The Different Nutrient Content of Vegetables With few exceptions, unprocessed and fresh vegetables are naturally low in cholesterol, calories (kcal), fat, and sodium. Most vegetables are good sources of carbohydrate (including fiber), vitamins, and minerals – beta-carotene, vitamin C, certain B vitamins, potassium, and calcium . It has been suggested by health researchers that this […]

How to store fish and shellfish safely Fish can be purchased fresh, frozen, canned, or cured. Each style has its own storage requirements, but it is important to stress once again that all fresh fish and shellfish are highly perishable and require that precautions be taken to ensure freshness. Although proper preparation helps to destroy […]

How to cook fish and shellfish with a moist-heat preparation Poaching. Fish is a delicate food suitable for poaching. The lower water temperature of 160° to 180°F (71° to 82°C), which keeps bubbles small and clinging to the sides of the pan, protects the delicate flesh of fish. If a whole, drawn, or dressed fish […]

How to prepare fish and shellfish In the preparation of seafood, great care must be taken not to overcook; cooking too long or at too high heat is the most common mistake when preparing fish or shellfish. It results in excessive flakiness, dryness, and flavor loss in fish and toughness in shellfish. For shellfish, however, […]