lures to try out are Your Minnows, Mirror Deep Divers (red, orange and black silver), Salas Jigs in Green / Blue Sardine, or squid imitating jigs such as the ones from Charities. Shakespeare makes quite a few Ugly Sticks for this purpose, with an OK price / quality ratio.
So, equip your rod with a 4/0 Penn Senator or Abu Garcia Seascape bait casting reel. It’s always best to go with braided line for groupers, because it gives you a better control of the fish right away, as it doesn’t stretch.
Depending on the bait used, depth and fish size targeted, your line can be between 40-60lb. Since groupers in general, have a big mouth, sizeable circle hooks are the best for these fish.
Though supply peaks in the warm months, from April to October, it’s available all year round. All groupers are members of the sea bass family, Serranidae, which is made up of more than 400 species.
Groupers are found around coral reefs and rock outcroppings in tropical and warm temperate waters worldwide. Groupers vary in size and weight but are commonly marketed at 5 to 20 pounds.
Be wary of grouper prices that are suspiciously low; a low price likely means the fish is not grouper but is instead a less expensive substitute species, most likely Asian catfish. Mislabeling seafood products is against the law, and consumers are cheated when they pay for an expensive fish but receive one of lesser value.
If you suspect the grouper you purchased is not the real thing, you can report the problem by contacting the Florida Department of Agriculture and Consumer Services at (850) 617-7280. Grouper is a lean, firm, white-fleshed fish with a meaty texture and large flake.
Fresh whole fish should have a shiny surface with tightly adhering scales, gills that are deep red or pink, and a clean, shiny belly cavity with no cuts or protruding bones. You can store fresh fish in the coldest part of the refrigerator for up to two days.
After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges, and hands with soapy water. Versatile grouper lends itself well to any form of cooking, including grilling, baking, poaching, steaming, broiling, sautéING, deep-frying, and pan frying.
Firm texture, white meat with large flake and a mild flavor. Gills that are deep red or pink and are free of slime, mucus and off-odor.
Clean shiny belly cavity with no cuts or protruding bones. After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
When marinade is needed for basting, reserve a portion before adding raw seafood. Because it is a lean fish, some basting is necessary while broiling or baking to keep the flesh moist.
The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F. Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
Poaching, steaming, baking, broiling, sautéing and microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients. Add leftover fish in broken pieces to salads, soups or sauces.