FISH Sweet Heavy
Arctic Char, Canned, no-salt tuna in water, Canned, whole sardines, preferably unsalted, Cod, Deep Sea Dory, Escolar (oil fish), Flounder, Grouper, Haddock, Halibut, Mackerel, Ocean Perch, Orange Roughy, Pollock, Prawns, Red Snapper, Salmon, Scampi, Scrod (baby cod), Sea Bass, Shrimp, Sole, Tuna
wild caught fish, sold fresh or frozen at sea (best), canned fish, in water, olive or fish oil, preferably with little or no salt (2nd choice)
Cook fresh fish within 2 days. Consume cooked fish within 2 days. Use uncooked frozen fish within 1 year if tightly packaged, 3 months if not tightly wrapped.
Fish – Grill temp: medium, thickness 1/2 inch – Cook 5-10 minutes, turning once (about 10 minutes per inch of thickness) – Cook until fish is opaque, rather than translucent in the center and just begins to flake easily
IngredientCategory?: Animal Protein
Serving Size:
Meat, Poultry and Shellfish (bone-in, unshelled) – 3/4 lb
Meat, Poultry and Fish (boneless) – 1/4 lb
- The Cook's Thesaurus -
http://www.foodsubs.com/FGFish.html - Ocean's Alive - Best and Worst Seafood Choices - http://www.oceansalive.org/eat.cfm?subnav=bestandworst
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IngredientCategory?
