Feature Fishing Reels
Seafood is enjoyed by many, but can be intimidating to cook. As a result, many people only enjoy fish, bivalves (like clams and mussels), and crustaceans (like crab, shrimp, and lobster) at seafood restaurants.
Just as importantly, cooking seafood is often fairly easy. Fish can be cooked using almost any technique, including baking, sauteing, deep-frying, and poaching. Likewise, seafood can be adapted to almost any recipe, from dips and appetizers to soups, salads, and main courses.
Finally, seafood is very healthy. It is a low-fat source of protein and is rich in minerals like iodine, magnesium, potassium, zinc, and iron. Moreover, some fish, such as salmon, mackerel, and sardines, are high in omega-3 fatty acids. Omega-3 fatty acids are believed to have many health benefits, including:
There are many considerations that go into picking the right species. First and foremost, you should pick seafood that matches your tastes. Many people find oily fish, like mackerel, sardines, and anchovies, too fishy tasting. For people sensitive to a fishy taste or aroma might prefer tilapia, haddock, or trout. For other consumers, mild fish may seem bland and they may prefer species that have more character, such as salmon.
Similarly, you might want to choose a species based on the recipe. Neutral tasting and smelling fish, like catfish, are often used in recipes with stronger flavors. For example, blackened catfish works because catfish is relatively mild and carries the seasoning well. Similarly, deep-fried cod is the standard seafood used in “fish and chips” because it has a neutral flavor.
Other dishes, such as sushi, might call for more exotic seafood, such as octopus, squid, or sea urchin. These are selected for their unique texture and flavor that comes through even when uncooked or lightly cooked.
Picking the right species also includes making sustainable choices. Over-harvesting has caused some forms of sea life to face extinction. Bluefin tuna, orange roughy, and swordfish populations have neared collapse due to over-harvesting that exceeded their ability to naturally replace those caught for consumption.
To meet world demand, many forms of seafood are now farmed. Shrimp, mussels, Atlantic salmon, trout, catfish, and tilapia are raised in farms and can help fish-lovers consume seafood without impacting natural stocks. However, farmed seafood does have its drawbacks. Seafood raised in pens can be ravaged by disease or contaminated by chemicals, pesticides, or waste that gets washed into the pens.
If your hobbies include fishing, you can select your species based on your location. Alaska, for example, is known for salmon and halibut while Hawaii is known for mahi mahi and ono. You can land local favorites by fueling up your boat and heading to these areas. However, be conscious of carrying invasive species, such as zebra mussels, from area to area. You can minimize the risk of unwanted stowaways with thorough boat detailing and washing between trips.
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