Kitchen Hint of the Day!

Selecting the right fish.....



Know the three basic kinds of fish. Fish come in three basic varieties, each of which tends to be cooked in a different way and contains different nutritional properties. Knowing your way around the basic varieties will help you become a better cook:


* White fish — cod, plaice, sole, and haddock, among others. These fish have translucent skin that turns an opalescent white when being cooked. Usually battered and deep fried, they form the basis of the classic English fish and chips.



* Oily fish — salmon, trout, and sardines, among others. Oily fish are oilier than other varieties, but contain good oils (omega 3 fatty acids). They are often grilled, baked, or steamed.



* Shellfish — shrimp, scallops, mussels, and oysters, among others. Shellfish are categorized either as "crustaceans" (shrimp) or "mollusks" (oysters). Commonly bottom feeders, shellfish are harder to digest than either white or oily fish.