Food & Style — 17 June 2014

There are many ways to make your fish pop no matter if you grill, broil, sauté, bake or poach it. One thing I must say, as I have in past articles, is that the fish is the star of the plate and you do not want to mask the flavor, but enhance it. This is much to do with the term, “Accompaniment.” Starting with your fish itself, WebMD sums it up well – The term “fatty fish” may sound unappealing, but actually these are the tastiest and healthiest foods from the sea. Oily fish such as salmon, tuna, sardines, mackerel, and trout are full of omega-3 fatty acids – good fats, unlike the bad saturated fat you find in other meat. These fish should be a staple of everyone’s heart-healthy diet.

Read the full article in the May/June 2014 Issue!

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