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Oct. 10 - Oct. 17, 2004 |
Fabulous Fish
Some of the delicious wonders from the ocean
By Rita Simonetta
Originally Published: 2004-08-29
Fish is becoming one of the most popular and sought-after foods out there. Fish oil is now all the rage as more and more people are getting health conscious. Omega-3 oils are increasingly used to treat everything from arthritis to kidney disorders to depression.
And it's no wonder more people are ordering fish to get their health in check. It's rich in protein, minerals, iodine, calcium and iron. And for those who are counting calories out there, fish also happens to be low in fat, but full of various vitamins.
When choosing fish, remember that it's better to buy frozen to ensure the freshest product. Clear eyes, firm flesh and shiny scales are other things to look for when purchasing.
Salmon is one of the most versatile fish around. Whether baked, broiled, steamed or grilled, its lovely pink colour and delicate taste lends itself to a variety of dishes. It's also a very nutritious alternative to your dinner table since it's high in Vitamins A and B and Omega-3-oils.
Italians have also always been particularly fond of the pink-coloured fish since it's a tasty complement to a lot of Mediterranean flavours. Having a party? How about tasty Salmon Balls. To make, drain salmon, reserving liquid; flake. Combine salmon, reserved salmon liquid, breadcrumbs, onion, egg, garlic, salt and pepper. Shape into balls, about 1-inch in diametre. Chill. Brown in butter. Transfer to chafing dish or warm serving dish. Add lemon juice and parsley to skillet. Pour over salmon balls.
Then there's the very elegant Carpaccio di Salmone. Put the salmon in the freezer for about an hour so that it goes hard but does not freeze. Cut into very fine slices and marinade for two hours in olive oil, lemon and salt. Dip the tomatoes into boiling water to be able to peel them and then dice. Place the drained salmon slices on a serving dish and cover with the diced tomato and dress with chopped chives. Add extra oil and salt if necessary.
Trout is another fish alternative. It also has an ancient history. Claudius Aelian, a Roman author from 235 AD, talks about the glory of trout fishing in one of his books. Delicious and healthy, trout is versatile and fairly inexpensive. To fillet a trout, take a sharp knife and remove the head from the gutted fish. If you prefer to leave the head on, snip the backbone behind it with a pair of kitchen scissors. Slip the knife blade between the "ribcage" of the fish and its flesh. Keeping the blade flat against the bones, work in smooth strokes down the side of the fish towards the tail. Turn the fish over and repeat the process.
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