Recipes for Consumers
Suggestions for cooking fish
- Most important, do not overcook. Fish will continue cooking on its way to the table.
- Use bottled cooking sauces – teriyaki, dill, pesto.
- Add fish or shellfish to your favorite pasta sauce – marinara, Alfredo, pesto, clam sauce
- Instead of chicken, use fish or shellfish with packaged stir-fry or fajita mixes.
- Use bottled salsa, either fruit or vegetable based, as an accompaniment.
- Pair stronger fish such as trout with sautéed tomatoes. You can also add mushrooms and/or peppers and/or onions.
- Splash fish with lemon juice, top with a thin layer of mayonnaise, and sprinkle with your favorite herbs.
- Marinate fish in salad dressing. Italian and Dijon vinaigrette are especially good.
- Use leftover fish in salads.
- If you are concerned about fish odors, use cooking bags.
- Serve fish on a bed of arugula or other greens.
- Use a variety of herbs – dill, marjoram, tarragon, chives, capers – to add flavor.
Recipes for Foodservice
People are increasingly concerned about improving their diets and with all of the positive health news about increasing seafood consumption, U.S. farm-raised fish and shellfish should be on every menu. These recipes were developed to provide great tasting dishes that add variety and interest. Fish and shellfish contain high quality, easily digestible proteins, important vitamins and minerals, and Omega-3 fatty acids. They are naturally low in sodium, calories, cholesterol, and saturated fats. This makes them an ideal food for everyone from young children to senior citizens. Each recipe includes a nutritional analysis.